Kitchen Utility (Purchaser & Receiver AM Shifts)
for section headings (About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule)
2. Use - for lists,
for prose
3. Do NOT repeat job title as heading
4. Do NOT put Job ID/requisition numbers as headings
5. Preserve ALL substantive information
6. Remove boilerplate (cookie/navigation/legal/EEO/equal-opportunity/scam-warning, duplicated lines, application instructions)
7. Include section ONLY when posting has real, specific content for it
8. Never emit heading followed by filler/placeholder text
9. Never create Pay/Schedule/Benefits sections unless posting actually states them
10. Output ONLY HTML fragment - no /, no markdown code fences
Let me parse the job posting:
- Company description/mission statement (first paragraph)
- Job Description Summary
- Responsibilities And Duties (with percentages) - appears twice with slightly different content
- Minimum Qualifications
- Additional Job Description - SPECIALIZED KNOWLEDGE
- Work Shift, Scheduled Weekly Hours, Department
- "Join us!" section
- EEO statement (boilerplate - should remove)
I need to identify unique sections with real content:
1. About the role / Summary - the Job Description Summary paragraph
2. Responsibilities - there are two "Responsibilities And Duties" sections with percentages. They seem to be duplicated but with some differences. I should combine them or present the most complete version. Looking closely, the first one has 5 items (40%, 25%, 20%, 10%, 5%), the second has 6 items (20%, 20%, 20%, 20%, 10%, 5%). They overlap but have different emphasis. The first seems more detailed for dishwashing/cleaning, the second more for food prep. Since both are in the posting, I should include both or merge. But the rule says "Preserve ALL substantive information". I'll include both but maybe label them differently? Actually, they appear to be two versions - maybe one is for Food Service Worker I and the other is a duplicate? The posting says "Job Description Summary The Food Service Worker I is responsible..." then "Responsibilities And Duties" with percentages, then later "Minimum Qualifications", then "Additional Job Description SPECIALIZED KNOWLEDGE", then "Responsibilities And Duties" again with different percentages. This looks like the posting might have been copied twice. I should include the responsibilities once, but capture all unique duties. I'll combine into one comprehensive list.
3. Requirements / Qualifications - Minimum Qualifications and SPECIALIZED KNOWLEDGE
4. Schedule - Work Shift Variable, Scheduled Weekly Hours 40, and the specific shifts mentioned in summary: "FLEX role for hours. 6a-2:30pm/ 10am-630p/1130-8pm. Will also be every other weekend." Also "This position will also accept orders on Tuesday and Fridays."
5. Department - Nutrition Services
Benefits? Not mentioned specifically. Pay? Not mentioned. So no Pay or Benefits sections.
EEO statement is boilerplate - remove.
"Join us!" section is promotional - maybe include as "About the role" or separate? It's more about company culture. Could be part of "About the role" or a separate "Culture" section? But the allowed headings are specific: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. "Join us!" doesn't fit neatly. Could be part of "About the role" as a paragraph.
Let me structure:
-
About the role
with the summary paragraph and maybe the "Join us!" content.
- Responsibilities
with combined duties as -
-
Requirements
or Qualifications
- Minimum Qualifications and Specialized Knowledge
- Schedule
with shift details
- Maybe Department
? Not in allowed list, but could be a in About the role.
Allowed headings: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. I'll use "About the role", "Responsibilities", "Requirements", "Schedule". "Qualifications" and "Requirements" are similar; I'll use "Requirements" for minimum qualifications and specialized knowledge.
Now, combine responsibilities: I'll list all unique duties from both sections. Use bullet points.
