FOOD SVC WORKER II

Position Summary

Performs a variety of routine duties related to the preparation and serving of food; cleans kitchen area and cooking utensils. Prepares patient tray line for meal service periods and dispenses food for patient meal service. Prepares retail areas for all meal service. Cleans area when tray line is finished. Notifies supervisor when food quantities are low. Prepares production according to menu, production sheets, or count sheets. Prepares items for modified diets as indicated, pre-dishing according to department procedures. Assembles late trays accurately according departmental guidelines, ensuring proper temperatures and visual attractiveness. Maintains assigned areas in a clean, neat, and sanitary manner. Completes all cleaning tasks as assigned within specified timeframe and according to established procedures. Operates equipment safely according to established procedures. Reports all damaged and unsafe equipment to the supervisor immediately. Operates the menu system. Addresses customer service concerns promptly and, if necessary, reports/refers customers to management. Maintains department records, logs, and files as required.

Minimum Education

None specified; will accept any combination of formal education and/or prior work experience sufficient to demonstrate possession of the knowledge, skill and ability needed to perform the essential tasks of the job, typically such as would be equivalent to a high school diploma or GED.

Minimum Experience

Two (2) years of food service experience in a hospital environment is required.