PRN Cook/Trayside Aide #0487 in Mason City, Iowa For Sale
Shift: Varies based on the needs of MCRHC. The determination of the daily and weekly work schedules shall be made by the PHO.
JOB SUMMARY
This position includes both the cook and trayside functions. Descriptions are the same for either position unless noted.
COOK: Food preparation and production according to department requirements for quality, quantity, safety and nutrition, while meeting established meal schedules. Maintains sanitary environment including dishwashing.
TRAYSIDE: Responsible for providing assistance in food production, tray preparation and service, dishwashing. Maintains sanitary environment.
ESSENTIAL FUNCTIONS
A. Maintains high degree of personal cleanliness and hygiene. Implements strict sanitation and safety regulations in the performance of duties.
B. Keeps Director of Food and Nutrition Services informed of food preparation activities, needs, problems, and accepts suggestions constructively from supervisors.
C. Knows limitations of special diets and uses resources for questions.
D. Uses only approved menu substitutions.
E. Uses only approved standardized recipes in food preparation, with proper techniques in preparation, storage, handling, and holding of all food items, including leftovers.
F. Maintains production area in a clean and orderly manner. Follows manufacturer's instructions for use of dietary equipment and department cleaning schedule for all equipment only as directed and approved by the Director of Food and Nutrition Services.
G. Understands good body mechanics, and safety issues while working around all food service equipment.
H. Supports and abides by all PHO, department and safety policies and procedures.
I. Acts in a professional manner reflecting the mission, vision and values of Mitchell County Regional Health Center.
J. Performs other responsibilities as requested by Director of Food and Nutrition Services, Senior Director of Process Excellence, Dietitian, or Administrative Team.
K. Demonstrates Guiding Behavior Expectation in interactions with all parties.
L. May assist with training of new employees.
M. Checks incoming merchandise and puts into storage in absence of the Director of Food and Nutrition Services.
N. May act as cashier in the cafeteria when necessary.
O. Attends departmental/PHO in-services and meetings as required or requested.
P. Assists in CQI activities and process improvements.
Q. Regular and reliable attendance is expected.
COOK ESSENTIAL FUNCTIONS:
A. Organizes work and gathers ingredients prior to food preparation.
B. Plans food production to coordinate with meal serving hours, and attractively and efficiently serves each meal.
C. Prepares appropriate quantities of food. Uses leftovers in accordance with established policy.
D. Sets up steam table with hot foods, serves patient trays, and assists in serving line in cafeteria.
E. Assists with washing dishes, pots, pans and utensils throughout work shift.
F. Count and record money in cash box.
TRAYSIDE ESSENTIAL FUNCTIONS:
A. Organizes work and gathers items needed for food preparation and tray service.
B. Preparation of salads and desserts according to menu for the day.
C. Plans and prepares salad bar offerings for noon meal.
D. Delivers nourishments, meal carts and late trays to the nursing area efficiently.
E. Knows limitations of special diets and questions if unsure.
F. Answers telephone, courteously.
G. Keeps diet cards current.
H. Prepares amounts of items needed for each meal in correct amounts. Attractively plates salads and desserts.
I. Maintain tray line in clean and orderly manner.
J. Assists in set up of cafeteria line i.e. silverware, glasses, cold items, etc. Works in serving line in cafeteria.
K. Washes pots, pans, dishes and utensils and returns them to appropriate locations.
L. Assists cook when other work has been completed.
M. Responsible for cleaning of dining room floors.
POSITION QUALIFICATIONS
A. Education:
1. High School diploma or equivalent certificate preferred.
B. Experience:
1. Previous experience in food service is preferred.
C. Special Skills Aptitudes:
1. Must be able to read, write and speak effectively to identified customers.
2. Ability to follow oral and written instructions.
3. Must know basic recipe preparation techniques, including measuring and cooking processes. Knowledge of basic cooking terminology is required.
ESSENTIAL PHYSICAL/COGNITIVE REQUIREMENTS
1. Able to stand continuously 80% or more.
2. Very frequently lift and/or push/pull up to 10 lbs and frequently 10-20 lbs.
3. Able to perform detailed tasks very frequently with continuous interruptions.
4. Able to distinguish hot and cold and read thermometers.
5. For a complete list of the physical/cognitive requirements, please refer to the Working Conditions and Physical Demands Worksheet. The original will be maintained in the Human Resources Department and a copy in the Food Nutrition Services Department.
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