Job description

Job Title: Food Service Asst 3
Department: Food & Nutrition
Shift: 4th (Rotating)
Specialty: Food Service
Job Number: 2022-4880
Date Posted: 11/29/2022
Position Type: Support Services

Job Qualifications:

Rush University Medical Center

Food Service Assistant 3



GENERAL SUMMARY:

Assists with inventories, receives food supplies, prepares, assembles and conveys food, patient trays and supplies to areas of usage or storage; disassembles serving stations or areas, conveying equipment or supplies to proper cleaning or storage area; clean and maintains equipment; cleans the kitchen and related areas to maintain sanitary conditions which meet Board of Health standards; assists the cooks and bakers. Exemplifies the Rush mission, vision and values and acts in accordance with Rush policies and procedures.


PRINCIPLE DUTIES AND RESPONSIBILITIES:

1.Assembles, sets up, conveys, transports, and stores food, supplies, meal trays, catering orders as directed throughout the kitchen and medical center.

2. Responsible for keeping elevator key and its return before going off duty; informs supervisor of any elevator problems.

3. Plugs in equipment and sets up serving lines, ascertains the progression of the service of food and notifies the cooks and bakers of the timing of ¡special items¡¨; Anticipates needs on the tray/serving lines and relates problems to proper individuals; Keeps tray/serving lines supplied with necessary food items; Removes unused food from serving lines.

4.Assists with food and bakery production; Performs production and portioning tasks as directed.

5. Maintains standards of cleanliness and sanitation of all surfaces, equipment, work areas, and storage (dry, refrigerated, and freezer) areas; Steams and cleans portable equipment; moves mobile equipment, sweeps and scrubs (with mechanical scrubbing machine) all areas of the kitchen; Maintains/cleans scrubbing machine.

6. Performs ware washing activities including soak sink procedures, cart unloading, scrap line operation, pot and pan cleaning, dish machine operation, dish room cleaning, and cart washing.

7.Helps receive, date, and put away deliveries; stores in proper refrigerators, freezers, or storeroom; rotates stock; cleans shelves, removes pallets; conducts inventory and assists with paperwork as needed for (storeroom and production).

8. Disposes of waste and garbage in proper manner to assigned destination and cleans the area equipment involved.

9. Assists with training personnel as assigned.

10. Follows hospital and departmental policies and procedures.

11. Performs other duties as assigned.




KNOWLEDGE, SKILLS AND ABILITIES:

Knowledge:
H. S. Diploma or GED required.
Foodservice experience preferred
Must be able to communicate verbally and in writing in English and demonstrate reading ability.

Note:
On the Job Training Competency will be evaluated

Skills:
Able to perform as an active team player,
Good interpersonal skills, outgoing personality
Able to demonstrate basic math skills
Able to operate foodservice equipment such as dishmachine, scrubber
Elementary cooking skill and experience with institutional food service equipment
Six months or more experience as a FSAII

Abilities:
Lift boxes/food weighing up to 65 pounds
Pull/push carts filled with food trays. (Must manipulate two carts simultaneously)
Work demands 100% walking and/or standing.
Work duties may demand standing in place for extended periods, stooping, bending, lifting, pushing and pulling.
Work environment involves the ability to tolerate temperature and climate changes (hot, humid, cold, steam, wet).
Requires individual to move in and out of refrigerated areas and work in a dish room operation which is a warm, wet and noisy area.
Must be able to tolerate working close to hot equipment.

Hazards:
Will have potential exposure to broken glass, steam, moving belts, etc.


DISCLAIMER:
The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or requirements. This is a composite of many positions. All of these employees must be versatile and able to work all positions.

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