Job Essentials

• Obtains food and/or supplies from storeroom.
• Delivers and presents trays to patients using patient identifier process.
• Stocks and cleans.
• Independently resolves customer service issues.
• Performs accurate cash/credit transactions according to corporate standards.
• Balances and reconciles drawer.
• Knows menu, portion, and price prior to meal service to provide appropriate service to customers, including answering questions and serving food.
• Sets up and services catered functions according to requested level and scope of service.
• ​ Performs food preparation functions (following standard recipe, assembling ingredients), for example, prepares salads, sandwiches, vegetables, and fruit.
• Understands modified diets and prepares modified recipes using appropriate techniques.
• Maintains an organized and sanitary working environment.
• Maintains proper quantities of production with appropriate rotation of product.
• Performs housekeeping functions including cleaning and sanitizing surfaces, floor care, and equipment (oven, fryer, hoods).
• Follows HACCP standards.

Minimum Qualifications

• Food Handler’s Permit (as required by the County).
• Demonstrated excellent customer service skills.
• Demonstrated ability to read, write, and communicate effectively.
• Demonstrated ability to work independently and as part of a team.
• Demonstrated ability to follow instructions.
• Demonstrated ability to handle problems and difficult situations.
• Demonstrated basic math skills.

Preferred Qualifications

• One year of food service or cashier experience.
• Hospital food service experience.