Production Tech I Food & Nutrition/ Per Diem
CHRISTUS St. Vincent
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Duties may include preparing, displaying, setting up, cleaning, delivery, and stocking of food items, trays, dishes, and silverware and cashiering. Serves meals according to cycle menus, monitors methods of food handling, preparation, meal service and equipment cleaning. Utilizes the food service process of assessment, planning, implementation and evaluation to provide food services. Maintains records food and equipment temperatures and numbers of foods leftover / utilized.
EDUCATION: High school diploma or GED preferred.
- Demonstrated skills in verbal and written English communications for safe and effective patient care and to meet documentation standards
- Willingness to participate in goal-setting and educational activities for own professional advancement.
- Is aware of professional dietary standards of practice and performs in accordance with them
EXPERIENCE Cashiering experience of 1 year or greater is preferred. Previous restaurant or institutional experience is desirable.
NATURE OF SUPERVISION:
-Responsible to: Director of Food Services, Managers, and Lead
-Bloodborne pathogen: B
Job does not routinely involve exposure to blood, body fluids or tissues, but exposure or potential exposure may be required as a condition of employment.
PHYSICAL REQUIREMENTS: May be expected to lift or move objects up to 40 pounds without assistance, or up to 100 pounds with the assistance of lifting devices or other workers. Work is of medium to high demand; walking or standing most of the time while on duty, reaches, stoops, bends, lifts, carries, and manipulates various foodstuffs, dietary supplies and equipment. Visual and auditory acuity and manual dexterity essential to performing designated duties required including examining cooked and stored foods. Manual dexterity involving the handling of equipment essential to performing assigned duties is required. Taste and smell discrimination in determining nutritional quality and palatability of foods is required. Exposure to temperature and humidity changes as in entering refrigerated storage areas, working at ovens and ranges, dishwashing machines, and at steam tables. May be subjected to unpleasant sights and odors, stressful situations and hazardous or infectious agents, chemicals and cleaning agents where judgment as to precautions needed to be taken is essential. Exposure to infectious disease processes is a possibility. Hours of duty may be irregular or unexpectedly extended due to the requirements of the daily schedule.