Food Service Worker

Responsibilities

• Accurately dishes up, portions out, assembles, serves, weighs, and measures food items according to production sheets, menus, set-up diagrams, or other verbal or written communications.
• Arranges food on dishes in an appetizing manner, ensuring high quality and consistency in presentation.
• Produces the expected volume of work with accuracy, following proper food handling procedures and meeting time schedules.
• Operates kitchen equipment necessary for tasks, including food processing and preparation equipment (e.g., grills, ovens, stoves) per established procedures.
• Prepares cold food items according to production sheets and recipes.
• Assists cooks as directed in food preparation processes; if applicable, aids in the assembly of foods for final preparation.
• Assembles, transports, and picks up patient trays to and from patient rooms, ensuring timely and accurate delivery.
• Assists nutrition assistants (host/hostess) as needed to ensure quality patient service.
• If applicable, assists in the preparation, serving setup, and cleanup of special dinners and luncheons for meetings throughout the Medical Center.
• Organizes supplies and food products efficiently.
• Practices proper food handling techniques to ensure safety and compliance with health standards.
• Works harmoniously and effectively with other employees in the Food Service Department and other departments, practicing team care and maintaining courteous interactions with customers, patients, and visitors.
• Follows hospital and department policies and procedures, with special attention to attendance, punctuality, confidentiality, dress code, display of ID badge, and safety.
• Completes mandatory education and training to maintain organization and department-specific competencies and requirements.
• Prepares items for unit orders and stocks supplies for unit/office as required, filling orders from inventory with proper documentation for charging provided to the Bookkeeper.
• Adheres to order amounts and standard stock levels, monitoring and returning outdated products to the Manager for disposition.
• Reports any equipment, personnel, safety, order, supply, assignment, recipe, or quantity/quality discrepancies to the immediate supervisor.
• Follows safety rules, regulations, and procedures, utilizing provided safety equipment and following directions on the use of chemicals.
• Reports any accidents immediately to the supervisor.
• Performs other similar or less skilled duties as directed by management or supervisory staff.
• Other duties as assigned.
• Maintains a neat and organized work area, completing work assignments within specified time frames.
• Cleans work areas and equipment (utilizing proper sanitation procedures), including refrigeration, hoods, ovens, and ranges, practicing a "clean-as-you-go" policy.
• Sweeps and mops floors, removes trash, and washes pots/pans.
• Operates, assembles, disassembles, and cleans dish machine, ensuring proper temperature, chemical supplies, and clean water levels are maintained for proper operation.
• Scrapes food from dishes and washes dishes/utensils.
• Transports clean and dried wares, supplies, food/beverage items, prepared meals, and patient food carts.
• Assists Lead Porter or other staff in lifting or transporting heavy or difficult items.
• Transports used hot grease to holding barrels.
• Operates garbage disposal, cart elevator (when necessary), trash compactor, grease filter machine, Wet Vac (with Ground Fault Indicator), and dish machine.
• Filters grease, loads trays into patient carts, maintains ice in Cafeteria ice dispensers, and fills chemical dispensers throughout the department.
• Keeps floors dry and free of litter or debris.