Reports To: Director of Food Service

Status: 10 hours per two week pay period

Shift: 4:30 pm - 7:00 pm

Job Schedule: part time

Pay: HRMC offers a competitive salary.

STATEMENT OF PURPOSE:

Performs a variety of duties associated with foodservice operations including dishwashing, assembly and clean up of food trays for patients, set up, serving and clean up of foods for special functions, and preparation, serving and clean up of foods in cafeteria.

Demonstrates the mission of the hospital is met by demonstrating the Core Values:

Be Accessible – determined to provide local interventional healthcare for the community.

Be Helpful – always help each other while caring for others.

Be Knowledgeable – knowledge applied thoughtfully to others.

A. Food service experience is preferred, but on the job training will be provided as necessary.

B. Ability to read, write and follow oral and written directions. Ability to perform basic math functions.

C. Ability to hear alarms and instructions over moderate to loud noises. Ability to identify and distinguish objects by close, distant, color, and peripheral vision. Must be able to communicate with patients, co-workers and other hospital staff.

WORKING CONDITIONS:

A. Work involves one-to one contact with patients and customers and may involve exposure to infectious materials and diseases. Frequent exposure to chemicals used in cleaning and disinfecting solutions.

B. Work is usually performed in a well lit heated and air conditioned area that may at times be humid because of foodservice activities (cooking, dishwashing, steam cooker). Temperatures changes: range from hot and humid near the dish area, warm near the stoves & ovens, cold in the coolers and to below 0 degrees in the freezers.

C. There are hazards associated with hot surfaces, hot foods & hot liquids, sharp objects (such as knives), slippery surfaces and equipment with moving mechanical parts. Job hazards are minimal if defined procedures for personal safety are followed.

D. Work requires consistent standing, walking, stooping, bending, twisting, pushing, pulling, stretching and reaching.

E. Work is intermittently light to moderately heavy (exerting/lifting up to 50 # occasionally and 10-25 # constantly) in operating the dishmachine, putting dishes away, pushing carts and retrieving food supplies.

F. Work requires repetitive motion with foot control associated with constant standing and walking and hands by consistent grasping and gripping of objects.