The food service worker is responsible for daily operations in the cafeteria and kitchen to include preparation of salads, sandwiches, and gelatins, operating cash register, serving meals, cleaning dishes and food service areas.
Complete tray set-up, salad/sandwich preparation, and procuring food from refrigerator, freezer or other storage location.
Set-up cafeteria serving line and salad bar.
Cleaning and putting away dishes.
Maintain prep area in a clean, neat and orderly manner.
Stock supplies in the kitchen and throughout hospital; store groceries in proper locations upon delivery.
Must be able to read and follow standardized recipes.
All food items must be dated and labeled with the month and day. Food will be rotated on first-in-first-out rotation. This position is responsible to check food and supplies for spoilage.
Patient trays and snacks will be prepared in accordance with physician’s diet order and the dietician-approved menu. Selective menus will also be prepared with the diet order and the menu.
Wear proper PPE (personal protective equipment) when performing job duties.
Ability to operate kitchen/cafeteria machinery.
Deliver/pick up meal trays and snacks to patient care areas in a timely manner.
Must be able to perform the physical demands of the job.
Maintains regular and reliable attendance.
High school diploma or GED preferred.
Required to show proof of having completed Mandatory Reporter course at time of hire or attend within 6 months of start date.
Must adhere to all training requirements as mandated by Federal, State, and Professional licensure and regulatory standards.