Culinary Aide (per diem)

Sauk Prairie Healthcare•Prairie du Sac, WI

2d•Onsite

About The Position

Looking to be part of a team that provides extraordinary healthcare from the heart? You Belong Here. Per diem roles work as needed to cover absences and high work volumes. Those in a per diem role are expected to be available for a minimum of 3 shifts per month. Per diem work hours are flexible and can be worked based on individual availability (after the training period). Culinary Aide per diem roles could average up to 12 hours per week. Flexible scheduling to accommodate high school students (age 16 and older).

Requirements

Some high school with ability to read and write
None (Experience)
None (Licenses and Registrations)
None (Certifications)

Nice To Haves

High School Diploma
Operate cash register and make change.
Six to Twelve months in similar position.
ServSafe or equivalent food safety training certification for food safety within past five years

Responsibilities

Perform a variety of tasks related to the preparation, service, delivery and clean-up of patient meals, café, mobile meals, vending, and catering services utilizing established policies, procedures, and standards ensuring food safety, quality and customer satisfaction.
Make sure food for service is attractive, fresh and at a safe temperature.
Prepare diets as ordered for patients and mobile meals, assisting those in need with menu choices.
Perform cafeteria duties including cashier, serving, busing tables, cleaning, restocking items, pricing and labeling items.
Stock café coolers, room service coolers, unit kitchenettes, and other areas as assigned.
Assist with food and supply ordering, receiving, and inventory as needed.
Help with food preparation for each day as needed.
Follow timelines for each job position as scheduled for specific step by step instructions.
Perform all aspects of preparation, delivery, and service for catered functions and special events.
Wash dishes and clean-up kitchen and café per cleaning schedule.
Maintain equipment in a safe and sanitary manner.
Communicate with other departments regarding patient diets.
Collect garbage and recyclables and take to respective areas.
Answer patient room service calls, prepare trays, and distribute patient trays.
Prepare patient snacks.
Interview patients about their likes and dislikes and offer choices within dietary restrictions.
Follow food safety regulations for receiving, storage, preparation, and distribution of food items.
Label all food items according to regulations and department guidelines.
Develop individual goals each year in coordination with department goals and follow through on both.