Food Service Associate PRN

POSITION PURPOSE 

Requisitions supplies and replenishes inventory. Hot and cold food production for retail services. Maintains sanitary and organized environment. Practices and abides by food codes and applicable regulatory and accrediting agency requirements to provide safe food to our customers. Serves customers in a professional manner with great customer service. 

ESSENTIAL FUNCTIONS 

Knows, understands, incorporates, and demonstrates the Trinity Health Mission, Vision, and Values in behaviors, practices, and decisions.  

Hot and cold food production for retail sales. 

Sliced fruit, vegetables, desserts, meats for retail production and sales. 

Sets up for café sales- stock food and paper products. 

Checks food temperatures frequently throughout shift. Documents temperatures on applicable forms. Notifies Supervisor immediately of any food out of compliance. 

Monitors temperature of freezers, refrigeration, dishwasher and heating units throughout shift. Documents temperatures on appropriate forms. Notifies Supervisor immediately of any food out of compliance. 

Maintain refrigeration units in clean orderly condition, compliant with food codes and regulatory agencies. 

Requisitions, transports and replenishes foods and supplies to replenish the inventory in the café. 

Inspects items for integrity. Rotates stock, disposes of outdated products or less than optimum quality or correct temperature. 

Properly wraps, labels, dates food items. 

Portions and packages cold food items; stocks and cleans refrigerated display cases inside and out. 

Makes coffee, juice and smoothies; replenishes and cleans beverage-dispensing machines and areas. 

Maintains a clean and sanitary work area, the café serving and seating area, and equipment. 

Pushes food carts, racks and dish bins. 

May cook at the grill, fryer, or sandwich grill. 

Deep cleans refrigerators, counter tops and cupboards, tile, and entire café serving and seating areas including microwaves, tables, chairs and tray return. Cleans and sanitizes utensils and equipment. 

Maintains signage daily. 

Uses standardized and non-standardized recipes and ingredients to prepare, create, and process foods. 

Assists in other areas as requested. 

Other duties as needed and assigned by the manager. 

Maintains a working knowledge of applicable Federal, State, and local laws and regulations, Trinity Health’s Organizational Integrity Program, Standards of Conduct, as well as other policies and procedures in order to ensure adherence in a manner that reflects honest, ethical, and professional behavior. 

MINIMUM QUALIFICATIONS 

High school diploma or GED preferred. 

Knowledge of several subjects in order to prepare reports, perform calculations and/or deal effectively with other people. Ability to read and write. 

Must be comfortable operating in a collaborative, shared leadership environment. 

Must possess a personal presence that is characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health. 

PHYSICAL AND MENTAL REQUIREMENTS AND WORKING CONDITIONS 

PHYSICAL ACTIVITY REQUIREMENTS: (Constant = 67-100% of workday, Frequent = 34-66% of workday, Occasional = 33% or less of workday) 

CONSTANT:  

• Standing: Particularly for sustained period of time. 

• Walking: Moving about on foot to accomplish tasks, particularly for long distances. 

• Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately or quickly. 

• Hearing: Perceiving the nature of sounds at normal range. Ability to receive detailed information through oral communication. 

• Lifting: Raising trays of portioned menu items or pans of food at heights from 4” to 61” above floor level to place in display cases or on steam tables and lift milk and juice cases to 2. 

• Repetitive motions: Substantial movements (motions) of the wrists, hands and/or fingers to move food objects, dishes, utensils to procedural positions. 

• 3” to 48” above floor level to fill display cases. 

• Reaching: Extending hand(s) and arm(s) in any direction. 

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. 

• Climbing: Stepping up onto and standing on stools to reach overhead to make coffee. 

• Stooping: Bending body downward and forward by bending spine at the waist 

• Crouching: Bending the body downward and forward by bending the leg and spine to obtain objects or clean lower areas. 

PHYSICAL DEMAND REQUIREMENTS: 

• Medium work: Exerting up to 40 pounds maximum infrequently and/or up to 25 pounds frequently to lift or move objects about and requiring prolonged walking/standing. 

VISUAL ACUITY REQUIREMENTS:  

• Reading menus and recipes. 

• Calculating amounts of food and supplies to requisition. 

• Using proper measuring tools for portion control 

INTELLECTUAL/EMOTIONAL REQUIREMENTS: 

• 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, or situations in which working speed and sustained attention are important aspects of the job. 

• 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. 

• 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. 

• Must be able to set and organize one's own work priorities and adapt to them as they change frequently.  Must be able to work concurrently on a variety of tasks/projects in an environment that may be stressful with individuals having diverse personalities and work styles.   

• Must possess the ability to comply with Trinity Health policies and procedures.   

• Must be able to travel to the various Trinity Health sites as needed. 

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 steam table, hot oil from fryer, hot water from coffee urns.