Cafeteria Team Member F

About the Role

The Cafeteria Team Member is responsible for preparing, cooking, storing, and serving food to patrons in a courteous and professional manner. They will follow all safety and sanitation regulations, operate appropriate equipment, and ensure portion control. The role involves working within the department budget for cafeteria revenue and participating in promotions as needed.

Supports and incorporates Frederick Health’s mission, vision, core values, and customer service philosophy into job performance, adhering to compliance programs and regulatory requirements.

Responsibilities

• Greets customers within 30 seconds of arrival, smiles, and maintains courteous communication (e.g., "may I help you" and "thank you").
• Manages customer complaints properly and escalates to managers as needed.
• Takes temperatures of food items prior to service and records them in the appropriate log; takes corrective action if food is not up to standard (e.g., reheats or discards).
• Monitors refrigerator and freezer temperatures, records them, and reports equipment issues to POM.
• Uses clean gloves and changes them when soiled; maintains a clean assigned station.
• Performs cleaning duties, including sweeping, mopping, and emptying trash.
• Uses sanitizer and appropriate cleaning cloths at each station.
• Follows recipes for food production and avoids overproduction to maintain appropriate par levels.
• Starts food preparation at assigned times and practices FIFO (First In, First Out) to minimize waste.
• Rotates and consolidates food products to reduce loss.
• Follows HACCP guidelines and, if assigned to grill, practices "batch cooking" for grill items.
• Uses proper utensils and containers for food items.
• Communicates professionally with co-workers and assists in other cafeteria areas as needed.
• Takes on extra assignments and station changes willingly.

Requirements

• Proficiency in computer software, including Microsoft Word, Excel, email, and Meditech (recommended).
• Ability to read and interpret recipes and temperature devices.
• Knowledge of food handling, preparation, and safety (recommended).
• Excellent verbal and written communication skills for interacting with patrons, managers, and co-workers.
• High school diploma or equivalent (preferred).
• One year of previous food service experience.
• Ability to work between 5:30 AM and 8:00 PM.

Physical Demands

• Medium work: Lifting up to 50 pounds infrequently and/or carrying up to 25 pounds while walking.
• Pushing or pulling up to 75 pounds infrequently or up to 115 pounds occasionally (no more than once per hour).
• Ergonomic risk factors include repetition, forceful exertion, awkward postures, and contact stress.

Working Conditions

• No exposure to bloodborne pathogens (Category C).
• Environment may include noise, moving machinery, and cleaning chemicals.

Reporting Relationship

Reports to the Manager and receives oversight from the Lead and Director.

Benefits

• Comprehensive and affordable benefits package, including health, dental, and vision insurance (available after 30 days for employees working at least 20 hours per week).
• Employer-paid life insurance, short-term income replacement, and long-term disability for eligible employees.
• Robust Paid Time Off program for eligible employees.
• 403B retirement plan with employer match for eligible employees.
• Free financial planning sessions for all employees.
• Educational assistance program to support education goals.
• Employer-paid Employee Assistance Program.

Pay

Pay is based on experience, skills, and education, with a salary range of $17.51 (minimum) to $20.93 (maximum). Part-time positions are pro-rated based on scheduled hours. Non-exempt positions may include shift differential and/or overtime pay, if applicable.