Food Service Worker II (Patient Meal Host)

Pay

Salary Range: $17.13 – $26.45 per hour (Hourly, Non‑Exempt)

Overview

Located in the heart of Washington, we enjoy open skies, snow‑capped mountains, and the lakes and rivers of the high desert. We are the proud home of orchards, farms, and small communities. Confluence Health actively supports the communities we serve and their quality of life through our community support program and through our individual efforts as involved community members.

Benefits

• Retirement Plan
• Pool Differential
• Sick Leave
• Shift Differential
• Employee Assistance Program

Summary

Typical shifts are 4 or 8 hours in length, with some weekend and holiday shifts required. For pool positions, we expect availability of at least 3 days per week. This is a pool position with no guarantee of hours. Food Services, café, and barista positions do not receive tips. The role is responsible for taking orders from customers, expediting service and related food and beverage sales, and operating an efficient tray‑line meal service. Incumbents may be assigned to either activity and will be cross‑trained in both service areas. Food handling activities are performed in accordance with external, internal, and regulatory guidelines, and employees work to minimize waste while maintaining quality. Duties include accurate cash handling, maintaining par stocks, ordering supplies, rotating products, and demonstrating excellent customer‑relation skills.

Essential Functions

• Prepare espresso orders for patients, staff, visitors, and catering using standard recipes and plating guidelines; assist customers with food and beverage orders and answer menu‑related questions.
• Utilize suggestive selling techniques to maximize sales.
• Operate patient tray‑line accurately and efficiently to meet designated timelines; dish and garnish assigned food items according to the appropriate menu.
• Prepare patient orders following patient menu guidelines; set up trays according to tray guidelines; disassemble patient tray carts and wash/store small wares within designated timelines.
• Deliver patient meal orders in accordance with meal delivery guidelines.
• Use the Point‑of‑Sale (POS) system to expedite all forms of payment; reconcile cash bank and daily receipts at shift end and report out‑of‑balance conditions to management.
• Inventory supplies to maintain accurate production par levels; complete production par lists, freezer pull lists, pre‑meal checklists, requisitions, waste sheets, and similar documents.
• Work cooperatively with staff, vendors, and the public to provide excellent value; use proper business conduct when dealing with suppliers and customers.
• Answer phones, deliver food, run to the store, and assist in other departmental areas as needed.
• Attend required safety training programs and demonstrate knowledge of general safety, department safety, and job‑specific hazards.
• Operate assigned equipment safely and maintain work area and equipment per department standards.
• Follow hospital exposure control plans for bloodborne and airborne pathogens; use protective barrier equipment correctly.
• Demonstrate respect for the dignity of patients, families, visitors, and fellow employees; interact courteously and professionally.
• Maintain professional composure and confidence during stressful situations; communicate openly through the appropriate chain of command.
• Maintain confidentiality of all hospital and patient information at all times.
• Present a neat appearance in proper attire and identification as required.
• Continuously display a “can‑do” attitude and contribute to the overall customer service program.
• Promote effective working relationships and collaborate as part of a department/unit team.
• Participate in staff meetings and, when applicable, committee meetings.
• Utilize automated systems for inter‑ and intra‑departmental communication.
• Complete work assignments on time, accept new assignments readily, and report to work as scheduled.
• Follow personal hygiene and safety rules, including proper hand washing, hair covering, and uniform compliance.
• Maintain a “clean as you go” workspace.
• Perform other duties as required or assigned and adhere to the Code of Conduct at all times.

Qualifications

Required:

• One year of related work experience in hospitality, retail, or healthcare service fields, or an equivalent combination of experience and education.
• Valid Department of Health Food Handler’s permit issued by the State of Washington.
• Knowledge of HACCP food handling standards and guidelines.
• Ability to understand and apply business math as required.
• Ability to read, understand, and communicate in English sufficient to perform the duties.

Desired:

• High school diploma or equivalent.
• AA Degree in Nutrition or Healthcare.
• Knowledge of modified diets or healthcare experience.
• Familiarity with POS systems.
• Experience with tray‑line services and other food‑handling activities.

Physical/Sensory Demands

• Walking – Frequent
• Sitting/Standing – Frequent
• Reaching (Shoulder Height) – Occasional
• Reaching (Above Shoulder Height) – Occasional
• Reaching (Below Shoulder Height) – Frequent
• Climbing – Occasional
• Pulling/Pushing (25 lb or less) – Occasional
• Pulling/Pushing (25 lb to 50 lb) – Occasional
• Pulling/Pushing (Over 50 lb) – Not specified
• Lifting (25 lb or less) – Frequent
• Lifting (25 lb to 50 lb) – Frequent
• Lifting (Over 50 lb) – Not specified
• Carrying (25 lb or less) – Frequent
• Carrying (25 lb to 50 lb) – Occasional
• Carrying (Over 50 lb) – Not specified
• Bending/Stooping/Crouching – Occasional
• Twisting/Turning – Frequent
• Repetitive Movement – Frequent

Physical Exposures

• Heat – Yes
• Cold – Yes
• Mechanical Hazards – Yes
• Hazardous Substances – Yes
• Blood‑Borne Pathogen Exposure Potential – Yes
• Noise – Yes
• Infectious Diseases – Yes
• Unprotected Heights – No
• Lighting – Not specified
• Ionizing/Non‑Ionizing Radiation – No