Employment Type:

Shift:

Description:

SCOPE OF SERVICE/CUSTOMER:
Under the direct supervision of the Execute Chef. The Porter performs a variety of foodservice functions including, but not limited to, ordering of supplies/food from several different vendors, receiving and ensuring accuracy of incoming vendor deliveries, stocking of deliveries, fills food/supply requisitions, inventory management, keeping storeroom/coolers/freezers clean and organized and assists department with special projects. Performs other duties as assigned.

Typically works Monday-Friday, 5:15 am-1:45 pm. Must be able to work a flexible schedule to include weekends and holidays based on department/vendor schedule needs. Must adhere to food safety and safe handling policies and procedures and have a working knowledge of HACCP guidelines.

ESSENTIAL FUNCTIONS
1. Adheres to the principles of caring and expected behaviors outlined in MercyOne Dubuque/Dyersville Medical Center's Model of Caring and Trinity Health's Code of Conduct, fostering a climate where all customers are treated in a manner consistent with MercyOne Dubuque/Dyersville Medical Center's Mission and Values.
2. 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 procedures in order to ensure adherence in a manner that reflects honest, ethical and professional behavior.
3. Demonstrates the Mission and Values of MercyOne Dubuque/Dyersville Medical Center.
4. Demonstrates ability to participate in positive communication, confidentiality, and professional behavior
5. Demonstrates flexibility to complete tasks as assigned.
6. Responsible for completing vendor orders for all food and supplies based on physical inventory and forecasted need utilizing FANS computerized system (CBORD).
7. Works with Executive Chef to ensure all food/supply products ordered follow Trinity Health Supply Chain standards ensuring proper vendor/GPO contracts are being utilized.
8. Assumes responsibility for inventory control of storeroom/coolers/freezers; monitors stock for proper labeling, dating and rotation. Maintains inventory control of all food, paper goods, cleaning supplies, equipment, etc.
9. Assumes responsibility of filling requisitions of food and supplies.
10. Receives, inspects, verifies quantity and quality of all delivered goods against purchase orders for completeness and condition of product. Works with management on the process of returning outdated items and/or items that do not meet minimum standards according to procedure.
11. Follows HACCP techniques and other food safety guidelines in preparation, storage, handling, and holding of all food items.
12. Rotates food products and other items on a "first-in, first-out" basis.
13. Assures temperature records are properly documented of coolers/freezers (in absence of a Supervisor) and any temperature deviations are reported to supervisors immediately.
14. Maintains safe and sanitary environment for foodservice while using appropriate chemicals for cleaning and sanitizing.
15. Demonstrates activity to impact positive change within the department and with other departments.
16. Promotes and establishes effective relationships within the department and with other departments.
17. Takes an active role in enhancing abilities to carry out job functions through personal and professional/job-related growth and development.
18. Demonstrates effective communication skills by respectfully sharing necessary information to supervisors in a timely manner.
19. Maintains required department confidentiality and abides by HIPPA regulations.
20. Supports and abides by all medical center, departmental, and safety policies and procedures. Proactively identifies safety concerns surrounding the work environment.
21. Performs other responsibilities as requested by supervisor, manager or department head.

MINIMUM QUALIFICATIONS
1. Prior experience working in the field of institutional food service/health care food service or inventory management preferred, but not required.
2. Ability to work as a team member and work independently.
3. Ability to perform detailed assignments, follow oral and written instructions, and meet services deadlines.
4. Must be able to cope effectively with stressful situations and time constraints with the ability to adapt to unexpected events, including changes in routine, work assignments and variations in scheduled hours.
5. Must have a general working knowledge of computers and department specific software (i.e. Healthstream, internet, menu management system, etc.)
6. Must be comfortable operating in a collaborative, shared leadership environment.

SKILLS AND ABILITIES REQUIRED:
1. Maintains a professional, collaborative work environment to foster a positive public image for MercyOne Dubuque/Dyersville Medical Center.
2. Knows and adheres to all policy, procedures and regulations pertaining to patient health, safety, food safety, and medical information (i.e. HIPAA, etc.).
3. Ability to read, speak and follow simple oral and written instructions.
4. Ability to perform simple calculations.
5. Manual dexterity and motor coordination required to put away the deliveries and/or operate a pallet jack.
6. Ability to work in below 0 environment
7. Effective communication skills.
8. Maintain a cordial and courteous attitude in contacts with co-workers, MercyOne staff, patients/residents and guests.

WORKING CONDITIONS AND PHYSICAL DEMANDS:
1. Works in clean, well-lit and ventilated kitchen.
2. Continuously (80% or more of work time) stands and walks short distances.
3. Frequently (21-50% of work time) reaches for, lifts and carries equipment and materials weighing up to 50 lbs.
4. Job requires frequent (21-50% of work time) balancing, pushing, pulling and occasional bending, stooping, squatting and reaching.
5. Must be able to work around moving machinery and adapt to changes in temperature and humidity.
6. Handles food under safe and sanitary conditions.
7. Must be able to work inside coolers (< 41 degrees) and freezers (< 0 degrees).
8. Must be able to see at a near vision acuity level.
9. Must be able to speak and hear speech.
10. Must adhere to applicable organizational requirements on an annual basis for Employee Health Directives.

MINIMUM EDUCATION, LICENSURE, CERTIFICATION, AND EXPERIENCE REQUIRED:
1. High school diploma or GED required.
2. On-the-job training is provided to reach normal productivity under close supervision.
3. Serve Safe Certified and/or Certified Professional Food Manager Certification preferred. Must be completed within six months of hire.
4. Child and Dependent Adult Abuse Mandatory Reporter Training is required within 6 months of hire and every 3 years thereafter.

Our Commitment to Diversity and Inclusion

Trinity Health is a family of 115,000 colleagues and nearly 26,000 physicians and clinicians across 25 states. Because we serve diverse populations, our colleagues are trained to recognize the cultural beliefs, values, traditions, language preferences, and health practices of the communities that we serve and to apply that knowledge to produce positive health outcomes. We also recognize that each of us has a different way of thinking and perceiving our world and that these differences often lead to innovative solutions.

Our dedication to diversity includes a unified workforce (through training and education, recruitment, retention, and development), commitment and accountability, communication, community partnerships, and supplier diversity.