Food Service Worker I/II - Tuba City Regional Health Care Corporation

Navajo Preference Employment Act :In accordance with Navajo Nation and federal law, TCRHCC has implemented an Affirmative Action Plan pursuant to the Navajo Preference in Employment Act.  Pursuant to this Plan and corresponding TCRHCC Policy, applicants who meet the necessary qualifications for this position and (1) are enrolled members of the Navajo Nation, Hopi Tribe, or San Juan Southern Paiute Tribe will be given preference in hiring and employment for this position, (2) are legally married to enrolled members of the Navajo Nation, Hopi Tribe, or San Juan Southern Paiute Tribe and meet residency requirements will be given secondary preference, and (3) are enrolled members of other federally-recognized American Indian Tribes will be given tertiary preference.Overview:

POSITION SUMMARY

The purpose of this position is to provide highest quality meals to patients, employees, and guests that are prepared and delivered under set sanitary conditions.  Practice appropriate food handling techniques and food safety procedures in all aspects of the job. Work situations are regular and routine, requiring a service oriented individual, organization, attention to detail, and decision making regarding patient food needs.  Participates in the mission and established goals of the department.  Must be flexible with work schedule to include nights, weekends & holidays.

Qualifications:

NECESSARY QUALIFICATIONS

Education:

• High School Diploma or GED

Experience:

• Food Service I: Three (3) months experience in dishwashing, serving line, and/or food prep line
• Food Service II: Three (3) years of experience in a healthcare or institutional environment

       Certification:

• Must obtain a ServSafe Certification within three (3) months of starting in the position and complete as planned in a contractual agreed time period
• Must have and maintain a current valid food handler’s certificate

Other Skills and Abilities:

A record of satisfactory performance in all prior and current employment as evidenced by positive employment references from previous and current employers.  All employment references must address and indicate success in each one of the following areas:

• Positive working relationships with others
• Possession of high ethical standards and no history of complaints
• Reliable and dependable; reports to work as scheduled without excessive absences
• Basic computer knowledge is needed
• Ability to read, write and perform basic addition and subtraction
• Completion of and, above-satisfactory scores on all job interviews, demonstrating to the satisfaction of the interviewees and TCRHCC that the applicant can perform the essential functions of the job
• Successful completion of and positive results from all background and reference checks, including positive employment references from authorized representatives of past and current employers demonstrating to the satisfaction of TCRHCC a record of satisfactory performance and that the applicant can perform the essential functions of the job
• Successful completion of fingerprint clearance requirements, physical examinations, and other screenings indicating that the applicant is qualified to be employed by TCRHCC and demonstrating to the satisfaction of TCRHCC that the applicant can perform the essential functions of the job
• Submission of all required employment-related documents, applications, resumes, references, and other required information free of false, misleading, or incomplete information, as determined by TCRHCC.

 

MENTAL AND PHYSICAL EFFORT

The physical and mental demands described here are representative of those that must be met by an   employee to successfully perform the essential functions of this job.  Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Physical:

Ability to frequently lift and/or move objects weighing up to 75 lbs., unassisted, and occasionally over 100 lbs. assisted, and is able to work on ladders. Must be able to push/pull up to 24 lbs. for a prolonged period of time and occasionally over 100 lbs. as needed. Is subject to continuous standing, walking, frequent stooping, reaching, pushing, pulling, bending, twisting and sitting with occasionally sitting, and climbing. Sensory requirements required are far vision, near vision, color vision, depth perception, seeing fine details, hearing normal speech, hearing overhead pages, and telephone use. Must have ability of simple grasping, firm grasping, fine manipulation of both hands for a prolonged period of time as well as frequent use of keyboard.

