Food Service Worker

Food Service Worker

Major duties and responsibilities include (but are not limited to):

• Supervises all areas of food production and service including food preparation, nourishment, tray delivery and retrieval
• Takes corrective action for any problems that might arise on the floors pertaining to food service
• Receives and inspects deliveries and requisitions all supplies needed in all food service areas
• Prepares performance ratings/competencies for all employees under their direct supervision
• Discusses work performance and problems with employees, monitors tardiness and attendance, provides guidance and makes necessary adjustments in assignments when necessary
• Carries out the responsibilities of the position within general instructions, standard procedures and established policies
• Ensures subordinates complete the tasks to which they are assigned and explains work requirements to meet food service schedules
• Establishes priorities for daily operations in the event of emergency situations; defines the standards of quality and quantity to be met
• Serves as a member of the in-service training team by providing individual and/or group instruction for employees
• Provides guidance and assistance for lower grade employees in making decision when assembling patient trays and utilizing correct foods to be served on modified diets
• Maintains inventory of food service supplies and equipment
• Conducts quality assurance monitors and sanitation reviews
• Supervises the delivery and retrieval of patient trays which includes interacting with members of the multidisciplinary team
• Performs other related duties as assigned

You will be rated on the following Job Elements as part of the assessment questionnaire for this position:

• Lead or Supervise - Ability to Lead or Supervise. (Screen Out)
• Work Practices - Work Practices (includes keeping things neat, clean and in order).
• Technical Practices - Technical practices (theoretical, precise, artistic).
• Interpret Instructions, Specifications (other than blueprint reading) - Ability to interpret instructions, specifications, etc. (other than blueprints).
• Use and Maintain Tools and Equipment - Ability to use and maintain tools and equipment.
• Materials - Knowledge of Materials.
• Dexterity and Safety - Ability to operate with dexterity and safety.

Work Schedule: Full Time, alternating work shifts: 5:30am - 2:00pm, 6:00am -2:30pm, or 11:15am - 7:45pm; alternating weekends, alternating divisions, holidays as assigned.

Position Description Title/PD#: Food Service Worker/PD99816S

Physical Requirements/Work Environment: Employee may be required to perform heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. Employee also may be required to work on ladders and use powered cleaning equipment; and frequently lift or move objects weighing up to 40 pounds. The work is performed in kitchen areas where the steam and heat from cooking and dish washing equipment often cause uncomfortably high temperatures and humidity. The work area is well lighted but usually noisy from food service activities, and there is danger of slipping on floors where food or beverages have been dropped. Food service workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration or freezing units.