Description:

GENERAL SUMMARY:

Prepares and cooks a variety of hot and cold foods with quality in taste and visual appeal. Participates in the planning, requisitioning, handling,storing,and serving processes. Maintains clean, sanitary work area and practices food safety regulations.

CORPORATE PHILOSOPHY STATEMENT:

It is the obligation of each employee of Mercy Medical Center to abide by and promote the mission and core values of the Spirit of Mercy.

CORPORATE POLICY STATEMENT:

It is the obligation of each employee of Mercy Medical Center tocomply withMercy’s mission, values, standards of conduct, policies,proceduresand related practices (e.g.Dress Code, Time and Attendance, and other policies)

HIPAA SECURITY COMPLIANCE:

Security Access: Low“Incumbent has no access to confidential information and must comply with the terms of the Mercy Medical Center Security Policies as it applies to their job role.”

ESSENTIAL FUNCTIONS:

• Efficiently requisitions, inspects, prepares, cooks, cools and portions large and small quantities of meats, vegetables, cereals, soups,fruitsand other forms of foodin accordance withquality standards, quantity demands and standardized recipes.

• Recommends recipes, menus and changes in recipes and cooking methods to improve quality of food; forecast specific quantities of menu items to be produced;maintainsnecessary food production records.

• Forecasts production andutilizesleftovers tomaintainefficient waste controlprogram.

• Processes food for storage and cooling following regulatory codes.

• Labels anddatesitems asrequired.

• Maintains organized, clean production area, equipment,utensilsand tools.

• Cleans work area, including but not limited to, ovens, stove, grill, and tables.

• Lifts trays and pans of food from ovens, steamers, and other equipment.

• Assistsin other areas asrequired.

• Monitors refrigerator and freezer temperatures internally and externally.

• Inspectsintegrityof food products prior to use.

MINIMUM KNOWLEDGE,SKILLSAND ABILITIES REQUIRED:

• High school diploma or GED preferred.

• Twoyears’ experienceinrestaurantor food servicepreferred.

• Excellent customer service and communication skills.

Schedule

Every other weekend and occasional Holidays.

Shifts could vary from 5:30a.m.-1:30p.m., 7:00a.m.-3:30p.m., and or 11:30a.m.-7:30p.m. Subject to change.

PHYSICAL ACTIVITY REQUIREMENTS:(Constant = 67%-100% of workday, Frequent = 34%-66% of workday, Occasional = 33% or less of workday)

CONSTANT

• Reaching: Extendinghand(s) and arm(s) in any direction.

• Standing: Particularlyforsustainedperiod of time.

• Walking: Movingabout on foot toaccomplishtasks, particularly for short distances.

• Lifting: Casesof food, #10 cans, and pans of foods at heightscounter top34” above floorlevel tocarts,ovenand steamer shelves 50” and 64” above floor level.

• Fingering: Picking,pinchingor otherwise working, primarily with fingers rather than with the whole hand or arm as in handling.

• Repetitive motions:Substantial movements (motions) of the wrists,handsand/or fingers.

FREQUENT

• Stooping:Bendingbody downward and forward by bendingspineat the waist.

• Pushing: Usingupper extremities to press against carts with steady forcein order tothrust forward,downwardor outward.

• Grasping: Applying pressure to scoops, spoons, dishes with fingers and palms to move object from position to position.

• Talking: Expressingor exchanging ideasby means ofthe spoken word.Those activities in which they must convey detailed or important spoken instructions to other workers accurately or quickly.

• Hearing: Perceivingthe nature of sounds atnormalrange.Ability to receive detailed information through oral communication.

PHYSICAL REQUIREMENTS:

• Medium work:Exerting up to 50 pounds maximum infrequently and/or up to 25 pounds of forcefrequentlyand/or up to 10 pounds of force constantly to move objects about and requiring prolonged periods of standing/walking.

VISUAL ACUITY REQUIREMENTS:

• Reading menu, production guide, recipes, labels.

• Calculating recipes and amounts of food to requisition.

• Using proper measuring tools forportioncontrol.

INTELLECTUAL/EMOTIONAL REQUIREMENTS:

• Adaptability toperformingrepetitive work or toperformingcontinuously the same work, according to set procedures sequence or pace.

• Adaptability toperformingunder stress when confronted with emergency,criticalor unusual situations in which working speed and sustained attention are important aspects of the job.

• Adaptability toinfluencingpeople in their opinions, attitudes or judgments about ideas or things.

• Adaptability toperforminga variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure.

• Adaptability todealingwith people beyond giving and receiving instructions.

• Adaptability tomaking generalizations, evaluations ordecisionbased on sensory or judgmental criteria.

• Ability tomaintainboth a high standard of courtesy and cooperation in dealing with co-workers, patients, and visitors and satisfactory job performance despite the stress of a hospital work environment.

TOOLS/EQUIPMENT:Standardequipment found in the assigned area.

WORKING CONDITIONS:

• The worker is subject to noise.There is sufficient noise at times to cause the worker to raise voicein order tobe heard above the ambient noise level.

• The worker is subject to food spills and wet spots on floor surfaces.

• The worker is subjectto insideenvironmental conditions; protection from weather conditions but not necessarily from temperature changes.

• The worker is subject to cleaning products such as vinegar, detergent,bleachand household cleaners.

• The worker is subject to steam from steamers, high heat surfaces on cookingequipmentand hot cooking oil.