Asociado de Servicios de Alimentación

Employment Type: Part time Shift: Rotating Shift Description: GENERAL SUMMARY:   Under the   leadership   of the   House of Mercy   C hef ,   p articipates   as a dietary services team member and   assists   in preparation of food items, cleans food preparation area, runs the dishwasher, and related dietary duties to provide quality food service at/through House of Mercy .    Maintains clean, sanitary work area and practices food safety regulations .    Works under the daily leadership of the House of Mercy Chef and the general supervision of the Operations   Data Manager .         CORPORATE PHILOSOPHY STATEMENT:   It is the obligation of each employee of   Mercy   Medical   Center   to abide by and promote the mission and core values of the Spirit of Mercy.     CORPORATE POLICY STATEMENT:   It is the obligation of each employee of   Mercy   Medical   Center   to   comply with   Mercy’s mission, values, standards of conduct, policies,   procedures   and related practices ( e.g.   Dress Code, Time and Attendance, and other policies)     HIPAA SECURITY COMPLIANCE:   Security Access:  Low   “Incumbent has no access to confidential information and must comply with the terms of the Mercy Medical Center Security Policies as it applies to their job role.”     ESSENTIAL FUNCTIONS:     • Prepares   food as needed and   assists   the   Chef and/or Cooks in food preparation, following daily preparation instructions.     • Assists   in serving evening meals.   • Assists   the   Chef and/or Cooks in cleaning and   sanitizing of   food preparation area, equipment,   utensils   and tools.   • Performs scullery work including transferring tray carts from   daycares   to the dish room;   assisting   with dishwashing, storing clean dishes, and cleaning the dish machine and the scullery.    • Leaves   the scullery pre-set for the next morning.     MARGINAL FUNCTIONS:   • Assists   the   Chef and/or Cooks in pushing food carts,   racks   and dollies.     • Participates in House of Mercy’s Performance   Quality Improvement Process.   • Attends   meetings and training sessions as   required .     MINIMUM KNOWLEDGE,   SKILLS   AND ABILITIES REQUIRED:   • Ability to read, write,   comprehend , and speak English ,   required .   • High school diploma or   equivalent ,   preferred.     • Any combination of education and experience that would   demonstrate   the capability to perform the duties of the position.   • Proof of completion of Mandatory Reporter abuse training specific to population served within thirty ( 30) days of employment .        PHYSICAL ACTIVITY REQUIREMENTS:   (Constant = 67%-100% of workday, Frequent = 34%-66% of workday, Occasional = 33% or less of workday).     CONSTANT:   Talking:     Expressing ideas   by means of   the spoken word to convey instructions to other workers either in person or by phone.   Hearing:     Perceive detailed information through oral communication with   o ther workers either in person, by phone, or responding to the in-house paging system.   Walking:     Moving about on foot to   accomplish   tasks, particularly for short distances.   Standing:     Particularly for sustained periods of time.     FREQUENT:   Pushing :     Using upper extremities to press against food carts,   racks   and bins with steady force   in order to   thrust forward,   downward   or outward.   Pulling:     Using upper extremities to exert force   in order to   draw, drag, haul or tug objects in a sustained motion such as carts,   racks   and dish bins.   Grasping:     Applying pressure to scoops, spoons, dishes with fingers and palms to move object from position to position.   Stooping:     Bending body downward and forward by bending spine at the waist.   Lifting:     To move trays and pans of food from ovens and steamers; cases of food and pans of foods at counter-top heights and to floor level of food carts.   Reaching:     Extending hand(s) and arm(s) in any direction.   Repetitive motions:   Substantial movements (motions) of the wrists,   hands   and/or fingers to move food objects, dishes, utensils to procedural positions.   Fingering:     Pinching or fingering (primarily with fingers rather than with whole hand or arm).     PHYSICAL DEMAND REQUIREMENTS :   • Medium Work : Exerting up to 50 pounds maximum force infrequently and/or up to 25 pounds to lift   frequently   and/or up to 10 pounds of force to move objects about and requiring prolonged periods of standing/walking .        VISUAL ACUITY REQUIREMENTS :        • Normal visual acuity is   required . Mu st be able to read a menu, production guide, recipes, labels, calculate recipes/amounts of food. Must be able to select proper measuring tools for   portion   control .    Must be able to   utilize   broiler, convection ovens, slow cook oven, steamers, steam kettles, fryers, mixers, slicers, knives, can openers, and dishwasher.      INTELLECTUAL/EMOTIONAL REQUIREMENTS :   • Aligns behavior with the needs, priorities, and goals of House of Mercy. Interacts   on a daily basis   with internal and external clients and customers, performing duties with a customer service excellence approach.    • Sensitivity to the service population’s cultural and socioeconomic characteristics is mandatory.    Ability to   verbally   communicate effectively.    • Adaptability to   performing   repetitive work or to   performing   continuously the same work, according to set procedures sequence or pace.   • Adaptability to   performing   under stress when confronted with emergency,   critical   or unusual situations in which working speed and sustained attention are important aspects of the job.   • Adaptability to   influencing   people in their opinions, attitudes or judgments about ideas or things.   • Adaptability to   performing   a variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure.   • Adaptability to   dealing   with people beyond giving and receiving instructions.   • Adaptability to   making generalizations , evaluations or   decision   based on sensory or judgmental criteria.   • Ability to   maintain   both a high standard of courtesy and cooperation in dealing with co-workers, patients, and visitors and satisfactory job performance despite the stress of a hospital work environment.     TOOLS/EQUIPMENT :   • Work   utilizes   broiler, convection ovens, slow cook oven, steamers, steam kettles, fryers, mixers, slicers, knives , can   openers.     WORKING CONDITIONS :   • The worker is subject to noise .    There is sufficient noise at times to cause the worker to raise voice   in order to   be heard above the ambient noise level.   • The worker is subject to food spills and wet spots on floor surfaces.   • The worker is subject   to inside   environmental conditions; protection from weather conditions but not necessarily from temperature changes.   • The worker is subject to cleaning products such as vinegar, detergent,   bleach   and household cleaners.   • The worker is subject to steam from steamers, high heat surfaces on cooking   equipment   and hot cooking oil.     REPORTING RELATIONSHIPS:   The worker   is led daily by the Chef and   reports directly to the   Operations   Data   Manager .      Our Commitment Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law.