Food Service Associate I - 32hrs/week

Time Type:
Part time
Hours per Pay Period:
64
Shift:
As Assigned
Minimum:
Depending on Experience
Maximum:
Depending on Experience(This represents the rate for an individual with significant experience in this job)
Department:
Food Services
Current Bay Area Hospital Employee: If you are a current Bay Area Hospital employee, please apply through the Workday internal career site.
The future looks bright at Bay Area Hospital, and we are always searching for quality people to join our team. We offer a great atmosphere, competitive pay, a wide array of benefits, and many growth opportunities for our employees.
Job Description:
Food Service Associate I
Assists with tray line activities and cleans, sanitizes and restocks areas of the kitchen/cafeteria
EXPECTATION FOR ALL EMPLOYEES
Support the organization's mission, vision and values by adhering to the behavioral standards of Bay Area Hospital. Comply with all laws and regulations affecting Bay Area Hospital. Be familiar with and adhere to the Bay Area Hospital Code of Conduct and Compliance Program. Effective communication skills and the ability to work effectively with people from various backgrounds are critical.
POSITION SUMMARY
Assists with tray line activities and cleans, sanitizes and restocks areas of the kitchen/cafeteria
PRINCIPLE DUTIES AND RESPONSIBILITIES
Continually washes, sanitizes, and stores all dishes, utensils, and pots & pans, in a safe manner
Restocks dishes, utensils, and pots and pans in appropriate locations
Assists with patient tray line activities
Assist with cleanup of catering events
Cleans appropriate equipment
Prepares products according to standardized recipes for retail, patient care services, catering, and special functions
Follows time schedules for production and recipe cards
Works tray line
Fills & delivers supplies to units
Rotates & stocks needed areas by using the First in First out (FIFO) method
Deliver meal tray to patient bedside; verifies patient ID
Documents all needed information per department procedures
Assists in maintaining the appearance, safety and hygiene of the department
Utilizes correct portion control
Documents eyewash station operation
Documents appropriate temperatures and sanitizer strengths
Performs other duties as assigned
SKILLS AND ABILITIES
Demonstrates knowledge and skills needed to follow all procedures for safe food handling & sanitation
Maintains regular, consistent and punctual attendance at the assigned job location
Proficient in the operation of a buffalo chopper, knives, mixers, blenders, measuring equipment, robot coupe, slicers, scales, induction warmer system, coffee makers, thermometers, can opener, portion control device, computer, telephone, and calculator
Knowledge of formula cards & their use
Proficient in portioning and garnishing
Knowledge of FIFO method of inventory control
Demonstrated ability to learn proper sanitation techniques, portion control, and tray line operation
Demonstrates knowledge and skills needed to follow all procedures for safe food handling & sanitation
Maintains regular, consistent and punctual attendance at the assigned job location
Ability to learn, retain and implement proper sanitation techniques, portion control, and tray line operation
Ability to read, write, and speak the English language
Ability to add, subtract, multiply and divide
EDUCATION/CERTIFICATIONS/LICENSES/DEGREES
Must hold (or be able to obtain within 30 days of hire) an Oregon Food Handler, Food Manager certification or ServSafe certification
Able to read, write legibly, and converse in the English language
Able to add, subtract, multiply and divide
High school graduate or equivalent required
Oregon state driver’s license preferred
EXPERIENCE
One (1) year experience in hospital based food service or restaurant preferred
GENERAL INFORMATION
Union Affiliation: UFCW
The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities and job skills required.
PHYSICAL/MENTAL/ENVIRONMENTAL REQUIREMENTS
Able to stand, walk, stoop, reach, push, pull, and bend frequently
Work may be done in uncomfortably high temperature and humidity, sometimes on wet surfaces
Ability to communicate effectively
May be required to lift up to 20 pounds.
EXPECTATION FOR ALL EMPLOYEES
Support the organization's mission, vision and values by adhering to the behavioral standards of Bay Area Hospital. Comply with all laws and regulations affecting Bay Area Hospital. Be familiar with and adhere to the Bay Area Hospital Code of Conduct and Compliance Program. Effective communication skills and the ability to work effectively with people from various backgrounds are critical.
POSITION SUMMARY
Assists with tray line activities and cleans, sanitizes and restocks areas of the kitchen/cafeteria
PRINCIPLE DUTIES AND RESPONSIBILITIES
Continually washes, sanitizes, and stores all dishes, utensils, and pots & pans, in a safe manner
Restocks dishes, utensils, and pots and pans in appropriate locations
Assists with patient tray line activities
Assist with cleanup of catering events
Cleans appropriate equipment
Prepares products according to standardized recipes for retail, patient care services, catering, and special functions
Follows time schedules for production and recipe cards
Works tray line
Fills & delivers supplies to units
Rotates & stocks needed areas by using the First in First out (FIFO) method
Deliver meal tray to patient bedside; verifies patient ID
Documents all needed information per department procedures
Assists in maintaining the appearance, safety and hygiene of the department
Utilizes correct portion control
Documents eyewash station operation
Documents appropriate temperatures and sanitizer strengths
Performs other duties as assigned
SKILLS AND ABILITIES
Demonstrates knowledge and skills needed to follow all procedures for safe food handling & sanitation
Maintains regular, consistent and punctual attendance at the assigned job location
Proficient in the operation of a buffalo chopper, knives, mixers, blenders, measuring equipment, robot coupe, slicers, scales, induction warmer system, coffee makers, thermometers, can opener, portion control device, computer, telephone, and calculator
Knowledge of formula cards & their use
Proficient in portioning and garnishing
Knowledge of FIFO method of inventory control
Demonstrated ability to learn proper sanitation techniques, portion control, and tray line operation
Demonstrates knowledge and skills needed to follow all procedures for safe food handling & sanitation
Maintains regular, consistent and punctual attendance at the assigned job location
Ability to learn, retain and implement proper sanitation techniques, portion control, and tray line operation
Ability to read, write, and speak the English language
Ability to add, subtract, multiply and divide
EDUCATION/CERTIFICATIONS/LICENSES/DEGREES
Must hold (or be able to obtain within 30 days of hire) an Oregon Food Handler, Food Manager certification or ServSafe certification
Able to read, write legibly, and converse in the English language
Able to add, subtract, multiply and divide
High school graduate or equivalent required
Oregon state driver’s license preferred
EXPERIENCE
One (1) year experience in hospital based food service or restaurant preferred
GENERAL INFORMATION
Union Affiliation: UFCW
The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities and job skills required.
PHYSICAL/MENTAL/ENVIRONMENTAL REQUIREMENTS
Able to stand, walk, stoop