First responsibilities list:
- Cleans and sanitizes trays, dishes, area equipment, walls, exhaust hoods, floors, fans, cabinets, freezers, refrigerators, etc. following a predetermined cleaning schedule. Follows manufacturer's directions for dismantling, cleaning and reassembly of equipment and hoods. Uses cleaning chemicals in a manner consistent with manufacturer's directions. (40%)
- Receives, verifies against order and properly stores food and supplies. Inspects for damage. Puts stock away by priority to ensure quality. Rotates stock to insure old is issued first. Notifies Purchasing Manager about shortages and damages. (25%)
- Sets-up workstation, stock areas and serves customers in a friendly manner. Prepares and portions hot and cold items, according to production and area requisition sheets. Follows standardized recipes for in-house production. Use of equipment requires minimal operational skills, including cutters, choppers, knives, ovens, and steamers. Assures the quality of food being served by utilizing safe and sanitary food handling techniques. Uses sound judgment to determine quality and makes recommendations to supervisor on servability of foods. (20%)
- Takes and records all necessary temperatures and food safety standards on a scheduled basis. (10%)
- Communicates openly with cooks, supervisors, and other staff members. (5%)
- Other duties as assigned
Second responsibilities list:
- Sets-up workstation, gathers supplies needed, prepares food items per standardized recipes, and serves customers as requested and in a friendly manner. Places food on plates/trays following menu guidelines, replenishes food supplies, stocks area as required, follows portion control guidelines, communicates openly with cooks, supervisors, and other staff members. Assures the quality of food being served by utilizing safe and sanitary food handling techniques. Takes and records food temperatures on a scheduled basis. Uses sound judgment to determine quality and makes recommendations to supervisor on quality of foods. (20%)
- Prepares and portions salads, desserts, sandwiches, and some hot items, according to production and area requisition sheets. Follows standardized recipes for in-house production. Use of equipment requires minimal operational skills, including cutters, choppers, knives, ovens, and steamers. (20%)
- Receives, verifies against order and properly stores food and supplies. Inspects for damage. Puts stock away by priority to ensure quality. Rotates stock to insure old is issued first. Notifies Purchasing Manager about shortages and damages. (20%)
- Cleans and sanitizes area equipment, walls, exhaust hoods, floors, fans, cabinets, freezers, refrigerators, etc. following a predetermined cleaning schedule. Follows manufacturer's directions for dismantling, cleaning and reassembly of equipment and hoods. Uses cleaning chemicals in a manner consistent with manufacturer's directions. Complies with set departmental cash handling procedures. (20%)
- Communicates openly with other staff members as to cleaning schedule, equipment down time, problem areas, etc. (10%)
- Other duties as assigned (5%)
There's overlap. I'll merge into a comprehensive list without percentages, but preserve all details. Use bullet points.
Requirements:
- No Degree or Diploma (Required)
- Specialized Knowledge: Quantity food production techniques; Safe and sanitary food handling techniques; Proper use of equipment such as knives and mixers.
- Experience: One year food prep or production experience.
Schedule:
- FLEX role for hours: 6:00 AM - 2:30 PM / 10:00 AM - 6:30 PM / 11:30 AM - 8:00 PM
- Every other weekend required
- Accepts orders on Tuesdays and Fridays
- Variable shift
- Scheduled weekly hours: 40
- Department: Nutrition Services
Now, write HTML.
Start with
About the role
We are more than a health system. We are a belief system. We believe wellness and sickness are both part of a lifelong partnership, and that everyone could use an expert guide. We work hard, care deeply and reach further to help people uncover their own power to be healthy. We inspire hope. We learn, grow, and achieve more – in our careers and in our communities.
The Food Service Worker I is responsible for the set-up, service, and cleanup of all aspects of food service. Responsibilities may include dishwashing (primarily), working tray line, general cleaning and sanitation, emptying trash, washing pots and pans, maintaining storeroom, putting away food service deliveries, organizing stock and initiating process for appropriate inventory replenishment. Required to perform job duties in compliance with regulatory and operation standards. This position will also accept orders on Tuesdays and Fridays.
Join us if your passion is to work in a caring environment, if you believe that learning is a life-long process, if you strive for excellence and want to be among the best in the healthcare industry.
Responsibilities
- Cleans and sanitizes trays, dishes, area equipment, walls, exhaust hoods, floors, fans, cabinets, freezers, refrigerators, etc. following a predetermined cleaning schedule; follows manufacturer's directions for dismantling, cleaning and reassembly of equipment and hoods; uses cleaning chemicals consistent with manufacturer's directions.
- Receives, verifies against order, and properly stores food and supplies; inspects for damage; puts stock away by priority to ensure quality; rotates stock to ensure first-in-first-out; notifies Purchasing Manager about shortages and damages.
- Sets up workstation and stock areas; serves customers in a friendly manner; prepares and portions hot and cold items according to production and area requisition sheets; follows standardized recipes for in-house production; operates equipment such as cutters, choppers, knives, ovens, and steamers; assures food quality through safe and sanitary food handling techniques; uses sound judgment to determine quality and makes recommendations to supervisor on servability of foods.
- Takes and records all necessary temperatures and food safety standards on a scheduled basis.
- Communicates openly with cooks, supervisors, and other staff members regarding cleaning schedules, equipment downtime, problem areas, and general coordination.
- Prepares and portions salads, desserts, sandwiches, and some hot items according to production and area requisition sheets; follows standardized recipes.
- Complies with departmental cash handling procedures.
- Performs other duties as assigned.
Requirements
- No degree or diploma required.
- One year of food preparation or production experience.
- Specialized knowledge: quantity food production techniques; safe and sanitary food handling techniques; proper use of equipment such as knives and mixers.
Schedule
- Variable shift (FLEX role) with three possible schedules: 6:00 AM – 2:30 PM, 10:00 AM – 6:30 PM, or 11:30 AM – 8:00 PM.
