Senior Food Service Worker **Internal UMC Employees**

UMC Food Service Worker

EMPLOYER-PAID PENSION PLAN (NEVADA PERS) COMPETITIVE SALARY & BENEFITS PACKAGE INTERNAL UMC EMPLOYEES As an academic medical center with a rich history of providing life-saving treatment in Southern Nevada, UMC serves as the anchor hospital of the Las Vegas Medical District, offering Nevada's highest level of care to promote successful medical outcomes for patients. UMC is a Level I Trauma Center, home of the ONLY Verified Burn Center, and Transplant Center. In 2026, we became the FIRST and ONLY Magnet-Recognized hospital in the state, reflecting UMC's nursing professionalism, teamwork, and superiority in patient care.

Position Summary: Monitors the performance of non-food preparation and cleanup duties in the kitchen and cafeterias in the absence of the Supervisor. Duties include monitoring the work flow, cleanliness and ensures the work is performed safely by the Food Service Worker. When not monitoring the work of Food Service Workers, the incumbent performs work such as: serving food to customers; assists with tray line preparation; delivery of food to patients; backup cashier; assists in busing tables; stocking shelves and condiment containers; cleaning kitchens, dishes and cafeterias; and, emptying trash containers.

Job Requirement

Education/Experience: Equivalent to graduation from high school and one (1) year of food services experience, at least six (6) months of which were at the Senior level.

Licensing/Certification Requirements: Valid Clark County Health District card.

Knowledge, Skills, Abilities, and Physical Requirements

Knowledge of: Generally accepted methods of supervision, work flow methods, and the work to be performed; basic mathematical computations; department and hospital safety practices and procedures; patient rights; infection control policies and practices; handling, storage, use and disposal of hazardous materials; department and hospital emergency response policies and procedures.

Skill in: Effective communications regarding work assignments, work flow and inter-personal communication skills with employees assigned; monitoring work performance to ensure compliance with standards; counting money and making change; applying customer service techniques; communicating effectively with a wide variety of people from diverse socio-economic and ethnic backgrounds; establishing and maintaining effective working relationships with all personnel contacted in the course of duties; efficient, effective and safe use of equipment.

Physical Requirements and Working Conditions: Mobility to work in a typical culinary setting and use standard hand and power equipment, stamina to remain standing and/or walk for extended periods of time; vision to read printed materials; and hearing and speech to communicate effectively in-person and over the telephone. Strength and agility to exert up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this classification.