Job Openings

Position:  Dishwasher/Food Service Worker
Location:  Issaquah, WA
Job Id:  808
# of Openings:  1

 
POSITION TITLE: Food Service Aide (Tray line, Dining Assistant, Utility)
 
JOB CODE:        
 
DEPARTMENT (S):        Dietary
FLSA STATUS:  Non-exempt
REPORTS TO:                Food Service Director
PAY GRADE:    
SUPERVISES:                N/A
SALARY:
 
DEFINITIONS:
Client:  The term client is used to refer to the individual receiving services, whether they are designated as clients, guests, participants, residents or patients.
 
POSITION SUMMARY:
 
The Food Service Aide Title has 3 categories: Tray line, Dining Assistant and Utility. These positions are all responsible for providing seamless customer service in the area of meals/floor stock/nourishment/special food requests; handling food according to HACCP guidelines and is aware of minimum standards for a quality food service operation; adhering to safe work habits as dictated by OSHA and other standards established by department.
 
Responsible for accuracy of assembled meals and nourishments, maintaining par stocks, and rotating product for maximum quality. Adheres to standard menus, recipes, spreadsheets and plating guidelines. Maintains overall cleanliness and sanitation of work areas. Interacts with other employees in a friendly and courteous manner.  Acts as an effective customer service liaison to all customers and facility departments. Adheres to policies and procedures to ensure consistency in the guest experience.
 
The function of the position actively incorporates the Mission and Vision of Providence Health Systems.  Core Values – RESPECT, COMPASSION, JUSTICE, EXCELLENCE, AND STEWARDSHIP are reflected within all working relationships by demonstrating teamwork, dedication and service excellence.
 
KEY WORKING RELATIONSHIPS:
 
  • Providence Dietary Staff
  • Facility/agency staff
  • Clients and their family members
  • Visitors and outside vendors
  • Contracted Staff
 
 
ESSENTIAL FUNCTIONS AND KEY POSITION ACCOUNTABILITIES:
 
Trayline
  • Reviews Patient Binder Daily for updated patient and dietary requirements.
  • Reviews storage areas daily to see needs for prep and production, following par stock and daily production requirements.
  • Cleans vegetables, fruits, salad greens, and prepares/packages salads per dietary requirements and par stocks.
  • Operates a variety of kitchen utensils to weigh, measure, wash, peel, and cut cold foods for serving and storing.
  • Prepares beverages snacks and special requests as needed per meal.
  • Properly stores food, utilizing knowledge of temperature requirements and label/dating standards.
  • Inspects cold food workstations for compliance with service standards and adhering to “clean as you go” practices.
  • Works along with cook during meals and tray line service to prepare trays, checking for errors and following diet cards.
  • Performs other duties as assigned.
 
Dining Assistant
.
  • Adheres to “clean as you go” practice and maintains workstations and kitchen standards.
  • Maintains cleanliness and organization of dining room by setting and clearing tables, sanitizing tables, chairs and counters.
  • Keeps coffee, and juice machines stocked.
  • Collects and returns tray carts to units.
  • Serves residents in the dining room during meals, following diet list.
  • Provides excellent customer service to residents and guests, maintaining dignity and freedom of choice.
  • Check pantries and stock per assigned par stock lists, following first-in-first-out (FIFO) practices.
  • Prepare shakes, pour juices, dish puddings and applesauce per par stock lists for shift.
  • Performs other duties as assigned.
 
Utility Worker
  • Adheres to “clean as you go” practice and maintains workstations and kitchen standards.
  • Acts as breakfast and dinner tray line checker, reviewing trays for accuracy.
  • Assists with dishing up breakfast oatmeal and dinner soup.
  • Washes dishes using dish machine in a timely manner, following most efficient and productive practices.
  • Puts away dishes in proper areas once washed and dry.
  • Clean dish room floors, counters, walls, floor mats and racks.
  • Sweeps and mops floors.
  • Removes trash and garbage to designated areas
  • Cleans equipment using specific Ecolab chemicals to insure sanitary standards
  • Performs required PPM and temperature monitoring according to department and HACCP standards.
  • Washes pots and pans using standard 3-bin sink
  • Performs other duties as assigned.
 
Other Position Requirements:
 
  • Participates in all staff meetings, mandatory in-services and training programs to ensure continued understanding of all department policies, procedures and CQI programs and processes.
  • Participates in unit/department performance improvement activities to ensure the development and implementation of processes, which support quality service and effective work performances.
  • Consistently demonstrate skills of tact, poise, organization, public relations and confidentiality.
  •    Effectively manages tasks and overall time management in order to meet daily expectations and be prepared for challenges that may occur.
  • Consistently demonstrates attention to detail and ability to work effectively with occasional supervision.
 
