AMVETS Jobs

JOB REQUIREMENTS: Ability to store, prepare, distribute, and serve food under sanitary conditions to properly prevent food borne illnesses. Ability to perform general department cleaning to include small pans, wares, and equipment; when time allows, without prompting of supervisor. Ability to stock supply, pantry, cooler, and freezer areas with appropriate grocery items. Ability to know and follow dietary cleaning schedule. Ability to perform all duties according to federal and state regulations, as well as the County Personnel Handbook, facility policies and procedures, and directives of the Dietary Manager. Ability to know and observe infection control procedures related to the Dietary Department. Ability to work scheduled shifts while consistently demonstrating dependability and punctuality, following facility policies and procedures. Ability to accept assigned duties in a cooperative manner. Ability to follow assigned job duties, adhering to scheduled time frames. Ability to work cooperatively with food service staff, other departments, patients and visitors. Ability to attend mandatory meetings and training opportunities as requested. Ability to keep floors dry. Clean up all spills immediately and put up wet floor sign when mopping. Knowledge of where hazardous Material Safety Data Sheets are kept, and know how to use them in case of emergency. Ability to follow established safety precaution in the performance of all duties. Ability to store chemicals and supplies in designated areas, according to federal, state, county, and facility policies. Ability to withstand heat while working around stoves and ovens, as well as changes in temperatures while going in and out of refrigeration and freezers. Ability to manage possible hazards associated with your duties such as cuts, burns, falls, loud noise levels, and potentially hazardous chemicals appropriately according to federal, state, county and facility regulations and policies. Ability to stand the entire shift. Ability to coordinate hand/eye tasks, such as in operation of all commercial kitchen equipment, and to manipulate carts though doorways and tightly spaced areas. Ability to read, understand, and correctly implement menus, recipes, and directives. Ability to hear normal sounds with some background noise, in order to receive verbal instruction, hear alarms and buzzers, and discriminate normal sounds of machinery/equipment when in operation. Additional Cook Responsibilities: Look through each patient\'s diet plan and determine the required ingredients. Prepare food items by cutting, chopping, marinating, and cubing meats, vegetables, and fruits. Make soups and stocks according to specified recipes, ensuring the right amount of seasoning is used. Assist the hospital nutritionist in creating recipes. Cook nutritious meals according to standardized protocols, ensuring that cleanliness is given the highest priority. Perform portioning activities on trays or platters by following set instructions per patient. Ensure that patients\' meals are delivered promptly to the nursing staff. Oversee the cleanliness and sanitization of kitchen areas, such as counters, floors, and walls. Perform predictive, preventative, and regular maintenance on kitchen appliances such as stoves, ovens, grills, fridges, and freezers. Timely perform food rotation activities to keep food spoilage in check. ***** OTHER EXPERIENCE AND QUALIFICATIONS: Minimum of 1 year of experience in food preparation. Fluently read, write and speak English and follow verbal and written job duties and schedules. Understand units of measurement conversions used in food preparation and perform basic math equations. Competently follow orders as well as proceed with routine work without direct supervision. Ability to be flexible in shifts worked or assigned including weekends and holidays. Ability to follow and knowledge of Safety Sanitation practices. Ability to f llow and knowledge of Infection Control Practices. Full range of body motion and dexterity to allow for the significant handling, transferring, pushing/ Pulling, and lifting of materials and equipment. Ability to lift, carry, push or pull up to 50 pounds and occasionally lift, carry, push or pull over 50 pounds. Independent mobility. Ability to sit or stand for extended periods of time. Hand-Eye Coordination, finger dexterity, odor, color, and texture perception and discrimination, functional visual ability and depth perception, functional sound perception and discrimination, and functional verbal speech ability. Frequent bending, twisting, balancing, and reaching at or above and below shoulder level, as well as occasional kneeling and climbing. Ability to wear gloves and other protective equipment and know the appropriate time they should be worn. Ability to flex schedule to work irregular hours as assigned. ***** APPLICATION INSTRUCTIONS: Apply Online: https://www.lafayettecountywi.org/hr/page/mhlc-part-time-dietary-cook-or-assistant