Nutrition Services Aide MSMH

Summary: Performs a wide variety of routine duties in the kitchen and patient trayline assembly areas related to the preparation, service and transport of food. Cleans, sanitizes and maintains kitchen area including trayline, steamtables, aircurtain refrigerators, condiment station and preparation counters.

Facility: Mount St. Mary's Hospital

Shift: Shift 1

Status: Part Time w/Benefits FTE: 0.400000

Bargaining Unit: SEIU Local 1199

Exempt from Overtime: Exempt: No

Work Schedule: Days and Evenings with Weekend and Holiday Rotation

Hours: Primary shift: 6:30am-2:30pm. Secondary shift: 3:30pm-7:30pm

Summary:

Performs a wide variety of routine duties in the kitchen and patient trayline assembly areas related to the preparation, service and transport of food.Maintains required sanitary levels throughout all food preparation and service functions.Cleans, sanitizes and maintains kitchen area including trayline, steamtables, aircurtain refrigerators, condiment station and preparation counters.Replenishes supplies and food items for patient trayline to assure adequate quantities and no interruption of service during trayline operations. Complies with Hospital Mission, Patient Bill of Rights, established Hospital and department policies, procedures, practices and objectives; standards for hygiene and personal appearance; standards for food safety; quality improvement program; safety, environmental and infection control standards.

Mount St. Mary's Hospital consists of multiple locations and associate may be assigned as needed.

Responsibilities:

EDUCATION

• Less Than High School
• High School or equivalent preferred

EXPERIENCE

• No prior food service training or experience is required
• 1 - 3 months food service experience preferred

KNOWLEDGE, SKILL AND ABILITY

• Answer telephones
• Balance figures
• Maintain log
• Calculator
• Cash register

WORKING CONDITIONS

• May be exposed to infections and contagious diseases
• Exposed to housekeeping/cleaning agents/chemicals
• Subject to burns and cut
• Contact with patients under wide variety of circumstances
• Exposed to hazards of steam and heat
• Exposed to heat, wetness, odors in kitchen and/or patient areas
• Exposed to varying degrees of kitchen elements

ENVIRONMENT

• Extreme Heat: temperature hot enough to cause marked bodily discomfort
• Wet: frequent contact with water or other liquids
• Extreme Cold: temperature cold enough to cause marked bodily discomfort