SCOPE OF SERVICE/CUSTOMER:

Assists in providing high quality and appropriate food service to meet the nutritional requirements of all tenants.

Customers include tenants, visitors, and employees.

ESSENTIAL FUNCTIONS:

Demonstrates specific customer focused behaviors regarding attitude, acknowledgement, privacy/confidentiality, communication skills, professional behavioral and timely responsiveness. Prepares and serves all hot foods and entrees for tenants, staff and visitors.  In addition, may prepare and deliver food to the second floor serving kitchen for independent living tenant and visitor meals. Serves and handles foods in a sanitary manner and maintains a sanitary environment by washing and sanitizing dishes, pots, pans, and refrigerators. Checks menu and takes necessary meat out of the freezer for thawing; uses leftover foods in order to minimize waste. Assumes responsibility of the department when Head Cook and Director are not present.  In doing so, oversees the activities of other Food Service staff. Performs baking functions when scheduled by following established recipes. Performs other duties as needed. Demonstrates activity to impact change within your departments, with other departments. Promotes and establishes effective relationships within the department, with other departments, physicians, and with facility guest and clients. Takes an active role in enhancing abilities to carry out job functions through personal and professional/job-related growth and development.

SKILLS AND ABILITIES REQUIRED:

Good reading skills to be able to read and follow recipes and menus. Ability to follow written and oral instructions. Decision making skills. Simple calculations. Will be required to perform dishwashing and cleaning of kitchens.

WORKING CONDITIONS AND PHYSICAL DEMANDS:

Job requires standing and walking 75% of your scheduled working hours. Must frequently (21-50% of work time) push, pull, bend, and stoop. Job requires the ability to frequently (21-50% of work time) carry objects weighing up to

24 lbs; occasionally (6-10% of work time) lift objects weighing up to 50 lbs.

Must be able to work around moving machinery and adapt to changes in temperature and

humidity.

Must be able to detect odors. Must be able to see at a near visual acuity level. Must be able to speak. Must be able to hear speech.

MINIMUM EDUCATION, LICENSURE, CERTIFICATION AND EXPERIENCE RQUIRED:

Formal or on-the-job training in institutional quantity food production desirable. Six months experience in quantity food service required. Additional related experience desirable.

Our Commitment to Diversity and Inclusion
 

Trinity Health is one of the largest not-for-profit, Catholic healthcare systems in the nation. Built on the foundation of our Mission and Core Values, we integrate diversity, equity, and inclusion in all that we do. Our colleagues have different lived experiences, customs, abilities, and talents. Together, we become our best selves. A diverse and inclusive workforce provides the most accessible and equitable care for those we serve. Trinity Health is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, status as a protected veteran, or any other status protected by law.