Dining and Catering Aide

Summary

This position performs a variety of duties in the Dining and Catering Services Department to provide the best quality care to patients, employees, and visitors. Duties may include, but are not limited to: serving/preparing food for Orchard Dining room service, serving/preparing food for the Plane Tree Cafe, the processing of diet orders, selection of appropriate menus, utilization of modified/regular standardized recipes, distributing patient trays, operating equipment needed in service areas, operating cash registers, customer

service and set up, preparation, service and cleanup of catered events, working in the pot and pan or dish room areas and restocking and maintaining areas.

Responsibilities

• (40%)*
• Oversees, inspects and monitors the timely preparation, set-up, replenishment, accuracy, temperature, appearance and service of designated menu items and equipment in all service areas prior to the start up of service. Assures temperatures are being recorded.
• (35%)*
• Requests supplies needed and prepares all types of foods by appropriate method of cookery, utilizing proper food handling techniques, and following standardized recipes.
• (25%)*
• Adherence to proper sanitation standards and cleaning schedules.
• OTHER DUTIES AND RESPONSIBILITIES: Reports any major concerns (i.e. spoiled products, unsafe food items, schedule coverage and staffing shortages).
• Meets the special needs of customers and patients.
• Assembles patient trays and delivers them to patient areas.
• Requests supplies needed and assures proper labeling and storage of food products and/or menu order sheets.
• Records statistical data required (actual quantities produced and used, meal count records).
• Responsible for accuracy of standardized recipes, acknowledges diet orders utilizing EPIC and CBORD computer systems.
• Operates cash registers. Monitors tray line for accuracy and appearance.
• Sets up, serves and cleans up a variety of catered events (buffets, luncheons, teas, etc.).
• Identifies and understands the different diets in accordance with the diet manual.
• Assists co-workers to prepare food items required for assigned areas, utilizing proper food handling techniques and following standardized recipes.
• Maintains proper sanitization standards and follows regular cleaning schedules in assigned areas.
• Follows Health Department Regulations, The Joint Commission (JCAHO), Michigan Occupational Safety and Health Administration (MIOSHA), and other regulatory agencies.
• MyMichigan Health is a technology driven organization and employees need to demonstrate competency in Microsoft® Windows. An employee may be required to participate in further learning opportunities offered by MyMichigan Health.
• Employees are required to take a Computer Skills Assessment via the learning management system upon hire.
• Certifications and Licensures
• N/A Required Education
• High School Diploma or GED
• Other Information
• EXPERIENCE, TRAINING AND SKILLS: Mandatory Occupational Safety and Health Administration (OSHA) training must be completed annually according to the Exposure Control Plan.
• Knowledge of food preparation, service and modified diet restrictions as normally acquired through 1 to 3 years’ experience working in a medical care facility or similar setting preferred.
• PHYSICAL/MENTAL REQUIREMENTS AND TYPICAL WORKING CONDITIONS: Exposure to stressful situations, including those involving public contact, as well as, trauma, grief and death.
• Able to wear personal protective equipment that includes latex materials or appropriate substitute if required for your position.
• Is able to move freely about facility with or without an assisted device and must be able to perform the functions of the job as outlined in the job description.
• Overall vision and hearing is necessary with or without assisted device(s).
• Frequently required to sit/stand/walk for long periods of time. May require frequent postural changes such as stooping, kneeling or crouching.
• Some exposure to blood borne pathogens and other potentially infectious material.  Must follow MyMichigan Health bloodborne pathogen and TB testing as required.
• Ability to handle multiple tasks, get along with others, work independently, regular and predictable attendance and ability to stay awake.
• Overall dexterity is required including handling, reaching, grasping, fingering and feeling.  May require repetition of these movements on a regular to frequent basis.
• Physical Demand Level: Medium.
• Must be able to occasionally (0-33% of the workday) lift or carry 21-50 lbs., frequently 34-66% of the workday 20 lbs. and or Walk/Stand/Push/Pull of Arm/Leg controls and constantly (67-100% or the workday) 10 lbs.

Responsibilities

• (40%)*
• Oversees, inspects and monitors the timely preparation, set-up, replenishment, accuracy, temperature, appearance and service of designated menu items and equipment in all service areas prior to the start up of service. Assures temperatures are being recorded.
• (35%)*
• Requests supplies needed and prepares all types of foods by appropriate method of cookery, utilizing proper food handling techniques, and following standardized recipes.
• (25%)*
• Adherence to proper sanitation standards and cleaning schedules.
• OTHER DUTIES AND RESPONSIBILITIES: Reports any major concerns (i.e. spoiled products, unsafe food items, schedule coverage and staffing shortages).
• Meets the special needs of customers and patients.
• Assembles patient trays and delivers them to patient areas.
• Requests supplies needed and assures proper labeling and storage of food products and/or menu order sheets.
• Records statistical data required (actual quantities produced and used, meal count records).
• Responsible for accuracy of standardized recipes, acknowledges diet orders utilizing EPIC and CBORD computer systems.
• Operates cash registers. Monitors tray line for accuracy and appearance.
• Sets up, serves and cleans up a variety of catered events (buffets, luncheons, teas, etc.).
• Identifies and understands the different diets in accordance with the diet manual.
• Assists co-workers to prepare food items required for assigned areas, utilizing proper food handling techniques and following standardized recipes.
• Maintains proper sanitization standards and follows regular cleaning schedules in assigned areas.
• Follows Health Department Regulations, The Joint Commission (JCAHO), Michigan Occupational Safety and Health Administration (MIOSHA), and other regulatory agencies.
• MyMichigan Health is a technology driven organization and employees need to demonstrate competency in Microsoft® Windows. An employee may be required to participate in further learning opportunities offered by MyMichigan Health.
• Employees are required to take a Computer Skills Assessment via the learning management system upon hire.

Qualifications

• EXPERIENCE, TRAINING AND SKILLS: Mandatory Occupational Safety and Health Administration (OSHA) training must be completed annually according to the Exposure Control Plan.
• Knowledge of food preparation, service and modified diet restrictions as normally acquired through 1 to 3 years’ experience working in a medical care facility or similar setting preferred.
• PHYSICAL/MENTAL REQUIREMENTS AND TYPICAL WORKING CONDITIONS: Exposure to stressful situations, including those involving public contact, as well as, trauma, grief and death.
• Able to wear personal protective equipment that includes latex materials or appropriate substitute if required for your position.
• Is able to move freely about facility with or without an assisted device and must be able to perform the functions of the job as outlined in the job description.
• Overall vision and hearing is necessary with or without assisted device(s).
• Frequently required to sit/stand/walk for long periods of time. May require frequent postural changes such as stooping, kneeling or crouching.
• Some exposure to blood borne pathogens and other potentially infectious material.  Must follow MyMichigan Health bloodborne pathogen and TB testing as required.
• Ability to handle multiple tasks, get along with others, work independently, regular and predictable attendance and ability to stay awake.
• Overall dexterity is required including handling, reaching, grasping, fingering and feeling.  May require repetition of these movements on a regular to frequent basis.
• Physical Demand Level: Medium.
• Must be able to occasionally (0-33% of the workday) lift or carry 21-50 lbs., frequently 34-66% of the workday 20 lbs. and or Walk/Stand/Push/Pull of Arm/Leg controls and constantly (67-100% or the workday) 10 lbs.