Food Service Associate Part Time
About Duke Raleigh Hospital, A Campus of Duke University Hospital
Pursue your passion for caring with the Duke Raleigh Campus in Raleigh, North Carolina. With 204-beds, it is the third largest of the four Duke Health hospitals and offers a comprehensive array of services, including cancer, cardiovascular, neuroscience, advanced gastrointestinal, and wound healing care.
Work Schedule
Work schedule is 4:00 PM to 8:30 PM, with specific days to be determined by the department.
General Description Of The Job Class
Depending on the size of the entity and department structure, Level I and Level II may be combined.
Level I Perform routine tasks and manual work under immediate supervision in support of hospital food service operations; operate dish machine; wash pots and perform heavy cleaning duties; transport equipment, food, supplies, and refuse as directed.
Level II Perform a variety of tasks in preparation, service and delivery of food products and/or service operations (ie. prepare, mix, assemble, portion, serve and store food as directed; receive inspect, store, secure disburse and control inventory of foodstuffs, supplies and equipment). Also may function as a cashier when directed.
Duties And Responsibilities Of This Level
Level I
- Retrieve, collect, and transport food service supplies, equipment and refuse as directed.
- Strip carts/trays, sort, rinse, dishes and silverware, operate and unload dish machine, and store clean items; inspect washed items for cleanliness and breakage.
- Clean and maintain dish machine; clean and sanitize assigned areas.
- Washes pots, pans and equipment.
- Collect, sort and dispose of trash.
- Follow all safety procedures for using equipment and chemicals.
Level II
- In addition to the duties described in Level I, performs the following:
- May set up and serve food to patients and cafeteria customers as specified by menus, ensuring that all food items are properly portioned and handled within established sanitation standards.
- May operate and monitor proper functioning of food service equipment; follow all safety procedures for using equipment and chemicals; clean and sanitize equipment after use.
- May assist in tray line and/or cafeteria setup, ensuring that quality standards are maintained and safe food handling guidelines are adhered to.
- Detect and report improperly prepared food or food that does not meet standards and/or defective/damaged merchandise and status of all supplies in stock.
- May assist in the care and maintenance of work areas and alert supervisors to problems as they arise.
- May place food and supply orders with approved vendors under direction and guidance of Food Service Manager.
- May review stock levels of common foodstuffs and advanced menu items, conduct physical inventories and maintain inventory records; unload incoming supplies and equipment.
- May transport food carts to assigned locations.
- May prepare and set up food items to be delivered to catering functions as needed.
- May plan, organize and provide service for routine and more complex catering functions.
- May work as needed for specially planned catering events.
- May maintain an accurate inventory of all catering equipment.
- May be responsible for the maintenance and upkeep of the catering area.
- If Functioning As a Cashier
- Calculate total cost of items on food tray; accept payment in cash or meal tickets.
- Ensure validity of meal cards.
- Total cash/tickets at end of work period; deposit money and prepare deposit report sheet.
Required Qualifications At This Level
Education
N/A
Experience
- Level I: No Previous Food Service Experience Required.
- Level II: Work requires six months of food service experience.
Degrees, Licensure, and/or Certification
N/A
Knowledge, Skills, And Abilities
- Level I:
- Ability to lift/push/pull 50 pounds.
- Ability to read/write and follow oral and written instructions.
- Level II: Same As Level I Plus
- Basic math skills
- Basic computer/cashier/calculator skills
- Strong customer service skills
- Ability to operate food preparation equipment.
- Ability to prepare/handle foodstuffs using safe food handling practices.
- Ability to maintain inventory
Distinguishing Characteristics of this Level
- Level I: Heavy cleaning duties
- Level II:
- Excellent customer service skills
- Ability to work effectively with minimal supervision
- Ability to maintain inventory