On daily basis, using established department methods and procedures, perform any one of a variety of tasks listed below as directed by a Culinary Supervisor.
Set up, clean, breakdown pulper and dishwasher
- Strip and separate patient trays and dishes
- Load dishes and trays into dish machine
- Remove and stack tray dishes and trays from dish machine
- Sort silverware and run through dish machine
- Rack cups and bowls
- Sweep and mop floors
- Wash and sanitize kitchen equipment
- Wash and Sanitize food carts
- Collect and dispose of all trash
- Strip cafeteria truck
- Practice acts of kindness.
- Instill faith and hope by being available to meet the needs of others.
- Nurture individual spiritual beliefs and practices.
- Develop helpful and trusting relationships with residents, families and staff.
- Promote and accept the expression of both negative and positive feelings.
- Use creative problem-solving to meet the needs of others.
- Maintain a genuine interest in geriatric care, and must believe in and uphold the philosophy of the facility.
- Act as an advocate on behalf of residents/patients as needed or appropriate.
- Communicates with residents/families/visitors/staff in a manner that conveys respect, caring and sensitivity.
- Listens and respects others’ opinions.
- Accountable for staying informed by reviewing memos, emails and other forms of communication.
Teamwork/Collaboration and Flexibility
- Is flexible to the needs of all other departments on the campus.
- Acts in a manner outside the traditional “role” as needed in order to meet residents’/patients’ needs.
- Works as a member of the team by pro-actively working to meet resident needs.
- Promotes a healthy environment by demonstrating trust, mutual respect, visible support and open, honest communication with all members of the team.
- Involves other team members by constantly sharing information.
- Is aware and respects others’ cultures, values, and backgrounds and considers differences when communicating and providing care.Professionalism
- Follows all policies and procedures set forth by the organization and outlined in HRC’s policy manuals
- Maintains confidentiality of resident information.
- Meets all requirements as outlined by regulatory and licensure standards.
- A clean uniform as approved by the facility, clean and slip resistant shoes, and id badges are job requirements. Baths must be taken daily and deodorant used to eliminate offensive odors.
- Exemplify professionalism and exhibit values which contribute to the achievement of the mission of the Food Service Department and the Hebrew Rehabilitation Center.
- Communicates issues/concerns to leadership that may require quality monitoring.
- Offers suggestions and solutions that may improve systems and care.
- Keeps updated on performance improvement projects in culinary services.
- Participates in quality improvement initiatives as may be required.
- Serves as a resource/mentor to the team, new employees, and students (if applicable).
- Is an active participant in shared governance (committees, tasks force etc.) as designated (if applicable)?
- Seeks opportunity for professional development by attending internal and external trainings, educational programs and conferences.
- Practices in accordance with established standards of care for safety of resident/patient, self and co-workers.
- Wears slip resistant shoes
- Identifies and reports basic safety issues or problems (ex. Spills) and takes action whenever appropriate.
- Identifies and reports errors/potential errors according to policy.
- Uses equipment as trained and according to organizational policy.
- Identifies malfunctioning equipment, removes from use, and reports according to policy.
- Adheres to all infection control policies.
- Promotes the health and safety of all by following established infection control procedures (i.e., hand washing, use of personal protective equipment).
- Participates in meetings as required
- Performs other related duties as required or directed.