Food Service Worker

Responsibilities:

• Trayline Accurately sets up trayline with correct food and utensils.
• Maintains accurate portion sizes and appearance of food on trays.
• Ensures all cold foods stay cold and hot foods stay hot according to food safety guidelines.
• Breaks down, sanitizes and re-stocks trayline area according to department procedures.
• Ensures all food items are covered, labeled, dated, and returned to correct areas.
• Dishroom/Pots Demonstrates correct use of all cleaning supplies. Understands the (3) compartment sink method.
• Maintains and records temperatures on dish machine, pot and pan sink and pot and pan machine.
• Tests sanitizer water to ensure that sanitizer ratio is correct.
• Maintains a steady work pace to produce an adequate supply of clean kitchen utensils, dishes, flatware and pots and pans.
• Demonstrates proper handling, storage and transportation of utensils, pots and pans, flatware and dishes.
• Properly cleans and sanitizes food carts according to department procedures.
• Cafeteria /Coffee Shop Sets up cafeteria/coffee shop with items according to the designated menu for the day, including, hot food, cold food, salad bar, beverages, coffee, and pastries.
• Ensures all foods served in cafe©/coffee shop stay at appropriate temperature according to food safety guidelines.
• Provides excellent customer service to all customers in cafeteria and/or coffee shop.
• Maintains accurate portions sizes and appearance of food served in retail areas.
• Ensures all food items are covered, labeled, dated, and returned to correct areas.
• Follows appropriate cash handling procedures in the coffee shop.
• Catering Prepares lunches for physicians as assigned following the appropriate menu and following appropriate sanitation standards.
• Gathers all necessary items for caterings such as china, linen, silverware and any other item necessary for that function.
• Delivers caterings on time and ensures all foods are presented in excellent manner.
• Ensures that any issues will be brought to appropriate manager or supervisor attention as soon as possible.
• Cleaning and Sanitizing Responsibilities Maintains a clean and orderly work environment that meets the safety and sanitation requirements of the department as well as those of local, state and federal agencies.
• Completes daily and weekly cleaning assignments.
• Equipment Use, Care and Maintenance Is able to name, operate safely, maintain and clean all equipment in designated work areas including: dish machine, pot wash sink, warmers, refrigerators, conveyor belt, microwave and toaster.
• Communications Accepts assigned duties in a cooperative manner.
• Accepts accountability for information contained in the employee handbook.
• Other duties as assigned.

Education:

• Minimum of tenth grade education required.

Certifications:

• None required.

Complexity of Work:

• Requires critical thinking skills, decisive judgment and the ability to work with minimal supervision.
• Must be able to work in a stressful environment and take appropriate action.

Work Experience:

• Previous experience with food service operations preferred.
• Works well with and around others or alone.
• Capable of reading and writing simple information.
• Able to tolerate noise.
• Able to learn to use kitchen equipment.

Physical Requirements:

• Able to push, pull/move patient carts weighing up to 350 lbs.
• Able to lift and carry up to 40 lbs.
• Able to twist, stoop, bend and squat. 45% of the position is standing 45% is walking.
• Able to work in a varied environment with extreme temperature changes and noise.

Personal Protective Equipment:

• Follows standard precautions using personal protective equipment as required. 

Pay Range

Salaries [which may be] shown on independent job search websites reflect various market averages and do not represent information obtained directly from The Cleveland Clinic. Because we value each individual candidate, we invite and encourage each candidate to discuss salary/hourly specifics during the application and hiring process.