FOOD SERVICESAIDE JOB DESCRIPTION

SUMMARY

Assists with food preparationinaccordancewith our establishedproceduralguidelines, and as may be directed by the FoodServicesManager.

ATTENDANCE REQUIREMENTS

Non-exempt Status: May be to workbeyondnormalworking hours andonweekendsandholidayswhennecessary.Subjectto callback during any emergency.

ACCOUNTABILITY

Reports toFoodServicesManager

PRIDE VALUES

P-PROFESSIONALISM “The expertise, qualities and conduct thatcharacterize a member of a profession"

R-RESPECT “A positive feeling of esteem for a person or other entity”

I-INTEGRITY “Honesty and consistency to a set of values”

D-DILIGENCE “Constant and earnest effort applied toperform a task or accomplish a goal”

• XCELLENCE “The quality or state of being outstanding or superior”

LICENSURE/CERTIFICATION/EDUCATIONREQUIREMENTS

A highschooldiploma or itsequivalentpreferred.

OTHER TRAINING, SKILLS AND EXPERIENCEREQUIREMENTS

On thejob training is provided.

ESSENTIAL SKILL/KNOWLEDGE FUNCTIONS

• Assists cook inpreparing desserts or snacks for patients.
• Assists cook inpreparationofmeals.
• Carriestrays to patients on halls.
• Cleanstables in thedining area after each meal.
• Helps with salads and desserts and otherdishes.
• Assists with the pouring of juice, milk, water, and tea.
• Servespatientsbeverages, etc.
• Takes meals out to patients in dining area.
• Prepares between-mealnourishments(makesandwiches,etc.).
• Cleanswork area attheendofshiftandafter meals, includingsweeping and mopping.
• Removesgarbagefromkitchen areas and hosesoutgarbagecontainers.
• Complies withinfection control policies in the work area.
• Scrapes dishes, washesdishes,pots and pans.
• Records freezerandwalk-inrefrigeratortemperaturesinaccordancewithestablishedprocedures.
• Checks stock as needed.
• Puts upstock in appropriate manner.
• Stores cleaningmaterialsappropriately.
• Sets up tray line andperformstray line service.
• Follows diet orders and NPO dietorders.
• Offers menusubstitutionsandrecordstheminaccordancewith procedural guidelines.
• Properly stores leftovers/openedfood.
• Servesnourishmentsinaccordancewithproceduralguidelines.
• Makescoffee/tea as requested.
• Follows procedures for serving associate meals.
• Cleanskitchenequipmentsuch as, carts, tables,counters,icemachine,buckets,blender,mixer, meat slicer, freezer,refrigerator,stove,oven,steamer,garbage disposal, dish machinecoffee/teamaker,steamtable etc.
• Operatesthedishmachine,garbagedisposal,mixer,blender,meatslicer and steamer.
• Operatescoffeeandtea maker.
• Followsstandardized recipes.
• Uses serving equipment(ladle,spoon,scoops, etc.)
• Checks andrecordswatertemperature(dishwasher, pot and pansink,etc.)
• Checks dishwasherwithsanitizerstrips.
• Checks chemical levels and replacesifneeded.

ESSENTIALADMINISTRATIVEFUNCTIONS

• Participate in Nursing Center surveys (Licensure / JCAHO) and any subsequently reports.
• Attendandparticipateincontinuing educationalprogramstokeepabreastonchanges in your fieldaswell as to maintaincurrentlicense/certification, as required.
• Attendandparticipateinmandatory in-services.

• Honor patient’srights to fair andequitabletreatment, self-determination, individuality,privacy, property and civil rights, including theright to wage complaints.
• Comply with Corporate ComplianceProgram.
• Report job-relatedfunctions/tasksthatinvolveoccupationalhazards including exposure to blood and body fluids andothers as necessary.
• Follow established safetyregulations,toinclude fire protection/prevention, smoking regulations,infectioncontrol,etc.
• Follow established safety procedures whenperforming job tasks and/orworkingwithequipment.
• Performotherrelated duties as necessaryand as directed by supervisor.
• Comply with all Privacy and Security programs.

