Food Service Worker Special Events Assistant - Dietary - Per Diem/Varied - REQ# 2063893201

Job Objective:

Under the management of the Executive Chef & Dietary Supervisor; performs work with a high degree of accuracy and skill in the preparation, set-up, and serving of food for Special Events; uses proper portion control and sanitation techniques when handling foods; insures presentation of food is always attractively styled. Closely monitors Special Events insuring that complete catering service is provided. Insures working area is maintained in a high state of sanitation at all times. Checks with Executive Chef & Dietary Supervisor daily for upcoming events, or re-assignment of work schedule. The FSW will work together with the employees of the department to provide optimal environmental services to the patients, visitors, and staff to ensure the healing and well-being of each individual. The FSW will perform any other related tasks as assigned.

Essential Duties and Responsibilities:

1. Reviews special events board for next day requirements.
2. Prepares required food products using standardized recipes, proper portion control, and proper sanitation techniques.
3. Insures food products served are always fresh looking, attractively styled, and properly garnished.
4. Insures events are set-up and broken down on time.
5. Insures events are set up accurately with appropriates condiments, utensils, etc.
6. Responsible for always providing service to patrons in a positive, pleasant, and cheerful manner.
7. Creates the appropriate atmosphere by using decorations to facilitate the event and/or menu being served.
8. Responsible for checking with Executive Chef for upcoming events or re-assignment of work schedule.
9. Always handles, prepares, and serves food products with a high compliance of sanitation.
10. Insures leftover food products are handled, stored, and utilized properly.
11. Cleans and sanitizes equipment and maintains work area in a high state of cleanliness during shift.
12. Responsible for ensuring special events equipment is properly cleaned and stored in assigned location.
13. Responsible for keeping special events room clean, neat and in an orderly fashion at all times.
14. Uses universal precautions at all times by wearing gloves, goggles, and washing hands frequently.
15. Prepares all other food as directed, for cafeteria special.
16. Assists Executive Chef in Cafeteria for all exhibition cooking & events.
17. Always uses appropriate chemicals for cleaning.
18. Always uses appropriate safety equipment.
19. Always returns equipment and chemicals to proper storage area.
20. Report equipment in need of repair to Supervisor.

Non- Essential Du ties:

• Assist in other areas as needed

Knowledge, Skills and Abilities:

Knowledge

• Knowledge of basic cooking skills
• Knowledge of basic math skills
• Knowledge of quantity and batch food production.
• Knowledge of basic food safety (temperatures, record keeping, HACCP)

Skills

• Must show good judgment and reliability

Abilities

• Able to use a meat slicer, mixer, steamer, and other institutional cooking equipment
• Must be able to speak, understand English

Core Competencies: All AVH employees will effectively demonstrate these behaviors:

• Accountability
• Action Oriented
• Customer Focused
• Compassion
• Effective Communication
• Teamwork
• Ethics & Values
• Integrity & Trust

Education and Experience:

Education

• High School Diploma desired

Experience

• Previous catering experience preferred
• Over two years, up to and including 4 years prior experience preferred

Required Licensure and/or Certifications:

• Food Safety Certification required

AVH Conduct/Compliance Expectations:

• Ability to adhere with AVH Leaves of Absence Policy
• Ability to adhere with AVH Paid Time Off (PTO) Policy
• Ability to adhere with AVH Recording of Hours Worked Policy
• Ability to adhere to the department dress code
• Ability to organize work and establish priorities
• Ability to expand on own initiative in performance of duties
• Skill and ability to follow the telephone etiquette/standards
• Conforms to AVH Standards of Excellence
• Ability to function effectively under pressure and meet time parameters
• Ability to communicate effectively while maintaining good working relationships with coworkers, managers and other hospital staff
• Ability to adhere to the normal standards of courtesy and conduct as defined under the rules of hospitality at AVH
• Ability to maintain the confidentiality of patient, hospital and department information
• Ability to adhere to safety rules and regulations
• Safely and effectively uses all equipment necessary to carry out duties
• Ability to interpret and function under hospital and department policies and procedures
• Conforms with required and appropriate Joint Commission requirements
• Conforms with and supports hospital quality assurance and improvement guidelines
• Ability to participate effectively in department and hospital staff education
• Display a willingness to work as a team player
• Ability to give and support the highest level of patient' customer satisfaction at all times
• Supports and adheres to the values and mission statement established by the AVH Board of Directors Ability to demonstrate knowledge and understanding of Corporate Compliance rules and regulations, complies with duty to report behavior standard, demonstrates understanding of purpose for Corporate Compliance hotline and importance of seeking guidance from a supervisor when in doubt regarding a possible corporate compliance issue

Physical Requirements and Working Conditions:

• Work usually performed in a very active institutional kitchen/cafeteria environment; with small limited workspace; and in Walk-in Freezers, and Refrigerators.
• Work requires employee to be on their feet the entire shift.
• Stand up to 6 hours at a time.
• Push/pull up to 50 pounds
• Repeated bending, squatting, stooping, lifting, pushing, pulling
• Extensive walking

A detailed description of the physical requirements of this job is maintained in the Employee Health Department.

NOTE:THE ABOVE STATEMENTS ARE INTENDED TO DESCRIBE THE GENERAL NATURE AND LEVEL OF WORK PERFORMED BY PEOPLE ASSIGNED TO THIS JOB. THIS DOCUMENT IS NOT INTENDED TO BE AN EXHAUSTIVE LIST OF ALL RESPONSIBILITIES, SKILLS, AND WORKING CONDITIONS FOR THE PERSONNEL SO CLASSIFIED.

Required Licensure and/or Certifications:

• Food Safety Certification required