Dietary-Culinary Aide (Food Service) - Samaritan Health Services

• As a Dietary-Culinary Aide at Samaritan Health Services, you will play a crucial role in providing dietary services to our patients and employees. Samaritan North Lincoln Hospital is special not only for its excellent healthcare services, but also for its commitment to serving our communities, and creating a healing environment that extends beyond the hospital walls. In addition, a Per Diem Differential is available for this position, and offers opportunities for career growth and advancement. Please feel free to contact us if you have any questions about this exciting opportunity!
• JOB SUMMARY/PURPOSE
  • Responsible for serving foods, stocking, cleaning the café and/or dishroom, cashiering, and providing excellent customer service.
• DEPARTMENT DESCRIPTION
  • The Nutritional Services teams at Samaritan Health Services provide a variety of services including all food service for patients and employees as well as medical nutrition therapy specially designed to meet individual patient needs. Our range of service not only includes direct patient care but educational programs such as classes and one-on-one counseling. We also facilitate all meal service within Samaritan for both employees and patients which includes options such as cafeteria service, catering, espresso and providing nutritional supplies and equipment for departments.
• EXPERIENCE/EDUCATION/QUALIFICATIONS
  • Successful completion of Food Handler's course required within 30 days of hire.
  • One (1) year experience as a culinary aide in a health care setting preferred.
  • High school diploma or equivalent preferred.
• KNOWLEDGE/SKILLS/ABILITIES
  • Food and Beverage Preparation and Service - Knowledge of food and beverages including recipes and menus as well as food preparation and equipment. Ability to operate machines, to clean food service areas, and to safely prepare and serve hot or cold beverages and food.
  • Food Safety - Knowledge of and ability to follow food safety practices and procedures required to keep patients and the public safe from food borne illness and cross contamination. Ability to perform and monitor the safety and security of food service operations. Knowledge of food quality, tests and inspections of products, services, or processes. Ability to evaluate quality of products provided.
  • Team Centered Mutual Support - Ability to work, function and communicate on a multi-disciplinary team. Possess the knowledge and skills to develop constructive and cooperative working relationships with others and maintain them over time.
  • Time Management - Ability to organize, plan and prioritize work to complete within required time frames and to follow-up on pending issues. Ability to perform multiple tasks simultaneously and thrive in dynamic fast-paced environments and under pressure.
  • Service Orientation - Successfully apply knowledge of various resources/lines of service to assist and care for others. Knowledge of principles and processes for providing customer service to patients, community members and co-workers. This includes assessing the changing needs of each individual, meeting quality standards for services and evaluating customer satisfaction.
  • Adaptability/Flexibility - Ability to respond quickly and appropriately to urgent situations that may arise within a fast paced food service operation. Ability to adjust actions in relation to others and adapt service to offer best possible care to patients.
• PHYSICAL DEMANDS

  • Rarely
    (1 - 10% of the time)

    Occasionally
    (11 - 33% of the time)

    Frequently
    (34 - 66% of the time)

    Continually
    (67 – 100% of the time)

    SIT

    WALK - INCLINE

    CLIMB - STAIRS

    CLIMB – LADDER

    ENTER & EXIT VEHICLE/MACHINERY

    LIFT (Floor to Waist: 0"-36") 40 - 60 Lbs

    LIFT (Floor to Waist: 0"-36") 60 or more Lbs

    LIFT (Knee to chest: 24"-54") 20 - 40 Lbs

    LIFT (Knee to chest: 24"-54") 40 - 60 Lbs

    LIFT (Knee to chest: 24"-54") 60 or more Lbs

    LIFT (Waist to Eye: up to 54") 40 – 60 Lbs

    LIFT (Waist to Eye: up to 54") 60 or more Lbs

    LIFT (Overhead: 54" and above) 20 - 40 Lbs

    LIFT (Overhead: 54" and above) 40 - 60 Lbs

    LIFT (Overhead: 54" and above) 60 or more Lbs

    CARRY 1-handed, 20 - 40 pounds

    CARRY 2-handed, 20 - 40 pounds

    SQUAT Repetitive

    KNEEL (on knees)

    BEND FORWARD at waist

    LIFT (Floor to Waist: 0"-36") 20 - 40 Lbs

    LIFT (Waist to Eye: up to 54") 20 – 40 Lbs

    SQUAT Static (hold >30 sec)

    REACH - Upward

    STAND

    WALK – LEVEL SURFACE

    LIFT (Waist to Eye: up to 54") 0 - 20 Lbs

    LIFT (Floor to Waist: 0"-36") 0-20 Lbs

    LIFT (Knee to chest: 24"-54") 0 - 20 Lbs

    LIFT (Overhead: 54" and above) 0 - 20 Lbs

    CARRY 2-handed, 0 - 20 pounds

    CARRY 1-handed, 0 - 20 pounds

    ROTATE TRUNK Sitting

    ROTATE TRUNK Standing

    REACH - Forward

    PUSH (0 - 20 pounds force)

    PULL (0 - 20 pounds force)

    MANUAL DEXTERITY Hands/wrists

    FINGER DEXTERITY

    PINCH Fingers

    GRASP Hand/Fist

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