Diet Aide in dansville, New York at Noyes Memorial Hospital

MAIN FUNCTION:

Responsible for the general operation of the Café including preparation, setup, meal service, sanitation, and cash reconciliation. Involved with creating system changes that result in improved customer service for patients and staff.

REPORTS TO: Supervising Chef & Director of Guest Services.

DUTIES AND RESPONSIBILITIES:

1. Responsible for opening/closing the café and dining area.
2. Turn on all equipment in the café. Record temperature of the line refrigerator.
3. Ensure that all food items are available for meal service including grab-N-go cooler and salad bar.
4. Stock café with non-food items such as silverware, condiments, paper products, napkins, etc.
5. Ensure ice machine is full for each meal service.
6. Keep café clean and presentable throughout the shift.
7. Stock snacks, grab-n-go cooler, and soda cooler as needed throughout shift.
8. Make sure salad bar and sandwich station is ready for service by 10:30am.
9. Prepare food for sale in the café.
10. Bake cookies for the cafe as well as special functions.
11. Prepare grilled hamburgers and chicken using proper food handling techniques.
12. Prepare parfaits and other items for Grab/Go Cooler.
13. Assist with functions and deliver to proper areas as per the Special Function Requests. Ensure all used kitchen supplies are returned.
14. Run the café during the meal service.
15. Work as a server and cashier, responsible for cash and reconciliation.
16. Provide friendly service to all customers with a smile.
17. Be an active participant in planning and implementing new, innovative changes in the café.
18. Refill salad bar items for the meal service as needed.
19. Replenish items as needed.
20. Responsible for cleaning the café and dining area in addition to any special cleaning assignments.
21. Clean and sanitize service area including but not limited to salads bar, grill area, sandwich station, counters, shelves, toaster, and all dispensers.
22. Clean and sanitize the chairs in the dining area when customers are finished.
23. Clean and sanitize all equipment used in food preparation for the day.
24. Be sure drains are kept clear of debris and the refrigerator is clean.
25. Complete daily cleaning assignment as per check out sheet.
26. Promotes and maintains compliance with organization and departmental standards for customer service. Also maintains compliance with applicable regulatory standards.
27. Use established hospital-wide infection control procedures in the handling of infectious regulated wastes.
28. Anticipates and understands the needs of the customer (both external and internal). Delivers products and services that meet or exceed the customers' expectations and needs.
29. Maintain co-worker and patient confidentiality.
30. Responsible for and promotes teamwork within the organization and the department.
31. Responsible for and promotes the mission, vision and values of the department and the organization.
32. Perform other duties as assigned by the Supervisor, designee or Director of Guest Services.
33. Respond to Hospital Codes as assigned.
34. Regularly surveys areas and reports damaged/broken items, items not working properly, blown lights and exit lights to Supervisor and/or Engineering for repair.
35. Responsible for attending and participating in educational classes and/or department meetings.
36. Assumes responsibility for competence and professional growth by attending job-related in-services, workshops, and conferences.
37. Attends and participates in staff meetings.
38. Responsible for participating in and promoting performance improvement.
39. Ensures work is performed in a timely manner.
40. Achieves expected levels of productivity through efficient utilization of time and equipment.

EDUCATION: High school diploma or equivalent required. Ability to read, write, and follow oral and written instructions and established procedures required.

EXPERIENCE: Prior Foodservice experience. SERV Safe food handlers Certification.

PHYSICAL DEMANDS: Moderate physical effort. Required to lift/carry up to 25 pounds. Majority of day spent standing or walking. Fast-paced work environment.

WORKING CONDITIONS: Subject to hot and humid work environment. Exposure to freezing temperatures from walk-in freezer.

HAZARDS: Exposed daily to hazards of cleaning chemicals, steam, heat, and wet floors. Subject to burns and cuts.