Food Services Aide - Part-Time Days - Quinton Memorial Health and Rehabilitation

Vitruvian Health•Dalton, GA

13d•Onsite

About The Position

Assists with food preparation in accordance with our established procedural guidelines, and as may be directed by the Food Services Manager. This role involves preparing meals, serving patients, cleaning work areas and equipment, and maintaining temperature logs. The position also requires participation in surveys, continuing education, and adherence to patient rights and safety regulations. It is a standing position with exposure to heat, cold, and potential occupational hazards.

Requirements

A high school diploma or its equivalent preferred.
On the job training is provided.
Lift up to 10 lbs.: Frequently when preparing various food items and using kitchen equipment, e.g., cutting five-pound hams on industrial-sized slicer.
Lift 11 to 25 lbs.: Occasionally to frequently when lifting kitchen equipment filled with soups or stews.
Lift 26 to 40 lbs.: Occasionally to frequently when lifting 50-pound bags of potatoes. May receive assistance on items over 25 pounds.
Carry up to 10 lbs.: Frequently when carrying various food items within the kitchen area. (5 to 20 feet).
Carry 11 to 25 lbs.: Frequently to carry filled pot from one burner to another (2 to 5 feet).
Carry 26 to 40 lbs.: Frequently in carrying 50-pound bags of potatoes up to 5 to 15 feet. (For loads over 25 pounds may receive assistance.)
Reach above shoulder height: 4 feet.
Reach at shoulder height: Frequently while cooking.
Reach below shoulder height: Frequently to constantly while cleaning kitchen area.
Push/Pull: 20 feet.
Hand Manipulation: Grasping: Frequently to constantly while cooking and preparing food.
Hand Manipulation: Handling: Frequently while cooking and preparing food.
Hand Manipulation: Torquing: Infrequently required when adjusting knobs on slicer.
Other Physical Considerations: Twisting: Occasionally may occur while cooking.
Other Physical Considerations: Bending: Occasionally may occur when to clean lower shelves.
Other Physical Considerations: Squatting: Occasionally may be while cleaning or retrieving items from lower shelves.
Climbing: Occasionally required.
Balancing: Occasionally.
During an 8-hour day, Associate is required to: Stand 2 Consecutive Hours, Total 4 Hours.
During an 8-hour day, Associate is required to: Walk 1 Consecutive Hour, Total 2 Hours.
Work Surface: Tile floors and metal or wood counters.
Talking: Necessary for communicating with others.
Hearing: Necessary for taking instructions from others.
Sight: Necessary for doing job correctly and effectively.
Tasting & Smelling: Necessary for tasting quality of food products.
Standard kitchen equipment, e.g., meat slicer, food processor, blender
Tasks assigned to this position may involve potential and/or direct exposure to blood, body fluids, infectious disease, air contaminants and hazardous chemicals.
May be subject to hostile and emotionally upset patients, family members, associates and visitors.
This is primarily a standing position where an associate may be to stand in one place for extended periods of time throughout an 8-hour day.
Also exposed to extreme heat and cold.
Drug-Free Workplace

Responsibilities

Assists cook in preparing desserts or snacks for patients.
Assists cook in preparation of meals.
Carries trays to patients on halls.
Cleans tables in the dining area after each meal.
Helps with salads and desserts and other dishes.
Assists with the pouring of juice, milk, water, and tea.
Serves patients beverages, etc.
Takes meals out to patients in dining area.
Prepares between-meal nourishments (make sandwiches, etc.).
Cleans work area at the end of shift and after meals, including sweeping and mopping.
Removes garbage from kitchen areas and hoses out garbage containers.
Complies with infection control policies in the work area.
Scrapes dishes, washes dishes, pots and pans.
Records freezer and walk-in refrigerator temperatures in accordance with established procedures.
Checks stock as needed.
Puts up stock in appropriate manner.
Stores cleaning materials appropriately.
Sets up tray line and performs tray line service.
Follows diet orders and NPO diet orders.
Offers menu substitutions and records them in accordance with procedural guidelines.
Properly stores leftovers/opened food.
Serves nourishments in accordance with procedural guidelines.
Makes coffee/tea as requested.
Follows procedures for serving associate meals.
Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, oven, steamer, garbage disposal, dish machine coffee/tea maker, steam table etc.
Operates the dish machine, garbage disposal, mixer, blender, meat slicer and steamer.
Operates coffee and tea maker.
Follows standardized recipes.
Uses serving equipment (ladle, spoon, scoops, etc.)
Checks and records water temperature (dishwasher, pot and pan sink, etc.)
Checks dishwasher with sanitizer strips.
Checks chemical levels and replaces if needed.
Participate in Nursing Center surveys (Licensure / JCAHO) and any subsequently reports.
Attend and participate in continuing educational programs to keep abreast on changes in your field as well as to maintain current license/certification, as required.
Attend and participate in mandatory in-services.
Honor patient’s rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the right to wage complaints.
Comply with Corporate Compliance Program.
Report job-related functions/tasks that involve occupational hazards including exposure to blood and body fluids and others as necessary.
Follow established safety regulations, to include fire protection/prevention, smoking regulations, infection control, etc.
Follow established safety procedures when performing job tasks and/or working with equipment.
Perform other related duties as necessary and as directed by supervisor.
Comply with all Privacy and Security programs.