Retail Line Server

Retail Line Server at Midland Memorial Hospital

The primary responsibility of the Retail Line Server is to provide the highest quality of service to all customers. This position sets up workstations, prepares items to be sold in the cafeteria at each different venue/line, replenishes food as needed, and serves customers during mealtimes.

PRN, shifts as needed.

• Turns on retail equipment as needed for preparing food and turns off after use.
• Must consistently produce quality products according to established recipes and standards for the specific assigned workstation.
• Ensures all items are visually attractive as observed by the production or retail supervisor.
• Ensures safe food handling practices are followed according to HACCP and regulatory agency requirements.
• Ensures production of assigned products is completed in a timely manner for retail operations.
• Procures all stock items needed for the daily menu preparation.
• Makes sure supervisors or prep cooks/runners know what stock is needed for daily production.
• Follows safe work practices and keeps work area clean, sanitized and free of debris.
• Reports faulty equipment or environmental hazards to management.
• Follows HACCP procedures when taking temperatures (FNS HACCP Program).
• Ensures daily temperature logs are maintained and available for review.
• Replenishes food in the workstation to meet customer demands.
• Exceeds in customer service and focuses on each customer’s needs.
• Ensures all food orders are produced in an efficient, safe manner with attention to quality.
• Labels and stores food items as indicated by department policies/procedures.
• Uses leftovers as indicated by management.
• Operates a variety of kitchen equipment to measure, mix ingredients and wash/pee .../ shred/trim food items for preparation.
• Operates cooking equipment such as grill, oven, kettle, flat‑top grill to prepare items as needed.
• Knows proper color‑coded cutting board procedures.
• Required to taste foods according to standard procedures.
• Communicates with other food service staff for all needed items.
• Can follow and understand SDS.
• Performs daily cleaning in the production and retail areas as instructed.
• Attends all in‑services and department meetings as scheduled.
• Obtains and maintains food‑handlers certification within 60 days of hire.

• High school graduate or equivalent.
• Ability to effectively communicate information and respond to questions from all hospital publics.
• Some previous experience as a cook in food service preferred.
• Ability to read and analyze information.

To perform this job successfully, an individual must be able to stand, walk, sit, stoop, reach, lift, see, speak and hear. Lifting is limited to 35 lbs. for clinical staff and to 50 lbs. for non‑clinical staff. Individuals requiring at least 35 lbs lift limit must use an assisted‑lift device or assistance for any lift over the maximum limits. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Entry level

Full‑time

Management and Manufacturing

Hospitals and Health Care

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