- Every other weekend required.
for prose 3. Do NOT repeat job title as heading 4. Do NOT put Job ID/requisition numbers as headings 5. Preserve ALL substantive information 6. Remove boilerplate (cookie/navigation/legal/EEO/equal-opportunity/scam-warning, duplicated lines, application instructions) 7. Include section ONLY when posting has real, specific content for it 8. Never emit heading followed by filler/placeholder text 9. Never create Pay/Schedule/Benefits sections unless posting actually states them 10. Output ONLY HTML fragment - no /, no markdown code fences Let me parse the job posting: - Company description/mission statement (first paragraph) - Job Description Summary - Responsibilities And Duties (with percentages) - appears twice with slightly different content - Minimum Qualifications - Additional Job Description - SPECIALIZED KNOWLEDGE - Work Shift, Scheduled Weekly Hours, Department - "Join us!" section - EEO statement (boilerplate - should remove) I need to identify unique sections with real content: 1. About the role / Summary - the Job Description Summary paragraph 2. Responsibilities - there are two "Responsibilities And Duties" sections with percentages. They seem to be duplicated but with some differences. I should combine them or present the most complete version. Looking closely, the first one has 5 items (40%, 25%, 20%, 10%, 5%), the second has 6 items (20%, 20%, 20%, 20%, 10%, 5%). They overlap but have different emphasis. The first seems more detailed for dishwashing/cleaning, the second more for food prep. Since both are in the posting, I should include both or merge. But the rule says "Preserve ALL substantive information". I'll include both but maybe label them differently? Actually, they appear to be two versions - maybe one is for Food Service Worker I and the other is a duplicate? The posting says "Job Description Summary The Food Service Worker I is responsible..." then "Responsibilities And Duties" with percentages, then later "Minimum Qualifications", then "Additional Job Description SPECIALIZED KNOWLEDGE", then "Responsibilities And Duties" again with different percentages. This looks like the posting might have been copied twice. I should include the responsibilities once, but capture all unique duties. I'll combine into one comprehensive list. 3. Requirements / Qualifications - Minimum Qualifications and SPECIALIZED KNOWLEDGE 4. Schedule - Work Shift Variable, Scheduled Weekly Hours 40, and the specific shifts mentioned in summary: "FLEX role for hours. 6a-2:30pm/ 10am-630p/1130-8pm. Will also be every other weekend." Also "This position will also accept orders on Tuesday and Fridays." 5. Department - Nutrition Services Benefits? Not mentioned specifically. Pay? Not mentioned. So no Pay or Benefits sections. EEO statement is boilerplate - remove. "Join us!" section is promotional - maybe include as "About the role" or separate? It's more about company culture. Could be part of "About the role" or a separate "Culture" section? But the allowed headings are specific: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. "Join us!" doesn't fit neatly. Could be part of "About the role" as a paragraph. Let me structure: -
About the role
with the summary paragraph and maybe the "Join us!" content. -Responsibilities
with combined duties as-
-
Requirements
orQualifications
- Minimum Qualifications and Specialized Knowledge -Schedule
with shift details - MaybeDepartment
? Not in allowed list, but could be ain About the role. Allowed headings: About the role, Responsibilities, Requirements, Qualifications, Skills, Benefits, Pay, Schedule. I'll use "About the role", "Responsibilities", "Requirements", "Schedule". "Qualifications" and "Requirements" are similar; I'll use "Requirements" for minimum qualifications and specialized knowledge. Now, combine responsibilities: I'll list all unique duties from both sections. Use bullet points. First responsibilities list: - Cleans and sanitizes trays, dishes, area equipment, walls, exhaust hoods, floors, fans, cabinets, freezers, refrigerators, etc. following a predetermined cleaning schedule. Follows manufacturer's directions for dismantling, cleaning and reassembly of equipment and hoods. Uses cleaning chemicals in a manner consistent with manufacturer's directions. (40%) - Receives, verifies against order and properly stores food and supplies. Inspects for damage. Puts stock away by priority to ensure quality. Rotates stock to insure old is issued first. Notifies Purchasing Manager about shortages and damages. (25%) - Sets-up workstation, stock areas and serves customers in a friendly manner. Prepares and portions hot and cold items, according to production and area requisition sheets. Follows standardized recipes for in-house production. Use of equipment requires minimal operational skills, including cutters, choppers, knives, ovens, and steamers. Assures the quality of food being served by utilizing safe and sanitary food handling techniques. Uses sound judgment to determine quality and makes recommendations to supervisor on servability of foods. (20%) - Takes and records all necessary temperatures and food safety standards on a scheduled basis. (10%) - Communicates openly with cooks, supervisors, and other staff members. (5%) - Other duties as assigned Second responsibilities list: - Sets-up workstation, gathers supplies needed, prepares food items per standardized