 
 
 
Minimum Qualifications/EXPERIENCE:
  1. At Least 3 months to a year of prior restaurant and/or institutional food service experience preferred.
  2. Availability to work flexible hours and different shift times as needed.
  3. Ability to read, write, speak and understand English.
  4. Customer service experience preferred.
 
EDUCATION:
High school diploma, GED or equivalent preferred.
 
LICENSURE/CERTIFICATIONS/PERMITS:
 
Current food handler’s permit or ability to obtain prior to start date.
 
 
 
 
KNOWLEDGE/SKILLS/ABILITIES:
  1. Communication
    1. Requires ability to communicate in English effectively both verbally and in writing.
    2. Ability to follow appropriate communications channels.
 
  1. Team Building/Interpersonal Skills
    1. Demonstrates competency by maintaining positive, collaborative, and constructive interpersonal relationships. 
    2. Understands and practices the principles of effective teamwork.
                  
  1. Work Prioritization/Flexibility/Adaptability
    1. Demonstrates ability to prioritize work assignments and meet productivity and quality standards.
    2. Adapts easily to changes in work assignments and environment, is willing to assume additional responsibility and learn new procedures.
    3. Effective organizational skills.
 
 
 
 
 
                        IN AN 8 HOUR WORKDAY, THIS JOB REQUIRES:
 
                        R = RARELY                          (less than 1/2 hour per day)
                        O = OCCASIONALLY                       (1/2 - 2.5 hours per day)
                        F = FREQUENTLY                            (2.5 - 5.5 hours per day)
                        C = CONTINUALLY              (5.5 - 8 hours per day)                     
                        NA = NOT APPLICABLE
                                    RFCP = REQUIREMENTS FOR CONSECUTIVE PERFORMANCE
PHYSICAL REQUIREMENTS
R
O
F
C
NA
Comments/RFCP
          Sitting
 
X
 
 
 
 
          Driving
 
 
 
 
X
 
          Stationary standing
 
 
X
 
 
 
          Walking
 
 
 
X
 
 
          Ability to be mobile
 
 
  
    X
 
 
Crouching (bend at knees)
 
 
X
 
 
 
Kneeling/Crawling
X
 
 
 
 
 
Stooping (bend at waist)
 
X
 
 
 
 
Twisting (knees/waist/neck)
 
 
X
 
 
 
          Turn/Pivot
 
 
X
 
 
 
          Climbing
X
 
 
 
 
 
          Balancing
X
 
 
 
 
 
          Reaching overhead
 
 
X
 
 
 
          Reaching extension
 
 
X
 
 
 
          Grasping/Handling
 
 
X
 
 
 
          Pinching
X
 
 
 
 
 
          Pushing/pulling
 
X
 
 
 
 
          typical weight:  20 lbs
 
 
X
 
 
 
          maximumweight:30lbs
 
X
 
 
 
 
          Lifting/carrying
 
 
X
 
 
 
          typical weight:  5lbs
 
 
X
 
 
 
          maximumweight:30lbs
 
 
X
 
 
 
Other physical demands:
 
 
 
 
 
 
          Leg/Foot Use
 
X
 
 
 
 
     Interaction with others
 
 
X
 
 
 
     Tight deadlines
 
 
X
 
 
 
     Shift work
 
 
X
 
 
 
     Highly repetitive work
 
 
X
 
 
 
SENSORY REQUIREMENTS
R
O
F
C
NA
Comments/RFCP
          Talking in person
 
 
X
 
 
 
          Talking on telephone
X
 
 
 
 
 
          Hearing in person
 
 
X
 
 
 
          Hearing on telephone
X
 
 
 
 
 
Other sensory requirements
 
 
 
 
 
 
          Vision
 
 
 
X
 
Depth and color
Near and far
          Read
 
 
X
 
 
 
          Write
 
X
 
 
 
 
ENVIRONMENTAL SETTING
Comments
Safety requirements (i.e.
Clothing, safety equipment
required, activities performed)
Must wear non-slip shoes and long black pants or jeans.
Exposures (i.e. fumes,
chemicals, vibrations, humidity,
cold, heat, dust, noise, blood &
body fluids)
Work is normally performed in a kitchen setting and is subject to noise, various room temperatures.
Operation of heavy equipment,
tools, vehicles
Standard Kitchen Equipment such as Dishwasher, Oven, Steamer, Slicer, Hot Box, Stand Mixer, Grill
Required hygiene standards
(food handling, clean,
contaminated, and sterile
equipment, etc)
Must learn and follow standard hand hygiene and food handling guidelines and procedures
               
 
The above is intended to describe the general content of, and requirements for, the performance of this job. 
It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements.
 
Status:                    Active
Date Originated:     X
Dates(s) Revised:   January 2018
 

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