Dietary Worker – Short Hour

Dietary Worker – Short Hour

Requirements

• Must be able to read, write and speak English as well as understand and follow written and oral directions.
• Must have sufficient mathematical ability to increase, decrease recipes.
• HS Diploma or equivalent education/experience.

Responsibilities

• Prepares, serves and restocks food items.
• Stocks serving station according to standards and has all items ready to serve at start of service time.
• Prepares correct quantities of products per production guidelines so waste is minimized.
• Consistently uses and rotates items to prevent spoilage.
• Works at a rate consistent with co-workers.
• Meets trayline accuracy standards.
• Maintains department sanitation and safety standards.
• Consistently completes special cleaning assignments on proper day, correctly and by end of shift.
• Correctly and safety stores/puts away raw and prepared products.
• Uses, cleans and stores equipment in safe and correct manner.
• Consistently picks up trash and wipes up spills in work area to prevent accidents.
• Work area inspections consistently ready and accurate at end of each shift.
• Maintains and shares job knowledge and skills.
• Maintains knowledge and skills in order to effectively work in other Dietary areas as assigned.
• Attends all annual mandatory Environment of Care inservice classes.
• Attends minimum of six employee meetings per year.
• Knows correct chemical to use when cleaning and when washing dishes, pots.
• Uses knowledge to assist in the training of new employees into the department.
• Participates in problem solving and demonstrates resourcefulness.
• Seeks information necessary for accurate completion of duties.
• Recognizes and performs duties which need to be performed although not directly assigned; regularly helps out co-workers.
• Follows through on work assignments after directions have been explained and carries out work assignments promptly.
• Resolves simple work related problems such as putting heated bases in oven if not hot enough at start of trayline.
• Suggest improvement in procedures and/or new procedures that improve service.
• Participates in intradepartmental Quality Teams (QT’s) or other problem solving processes.
• Notifies proper person (cook/supervisor) when half of amount of item is used so trayline service is not interrupted.
• Maintains positive and cooperative relations in working and interacting with others.
• Performs work in a manner that displays positive guest relations.
• Assists co-workers when own duties are completed.
• Accepts directions and/or work assignment in a positive and cooperative manner.
• Is flexible and adapts to changes in duties/schedule/assignments in a positive and cooperative manner.
• Maintains confidentiality of sensitive information.
• Completes timesheet accurately on a daily basis.
• Brings problems to the individual directly; does not speak about them in their absence.
• Consistently practices teamwork on a daily basis.

Preferred Qualifications

• Previous food service experience.