Food Service Worker

Food Service Worker

The Food Service Worker performs a variety of activities to support the hospital café meal services to include preparing and serving food, stocking supplies, and cleaning and maintaining dining room and cafeteria areas. Operates cash register and collect monies.

Key Responsibilities:

• Prepare food items for patients, cafeteria guests and catering guests. To include: sandwiches, grilled items, salads, desserts, fruit, yogurt parfaits, breads, nourishments/supplements, beverages and condiments according to the daily menu, catering SER or patient menu. Patient items are prepared with special attention to modified diet orders.
• Serves food to patients and guests with accurate portions following standard portion control. All items are portioned, labeled and placed into appropriate container or dish. Items are replenished when necessary for our guests.
• Organizes and stocks all needed supplies, condiments, and utensils for meal service. Items are stocked FIFO. Replenishes food items as needed. Communicates to appropriate kitchen staff when supplies and/or food are running low.
• Stores all leftover foods by cooling quickly, if needed, and covering, labeling and dating the containers. Coordinates the use of leftovers with cooks and co-workers.
• Preps food items for next meal service for patients, cafeteria and catering guests. Slice meats and cheeses, prepare sandwich fillings, defrost items as necessary, prepare vegetable and fruits and desserts.
• Answers the department phone assisting the caller and takes messages when needed. Prepares late trays/requests and delivers to the nursing units.
• Verifies daily menu with the cook and updates the Menu Board and Café Menu Line. Ensures that food signs are assigned to food items especially foods containing major allergens

Preferred Qualifications:

• High School Diploma/GED
• 1 Year Food preparation or distribution

The pay range for this position is $25.00 - $33.92/hour. Compensation is determined based on years of relevant experience and departmental equity.