Mental:

Must be able to read, write, speak and comprehend the English language.  Perform simple mathematics and use correct measuring utensils and scales regularly.  Performs tasks with several steps in sequence. Must have ability to cope with high levels of stress, make decisions under high pressure, cope with anger/fear/hostility of others in a calm way, manage altercations, concentrate, handle high degree of flexibility, handle multiple priorities in stress situation, demonstrate high degree of patient, adapt to shift work, work in areas that are close and crowded and frequently work alone. Must accept a flexible schedule to meet unit needs.

Environmental:

May be continuously exposed to infectious diseases, chemical agents, dust, fumes, gases, and loud noises as well as frequent exposure to extremes in temperature or humidity and hazardous or moving equipment with occasional unexpected heights.

Responsibilities:

ESSENTIAL FUNCTIONS

Food Service I & II:

1. Ensure proper Personal Protective Equipment is always worn while on duty including face mask, gloves and if necessary, aprons, eye and face shield when required.
2. Prepares beverages, uncooked food items, nourishment, supplemental feedings, and special formulas according to standardized recipes. Follows directions in weighing, measuring, assembling, and mixing ingredients for cooks in food preparation areas, as required. 
3. Prepares uncooked food items according to the recipe, such as sandwich spreads, salad dressings and desserts based on the planned menu.
4. Utilizes institutional equipment when chopping, slicing, and dicing, etc. for efficient production. Assist in the food production process when required.  Follows equipment safely requirements and reports mechanical/electrical problems to the supervisor
5. Sets up assigned station on the tray line with the correct supplies and food items. Disassembles and cleans the station after the serving period.  Starts tray assembly according to established schedules.  Delivers late trays, new patient trays, special requests, and floor stock per department parameters.
6. Assembles patient trays in a timely and accurate manner. Selects and places food items on patient trays, according to regular or modified menu, individual diet cards, or patient selections.  Delivers trays to patients per established schedule.
7. Checks trays for missing or special write-in items.  Follows up on absent items. Identifies any obvious discrepancies between the prescribed diets and the food items designated by the menu and informs the supervisor
8. Delivers late trays, new patient trays, special requests, and floor stock per department parameters.
9. Adheres to all food handling procedures according to TCRHCC, Joint Commission, and other regulatory agency standards
10. Updates diet cards based on cardex and diet sheet when required.
11. Set-up cafeteria according to established plan. Assures the proper signage is available.
12. Serves and replenishes cafeteria lines at scheduled times. Keep the cafeteria clean and sanitary at all times.
13. Prepares and delivers nourishment to care areas in a timely manner.
14. Applies principles of proper storage and handling of foods and supplies using FIFO (first in, first out), including labeling and dating all products received and stored. Maintains proper temperatures for both hot and cold food as per department standards Checks and records food and equipment temperatures according to defined procedures, and reports any discrepancies to the supervisor.
15. Keeps supervisor informed of menu item supply levels in a timely fashion to avoid run-outs
16. Participates in the catering services as required by the cook or designee. Delivers items to event location and is responsible for the set-up and break-down of each function
17. May work the cash register in the cafeteria and ensures accuracy of drawer.
18. Foster teamwork and treat customers and fellow workers with compassion and respect
19. Ensure Proper PPE is always used while on duty. Face surgical mask is to be worn in all hospital areas. Proper handwashing is required. If water is not available use hand sanitizer. Social distancing will be practiced by department.
20. Proper PPE is used inside assigned Clinics or Unit. NIOSH-approved N95 mask filtering face piece respirator or higher, is available, this included eye or face masks shield, gloves, and isolation gown.
21. Complete all donning and doffing tasks in a safe acceptable method and discard of used PPE accordingly. Complete provided training.
22. Performs other duties assigned.

Food Service Worker II:

1. Assists the cook with timely hot meal production and quality patient meal services as needed according to recipes while using appropriate quality cooking methods.
2. Helps the cook or designee in completing inventory of food service supplies.
3. Submits work orders in a timely manner under the direction of the cook in charge or food service supervisor.
4. Provides quality training assistance to the food service worker I in completion of daily essential functions as stated in the position description.
5. Performs other duties assigned.