ESSENTIAL GENERAL FUNCTIONS

• Attendance
• Punctuality
• ProfessionalAppearance
• Communicates well withpatientsand family membersproviding warm andfriendlygreeting and anapproachableattitude to family/visitors/patients and responds to expressed concerns whiledisplaying a helpful, caringdemeanor,answersquestionswhenappropriate in a professionalmanner.

PHYSICALACTIVITY REQUIREMENTS

Primary PhysicalRequirements:

• Lift up to 10 lbs.: Frequentlywhenpreparingvarious food items and using kitchen equipment,e.g.,cuttingfive-poundhamsonindustrial-sized slicer.
• Lift 11 to 25 lbs.: Occasionally to frequentlywhenlifting kitchen equipmentfilledwith soups or stews.
• Lift 26 to 40 lbs.: Occasionally to frequentlywhenlifting50-poundbagsofpotatoes. May receive assistance on itemsover 25 pounds.
• Lift over 40 lbs.:Notrequired.
• Carry up to 10 lbs.: Frequentlywhencarryingvarious food itemswithin the kitchenarea. (5 to 20 feet).
• Carry 11 to 25 lbs.: Frequently to carry filled pot fromoneburner to another(2 to 5 feet).
• Carry 26 to 40 lbs.: Frequently in carrying 50-pound bagsof potatoes up to 5 to 15 feet.(Forloadsover 25 poundsmayreceiveassistance.)
• Carry over 40 lbs.: Notrequired.
• Reach aboveshoulderheight: 4 feet.
• Reach at shoulderheight:Frequentlywhile cooking.
• Reach below shoulderheight:Frequently to constantly whilecleaning kitchen area.
• Push/Pull:20 feet.

Hand Manipulation:

• Grasping:Frequentlytoconstantlywhile cooking and preparing food.
• Fingering:Infrequently may be ifcenter bakes ownbread.(kneading bread).
• Handling:Frequentlywhile cooking and preparingfood.

• Torquing:Infrequently requiredwhenadjusting knobs onslicer.

Other PhysicalConsiderations:

• Twisting: Occasionally may occur whilecooking.
• Bending:Occasionally may occur whentocleanlower shelves.
• Crawling: Not Required.
• Squatting:Occasionally may be whilecleaning or retrieving items fromlowershelves.
• Kneeling:NotRequired.
• Crouching: Not Required.
• Climbing:Occasionallyrequired.
• Balancing: Occasionally.

During an 8 hour day,Associate is to: Consecutive Hours          TotalHours

Sit

0

0

Stand

2

4

Walk

1

2

Work Surface:Tile floors and metal or wood counters.

Cognitive and SensoryRequirements:

• Talking:Necessary for communicating withothers.
• Hearing: Necessary for taking instructionsfromothers.
• Sight: Necessary for doing job correctly and effectively.
• Tasting & Smelling:Necessaryfortastingquality of food products.

EQUIPMENT USED

Standardkitchenequipment,e.g., meat slicer, foodprocessor,blender

SUMMARY OF OCCUPATIONALEXPOSURES

Tasks assigned to this position may involve potential and/ordirectexposure to blood, body fluids, infectiousdisease, air contaminantsandhazardouschemicals.May be subject to hostile and emotionally upset patients, family members, associates and visitors.

OTHER CONSIDERATIONSAND REQUIREMENTS

This is primarily a standing position where an associate may be to stand in one place for extendedperiodsoftimethroughout an 8-hour day. Also exposed to extreme heat andcold.

Drug-FreeWorkplace

Full-Time and Part-Time employees are eligible for the following benefits: 

· 403(b) Matching (Retirement) 

· Dental insurance 

· Employee Assistance Program (EAP) 

· Employee wellness program 

· Employer-paid Life and AD&D insurance 

· Flexible Spending Accounts (FSA) 

· ICHRA for health insurance 

· Paid Annual Leave (Time Off) 

· Vision insurance 

Additional Full-Time Benefits: 

· Employer-paid Short- and Long-Term Disability