Dietary - Food Service Associate

Blanchard Valley Regional Health Center; Findlay (OH); On-site; USD 32,000 - 42,000; Full time

Job summary

Blanchard Valley Regional Health Center in Findlay, OH, is looking for a food service/cook to prepare meals for patients, cafeteria, and special events, following BVHS and Sodexo standards. You will handle food prep, equipment operation, sanitation, cash handling, and maintain accurate records, while working as part of a team and delivering friendly, high-quality service.

This role emphasizes reliability, adherence to safety guidelines, and the ability to meet daily production deadlines in a

Qualifications

• High school diploma or GED required.
• Knowledgeable in proper operation of kitchen equipment.
• Ability to operate a cash register.
• Positive service-oriented interpersonal and communication skills.
• Ability to work well within a team and support team goals.
• Flexibility/adaptability in responding to service demands.

Responsibilities

• Food Quality- Prepares products to highest quality on a consistent basis.
• Food Preparation- Assemble foods according to recipe guidelines and standards; follow directions accurately.
• Sanitation and Cleaning- Clean and sanitize workstation per guidelines.
• Record Keeping- Maintain logs for temperatures, equipment, cash worksheets, production; may handle cash.
• Productivity- Prioritize workload; meet deadlines and service needs.
• Safety Focus- Attend monthly safety in-services and practice safe tasks.
• Meeting Attendance- Attend monthly meetings and complete required documentation.
• Communication- Inform coworkers of changes and maintain accurate job function records.
• Cashier Accuracy- Reconcile drawer and deposits with 5% accuracy standard.
• Problem Resolution- Help resolve issues and support management.

Skills

Kitchen equipment operation

Cash register operation

Interpersonal communication

Teamwork

Education

High school diploma or GED

Job description

PURPOSE OF THIS POSITION

Preparation of food for patient service, cafeteria service or special catered events in accordance with BVHS and Sodexo standard methods, recipes, special diets or as directed by the Manager of Food and Nutrition.

JOB DUTIES/RESPONSIBILITIES

• Duty 1: Food Quality- Prepares products to highest quality on a consistent basis. Assures plate presentation and panning are fresh, neat, and colorful.
• Duty 2: Food Preparation- Able to assemble foods according to recipe guidelines and standards. Measures and follows directions accurately. Adheres to HAACP guidelines.
• Duty 3: Sanitation and Cleaning- Cleans and sanitizes workstation in accordance to BVRHC, Sodexo, department and all other regulatory agencies.
• Duty 4: Record Keeping- Maintain accurate record keeping in specific areas (cafeteria and Healing Grounds) for food temperatures logs, equipment, cash worksheets, and production logs per established guidelines. May be responsible for handling cash, counting cash drawers, reconciling cash at end of shift.
• Duty 5: Productivity- Promptly initiates assignments and proceeds in an efficient and timely manner. Checks production catering sheets to prioritize workload for the day or review meetings for the day to determine Healing Grounds may be busy. Meets established deadlines and the needs of the organization in the specific area (Catering or Healing Grounds).
• Duty 6: Safety Focus- Attends monthly safety inservices and practices safety in the daily performance of tasks.
• Duty 7: Meeting Attendance- attends meetings on a monthly basis. Completes documentation related to inservices, mandatories, and competencies without prompting.
• Duty 8: Communication- Keeps coworkers abreast of job function changes; maintains accurate job function with the guidance of the management team.
• Duty 9: Cashier Accuracy - Reconciliation of drawer and deposit within the 5% accuracy standard as established by Sodexo/Department Cashier Guidelines.
• Duty 10: Takes action and assists with problem resolution as problems arise. Promotes an atmosphere of cooperation and provides feedback to management team.

REQUIRED QUALIFICATIONSKnowledgeable in proper operation of kitchen equipment

Ability to operate a cash registerPositive service-oriented interpersonal and communication skills requiredAbility to work well within a team environment; by accepting and offering honest constructive feedback; by supporting team goals and encouraging other team membersShow flexibility/adaptability in meeting environmental constraints and demands placed on services

PREFERRED QUALIFICATIONS

High school graduate or GED equivalent.One year cooking experience

PHYSICAL DEMANDSThis position requires a full range of body motion with intermittent activities in walking, lifting, bending, squatting and twisting. The associate will be required to stand for eight hours a day. The individual must be able to lift twenty to fifty pounds and reach work above the shoulders. The associate must have eye-hand coordination and finger dexterity. The individual must have corrected vision and hearing in the normal range. The position requires excellent verbal, writing and reading skills to perform daily tasks.