Food Service Associate Evenings PRN

Employment Type: Part time Shift: Evening Shift Description: POSITION PURPOSE   Requisitions   supplies   and replenishes inventory. Hot and cold food production for retail services. Maintains   sanitary   and organized environment. Practices and abides by food codes and applicable regulatory and accrediting agency requirements to provide safe food to our customers. Serves customers in a professional manner with great customer service.   ESSENTIAL FUNCTIONS   Knows, understands, incorporates, and   demonstrates   the Trinity Health Mission, Vision, and Values in behaviors, practices, and decisions.    Hot and cold food production for retail sales.   Sliced fruit, vegetables, desserts, meats for retail production and sales.   Sets up for café sales- stock food and paper products.   Checks   food temperatures   frequently   throughout shift. Documents temperatures on applicable forms. Notifies Supervisor   immediately   of any food out of compliance.   Monitors temperature of freezers, refrigeration,   dishwasher   and heating units throughout shift. Documents temperatures on   appropriate forms . Notifies Supervisor   immediately   of any food out of compliance.   Maintain refrigeration units in clean orderly condition, compliant with food codes and regulatory agencies.   Requisitions, transports and replenishes foods and supplies to replenish the inventory in the café.   Inspects   items for integrity. Rotates stock,   disposes   of outdated products or less than   optimum   quality or correct temperature.   Properly wraps, labels,   dates   food items.   Portions and packages cold food items; stocks and cleans refrigerated display cases inside and out.   Makes coffee,   juice   and smoothies; replenishes and cleans beverage-dispensing machines and areas.   Maintains a clean and sanitary work area, the café serving and seating area, and equipment.   Pushes   food carts,   racks   and dish bins.   May cook at the grill, fryer, or sandwich grill.   Deep cleans refrigerators, counter tops and cupboards, tile, and entire café serving and seating areas including microwaves, tables,   chairs   and tray return. Cleans and   sanitizes   utensils and equipment.   Maintains signage daily.   Uses   standardized and non-standardized recipes and ingredients to prepare, create, and process foods.   Assists   in other areas as requested.   Other duties as needed and assigned by the manager.   Maintains a working knowledge of applicable Federal, State, and local laws and regulations, Trinity Health’s Organizational Integrity Program, Standards of Conduct, as well as other policies and procedures   in order to   ensure adherence in a manner that reflects honest, ethical, and professional behavior.   MINIMUM QUALIFICATIONS   High school diploma or GED preferred.   Knowledge of several subjects   in order to   prepare reports, perform   calculations   and/or deal effectively with other people. Ability to read and write.   Must be comfortable operating in a collaborative, shared leadership environment.   Must   possess   a personal presence that is characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health.   PHYSICAL AND MENTAL REQUIREMENTS AND WORKING CONDITIONS   PHYSICAL ACTIVITY REQUIREMENTS:   (Constant = 67-100% of workday, Frequent = 34-66% of workday, Occasional = 33% or less of workday)   CONSTANT:     Standing: Particularly for   sustained   period of time.   Walking: Moving about on foot to   accomplish   tasks, particularly for long distances.   Talking: Expressing or exchanging ideas   by means of   the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately or quickly.   Hearing: Perceiving the nature of sounds at   normal   range. Ability to receive detailed information through oral communication.   Lifting: Raising trays of portioned menu items or pans of food at heights from 4” to 61” above floor level to place in display cases or on steam tables and lift milk and juice cases to 2 .   Repetitive motions: Substantial movements (motions) of the wrists,   hands   and/or fingers to move food objects, dishes, utensils to procedural positions.   3” to 48” above floor level to fill display cases.   Reaching: Extending hand(s) and arm(s) in any direction.   FREQUENT:   Pushing: Using upper extremities to press against food carts,   racks   and bins with steady force   in order to   thrust forward,   downward   or outward.   Pulling: Using upper extremities to exert force   in order to   draw, drag, haul or tug objects in a sustained motion such as carts,   racks   and dish bins.   Grasping: Applying pressure to scoops, spoons, dishes with fingers and palms to move object from position to position.   Climbing: Stepping up onto and standing on stools to reach overhead to make coffee.   Stooping: Bending body downward and forward by bending spine at the waist   Crouching: Bending the body downward and forward by bending   the leg   and spine to obtain objects or clean lower areas.   PHYSICAL DEMAND REQUIREMENTS:   Medium work: Exerting up to 40 pounds maximum infrequently and/or up to 25 pounds   frequently   to lift or move objects about and requiring prolonged walking/standing.   VISUAL ACUITY REQUIREMENTS:    Reading menus and recipes.   Calculating amounts of food and supplies   to   requisition.   Using proper measuring tools for   portion   control   INTELLECTUAL/EMOTIONAL REQUIREMENTS:   Adaptability to   performing   repetitive work or to   performing   continuously the same work, according to set procedures,   sequence   or pace.   Adaptability to   performing   under stress when confronted with emergency, critical or unusual situations, or situations in which w