Food Server II

Food Server II (Part-time)

Location: Newport Beach CA 92663

Schedule: Tuesday and Thursday

AM shift 6:30am-10:30am

PM Shift 4:30pm-8:30pm

Pay rate: $20-24/hr on W2

Job Summary

The Food Server II displays and practices a workstyle that reflects the mission, vision and values of the department and projects an image of professionalism in communication, appearance and conduct. Participate in the continuous quality improvement (CQI) process by completing Quality Control forms and preventive maintenance logs. Maintains a working knowledge of departmental standard operating procedures. Position may require travel between various locations and its affiliates. The work assignment will be in the dish room or to a lesser degree retail, production or catering performing such tasks as general clean-up, dishwashing, tray line, transporting food to service areas, and trash removal. Able to follow instructions to maintain high standards of service and quality. Prevents waste by following established standards for chemical use and notifying supervisor of observed abuse. In addition, the Food Server II may be in any area of the department including retail, production, or catering performing such tasks as portioning and serving food, transporting food to service areas, catering, busing dishes, storing and issuing of supplies, and cashiering. Prepares foods according to recipe specifications. Prevents food waste, properly cares for and sanitizes equipment and work area, handles food in accordance with sanitary standards. Cash handling is done with accuracy and attention to detail. Contributes to positive customer relations especially to regard to customer service by assuring high quality service and that sanitation standards are met. Additional duties may be assigned by supervisor.

Job Knowledge, Skills, and Competencies

Customer Service - A continuing focus on the needs and requirements of customers and clients, anticipating their needs, remaining sensitive to customers while performing services for them, responsive to customer needs.

Diversity - Ability to work with a diverse group of people in a manner that enables them to reach their full potential, in pursuit of organizational objectives, without anyone being advantaged or disadvantaged by irrelevant considerations.

Equipment Knowledge – Knowledge of equipment, tools, technology and other devices in work area and the ability to use them to the extent required for the job. For clinical position this includes equipment and devices pertinent to treatment, procedures and practice.

Job Knowledge - The knowledge and understanding of concepts and procedures needed to be successful in the job. For clinical positions, this includes clinical procedures required by department and unit, as demonstrated by unit-based competency testing.

Interpersonal Skills - Listens to and understands what others are saying. Establish effective work relationships with others, contributing to a climate of mutual respect and cooperation. Uses vocabulary and grammar appropriate to the situation. Demonstrates sensitivity and tact, understanding own effect on the motivation, attitudes and actions of others. Make favourable first impressions.

Oral/Written Communication - Ability to speak and write effectively demonstrates fundamental command of language, communicates well using all mediums.

Travel – Position may require local travel between various Organization locations. Organization Behavioral Competencies

TRUST & ACCOUNTABILITY

Demonstrates honest and ethical behavior. Takes responsibility for both words and actions. Acts with integrity. Maintains patient confidentiality.

BUSINESS ACUMEN

Uses resources, equipment and finances appropriately. Demonstrates the functional and technical skills to do the job effectively. Willing and actively shares his/her knowledge with others. Accepts changes and adapts to new situations and responsibilities.

CUSTOMER SATISFACTION

Delivers superior customer service consistently. Displays a professional image. Demonstrates tact, diplomacy and understanding when dealing with difficult situations. Listens and asks questions to understand patient and customer needs. Builds relationships with internal customers and employees. Admits mistakes and takes service recovery to steps to ensure any issues or problems are quickly addressed. Ensures that all information and services provided are safe, accurate, and available in a timely manner and meet regulatory requirements.

INNOVATION

Brings forth creative ideas (one’s own or others) to address patient, physician, customer, and community needs. Looks for creative or new ways to improve efficiencies and reduce costs. Adopts new processes, techniques and methods. Stays current with technologies and advances in his/her area, department and/or field.

Education and Experience

Required: Ability to speak, read and follow verbal directions in English.

Preferred: Previous customer and / or food service experience.

Preferred: Ability to perform simple calculations by hand or with use of a calculator. Knowledge of food production and service. Ability to delegate duties and maintain efficient standards of operation. Demonstrates effective communication, interpersonal skills, organizational ability, knowledge of proper body mechanics, safety measures and infection control, ability to follow instructions.