MINIMUM QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Must have a valid Food Service Worker Permit (FSWP) prior to starting or obtain a Temporary FSWP no later than the first day of employment and a permanent FSWP at the next available class. Must have a valid FSWP throughout employment.

PREFERRED QUALIFICATIONS:

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. High School Diploma or equivalent

CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.

1. Prepares all work areas for operation, per task assignment including filling bucket with sanitizing solution, and a clean wiping cloth. Maintain sanitizer strength throughout shift. Change as needed.

2. Set-up area including utensils, restock, clean and organize assigned area maintaining cleanliness throughout the shift.

3. Produces and maintains attractive, appetizing and quality food and beverage products.

4. Utilizes leftovers, using the first in, first out method.

5. Follows menu cycle, proper portions and standardized recipes preparing food items in batch production.

6. Provides quality services to result in customer/patient satisfaction.

7. Greets customers, politely asks for order and efficiently serves customer.

8. Remains focused on the customer and service throughout the encounter.

9. Is knowledgeable about food ingredients and allergens; asks cook or manager if unsure.

10. Addresses customer complaints in a polite professional manner. Seeks management assistance when needed.

11. Removes trash from service areas promptly.

12. Cleans spills promptly and post appropriate caution signage.

13. Merchandises area through: Clean, uncluttered, attractive and orderly arrangement of work area.

14. Ensures that all activities meet sanitation, safety and quality control guidelines set forth by departmental policies.

15. Proper use of cleaning chemicals.

16. Documents refrigerator, dish machine or other equipment temperatures as assigned

17. Alerts facilities and management of malfunctioning equipment.

18. Properly operates, cleans and stores equipment in assigned area.

19. Properly cleans and sanitizes work surfaces throughout scheduled shift.

20. Properly stores and labels food items and chemicals.

PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Ability to lift up to 50 lbs. Ability to pull a fully loaded patient meal cart ( approx. 250 lbs)

2. Ability to stand for entire shift.

WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Ability to effectively work in noisy setting and under deadline pressures.

2. Work area may be hot and/or wet.

3. Interaction with customers in some assignments.

4. Work with cleaning and dishwashing chemicals.

Additional Job Description:

Scheduled Weekly Hours:

Shift:

Exempt/Non-Exempt:

Company:

Cost Center:

Address: