Dishwasher

POSITION SUMMARY: As the dietary department at Cleveland Area Hospital, we believe in the importance of serving both healthy and tasty food while striving for customer satisfaction with multiple, freshly prepared entrée options daily. The cook position will prepare and serve quality, nutritious food for hospital patients, employees, and visitors in accordance with facility policies and state regulations.

To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions. 

PRINCIPAL JOB DUTIES AND RESPONSIBILITIES:

Adhere to all policies of the organization, including (but not limited to) job description, certification/licensure requirements, mission statement, HIPAA, confidentiality standards and patient’s rights.  
Actively engage and stay up to date with organization’s communications and directives. 
Use, inspect, and clean kitchen equipment, appliances, and work areas in accordance with standard operating procedures, facility policies, and state regulations. 
Identify and report repair and maintenance needs to dietary manager in a timely manner.
Wash dishes, glassware, flatware, pots, pans, etc. using commercial dishwasher or by hand. 
Correctly places and stores clean equipment, dishes, and utensils in assigned storage areas. 
Prepares salad orders and stocks all salad bar items daily. 
Stocks the dining area and kitchen with necessary condiments and paper goods.
Cleans and maintains coffee machines and water/tea dispensers. 
Monitors chemical supplies and alerts the manager when inventory becomes low. 
Empty trash containers regularly. 
Thoroughly sweeps and mops all kitchen floors. Empty full dirty utility containers and replenish   clean mop heads when needed.  
Create a positive work environment through teamwork, encouragement, integrity, and conflict resolution. 
Communicate clearly and respectfully with hospital patients, employees, and visitors.
Stock and regularly rotate inventory in accordance with facility policies and state regulations.
Attend and participate in hospital and department in-service trainings. 
Assist dietary manager in identifying and correcting problem areas regarding quality, safety, productivity, cost control, portion control, waste, etc. 
Assist dietary manager with special projects.
Other duties as assigned. 
 

EQUIPMENT:

Equipment in the dietary department includes, but is not limited to the following: 

Computer & Printer/Copy Machine
Telephone
Gas Stove/Oven Combo
Convection Oven
Commercial, Single-Rack Dishwasher
Reach-In & Walk-In Freezers
Reach-In Refrigerators
Salad Bar/Refrigerator Combo 
Conveyor Toaster 
Various, Domestic Kitchen Appliances
Vitamix & Robot Coupe 
Commercial Ice Machine
Commercial Tea Dispenser
Commercial Coffee Machine
Three-Well Steam Table with Cold Well
Point of Sale System with Online Store
Sinks (Handwashing, 3-Compartment, Dish)
Hand Trucks, Lifts, & Carts

EDUCATION/EXPERIENCE REQUIRED: 

High school diploma or GED.
Oklahoma Food Handlers Permit or obtained within 1 week of employment. 
Ability to use a computer for, but not limited to, checking/sending emails, and creating various documents in Microsoft Word, Excel, and PowerPoint.
Ability to read, understand, and communicate oral and written instructions.
 

EDUCATION/EXPERIENCE PREFERRED:

Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.
Basic understanding of or the ability to learn food handling techniques, preparation, and cooking procedures.
Ability to function well in a high-paced and at times stressful environment.
Ability to work quickly and efficiently. 
Ability to work well as part of a team.
Ability to maintain personal hygiene.
Ability to understand and follow directions.
Detail-oriented and thorough.  
 

WORK SHIFT(S):

This shift is expected to work 7:30 am – 4:00 pm M- F and 6:30 am – 3:00 pm Sat. and Sun. Upon completion of orientation, consistent shift assignment will be determined by the dietary manager and could include a rotation of the shifts listed above.  
Because the kitchen is open seven days a week, this position is expected to rotate weekend shifts with other cooks. 
Monthly, department in-service meetings are a requirement of this position. They are typically scheduled for 6:00pm-8:00pm on a weekday. Any hospital in-service trainings will work around scheduled work shifts. 
 

RESPONSIBILITY FOR CONFIDENTIAL INFORMATION:

This position could have access to patient confidential records and must comply with HIPAA regulations as well as Compliance Policies.

WORKING CONDITIONS – PHYSICAL DEMANDS:

The following physical/mental demands are required for the Cook Position 

This position requires the following physical demands

Occasional = 33%      Frequent = 66%     Continuous = 100%

Continuous – must be able to be on feet walking, standing, and transporting/positioning food, equipment, and supplies.
Continuous – must be able to lift and transfer a minimum of 50 pounds and apply a minimum of 50 pounds of push/pull force while using good body mechanics. 
Continuous – must be able to reach, bend, and stretch while using good body mechanics.
Continuous – must be able to use good listening, communication, and visual skills when navigating the kitchen and moving food, equipment, and supplies.
Continuous – must be able to use various kitchen equipment in a safe manner.
May be exposed to communicable diseases.