Food Service Worker II – Production/Healthcare - Sisters of Providence of Saint Mary-of-the-Woods - Terre Haute, IN

The Food Service Worker II is responsible for set up, serving, sanitation, and safety of the meal service. This includes making sure that the diets are served correctly and within the guidelines of the diet manual. (2 Part-time Regular positions)

Job Duties include but are not limited to the following:
Under supervision assures that all areas of responsibility are met in a timely and sanitary safe manner.

Follows sanitation and safety regulations and procedures of the Food Services Department.

Performs dishwashing and pan washing services accurately and without delay to utilize time frames efficiently with correct sanitizing techniques 100% of the time.

Keeps trash containers clean and sanitized throughout the shift. Disposes of collected trash in appropriate containers following the recycling procedure.

Maintains work area in a neat and orderly condition at all times.

Completes work prior to any break time as assigned.

Allows equipment to dry thoroughly before storing.

Keeps stock and supplies organized, rotated on a daily basis (FIFO method) in designated areas.

Stores all equipment in appropriate areas before leaving shift.

Sweeps and mops areas per sanitation policy, as assigned at designated times to insure safety of all staff members. Uses floor dryer to eliminate wet hazardous floors and uses pressure sprayer according to manufacturer instructions.

Receives and stocks storage areas on delivery days from vendors for each facility using First in-First out method.

Inspects all goods received to insure quality and safety of products used and reports any variances to the Production Manager.

Cleans floors, walls and carts on a daily basis to meet sanitation requirements.

Follows established policies, procedures, objectives, quality improvement, safety, environmental, and infection control policies at all times.

Participates in committees to develop procedures, and goals of the department of Food Services.

Assists in care and maintenance of department facilities, equipment, and supplies as directed and reports equipment repair needs to Production Manager. Operates all equipment according to manufacturer’s recommendations and keeps all equipment in safe and sanitary conditions.

Uses and follows standard precautions procedures on a daily basis.

Maintains records, reports, and daily cleaning and temperature logs as required and reports variances to the Production Manager on a daily basis.

Attends in-services and staff development and other educational meetings as required.

Adheres to schedule both on arrival and departure: follows appropriate policy/procedure with regards to notification of absence, request for time off, and is flexible in scheduling to meet department needs.

Wears uniform, hair restraint, covering all of hair, non-skid sole shoes and ID tag while on duty.

Performs other duties as assigned.

Applicants should be qualified as follows:
One year experience in quantity food services

Experience in sanitation regulations

Experience with healthcare food services recommended or work with therapeutic diets