Overview:

To be part of our organization, every employee should understand and share in the YNHHS Vision, support our Mission, and live our Values. These values - integrity, patient-centered, respect, accountability, and compassion - must guide what we do, as individuals and professionals, every day.

Responsible for quality food for patients, associates, and customers using standardized recipes and production sheets. Other responsibilities include general sanitation, and cleaning of kitchen equipment.

EEO/AA/Disability/Veteran

Responsibilities:

1. Sanitation and Safety, Core Cafeteria Responsibilities :Complies with Hospital, Morrison, federal, state, and local health and sanitation regulations during food preparation and department sanitation Maintains a clean, sanitary working environment. Reports maintenance required or repairs of equipment used to immediate Supervisor. Identifies and utilizes cleaning chemicals following directions recommended by manufacturers and per MSDS sheets. Routinely selects cleaning materials based upon equipment to be cleaned. Utilizes equipment in performing job functions according to department safety procedures. Demonstrates proper body mechanics when lifting or moving, sweeping, mopping, scrubbing, wiping, pushing, organizing, and restocking materials. Cleans and sanitizes food service equipment based upon daily task assignment or supervisor assignment. Uses proper protection when working with chemicals and waste i.e., protection gloves, masks, apron, appropriate uniform, cutting gloves, and safety goggles. Completes all assigned tasks within the timeframe of the job task list, as well as added assignments pending operational needs.

2. Prepares cafeteria menu items on production sheets, in accordance with forecasted and/or tallied quantities following established recipes at all items. Follow established procedures based upon Morrison, state, and hospital standards. Follows standardized recipes, portioning, and workstation/culinary presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Assists management in placing daily food orders. Stores, labels, and dates all food items according to policy. Utilizes leftover food products per the direction of the manager/supervisor. Ensures continuous cafeteria flow by making sure adequate food and supplies are available to customers during open hours. Designated station set up minimum of ten minutes prior to opening of station. Demonstrates flexibility in position or task assignments pending operational needs.

3. Following Policy and Procedures : Utilizes and maintains equipment in performing job functions according to department safety procedures. Follows Hospital, department, Morrison and Compass safety policies and procedures to include incident reporting immediately after accident occurs and helps maintain a safe work environment for other team members. Follows Hospital and departmental infection control policies and procedures, particularly hand washing, personal hygiene and uniform cleanliness. Follows the Hospital's protocols for Hazardous Materials and Waste Program. Adheres to Emergency Preparedness Program. Participates in disaster drills, as appropriate

4. Customer Service : Wears name tag identification at all times when on the job. Communicates any customer related problems to appropriate personnel immediately following the complaint. Adheres to Hospital's confidentiality and patient's rights policy as outlined in the Hospital's HIPAA policies and procedures.

Qualifications:

EDUCATION

High School Diploma or GED preferred. Graduate from an accredited school of culinary arts with five- (5) year's experience. Must have completed the Food Safe Program and successfully passed the exam requirements. OR Certification as a working chef with upscale catering experience. Must have completed Food Safe Program and successfully passed the exam requirements. OR The following criteria must be met: a) Three (3) cooking experience on a restaurant hot line or short order capacity b) Completion of an approved culinary program Completion of Food Safe program and successfully passed the exam Employees employed by YNHH effective 9/12/2012 as a result of the acquisition of the Hospital of St Raphael may meet educational requirements with the applicable combination of education and experience and demonstration of current competences.

EXPERIENCE

One (1) two (2) years of grill cook experience and or culinary experience required.

SPECIAL SKILLS

Language Skills - Ability to read and comprehend simple instructions, recipes, production system reports, short correspondence and memos. Ability to effectively present information in one-on-one and small group situations to customers, fellow employees, and other associates of the organization. Mathematical Skills - Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent. Reasoning Ability - Ability to apply common sense understanding to carry out detailed instructions. Ability to deal with problems. Physical Demands - The physical demands described below are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. The employee must occasionally lift and/or move up to 50 pounds singularly or greater weights with the assistance of the carts or pallet jacks. Work Environment - The work environment characteristics described below are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Additional Information:

THIS POSITION IS COVERED BY THE TEAMSTERS COLLECTIVE BARGAINING AGREEMENT

Minimum - $16.68/hr.

Maximum - $32.47/hr.