Under general supervision, performs routine and specialized assignments in the kitchen, cafeteria, patient tray line, patient floors or special function catering. Organizes supplies and prepares food trays for patients, cafeteria, and community outpatient services and at times special functions. Serves and cleans up service and dish room area. Performs a variety of duties such as, filling floor stock items for patient kitchenettes, able to operate a cash resister and receipt of cash payments. Takes meal orders from patients who are unable to call and order themselves. Ensures all actions taken support patient centered care.
Qualifications, Knowledge & Experience
Required Qualifications (Including any licensure, certification, education):
ServSafe Certified after 12 months of employment.
High school graduate or equivalent level of knowledge.
Required Knowledge, Skills & Experience:
Ability to read and write in English.
Knowledge of preparation of a variety of foods.
Knowledge of operation of industrial kitchen equipment.
Knowledge of food quality and sanitation standards.
Ability to understand oral and written instructions in English.
Able to organize work efficiently and use creativity in assembling food.
Ability to perform basic math computations.
Ability to interact professionally with a diverse customer base.
Ability to maintain composure when servicing a high volume of customers.
Must have a genuine interest in serving high quality, attractive food.
Ability to use critical thinking skills when making decisions with limited supervision.
Preferred Knowledge, Skills & Experience:
Regular Part Time (RPT)