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Salary: 18.77-22.36 USD

Facility: Mount St. Mary's Hospital

Shift: Shift 1

Status: Part Time w/Benefits FTE: 0.800000

Bargaining Unit: SEIU Local 1199

Exempt from Overtime: Exempt: No

Work Schedule: Days

Hours: 7am-3pm, 8am-1pm, 9am-2pm

Summary:

Performs a variety of duties related to the receipt, storage, ordering and disbursement of foods and supplies for the Nutrition Services Department. Maintains all coolers, freezers and dry storage areas in orderly and sanitary condition. Replenishes supplies to designated preparation and service areas to assure adequate quantities and to prevent interruption of services. Responsible for transport of food and supplies to off-site dining locations. Complies with Hospital Mission, Patient Bill of Rights, established Hospital and department policies, procedures, practices and objectives; standards for hygiene and personal appearance; standards for food safety; quality improvement program: safety, environmental and infection control standards.

Mount St. Mary's Hospital consists of multiple locations and associate may be assigned as needed.

Responsibilities:

EDUCATION

+ High School or equivalent required

+ Current, clean, valid driver's license required at time of application for position and maintained throughout period of employment. Must submit valid driver's license and abstract of driving record to Human Resources and Department Head prior to expiration and/or as requested.

+ Notifies Facility and Human Resources of any driving infraction. This does not include parking tickets. Failure to provide current, clean, valid driver's licenses will result in termination of employment

EXPERIENCE

+ Three (3) - six (6) months food service or stock/receiving experience required

+ Six (6) or more months food service preferred

KNOWLEDGE, SKILL AND ABILITY

+ Maintains logs

+ Maintains filing systems

+ Balances figures

+ Calculator

+ Adding machine

+ Photocopier

+ Ability to read, write, follow oral and written instructions and communicate clearly with others.

WORKING CONDITIONS:

+ Exposed to heat, wetness, odors in kitchen areas

+ Exposed to housekeeping/cleaning agents/chemicals

+ Exposed to varying degrees of kitchen elements

+ May be exposed to infections and contagious diseases

+ May be exposed to toxic chemicals

+ Subject to burns and cuts

+ Subject to many interruptions

+ Subject to varying and unpredictable situations

+ Required Protective Equipment

+ Eye Protection

+ Non Sterile Food Service Gloves

REQNUMBER: 41505