Food Associate Jobs in Iowa (NOW HIRING)

POSITION PURPOSE

Requisitionssuppliesand replenishes inventory. Hot and cold food production for retail services. Maintainssanitaryand organized environment. Practices and abides by food codes and applicable regulatory and accrediting agency requirements to provide safe food to our customers. Serves customers in a professional manner with great customer service.

ESSENTIAL FUNCTIONS

Knows, understands, incorporates, anddemonstratesthe Trinity Health Mission, Vision, and Values in behaviors, practices, and decisions.

Hot and cold food production for retail sales.

Sliced fruit, vegetables, desserts, meats for retail production and sales.

Sets up for cafe sales- stock food and paper products.

Checksfood temperaturesfrequentlythroughout shift. Documents temperatures on applicable forms. Notifies Supervisorimmediatelyof any food out of compliance.

Monitors temperature of freezers, refrigeration,dishwasherand heating units throughout shift. Documents temperatures onappropriate forms. Notifies Supervisorimmediatelyof any food out of compliance.

Maintain refrigeration units in clean orderly condition, compliant with food codes and regulatory agencies.

Requisitions, transports and replenishes foods and supplies to replenish the inventory in the cafe.

Inspectsitems for integrity. Rotates stock,disposesof outdated products or less thanoptimumquality or correct temperature.

Properly wraps, labels,datesfood items.

Portions and packages cold food items; stocks and cleans refrigerated display cases inside and out.

Makes coffee,juiceand smoothies; replenishes and cleans beverage-dispensing machines and areas.

Maintains a clean and sanitary work area, the cafe serving and seating area, and equipment.

Pushesfood carts,racksand dish bins.

May cook at the grill, fryer, or sandwich grill.

Deep cleans refrigerators, counter tops and cupboards, tile, and entire cafe serving and seating areas including microwaves, tables,chairsand tray return. Cleans andsanitizesutensils and equipment.

Maintains signage daily.

Usesstandardized and non-standardized recipes and ingredients to prepare, create, and process foods.

Assistsin other areas as requested.

Other duties as needed and assigned by the manager.

Maintains a working knowledge of applicable Federal, State, and local laws and regulations, Trinity Health's Organizational Integrity Program, Standards of Conduct, as well as other policies and proceduresin order toensure adherence in a manner that reflects honest, ethical, and professional behavior.

MINIMUM QUALIFICATIONS

High school diploma or GED preferred.

Knowledge of several subjectsin order toprepare reports, performcalculationsand/or deal effectively with other people. Ability to read and write.

Must be comfortable operating in a collaborative, shared leadership environment.

Mustpossessa personal presence that is characterized by a sense of honesty, integrity, and caring with the ability to inspire and motivate others to promote the philosophy, mission, vision, goals, and values of Trinity Health.

PHYSICAL AND MENTAL REQUIREMENTS AND WORKING CONDITIONS

PHYSICAL ACTIVITY REQUIREMENTS:(Constant = 67-100% of workday, Frequent = 34-66% of workday, Occasional = 33% or less of workday)

CONSTANT:

• Standing: Particularly forsustainedperiod of time.

• Walking: Moving about on foot toaccomplishtasks, particularly for long distances.

• Talking: Expressing or exchanging ideasby means ofthe spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately or quickly.

• Hearing: Perceiving the nature of sounds atnormalrange. Ability to receive detailed information through oral communication.

• Lifting: Raising trays of portioned menu items or pans of food at heights from 4" to 61" above floor level to place in display cases or on steam tables and lift milk and juice cases to 2.

• Repetitive motions: Substantial movements (motions) of the wrists,handsand/or fingers to move food objects, dishes, utensils to procedural positions.

• 3" to 48" above floor level to fill display cases.

• Reaching: Extending hand(s) and arm(s) in any direction.

FREQUENT:

• Pushing: Using upper extremities to press against food carts,racksand bins with steady forcein order tothrust forward,downwardor outward.

• Pulling: Using upper extremities to exert forcein order todraw, drag, haul or tug objects in a sustained motion such as carts,racksand dish bins.

• Grasping: Applying pressure to scoops, spoons, dishes with fingers and palms to move object from position to position.

• Climbing: Stepping up onto and standing on stools to reach overhead to make coffee.

• Stooping: Bending body downward and forward by bending spine at the waist

• Crouching: Bending the body downward and forward by bendingthe legand spine to obtain objects or clean lower areas.

PHYSICAL DEMAND REQUIREMENTS:

• Medium work: Exerting up to 40 pounds maximum infrequently and/or up to 25 poundsfrequentlyto lift or move objects about and requiring prolonged walking/standing.

VISUAL ACUITY REQUIREMENTS:

• Reading menus and recipes.

• Calculating amounts of food and suppliestorequisition.

• Using proper measuring tools forportioncontrol

INTELLECTUAL/EMOTIONAL REQUIREMENTS:

• Adaptability toperformingrepetitive work or toperformingcontinuously the same work, according to set procedures,sequenceor pace.

• Adaptability toperformingunder stress when confronted with emergency, critical or unusual situations, or situations in which working speed and sustained attention are important aspects of the job.

• Adaptability toperforminga variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure.

• Adaptability todealingwith people beyond giving and receiving instructions.

• Ability tomaintainboth a high standard of courtesy and cooperation in dealing with co-workers, patients, and visitors and satisfactory job performance despite the stress of a hospital work environment.

• Must be able to set andorganize one'sown workpriorities andadapt to them as they change frequently.Must be able to work concurrently on a variety of tasks/projects in an environment that may be stressful with individuals having diverse personalities and work styles.

• Mustpossessthe ability tocomply withTrinity Health policies and procedures.

• Must be able to travel to the various Trinity Health sites as needed.

WORKING CONDITIONS:

• The worker is subject to noise. There is sufficient noise at times to cause the worker to raise voicein order tobe heard above the ambient noise level.

• The worker is subject to food spills and wet spots on floor surfaces.

• The worker is subjectto insideenvironmental conditions: protection from weather conditions but not necessarily from temperature changes.

• The worker is subject to cleaning products such as vinegar, detergent,bleachand household cleaners.

• The worker is subject to steam from steam table, hot oil from fryer, hotwater from coffee urns.