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MINIMUM QUALIFICATIONS :

EDUCATION, CERTIFICATION, AND/OR LICENSURE:

1. Maintain a current food handler’s card.

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.

2. Fills bucket with sanitizing solution, and a clean wiping cloth. Maintains sanitizer strength throughout shift. Changes as needed.

3. Sets-up, restocks, cleans and organizes assigned area as necessary. Maintains clean, organized appearance throughout shift.

4. Gathers utensils based on correct portions.

5. Produces and maintains quality food and beverage products.

6. Prepares attractive and appetizing foods utilizing quality ingredients.

7. Prepares timely products, fresh throughout service and not in excess (batch production).

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

9. Follows menu cycle.

10. Utilizes standardized recipes.

11. Correctly portions food.

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

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

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

15. Knowledgeable about food ingredients and allergens; asks cook or manager if unsure.

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

17. Removes trash from service areas promptly.

18. Cleans spills promptly and posts appropriate caution signage.

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

20. Merchandises area through: Attractive and informative displays and garnishes (includes signage, labels, and price stickers in retail areas.)

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

22. Properly uses cleaning chemicals.

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

24. Alerts facilities and management of malfunctioning equipment.

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

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

27. 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.

2. Ability to stand for entire shift.

3. Ability to pull a fully loaded patient meal cart (approximately 250 lbs).

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.

Scheduled Weekly Hours:

Shift:

Exempt/Non-Exempt:

Company:

Cost Center:

Address: