Food Service Worker I

Under indirect supervision, has been cross-trained in at least four areas involving food service related activities. Two areas of cross-training must include ware washing and patient trayline. The other areas include patient room service activities, food and supply inventory, receiving and storage, catering, cafeteria service, and food preparation activities.

• Upholds Kaiser Permanentes Policies and Procedures, Principles of Responsibilities and applicable state, federal and local laws. Assembles patient trays with appropriate food and supply items according to menu specifications.  Scraps food debris from reusable wares. Operates dish machine effectively to ensure proper cleanliness and sanitation of items washed. Washes and sanitizes pots, pans and kitchen utensils. Cleans food service equipment and surfaces. Transports food items and carts to and from nursing units or other food service locations. Inventories and prepares food items for display in cafeteria service area. Ensures adequate level of supplies, food, snack and beverage items for customer needs. Serves cafeteria customers. Assembles, fills and cleans food service equipment. Prepares and assembles appropriate quantities of food products (which includes mixing, chopping and slicing) according to instruction for use in cafeteria, catering, vending and patient feeding areas. Delivers food and supply items to patients according to prescribed diet and patient desires within specified time frames. Stores items in appropriate locations.  Rotates perishables appropriately. Maintains various logs.  Prepares and assembles food and supplies for catered events.Delivers catering items to meeting locations within specified time frames.Performs other duties as assigned.

Under indirect supervision, has been cross-trained in at least four areas involving food service related activities. Two areas of cross-training must include ware washing and patient trayline. The other areas include patient room service activities, food and supply inventory, receiving and storage, catering, cafeteria service, and food preparation activities.

• Upholds Kaiser Permanentes Policies and Procedures, Principles of Responsibilities and applicable state, federal and local laws. Assembles patient trays with appropriate food and supply items according to menu specifications.  Scraps food debris from reusable wares. Operates dish machine effectively to ensure proper cleanliness and sanitation of items washed. Washes and sanitizes pots, pans and kitchen utensils. Cleans food service equipment and surfaces. Transports food items and carts to and from nursing units or other food service locations. Inventories and prepares food items for display in cafeteria service area. Ensures adequate level of supplies, food, snack and beverage items for customer needs. Serves cafeteria customers. Assembles, fills and cleans food service equipment. Prepares and assembles appropriate quantities of food products (which includes mixing, chopping and slicing) according to instruction for use in cafeteria, catering, vending and patient feeding areas. Delivers food and supply items to patients according to prescribed diet and patient desires within specified time frames. Stores items in appropriate locations.  Rotates perishables appropriately. Maintains various logs.  Prepares and assembles food and supplies for catered events.Delivers catering items to meeting locations within specified time frames.Performs other duties as assigned.

• Ability to operate standard quantity food service equipment (for example, dish machine, food processors, mixer, chopper, slicer, steam table, tray conveyer) required.
• Knowledge of quantity food service preparation techniques required.
• Must have good communication skills and ability to work well on service teams.

• N/A

• Food Handler Certificate (California)
   

• N/A

• N/A

Notes\:

• Work hours include every weekend. Varied location, hours, days and schedule. 
• Locations include Zion, SDMC, SMMC, CM and Otay MOBs.
• Scheduled hours per week will be 21-32.

• Ability to operate standard quantity food service equipment (for example, dish machine, food processors, mixer, chopper, slicer, steam table, tray conveyer) required.
• Knowledge of quantity food service preparation techniques required.
• Must have good communication skills and ability to work well on service teams.

• N/A

• Food Handler Certificate (California)
   

• N/A

• N/A

Notes\:

• Work hours include every weekend. Varied location, hours, days and schedule. 
• Locations include Zion, SDMC, SMMC, CM and Otay MOBs.
• Scheduled hours per week will be 21-32.

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