Nutrition Product Stocker (Casual Call)

Bozeman Health; Bozeman (MT); On-site; USD 10,000 - 60,000; Full time

Job summary

Join a dedicated Nutrition Services team as a Casual Call Cook/Stock. In this physically demanding role, you will be responsible for stocking product deliveries, managing food safety, and maintaining organization in storage areas. This position offers on-the-job training, making it an excellent opportunity for those looking to start their career in food service. You will engage in teamwork, support your colleagues, and ensure a positive environment while adhering to health and safety guidelines. If you thrive in a fast-paced setting and are eager to contribute to patient care, this role is perfect for you.

Qualifications

• No formal qualifications required; on-the-job training provided.
• Preferred: High School Diploma and prior stocking experience.

Responsibilities

• Stocking and organizing food and supplies within the department.
• Maintaining cleanliness and organization of storage areas.

Skills

Interpersonal Skills

Communication Skills

Organizational Skills

Judgment and Discretion

Ability to Work in a Team

Education

High School Diploma or Equivalent

Job description

Casual Call Cook/Stock

Position Summary:

The Product Stocker participates as a member of the Nutrition Service team stocking product deliveries. This includes checking in product, managing product dates, rotating and putting away food and supply products in the freezer, coolers and dry storage areas. This position is responsible for breaking down and proper disposal of empty boxes and expired product and maintaining the cleanliness and organization of each product supply area, coolers, and freezer units. This is a physically demanding position requiring some heavy lifting up to 100 pounds.

Minimum Qualifications:

Required

1. None: on the job training provided

Preferred

1. High School Diploma or Equivalent
2. Prior work experience in product stocking

Essential Job Functions:

In addition to the essential functions of the job listed below, employees must have on-time completion of all required education as assigned per DNV requirements, Bozeman Health policy, and other registry requirements.

Development:

1. Participates in team meetings and process improvement activities.
2. Meets all competency assessment performance criteria within two (2) months of hire.

Food Preparation and Patient Experience:

1. N/A

Stock Management:

1. Stocking and organizing food and supply within the department.
2. Primarily responsible for ensuring first in, first out and removal of expired product.

Sanitation and Hygiene:

1. Maintains, cleans and organizes dry storage rooms, walk-in coolers, and walk-in freezer units.
2. Adheres to food safety and sanitation guidelines and regulations to ensure quality food service.

Collaboration and Team Work:

1. Participates in and supports a positive teamwork environment.
2. Supports the Nutrition Services team by training to perform additional duties that may include but are not limited to dishwashing, cleaning, stocking supplies, and organizing storage and work areas. At any time during a work shift, the employee may be assigned to perform other duties in order to meet patient, customer, and department needs.

Knowledge, Skills and Abilities:

1. Demonstrates sound judgment, patience, and maintains a professional demeanor at all times.
2. Exercises tact, discretion, sensitivity, and maintains confidentiality.
3. Performs essential job functions successfully in a busy and stressful environment.
4. Learns current and new computer applications and office equipment utilized at Bozeman Health.
5. Strong interpersonal, verbal, and written communication skills.
6. Analyzes, organizes, and prioritizes work while meeting multiple deadlines.

Schedule Requirements:

1. This role requires regular and sustained attendance.
2. The position may necessitate working beyond a standard 40-hour workweek, including weekends and after-hours shifts.
3. On-call work may be required to respond promptly to organizational, patient, or employee needs.

Physical Requirements:

1. Lifting (Repeatedly – 50 pounds): Exerting force occasionally and/or using a negligible amount of force to lift, carry, push, pull, or otherwise move objects or people.
2. Sit (Occasionally): Maintaining a sitting posture for extended periods may include adjusting body position to prevent discomfort or strain.
3. Stand (Continuously): Maintaining a standing posture for extended periods may include adjusting body position to prevent discomfort or strain.
4. Walk (Continuously): Walking and moving around within the work area requires good balance and coordination.
5. Climb (Rarely): Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like using feet and legs; may also use hands and arms.
6. Twist/Bend/Stoop/Kneel (Continuously): Twisting, bending, stooping, and kneeling require flexibility and a wide range of motion in the spine and joints.
7. Reach Above Shoulder Level (Repeatedly): Lifting, carrying, pushing, or pulling objects as necessary above the shoulder, requiring strength and stability.
8. Push/Pull (Continuously): Using the upper extremities to press or exert force against something with steady force to thrust forward, downward, or outward.
9. Fine-Finger Movements (Continuously): Picking, pinching, typing, or otherwise working primarily with fingers rather than using the whole hand as in handling.
10. Vision (Occasionally): Close visual acuity to prepare and analyze data and figures and to read computer screens, printed materials, and handwritten materials.
11. Cognitive Skills (Continuously): Learn new tasks, remember processes, maintain focus, complete tasks independently, and make timely decisions in the context of a workflow.
12. Exposures (Rarely): Bloodborne pathogens, such as blood, bodily fluids, or tissues. Radiation in settings where medical imaging procedures are performed. Various chemicals and medications are used in healthcare settings. Job tasks may involve handling cleaning products, disinfectants, and other substances. Infectious diseases due to contact with patients in areas that may have contagious illnesses.

*Frequency Key: Continuously (100% - 67% of the time), Repeatedly (66% - 33% of the time), Occasionally (32% - 4% of the time), Rarely (3% - 1% of the time), Never (0%).

The above statements are intended to describe the general nature and level of work being performed by people assigned to the job classification. They are not to be construed as a contract of any type nor an exhaustive list of all job duties performed by individuals so classified.

77312300 Nutrition Services (BHDH)