Food Service Student - Mercyhealth

Overview:Performs daily kitchen cafeteria duties to provide a safe clean and sanitized environment for our patients, residents, customers, and partners with quality service in mind. Dishes and assembles food items. Sets up, delivers and picks up patient trays. Operates dish machine. Washes pots pans. Replenishes stock. Maintains a clean work area. Has the ability to work in a fast paced environment. Performs other duties as assigned. Ability to work weekends and holidays required.This position must comply with all Department of Labor and or State standards for child labor provisions. If this job description conflicts with the federal or state laws, the laws must be followed. When state youth employment laws differ from the federal provisions, we must comply with the higher standard.•Partners under age 18 may not remove trash or recycling from the department and may not operate use compactors in any capacity•Partners under age 18 may not use or clean any power-driven meat processing machines (meat slicer, meat saws, patty forming machines, meat grinders, and meat choppers), commercial mixers and certain power-driven bakery machines. •Partners under age 18 years of age are not permitted to operate, feed, setup, adjust, repair, or clean any of these machines. This prohibition includes the hand-washing of the disassembled parts of meat processing machines. •Sixteen- and 17-year-olds may operate, but not set up, adjust, repair, oil, or clean, pizza-dough rollers heeters that have been constructed with safeguards contained in the basic deign as to prevent fingers, hands, or clothing form being caught in the in-running point of the rollers, have gears that are completed enclosed, and have micro switches that disengage the machinery if the backs or sides of the rollers are removed. •Wisconsin law prohibits 16 and 17 year olds from working during the hours they are required to be in school without an approved work experience program. They must be given a 30 minute meal break if they work longer than 6 hours. They may not work past 11pm without 8 hours of rest between the end of one shift and the start of the next shift.Responsibilities:

Essential Duties and Responsibilities

• Reads patient tray ticket orders and places items on trays.
• Delivers serves patient trays, snack and supplements; assist patients with opening any items.
• Follows scripting when delivering patient trays
• Collects and stacks dirty dishes on cart and returns cart to kitchen.
• Operates dish machine.
• Performs daily weekly cleaning tasks
• Washes and sanitizes dishes, pots and pans.
• Replenishes stock
• Operates cash registers
• Takes and records food temperatures
• Takes and records equipment temperatures
• Cleans and sanitizes work area, tables, and cabinets.
• Collects and places garbage and trash in designated containers.
• Adheres to department safety and sanitation regulations
• Use protective barriers (gloves, apron, and proper hair coverings)
• Demonstrates excellent customer service skills needed when delivering patient trays

Culture of Excellence Behavior Expectations

To perform the job successfully, an individual should demonstrate the following behavior expectations:

Quality - Follows policies and procedures; adapts to and manages changes in the environment; Demonstrates accuracy and thoroughness giving attention to details; Looks for ways to improve and promote quality; Applies feedback to improve performance; Manages time and prioritizes effectively to achieve organizational goals.

Service - Responds promptly to requests for service and assistance; Follows the Mercyhealth Critical Moments of service; Meets commitments; Abides by MH confidentiality and security agreement; Shows respect and sensitivity for cultural differences; and effectively communicates information to partners; Thinks system wide regarding processes and functions.

Partnering - Shows commitment to the Mission of Mercyhealth and Culture of Excellence through all words and actions; Exhibits objectivity and openness to others views; Demonstrates a high level of participation and engagement in day-to-day work; Gives and welcomes feedback; Generates suggestions for improving work: Embraces teamwork, supports and encourages positive change while giving value to individuals.

Cost - Conserves organization resources; Understands fiscal responsibility; Works within approved budget; Develops and implements cost saving measures; contributes to profits and revenue.

Education and Experience

Must be at least 16 years of age.

Certification and Licensure

IL Requirement: Must obtain IL Food Handler Certificate within 90 days

Skills and Abilities
Good interpersonal communication skills.
Ability to read, write and comprehend simple instructions, short correspondence, and memos.
Ability to effectively present information in one-to-one to other employees of the organization
Ability to communicate with others in a positive manner
Ability to add and subtract. Ability to perform these operations using units of American money, weight
Ability to apply common sense understanding to carry out instructions.
Ability to deal with problems
Basic computer knowledge needed
Special Physical Demands

The Special Physical Demands are considered Essential Job Functions of the position with or without reasonable accommodations.
This is considered heavy work. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, and feel; reach with hands and arms; talk, hear, taste and smell. The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. The employee must regularly lift and or move up to 15 pounds, frequently lift and or move up to 25 pounds and occasionally lift and or move up to 50 pounds. Good manual dexterity to operate kitchen equipment. Specific vision abilities required by this job include close vision, peripheral vision, color vision and ability to adjust focus.

Level of Supervision

NA

Supervises

NA