Food Services Assistant

Job Summary Position in the Food and Nutrition department, full‑time, 32 hours per week, nights and weekends. Responsibilities Assemble patient and mobile meal trays in accordance with approved diet guidelines and portions. Load and transport food carts and deliver patient meal trays to rooms following established procedures. Serve food and maintain cleanliness in the cafeteria, providing initial service to visitors. Operate cash register, handle cash, and complete daily reports and cash register balance sheets. Perform cleaning duties in the kitchen and cafeteria using established sanitation procedures. Wash pots, pans, and dishes according to established procedures. Assist with preparation, delivery, set‑up, cleanup, and presentation of catered and specialized events. Assist with special days/promotions, including decorating and displaying daily specials. Coordinate food preparation and presentation for major catering events. Prepare snacks, beverages, sandwiches, and other patient food items using standardized recipes and diet guidelines. Prepare, arrange, serve, and replenish supplies of food, beverages, and condiments in retail areas and kitchen. Prepare entrees, grill and deli sandwiches, and salads with emphasis on garnish and presentation. Replenish food service areas with dishes, utensils, glassware, napkins, and trays. Deliver and stock nursing units, doctors' lounges, same‑day surgery, and emergency rooms following procedures. Monitor food temperatures and apply safe food handling techniques to prevent foodborne illness. Qualifications No licensure, registration, or certification required. No formal education required. No experience required. Basic knowledge in food service from a hospital, hotel, restaurant, or related environment. Ability to read and understand written and oral communications. Good customer service and communication skills. Intermediate computer skills in Microsoft Office or similar applications. Ability to use e‑mail and internet. Physical Requirements Operate equipment such as dish‑machine, tray line, garbage disposal, etc. Stand, walk, and reach above shoulders for majority of the shift; also squat, bend, twist, kneel, and climb. Lift up to 40lbs from the floor to a maximum 5ft. and carry up to 40lbs at waist height over a reasonable distance. Push/pull with 20lbs of force. Work in an environment with fumes, odors, and dust; may be exposed to mechanical, electrical, and chemical hazards. May need to enter patient isolation rooms wearing appropriate coverings during meal service delivery. Exposure to sharp knives, hot ovens, and other kitchen hazards. Benefits Competitive compensation and incentive pay. Paid time off and health, dental, vision, and life insurance. Short‑ and long‑term disability coverage. Retirement plan with employer match and other financial wellness programs. #J-18808-Ljbffr