Food Service Worker

Job Title

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 prolonged 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:

1. Read, understand and apply information.
2. Perform cleaning duties.
3. Understand and carry out oral and written instructions.
4. Establish and maintain effective relationships with those encountered in the course of work.
5. Work under pressure.
6. Plan and prioritize duties.
7. Adapt easily to change and learn new duties.
8. Position competencies.
9. Other duties assigned by supervisor.
10. LVMC reserves the right to modify the minimum requirements depending on the needs of the organization.