Tray Line Server- Supplier

About the role

Works under general supervision of a Food Service Supervisor and follows established procedures and job flows. Assembles trays for patients. Cleans assigned area & equipment after meal service. Delivers food to patient floors. Delivers trays directly to patients when needed. Works in the dish room area as needed. Checks in daily food and non-food items for tray line and stores them in a sanitary manner. Obtains and stocks all items necessary to operate tray line from other areas of the department. Ensures that tray line operations run in an efficient manner.

Responsibilities

• Set up pods – includes: China, silverware, food items, ice for the milks, all equipment
• Work assigned station on tray line
• Supply pods during meal service
• Push trucks to the hallway, keep area clean and neat
• Put order away, clean storage areas, sweep/mop, keep shelves organized
• Prepare and deliver patient food trays
• Work in dish room area stripping trays as assigned
• Prepare workstation along tray line / POD. Assemble utensils, proper containers and plates in appropriate quantity for meal service. Alert appropriate personnel within area if additional products or supplies are needed. Alert appropriate personnel to issues such as incorrect temperature, poor appearance of food, unacceptable quality of any kind as far as the food is concerned
• Break down and restock all workstations when meal service is complete. Wash assigned area of tray line / POD. Stock all refrigerators, check temperatures of all refrigerators. Report any problems with equipment or refrigeration to supervisor. Prepare next meal service trays with mats and napkins
• May be assigned to breakdown and clean POD refrigerators, tables and condiment containers. Will be assigned to clean and polish stainless steel, reach in coolers and freezers
• Pick-up and store supplies from the DSC. Rotate all stock according to First In First Out (FIFO) procedures
• Sweep and mop tray line area and hallway. Remove all accumulated trash to refuse area
• Remove empty milk and bread crates to the DSC
• Handle food, supplies and equipment in a manner that meets federal, state, local and The Joint Commission regulations
• Must be customer service oriented and meet all guidelines of patient rights and patient confidentiality
• Other duties may be assigned as business and staffing needs change

Qualifications

• Must be able to read, speak, write and understand English
• Must be able to follow basic oral and written directions

Skills

• Prior experience in a food service setting preferred
• Able to communicate with a diverse patient and employee base
• Must be dependable – no excessive absenteeism/lateness per department policy
• Understands and follows Safety and Sanitation procedures

Working conditions

• Must be able to bend, stoop, reach and lift weights averaging 30lbs. Must be able to lift 30lbs
• Must be able to stand/walk for 100% of work day
• Must be able to transport minimum of 1 meal cart: maximum of 2 meal carts
• Must be able to work independently and provide a safe work environment
• Works in an institutional kitchen environment where there is varying levels of temperature and noise

Pay

$17.71 - $24.28/Hourly

Schedule

Day shift, 40 hours per week