Food Service VCC

About the Role

This position performs a wide variety of duties in a dining room and kitchen environment in a clinical healthcare setting. These duties may include functioning as host/hostess, setting up the dining area, taking food orders, serving food, documenting resident meal intakes, and cleaning and sanitizing the dining areas. The role supports the Village’s mission, values, and service/hospitality (PRIDE) expectations.

Responsibilities

• Sets up and cleans the assigned dining areas.
• Relays orders to kitchen and serves food.
• Performs food preparation.
• Ensures all residents are fed a nutritional diet that meets their specific dietary needs.
• Observes residents and responds to additional needs.
• Handles stress well and gets along with others within the workplace and with customers outside the department.
• Maintains acceptable standards of workplace conduct.
• Adheres to all safety regulations and requirements.

The responsibilities described above represent the primary responsibilities of the job. Other responsibilities may be assigned by the supervisor as warranted by business needs.

Requirements

• Candidate must be at least 16 years of age.
• High school diploma or GED.
• Must obtain current Jackson County Food Handler Permit within 15 days of start date.

Skills

• Ability to work with a large group of residents/customers.
• Beginner level knowledge of cash handling and cash register operation.
• Ability to work irregular hours.
• Ability to speak and write in simple sentences, paragraphs, and correspondence.
• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Ability to add and subtract two-digit numbers and to multiply and divide with 10’s and 100’s.
• Ability to perform tasting and/or smelling.
• Ability to apply common sense understanding to carry out detailed but straightforward written or oral instructions.

Special Working Conditions

• Primarily works in a kitchen and restaurant environment.
• Subject to inside environmental conditions, including temperature changes.
• Exposed to hazards such as high heat, chemicals, and steam.
• Exposed to infectious diseases.
• Works around individuals with challenged mental capacities.
• Exposed to extreme heat and cold (ovens, grills, freezers, coolers).
• Handles sharp blades such as knives.
• May be called upon to assist other departments in a declared emergency situation.

Physical and Mental Demands

• Maximum occasional lift of 55 lbs from 4–64 inches; maximum frequent lift of 35 lbs from 0–75 inches.
• Maximum occasional carry of 55 lbs at self-selected height for 50 ft; maximum frequent carry of 25 lbs for 100 ft.
• Maximum occasional horizontal push/pull of 60 lbs for 50 ft; maximum frequent horizontal push/pull of 18 lbs (2-person of 35 lbs) for 1300 ft; maximum occasional vertical push/pull of 30 lbs from 36–72 inches.
• Frequent grip force of 45 lbs; constant grip force of 10 lbs; constant pinch force of 5 lbs.
• Occasional climb of 18 inches.
• Frequent forward reach of 40 inches; occasional overhead reach of 84 inches; frequent lateral reach of 40 inches.
• Constant bend/crouch; frequent crouch/kneel.
• Frequent neck flexion; occasional neck extension; frequent neck rotation; frequent trunk rotation.
• Frequent fine motor coordination; frequent hand coordination; constant foot coordination.
• Constant balance; constant walking; occasional sitting.

Frequent supervision from Manager Nutrition Services and Supervisor Nutrition Services. Gives no supervision.