Food Service Associate I Per Diem

About the Role

An entry-level food service position that performs a variety of tasks related to food preparation, delivery, service, and sanitation in retail and patient areas.

Responsibilities

• Adheres to organizational and department-specific safety, sanitation, confidentiality, standards of behavior, and values of Compassion, Community, Dedication, and Integrity.
• Exhibits excellence in customer service through appropriate attitude and interaction with all patients, visitors, and staff.
• Prepares salad and sandwich plates, and other specialty cold plates per recipes and diet restrictions.
• Accurately measures ingredients for specialty food products and prepares them according to guidelines or instructions.
• Prepares and sets up patient tray line steam table; obtains and places dishes, silverware, hot and cold foods, baked goods, beverages, and condiments per department standards.
• Accurately portions individual servings of entrees, starches, vegetables, and other side dishes to patients and customers.
• Ensures required sanitary levels are maintained throughout the food preparation and serving process.
• Maintains sanitation in food preparation, storage, and serving areas by sweeping, mopping, sanitizing surfaces, and disposal of trash.
• Uses a variety of kitchen utensils and equipment including grinders, slicers, mixers, and blenders.
• Ensures proper sanitation of all serving equipment; inspects and maintains utensils for cleanliness and proper operation.
• Stores, labels, and dates food products appropriately.
• Prepares, loads, transports, and cleans food carts.
• Performs related duties as assigned.

Requirements

• High school diploma or GED preferred.
• No prior experience required; this is an entry-level position.
• No licensure or certification required.

Skills and Knowledge

• Skills in following directions and paying attention to details.
• If patient-facing, ability to read or listen and comprehend simple instructions, short correspondence, and memos in English (not required for non-patient-facing roles).
• Ability to read a clock and accurately document time.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.
• Knowledge of kitchen equipment (e.g., grinders, slicers, mixers, blenders, and commercial dishwashers) and how to use them properly.