Food Service Worker - Per-Diem

Overview

NMC is currently recruiting a Food Service Worker. The position is per-diem; hours vary between 5:30 am – 7:30 pm depending on department needs (primarily late afternoon/early evening), including every other weekend. Northw estern Medical Center’s mission is to provide exceptional health care to our community. We value our employees and care about their families and well-being.

Base pay range: $17.00/hr - $24.17/hr

Hiring Range: $17.00 - $24.17

Food Service Worker I

• The Food Service Worker I performs basic food preparation under the direction of the chef or designee in one or more areas: kitchen, café, dish room, cash register, patient tray line, tray delivery and catering. Provides excellent customer service to patients, café customers and visitors. Performs general cleaning and sanitation of the kitchen and assists in putting away food deliveries and rotating stock.
• Adheres to hospital policies and procedures including safety, fire, disaster plans, and infection control.

• Pre-requisites:
  Education – High School diploma or equivalent preferred.
• Experience – Experience cashiering or prepping is preferred.

• Reports To:
  
  Restaurant & Catering Manager
• Supervises: N/A
• Other Contacts:
  Patients, general public, hospital employees

• Machinery/Equipment Used:
  Carts and trays, meat slicer (automated), coffee makers, blender, microwave, steamers, plate warmer, dishwasher, ovens, ice machine, bag sealer, mops, scrub brushes, broom. Electrical, gas, steam and manual kitchen equipment used for warming, transporting, cleaning and serving.
• Physical Demands:
  Visual color discrimination; constant use of hands; constant standing/walking; frequent handling of objects up to 20 lbs; frequent pushing/pulling of carts up to 30 lbs; occasional lifting up to 50 lbs; occasional squatting, bending, stooping; occasional reaching up to 78 inches; occasional carrying up to 40 lbs.
• Working Conditions:
  
  Exposure to cleaning agents, water, heat and cold; burns, cuts, and injury risks from equipment; may be exposed to infectious diseases; temperature variations; occasional slippery floors; noise levels.
• Required Protective Equipment:
  Gloves, hat and/or hairnet, protective apron, long arm gloves, mask.

• Provide exceptional customer service
• Write daily menu selections on the board
• Serve food courteously and professionally; collect payments for meals
• Maintain stocked, clean food preparation and storage areas per guidelines
• Take and record temperatures of foods in patient care, cafeteria and kitchen areas
• Rotate stock; move older products forward
• Set up and clean food preparation and service areas before/after meals
• Follow food safety and sanitation guidelines, including hand washing and hygiene
• Assemble patient trays according to menu and diet restrictions; follow portion control guidelines
• Deliver and collect patient trays per procedures
• W ash, sanitize and store implements; maintain sanitary conditions in the dish area
• Operate dishwasher; log daily temperatures
• Sanitize patient tray carts; inspect and store clean dishes
• Wash pots and pans by hand as needed

• Entry level

• Full-time

• Management and Manufacturing

• Hospitals and Health Care

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