Food Service Worker

Salary Range: $ $18.76 - $22.86

Pay rates are determined based on experience and internal equity.

Position Summary:

• Under the general supervision of the Dietary Director and direct supervision of the Food Production Supervisor.

• Must work well under stress or tight deadlines.

• Must work well with supervisors, co-workers, patients/residents, family members and visitors.

District Responsibility:

• Support of the District Mission and Values

• Demonstrate Respect, Professionalism and Courtesy to all patients, visitors, other providers and coworkers, as delineated in the LVMC “Commitment to Care”.

• Constantly use C-I-CARE principles when communicating with others.

• Performance Improvement Activities

• Professional Development

Position Duties/Responsibility:

• Wash Pots and Pans

• Operate dishwashing machine

• Heavy cleaning according to cleaning schedule.

• Pour coffee, load patient trays, and push carts to nursing stations.

• Communicate with other district staff members.

• Take daily refrigerator and freezer temperatures of the disaster kitchen.

• Cashier responsibilities including “daily closing”.

• Assist other employees as necessary.

• Position Competencies

• Other Duties Assigned by Supervisor

Essential Functions:

• The ability to stand for pro-long periods of time.

• The ability to bend, kneel and squat.

• The ability to grip and grasp.

• The ability to handle large pots and pans.

• The ability to be supervised.

• The ability to work as a team.

• The ability to have positive personal interactions with staff, patients/residents and visitors.

• Willingness to work weekends and holidays, as assigned.

• Willingness to work overtime, as assigned.

Position Qualifications:

• Education: None Required

• Experience: None required.

• Certifications: None required.

• Skills/Ability:

• Read, understand and apply information.

• Perform cleaning duties.

• Understand and carry out oral and written instructions.

• Establish and maintain effective relationships with those encountered in the coarse of work.

• Work under pressure.

• Plan and prioritize duties.

• Adapt easy to change and learn new duties.

• Position competencies.

• Other duties assigned by supervisor.

• LVMC reserves the right to modify the minimum requirements depending on the needs of the organization.