Food Service Worker (On Call)- Mental Health 103

Villa Fairmont MHRC is a 96 bed licensed Mental Health Rehabilitation Center. This program serves adults between the ages of 18-65.

POSITION OBJECTIVE

The Food Service Worker is the staff member that performs tasks that involve assisting in the preparation, assembly and servicing of food within the facility. In addition, the Food Service Worker ensures that the facilities dietary and dining room areas are clean and meet sanitary regulations at all times.

Shifts Available:

On Call | Shifts and days vary as needed

Expected starting wage is $23.00. This position is covered by a collective bargaining agreement and is subject to union membership requirements upon hire. Telecare applies geographic differentials to its pay ranges.  The pay range assigned to this role will be based on the geographic location from which the role is performed.  Starting pay is commensurate with relevant experience above the minimum requirements.

QUALIFICATIONS

One (1) year of experience working in the field of food service is preferred. Since many of the tasks performed by Food Service Workers are repetitive, a willingness to perform such tasks on a continuous basis and to maintain the specified flow of work is essential. Incumbents in this position must have the ability to read and speak English in order to follow written and verbal directions. Good communication skills and a desire to work with mentally impaired adults are crucial. Applicant must be finger printed, sign under penalty of perjury that there has been no conviction of any crime, other than minor traffic offenses, and receive clearance from the Department of Justice.

KEY RESULT AREAS

MISSION, VALUES AND BELIEFS

• Demonstrates the Telecare mission, purpose, values and beliefs in everyday language and contact with residents, the public and other staff members.

QUALITY AND QUANTITY OF WORK

• Performs tasks correctly and according to policies and procedures.
• Thoroughly and consistently performs the following food service tasks:
• loads and tends the dish washing machine
• hand washes non-machine equipment
• assembles prepared food
• delivers and stores clean dishes, pots and utensils in the appropriate area
• assists in the preparation of salads and desserts
• delivers food to resident service areas
• assists in serving meals to residents in the cafeteria
• obtains necessary supplies from food storage, the refrigerator and the freezer
• stocks food supplies and food preparation equipment in storage areas
• performs assigned cleaning tasks

TEAM MEMBER PARTICIPATION

• Participates as a team member and provides input via reporting observations, concerns and asking appropriate questions.

JUDGMENT, DECISION MAKING AND INITIATIVE

• Demonstrates knowledge and proper use of equipment and supplies.

RELATIONSHIPS WITH OTHERS

• Demonstrates a good rapport and cooperative working relationships with all members of the team; responds to co-workers with concern and promotes group morale.

QUALITY IMPROVEMENT

• Continually focuses on assigned tasks and seeks and implements improvements as necessary.
• Understands and demonstrates the safety program in all activities.
• Practices universal precautions at all times.

CUSTOMER AND COMMUNITY RELATIONS

• Demonstrates a knowledge of Telecares customers including clients/residents, families and governmental agencies in all interactions and conduct.
• Acts in a professional manner, always demonstrating respect and understanding of the community and neighborhood when representing Telecare in the community.

PLANNING AND TIME UTILIZATION

• Completes and follows through with tasks and assignments, meeting expected deadlines.

ATTENDANCE AND RELIABILITY

• Understands and demonstrates knowledge of all policies associated with attendance.

PROFESSIONAL DEVELOPMENT

• Attends all assigned in-service education classes.
• Always dresses appropriately and professionally.

PHYSICAL REQUIREMENTS

See attachment for requirements.

Duties and responsibilities may be added, deleted and/or changed at the discretion of management

SUPERVISOR: Dietary Supervisor or the Cook in the absence of Dietary Supervisor

POSITION PHYSICAL REQUIREMENTS

ACTIVITY

(Hours per day)

NEVER

0 hours

OCCASIONALLY

up to 3 hours

FREQUENTLY

3 - 6 HOURS

CONSTANTLY

6 - 8+ HOURS

Sitting X Walking X Standing X Bending (neck) X Bending (waist) X Squatting X Climbing X Kneeling X Crawling X Twisting (neck) X Twisting (waist) X Hand Use: Dominant hand Right--- Left--- Is repetitive use of hand required? YES X Simple Grasping (right hand) X Simple Grasping (left hand) X Power Grasping (right hand) X Power Grasping (left hand) X Fine Manipulation (right hand) X Fine Manipulation (left hand) X Pushing & Pulling (right hand) X Pushing and Pulling (left hand) X Reaching (above shoulder level) X Reaching (below shoulder level) X

LIFTING CARRYING

Never

0 hrs.

Occasionally

up to 3 hrs.

Frequently

3 - 6 hrs.

Constantly

6 - 8+ hrs.

Height

Never

0 hrs.

Occasionally

up to 3 hrs.

Frequently

3 - 6 hrs.

Constantly

6 - 8+ hrs.

Dis-

tance

0-10 lbs. X X 11-25 lbs. X X 26-50 lbs. X X 51-75 lbs. X X 76-100 lbs. X X 100+ lbs. X X

OTHER JOB REQUIREMENTS: YES NO a. Driving cars, trucks, forklifts, and other equipment? X b. Working around equipment and machinery? X c. Walking on uneven ground? X d. Exposure to excessive noise? X e. Exposure to extremes of temperature, humidity or wetness? X f. Exposure to dust, gas, fumes, or chemicals? X g. Working at heights? X h. Operation of foot controls or repetitive foot movement? X i. Use of special visual or auditory protective equipment? X j. Working with bio-hazards such as: blood borne pathogens, sewage, hospital waste, etc. X