City/State:

Nyack, New York Department:

Food & Nutrition Services Bargaining Unit:

NH- SEIU-1199

Work Shift:

Day Work Days:

ALTERNATE WEEKENDS, MON-FRI, ALTERNATING WEEKENDS AND HOLIDAYS, ROTATING SCHEDULE, WEEKENDS AND HOLIDAYS

Scheduled Hours:

Day, Evenings Scheduled Daily Hours:

8.5

HOURS Hours Per Pay Period:

20

Hourly Rate/Range:

25.26-26.04 For positions that have only a rate listed, the displayed rate is the hiring rate but could be subject to change based on shift differential, experience, education or other relevant factors. Job Summary Responsible for the preparation of all meals for all patients, employees, retail and special functions. Prepares food as indicated by par level reports according to recipe and established procedures in accordance with Health Department standards; Adheres to all health code and sanitary requirements in food production. Maintains patient/customer satisfaction as a focal point for all food production. Essential Functions Follows standardized recipes to meet nutritional needs. Attractively presents all items with appropriate garnish and correct portion size. All patients, visitors, staff, and co-workers will be given prompt and courteous attention. Participates in daily temperature and taste panels to assure quality and provide suggestions for continuous improvement. Uses all equipment assigned in accordance with department safety and sanitation standards. Properly cleans all equipment after use. Reports all equipment problems promptly to a manager. Maintains an organized, clean and sanitary workstation and all related equipment as work is completed throughout shift. Adheres to all sanitation codes and departmental policies and procedures for sanitary. No food items will be handled in a manner to expose the food to the "danger zone" of sanitation standards. Use the HACCP method for food handling. Maintains proper handling of all inventories, to include proper storage, rotation, covering, labeling and dating. All items will be used in a cost-conscious manner. Will adhere to and demonstrate strong customer service standards at all times. Provides back-up assistance for dish room and patient tray assembly. Provides assistance where needed with other food production (cold preparation, cafeteria, grill etc.) Assists with catered events for food preparation and service. Reviews menu and assembles food supplies and equipment for daily hot food production. Procures foods/ supplies from refrigerator, freezer and other storage areas. Maintains accurate service records of amounts prepared and unused potions after each meal. Opens kitchen and completes opening checklist. Records temperatures of all in refrigerators and follows proper food handling procedures including maintaining food in temperature safety zones. Monitors hot tray line food for proper temperatures and quality of food. Performs other tasks as needed/directed to facilitate workflow in kitchen and food distribution area. Employee Performance Standards

A. B. CUSTOMER SERVICE

1. Demonstrates the ability to create a positive interaction with the customer. 2. Demonstrates positive communication with people of different cultures, values and beliefs. 3. Demonstrates the ability to acknowledge customer concerns and takes corrective action. 4. Demonstrates compliance with identified customer service behaviors. 5. Provides escort to customers when necessary.

PERFORMANCE IMPROVEMENT

1. Participates in Department/Hospital-wide activities which improve processes and/or outcomes. 2. Utilizes resources to maintain and improve self development and knowledge. 3. Complies with licensure and/or certification requirements. 4. Participates in annual competency assessment.

BUDGET:

1. Demonstrates fiscally prudent use of equipment and supplies.

PROJECTS/ASSIGNMENTS

1. Completes projects/assignments within projected time frames and expectations. Qualifications High School Required or GED Required less than 1 year Prior food service experience necessary Required less than 1 year Experience in quantity food production Preferred Must be able to follow standardized written recipes Must have knowledge/training of usage of food production equipment Must be able to read, write and speak English Ability to multi-task and handle multiple priorities along with a positive, customer-focused attitude with a strong sense of hospitality and customer service is essential for this position.

Serve Safe Certification or equivalent Upon Hire Preferred Montefiore Nyack Hospital is an equal employment opportunity employer. Montefiore Nyack Hospital will recruit, hire, train, transfer, promote, layoff and discharge associates in all job classifications without regard to their race, color, religion, creed, national origin, alienage or citizenship status, age, gender, actual or presumed disability, history of disability, sexual orientation, gender identity, gender expression, genetic predisposition or carrier status, pregnancy, military status, marital status, or partnership status, or any other characteristic protected by law.