recipes, and serves customers as requested and in a friendly manner. Places food on plates/trays following menu guidelines, replenishes food supplies, stocks area as required, follows portion control guidelines, communicates openly with cooks, supervisors, and other staff members. Assures the quality of food being served by utilizing safe and sanitary food handling techniques. Takes and records food temperatures on a scheduled basis. Uses sound judgment to determine quality and makes recommendations to supervisor on quality of foods. (20%) - Prepares and portions salads, desserts, sandwiches, and some hot items, according to production and area requisition sheets. Follows standardized recipes for in-house production. Use of equipment requires minimal operational skills, including cutters, choppers, knives, ovens, and steamers. (20%) - Receives, verifies against order and properly stores food and supplies. Inspects for damage. Puts stock away by priority to ensure quality. Rotates stock to insure old is issued first. Notifies Purchasing Manager about shortages and damages. (20%) - Cleans and sanitizes area equipment, walls, exhaust hoods, floors, fans, cabinets, freezers, refrigerators, etc. following a predetermined cleaning schedule. Follows manufacturer's directions for dismantling, cleaning and reassembly of equipment and hoods. Uses cleaning chemicals in a manner consistent with manufacturer's directions. Complies with set departmental cash handling procedures. (20%) - Communicates openly with other staff members as to cleaning schedule, equipment down time, problem areas, etc. (10%) - Other duties as assigned (5%) There's overlap. I'll merge into a comprehensive list without percentages, but preserve all details. Use bullet points. Requirements: - No Degree or Diploma (Required) - Specialized Knowledge: Quantity food production techniques; Safe and sanitary food handling techniques; Proper use of equipment such as knives and mixers. - Experience: One year food prep or production experience. Schedule: - FLEX role for hours: 6:00 AM - 2:30 PM / 10:00 AM - 6:30 PM / 11:30 AM - 8:00 PM - Every other weekend required - Accepts orders on Tuesdays and Fridays - Variable shift - Scheduled weekly hours: 40 - Department: Nutrition Services Now, write HTML. Start with
About the role
We are more than a health system. We are a belief system. We believe wellness and sickness are both part of a lifelong partnership, and that everyone could use an expert guide. We work hard, care deeply and reach further to help people uncover their own power to be healthy. We inspire hope. We learn, grow, and achieve more – in our careers and in our communities.
The Food Service Worker I is responsible for the set-up, service, and cleanup of all aspects of food service. Responsibilities may include dishwashing (primarily), working tray line, general cleaning and sanitation, emptying trash, washing pots and pans, maintaining storeroom, putting away food service deliveries, organizing stock and initiating process for appropriate inventory replenishment. Required to perform job duties in compliance with regulatory and operation standards. This position will also accept orders on Tuesdays and Fridays.
Join us if your passion is to work in a caring environment, if you believe that learning is a life-long process, if you strive for excellence and want to be among the best in the healthcare industry.
Responsibilities
- Cleans and sanitizes trays, dishes, area equipment, walls, exhaust hoods, floors, fans, cabinets, freezers, refrigerators, etc. following a predetermined cleaning schedule; follows manufacturer's directions for dismantling, cleaning and reassembly of equipment and hoods; uses cleaning chemicals consistent with manufacturer's directions.
- Receives, verifies against order, and properly stores food and supplies; inspects for damage; puts stock away by priority to ensure quality; rotates stock to ensure first-in-first-out; notifies Purchasing Manager about shortages and damages.
- Sets up workstation and stock areas; serves customers in a friendly manner; prepares and portions hot and cold items according to production and area requisition sheets; follows standardized recipes for in-house production; operates equipment such as cutters, choppers, knives, ovens, and steamers; assures food quality through safe and sanitary food handling techniques; uses sound judgment to determine quality and makes recommendations to supervisor on servability of foods.
- Takes and records all necessary temperatures and food safety standards on a scheduled basis.
- Communicates openly with cooks, supervisors, and other staff members regarding cleaning schedules, equipment downtime, problem areas, and general coordination.
- Prepares and portions salads, desserts, sandwiches, and some hot items according to production and area requisition sheets; follows standardized recipes.
- Complies with departmental cash handling procedures.
- Performs other duties as assigned.
Requirements
- No degree or diploma required.
- One year of food preparation or production experience.
- Specialized knowledge: quantity food production techniques; safe and sanitary food handling techniques; proper use of equipment such as knives and mixers.
Schedule
- Variable shift (FLEX role) with three possible schedules: 6:00 AM – 2:30 PM, 10:00 AM – 6:30 PM, or 11:30 AM – 8:00 PM.
- Every other weekend required.