Food Service Associate - Part Time

Part-time position with 40 hours per pay period and variable shifts.

About the role

Assists with tray line activities and cleans, sanitizes, and restocks areas of the kitchen and cafeteria. Supports the organization's mission, vision, and values while complying with all applicable laws, regulations, and the Bay Area Hospital Code of Conduct.

Responsibilities

• Washes, sanitizes, and stores all dishes, utensils, and pots & pans safely
• Restocks dishes, utensils, and pots and pans in appropriate locations
• Assists with patient tray line activities
• Assists with cleanup of catering events
• Cleans appropriate equipment
• Prepares products according to standardized recipes for retail, patient care services, catering, and special functions
• Follows time schedules for production and recipe cards
• Works tray line and fills & delivers supplies to units
• Rotates & stocks needed areas using the First In, First Out (FIFO) method
• Delivers meal trays to patient bedside and verifies patient ID
• Documents all required information per department procedures
• Assists in maintaining the appearance, safety, and hygiene of the department
• Utilizes correct portion control
• Documents eyewash station operation
• Documents appropriate temperatures and sanitizer strengths
• Performs other duties as assigned

Requirements

• Must hold (or be able to obtain within 30 days of hire) an Oregon Food Handler, Food Manager certification, or ServSafe certification
• Able to read, write, and converse in English
• Able to add, subtract, multiply, and divide
• High school graduate or equivalent preferred
• Oregon state driver’s license preferred
• One (1) year experience in hospital-based food service or restaurant preferred
• Demonstrates knowledge and skills needed to follow all procedures for safe food handling & sanitation
• Maintains regular, consistent, and punctual attendance

Skills

• Proficient in operating a buffalo chopper, knives, mixers, blenders, measuring equipment, robot coupe, slicers, scales, induction warmer system, coffee makers, thermometers, can opener, portion control device, computer, telephone, and calculator
• Knowledge of formula cards and their use
• Proficient in portioning and garnishing
• Knowledge of FIFO method of inventory control
• Ability to learn, retain, and implement proper sanitation techniques, portion control, and tray line operation

Benefits

Competitive pay and a wide array of benefits available.

Working Conditions

• Able to stand, walk, stoop, reach, push, pull, and bend frequently
• Work may be done in uncomfortably high temperature and humidity, sometimes on wet surfaces
• Ability to communicate effectively
• May be required to lift up to 20 pounds

Union Affiliation: UFCW. Compensation Grade: U024.