1.  Uses an appropriate problem-solving approach to plan services.

1. Ensures that each station on the hotline is set up to proper specifications prior to meal period.
2. Ensures that all temperature logs for their station are complete per requirements.

2.  Provides services with consideration of the recipient’s needs. 

1. Recognizes that departmental success is measured against its capacity to provide sound customer service.
2. Shows respect and courtesy for all patients and customers by listening attentively to ideas and suggestions, showing concern for customer needs, directing customers to appropriate resources, assisting with problem resolution, and following up to ensure customer needs have been met.
3. Understands and demonstrates excellent customer service behaviors to internal and external customers.

3.  Uses equipment/supplies correctly.

1. Follows proper policies and procedures concerning use of all equipment throughout department.
2. Consistently uses all equipment used as the manufacturer intends, and defects are reported promptly following department procedure.

4.  Uses appropriate safety and infection control measures.

1. Practices all implemented procedures to maintain a sanitation level above and beyond all JCAHO, OSHA, HACCO, local, state, and federal regulations.
2. Complies as directed in the event of a foodborne illness.  Ensures the safe and sanitary storage of all foods during, between, and after each meal.

5.  Teaches/directs/advises/informs others in an appropriate manner.

1. Actively participates in all training opportunities in food production, safety, sanitation, and hospital policies and procedures.
2. Actively participates in all training, education, and other requirements for JCASHO, OSHA, HACCP, local, state, and federal regulations.
3. Attends 90% of monthly department meetings over a 12 month period.

6.  Reports/records information appropriately.

1. Records food temperatures prior to each meal period as directed by the production manager.
2. Records temperature of the dish machine prior to each use.

Qualifications:

The following, or equivalents, are the minimum requirements necessary to perform the essential functions of the position.

Education/formal training/licensure/certifications/experience:

1. High School Diploma Preferred
2. Previous food service experience preferred.

Additional Skills:  

1. Strong reading, writing, and communication skills.
2. Strong customer service skills are essential to job function.

Working Conditions:  

1. Potential risk of exposure to communicable diseases and/or blood/body fluids.
2. Exposure to hazardous chemicals and/or cleaning agents.
3. Weekend, holiday, and/or rotating shifts and/or positions.
4. Institutional kitchen operation, tray line service.
5. Exposure to a wide range of temperatures.

Physical Requirements:

1. Ability to lift 40 pounds. 
2. Ability to withstand excessive standing, bending, walking, and reaching.
3. Sound flexibility, manual dexterity, and hand/eye coordination are essential to job function.