Food and Nutrition Service Worker

Food Service Worker

The Food Service Worker performs a variety of tasks that facilitate the provision of food services and nutrition support to patients, staff and visitors.

Schedule:

• 1.0FTE (40 hours)
• Variable Days

Compensation:

• $20.00/hr + DOE
• Robust Benefits Package
• Weekend Differential

Essential Functions, Duties and Responsibilities:

1. Perform routine duties related to preparation and serving of food.
2. Prepare food for cooking by washing, peeling, shredding, slicing, baking and mixing of various food items.
3. Operate dishwasher or assist with washing/sterilizing dishes, glassware, silverware, utensils, pots pans, etc.
4. Serve food in cafeteria for visitors and staff following dietary sanitary and safety guidelines.
5. Work on patient tray assembly line following menu directives for determining food items for each tray.
6. Follow Standard Precautions using personal protective equipment as required.
7. Perform telephone, clerical, stocking and inventory duties as assigned.
8. Demonstrate ability to function successfully in a team-oriented environment.
9. Maintain confidentiality of all work information.

Additional Responsibilities:

1. Meet annual education requirements.
2. Full time position, 40 hours per week.

Qualifications (Required):

1. High School graduate or equivalent.
2. Skill and ability for routine use of kitchen equipment.
3. Ability to read, write and carry out instructions.
4. Good interpersonal and communication skills.

Additional Desired Qualifications:

1. Current ServSafe Certificate.
2. Healthcare food service, cooking, baking and cashier experience preferred.

Physical Demands:

Medium- Heavy:

• Lift: 60 lbs from floor to waist height using proper body mechanics.
• Lift: 50 lbs from waist height to shoulder height using proper body mechanics.
• Carry: 60 lbs 40 feet.
• Push: 60 lbs of force 35 feet.
• Pull: 60 lbs of force 35 feet.

Machinery and Equipment:

Must be able to operate normal business machinery and equipment, as well as kitchen and food and nutrition specific machinery and equipment (ex. oven/stove, grill, dishwashing machine, refrigerator/freezer, warmer, food carts, trays, etc.)

Exposure:

• Occasional exposure to contact with chemicals, moving objects, confined spaces, slippery surfaces, extreme temperatures and noise.
• Rare exposure to blood and body fluids.