Dining and Catering Aide

MyMichigan Health•West Branch Township, MI

18h

About The Position

Performs diversified duties in diet kitchen and tray line following standard practices and complying with regulatory requirements. This includes the preparation of food; cleaning and sanitizing of kitchen area and dishes; cafeteria duties; cashier; and the preparation and processing of salads and various food items by performing the following duties.

Requirements

High School or GED
Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one‑on‑one and small group situations to customers, clients, and other employees of the organization.
Exposure to stressful situations, including those involving public contact, as well as, trauma, grief and death.
Able to wear personal protective equipment that includes latex materials or appropriate substitute if required for your position.
Is able to move freely about facility with or without an assisted device and must be able to perform the functions of the job as outlined in the job description.
Overall vision and hearing is necessary with or without assisted device(s).
Frequently required to sit/stand/walk for long periods of time. May require frequent postural changes such as stooping, kneeling or crouching.
Some exposure to blood borne pathogens and other potentially infectious material. Must follow MyMichigan Health bloodborne pathogen and TB testing as required.
Ability to handle multiple tasks, get along with others, work independently, regular and predictable attendance and ability to stay awake.
Overall dexterity is required including handling, reaching, grasping, fingering and feeling. May require repetition of these movements on a regular to frequent basis.
Must be able to occasionally (0-33% of the workday) lift or carry 21-50 lbs., frequently 34-66% of the workday 20 lbs. and or Walk/Stand/Push/Pull of Arm/Leg controls and constantly (67-100% or the workday) 10 lbs.

Responsibilities

Carries dishes, food and supplies between kitchen, serving areas, and patient care areas in a safe and sanitary manner
Alerts supervisor to problems and needs concerning patients, customers, equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions.
Assists with care and maintenance of department equipment and supplies. Works in stockroom receiving, putting away and distributing supplies to designated areas.
Maintains department records, reports and files as required
Sets up and serves patient trays in accordance with diet order and established schedule and procedures.
Participates in post-meal cleanup tasks in kitchen as assigned or directed.
Prepares, loads, transports, cleans and sanitizes food carts.
Operates mechanical warewashing equipment with special attention given to adequate prescrapping and proper wash and rinse temperatures.
Practices proper infection control techniques, including handwashing and protective gloves
Participates in postmeal cleanup tasks in cafeteria as assigned or directed.
Sets up and serves cafeteria food, staff dinners and special events in accordance with established schedule and procedures.
Works in cafeteria preparing salad bar, sandwiches, and pizza; greeting customers, serving food and running cash register.
Knows proper food temperatures and takes accurate temperature of foods prior to serving.