Lubbock Food Service Worker PT

About the role

The Food Service Worker is responsible for the timely preparation and service of meals, maintenance of adequate food and kitchen supplies inventory, and ensuring the kitchen, pantry, storerooms, and dining area comply with Health Department regulations. The role involves professional conduct with patients, communication of equipment concerns, and upholding the organization’s mission while maintaining strict confidentiality.

Responsibilities

• Prepare and serve meals promptly according to the organization schedule.
• Secure pantry, refrigerators, freezers, and kitchen doors at the end of each shift.
• Maintain refrigerator, freezer, and dishwasher rinse temperature logs daily.
• Perform all duties in compliance with Health Department Regulations and Standards.
• Maintain a professionally appropriate relationship with patients.
• Communicate needs, concerns, or problems to the Food Service Supervisor.
• Maintain patient confidentiality and report any patient-related concerns to the shift lead.
• Clean kitchen appliances, cooking utensils, and dishes following each meal.
• Store and stock supplies in compliance with Local County Health District; inform supervisor of low inventories.
• Assume responsibility for the Food Service Department in the absence of the Food Service Supervisor (Senior Food Service Staff).
• Maintain accurate daily temperature records for storage areas to ensure compliance with healthcare regulations and patient safety protocols.
• Other duties as assigned by the Food Service Supervisor.

Requirements

• CPR and First Aid Certified within the first 30 days of employment if not currently certified.
• Ability to prepare or serve a variety of economical and nutritious meals in appropriate quantities.
• Knowledge of Health Department regulations regarding food handling, storage, and sanitation.
• Ability to maintain kitchen area and equipment in a clean, orderly fashion.
• Ability to comply with the organization’s meal service schedule.
• Ability to establish and maintain an inventory system with periodic updates to the Food Service Manager/Supervisor.
• Ability to lift up to 50 pounds.
• Ability to communicate in English and possess basic math skills.

Qualifications

• High School diploma or GED.
• At least one year’s experience in cooking, serving, and kitchen clean-up in a commercial or institutional setting.
• Enrollment in a Culinary Arts Program may substitute for experience.