Porter Nutrition / Dietetics

• Keep work area neat and organized. Completes work assignments within specified times frames. Cleans work areas and equipment (utilizing proper sanitation procedures) including refrigeration, hoods, ovens, fryer


• and ranges. Practices cl ean-as-you-go policy. Sweeps and mops floors. Removes trash and washes pots/pans.


• Operates dishmachine, assembles/disassembles and cleans it. Ensures proper temperature, chemical supplies, and clean water levels are maintained for proper operation. Scrapes food from dishes and washes dishes/utensils.


• Transports clean and dried wares, supplies, food/beverage items, prepared meals, and patient food carts. Assists Lead Porter or other staff in lifting or transport of heavy or difficult items. Transports use hot grease to holding barrels.


• Reports any equipment, personnel, safety, order, supply, assignment, recipe or quantity/quality discrepancy to immediate supervisor.


• Operates garbage disposal, cart elevator (when necessary), trash compactor, grease filter machine,


• Wet Vac (with Ground Fault Indicator) and dishmachine.


• Prepares items for unit orders and stocks supplies for unit/office as required. Fills orders from inventory with proper documentation for charging given to Bookkeeper. Adheres to order amounts and standard stock levels. Monitors for and returns outdated products to Manager for disposition.


• Filters grease, loads trays into patient carts, maintains ice in Cafeteria ice dispensers, fills chemical dispensers throughout department. Keeps floors dry and free of litter or debris.


• Follows safety rules, regulations, procedures; utilizes provided safety equipment. Follows


• directio ns/procedures on use of chemicals. Reports any accident immediately to the supervisor.


• Performs other similar or less skilled duties.


• Other duties as assigned

Education:

• Completion of at least eighth grade.


•  Ability to communicate effectively follow written and/or oral instructions as demonstrated by a grammar school education or the equivalent; ability to use care and attention in the use of equipment.
   

Certifications:

• None required

Complexity of Work:

• Aptitude and ability for Food Service and sanitation work.


• Ability to read write and follow written and oral instructions.


• Ability to communicate with fellow workers and supervisor.


• Willingness to perform repetitious tasks on a continuous basis.


• Ability to tolerate hands and arms frequently immersed in water and dishwashing compounds.


• Ability to work harmoniously and effectively with other employees of the Department and other Departments.


• Practices Team Care.


• Is courteous to customers and visitors.


• Maintains confidentiality in patient matters.

Work Experience:

• Understanding of orders/invoices knowledge of mathematics to ensure extensions of invoices and supply levels are correct.


• Three months experience in same type of work of similar nature.

Physical Requirements:

• Ability to work rapidly to meet time deadlines performs work requiring continuous standing and lifting of materials (50 - 60 pounds) with high requirements for good eyesight and good arm and hand dexterity.


• Good eye/hand coordination essential.


• Ability to work most of the day while standing, walking, lifting, reaching, bending, carrying, climbing and pushing; a willingness to do Lead Porter work when required.

Personal Protective Equipment:

• Follows standard precautions using personal protective equipment as required