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MINIMUM QUALIFICATIONS :

EXPERIENCE:

1. CULINARY OR RESTAURANT EXPERIENCE

2. BASIC COMPUTER SKILLS

PREFERRED QUALIFICATIONS :

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. HIGH SCHOOL DIPLOMA OR GED

2. CURRENT WEST VIRGINIA FOOD HANDLERS CERTIFICATION

EXPERIENCE:

1. PREFERENCE GIVEN TO PERSONS W/EDUCATION OR EXPERIENCE IN QUANTITY COOKING OR THERAPEUTIC DIET KNOWLEDGE.

2. EXPERIENCE IN HEALTH CARE SETTING

CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.

1. COMPLIES WITH REGULATIONS AND ESTABLISHED NUTRITION SERVICES POLICIES AND PROCEDURES

2. REVIEW MENU BEFORE DIPPING ITEMS AND PREPARE AND SERVE COLD FOOD ITEMS PROPERLY AND ATTRACTIVELY

3. PROVIDES ASSISTANCE TO THE COOK IN THE PREPARATION AND SERVICE OF MEALS.

4. DEMONSTRATES KNOWLEDGE OF TRAY LINE POSITIONS THROUGH PROPER USE OF MEASURE AND SERVICE UTENSILS AND ACCURATELY FOLLOWS PATIENT MENU AND SPREAD SHEETS.

5. USE OF PROPER FOOD HANDLING TECHNIQUES, ACCORDING TO STATE/COUNTY AND JCAHO REGULATIONS.

6. ASSIST COOK WITH LOADING FOOD CARTS WITH FOOD, DESSERT AND BEVERAGES ACCORDING TO THE DIET AS ORDERED BY PHYSICIAN AND DELIVERING CART TO APPROPRIATE AREA.

7. USE OF PROPER FOOD HANDLING TECHNIQUES, ACCORDING TO STATE/COUNTY AND JCAHO REGULATIONS.

8. RESPONSIBLE FOR COMPUTER PATIENT CARDEX SYSTEM, TRACKING PATIENT MEAL TRAY CARDS AND DIETS AS THEY ARE UPDATED BY PHYSICIANS, RECORDING PATIENT FOOD PREFERENCES, ALLERGIES AND BEVERAGE PREFERENCE.

9. RESPONSIBLE FOR MEAL COUNT OF ALL PATIENTS, EMPLOYEES AND VISITORS THAT RECEIVE A FOOD TRAY.

10. DATES, LABELS AND STORES FOOD PROPERLY ACCORDING TO STANDARDS.

11. KEEPS WORK AREA CLEAN AND UNCLUTTERED AND ASSISTS WITH SCHEDULED CLEANING DUTIES.

12. RESPONSIBLE FOR DISHWASHING, STORING OF DISHES AND SETTING UP TRAY FOR NEXT MEAL.

13. SETS UP CAFETERIA WITH BEVERAGES AND CONDIMENTS AS NECESSARY THROUGHOUT SHIFT.

14. FAMILIAR WITH ALL HOSPITAL POLICIES AND PROCEDURES, INCLUDING FIRE PLAN, DISASTER PLAN, INFECTION CONTROL AND SAFETY POLICIES.

15. PERFORM OTHER DEPARTMENT DUTIES OR SPECIAL ASSIGNMENTS AS DIRECTED BY MANAGER.

16. KNOWLEDGE IN PREPARING AGE GENDER RELATED DIETS

17. ABLE TO COMMUNICATE EFFECTIVELY WITH PATIENTS AND FAMILIES AS REQUIRED.

18. PREPARE SALADS AND CONDIMENTS FOR MEALS, INCLUDES CAFETERIA AND PATIENT TRAYS.

19. HAVE A WORKING RELATIONSHIP WITH ALL STAFF AND CO-WORKERS

20. COMPLETE ALL HOSPITAL WIDE INSERVICES IN A TIMELY MANNER.

PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. STAND AND WALK CONTINUOUSLY, STOOPING, BENDING, REACHING AND LIFTING UP TO 50 POUNDS

WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. ABILITY TO WORK WITH CHEMICALS AND CLEANING AGENTS

2. EXPOSURE TO TEMPERATURE AND HUMIDITY CHANGES AS IN ENTERING REFRIGERATED STORAGE AREA, WORKING AT OVENS, RANGES, DISH-WASHING MACHINES AND STEAM TABLES.

SKILLS AND ABILITIES:

1. NUMERICAL ABILITY NECESSARY FOR RECIPE PREPARATION AND PROPER MEASURING.

Scheduled Weekly Hours:

Shift:

Exempt/Non-Exempt:

Company:

Cost Center:

Address: