Position Objective:

Supports the goals and objectives of the Food and Nutrition Services Department by performing the functions of various areas including cafeteria, sanitation, food production, diet office, catering, coffee shop, tray assembly, and tray passer.

Essential Job Duties:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

Cafeteria:

1. Serves from the steam table and grill/deli lines for any meal.
2. Performs duties of a float person in the cafeteria, including restocking and preparing for the next meal.
3. Serves proper portions of food according to established guidelines.
4. Follows cleaning schedule for assigned duties.
5. Performs cashier duties, fills out settlement and deposit sheets correctly and gets all necessary items for the meal coupons.
6. Unloads dirty trays, dishes/pans from carts and places them in the dish room.
7. Properly pulls products as need. Labels and dates all necessary food items.
8. Has a general knowledge of the products being served.
9. Leaves workstation clean and sanitized.
10. Demonstrates good customer service skills, includes acknowledging customers and attending to their needs.

Cold Food Prep:

1. Prepares all salad bars, fixings, dressings and cold sandwiches for patients’ orders, café retail spaces and catering.
2. Sets up the salad bar and grab & go area for all café retail spaces.
3. Prepares and delivers the daily cold food items needed for the of all retail café spaces and catering.
4. Cuts and plates all desserts needed daily for patient orders and main café serving areas.
5. Follows daily production sheet as specified by supervisor and maintain all foods rotation, labels and dates following standard procedures for food safety.

Patient Services:

1. Assembles patient trays according to dietary guidelines and following the guidelines for proper portions.
2. Delivers trays to patients accurately and efficiently.
3. Interacts with patients in a professional and courteous manner.
4. Obtains patient meals orders daily, honoring requests as able while following therapeutic diet restrictions.
5. Cleans equipment, floors, walls, and ceilings of assigned areas.
6. Operates Spectralink/Zebra phone and iPad efficiently.
7. Responds to patient and nursing requests immediately.
8. Unload dirty dishes and trays from carts, place them in the dish machine, and remove from dish machine.
9. Transports carts to and from the kitchen safely.
10. Operates kitchen and transportation equipment according to instructions

Sanitation:

1. Sets up and breaks down the dish machine properly. Knows the proper technique for de-liming the dish machine.
2. Ensures the cleanliness of all dishes used in the department.
3. Removes trash from the kitchen and takes it to the correctlocation.
4. Stocks the cafeteria with silverware, dishes, and trays.
5. Monitors and maintains the cleanliness of the kitchen floor and walls, and the cafeteria dirty dish return window area.
6. Organizes clean dish area and makes sure it is also clean and sanitized.
7. Organizes chemical storage area and makes sure it is also clean. _
8. Maintains all hand wash sinks in the main kitchen. Making sure they are clean and stocked with napkins and soap.
9. Scrapes trays from the cafeteria and transports them down to the dish room.
10. Sanitize the cafeteria tables, and straightens up the seating area.

Educational/Experience Requirements:

• Demonstrated ability to read, write and follow written and oral instructions.
• Must be available for weekend work.
• No experience required.

RequiredLicense/Certifications:

• None

Working Conditions, Equipment, Physical Demands:

There is a reasonable expectation that employees in this position will not be exposed to blood-borne pathogens.

Physical Demands – Heavy

The physical demands and work environment that have been described are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions in accordance with the Americans with Disabilities Act.

The above job description is an overview of the functions and requirements for this position.  This document is not intended to be an exhaustive list encompassing every duty and requirement of this position; your supervisor may assign other duties as deemed necessary. 

Position Objective:

Supports the goals and objectives of the Food and Nutrition Services Department by performing the functions of various areas including cafeteria, sanitation, food production, diet office, catering, coffee shop, tray assembly, and tray passer.

Essential Job Duties:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

Cafeteria:

1. Serves from the steam table and grill/deli lines for any meal.
2. Performs duties of a float person in the cafeteria, including restocking and preparing for the next meal.
3. Serves proper portions of food according to established guidelines.
4. Follows cleaning schedule for assigned duties.
5. Performs cashier duties, fills out settlement and deposit sheets correctly and gets all necessary items for the meal coupons.
6. Unloads dirty trays, dishes/pans from carts and places them in the dish room.
7. Properly pulls products as need. Labels and dates all necessary food items.
8. Has a general knowledge of the products being served.
9. Leaves workstation clean and sanitized.
10. Demonstrates good customer service skills, includes acknowledging customers and attending to their needs.

Cold Food Prep:

1. Prepares all salad bars, fixings, dressings and cold sandwiches for patients’ orders, café retail spaces and catering.
2. Sets up the salad bar and grab & go area for all café retail spaces.
3. Prepares and delivers the daily cold food items needed for the of all retail café spaces and catering.
4. Cuts and plates all desserts needed daily for patient orders and main café serving areas.
5. Follows daily production sheet as specified by supervisor and maintain all foods rotation, labels and dates following standard procedures for food safety.

Patient Services:

1. Assembles patient trays according to dietary guidelines and following the guidelines for proper portions.
2. Delivers trays to patients accurately and efficiently.
3. Interacts with patients in a professional and courteous manner.
4. Obtains patient meals orders daily, honoring requests as able while following therapeutic diet restrictions.
5. Cleans equipment, floors, walls, and ceilings of assigned areas.
6. Operates Spectralink/Zebra phone and iPad efficiently.
7. Responds to patient and nursing requests immediately.
8. Unload dirty dishes and trays from carts, place them in the dish machine, and remove from dish machine.
9. Transports carts to and from the kitchen safely.
10. Operates kitchen and transportation equipment according to instructions

Sanitation:

1. Sets up and breaks down the dish machine properly. Knows the proper technique for de-liming the dish machine.
2. Ensures the cleanliness of all dishes used in the department.
3. Removes trash from the kitchen and takes it to the correctlocation.
4. Stocks the cafeteria with silverware, dishes, and trays.
5. Monitors and maintains the cleanliness of the kitchen floor and walls, and the cafeteria dirty dish return window area.
6. Organizes clean dish area and makes sure it is also clean and sanitized.
7. Organizes chemical storage area and makes sure it is also clean. _
8. Maintains all hand wash sinks in the main kitchen. Making sure they are clean and stocked with napkins and soap.
9. Scrapes trays from the cafeteria and transports them down to the dish room.
10. Sanitize the cafeteria tables, and straightens up the seating area.

Educational/Experience Requirements:

• Demonstrated ability to read, write and follow written and oral instructions.
• Must be available for weekend work.
• No experience required.

RequiredLicense/Certifications:

• None

Working Conditions, Equipment, Physical Demands:

There is a reasonable expectation that employees in this position will not be exposed to blood-borne pathogens.

Physical Demands – Heavy

The physical demands and work environment that have been described are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions in accordance with the Americans with Disabilities Act.

The above job description is an overview of the functions and requirements for this position.  This document is not intended to be an exhaustive list encompassing every duty and requirement of this position; your supervisor may assign other duties as deemed necessary. 

Position Objective:

Supports the goals and objectives of the Food and Nutrition Services Department by performing the functions of various areas including cafeteria, sanitation, food production, diet office, catering, coffee shop, tray assembly, and tray passer.

Essential Job Duties:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

Cafeteria:

1. Serves from the steam table and grill/deli lines for any meal.
2. Performs duties of a float person in the cafeteria, including restocking and preparing for the next meal.
3. Serves proper portions of food according to established guidelines.
4. Follows cleaning schedule for assigned duties.
5. Performs cashier duties, fills out settlement and deposit sheets correctly and gets all necessary items for the meal coupons.
6. Unloads dirty trays, dishes/pans from carts and places them in the dish room.
7. Properly pulls products as need. Labels and dates all necessary food items.
8. Has a general knowledge of the products being served.
9. Leaves workstation clean and sanitized.
10. Demonstrates good customer service skills, includes acknowledging customers and attending to their needs.

Cold Food Prep:

1. Prepares all salad bars, fixings, dressings and cold sandwiches for patients’ orders, café retail spaces and catering.
2. Sets up the salad bar and grab & go area for all café retail spaces.
3. Prepares and delivers the daily cold food items needed for the of all retail café spaces and catering.
4. Cuts and plates all desserts needed daily for patient orders and main café serving areas.
5. Follows daily production sheet as specified by supervisor and maintain all foods rotation, labels and dates following standard procedures for food safety.

Patient Services:

1. Assembles patient trays according to dietary guidelines and following the guidelines for proper portions.
2. Delivers trays to patients accurately and efficiently.
3. Interacts with patients in a professional and courteous manner.
4. Obtains patient meals orders daily, honoring requests as able while following therapeutic diet restrictions.
5. Cleans equipment, floors, walls, and ceilings of assigned areas.
6. Operates Spectralink/Zebra phone and iPad efficiently.
7. Responds to patient and nursing requests immediately.
8. Unload dirty dishes and trays from carts, place them in the dish machine, and remove from dish machine.
9. Transports carts to and from the kitchen safely.
10. Operates kitchen and transportation equipment according to instructions

Sanitation:

1. Sets up and breaks down the dish machine properly. Knows the proper technique for de-liming the dish machine.
2. Ensures the cleanliness of all dishes used in the department.
3. Removes trash from the kitchen and takes it to the correctlocation.
4. Stocks the cafeteria with silverware, dishes, and trays.
5. Monitors and maintains the cleanliness of the kitchen floor and walls, and the cafeteria dirty dish return window area.
6. Organizes clean dish area and makes sure it is also clean and sanitized.
7. Organizes chemical storage area and makes sure it is also clean. _
8. Maintains all hand wash sinks in the main kitchen. Making sure they are clean and stocked with napkins and soap.
9. Scrapes trays from the cafeteria and transports them down to the dish room.
10. Sanitize the cafeteria tables, and straightens up the seating area.

Educational/Experience Requirements:

• Demonstrated ability to read, write and follow written and oral instructions.
• Must be available for weekend work.
• No experience required.

RequiredLicense/Certifications:

• None

Working Conditions, Equipment, Physical Demands:

There is a reasonable expectation that employees in this position will not be exposed to blood-borne pathogens.

Physical Demands – Heavy

The physical demands and work environment that have been described are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions in accordance with the Americans with Disabilities Act.

The above job description is an overview of the functions and requirements for this position.  This document is not intended to be an exhaustive list encompassing every duty and requirement of this position; your supervisor may assign other duties as deemed necessary. 

Position Objective:

Supports the goals and objectives of the Food and Nutrition Services Department by performing the functions of various areas including cafeteria, sanitation, food production, diet office, catering, coffee shop, tray assembly, and tray passer.

Essential Job Duties:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

Cafeteria:

1. Serves from the steam table and grill/deli lines for any meal.
2. Performs duties of a float person in the cafeteria, including restocking and preparing for the next meal.
3. Serves proper portions of food according to established guidelines.
4. Follows cleaning schedule for assigned duties.
5. Performs cashier duties, fills out settlement and deposit sheets correctly and gets all necessary items for the meal coupons.
6. Unloads dirty trays, dishes/pans from carts and places them in the dish room.
7. Properly pulls products as need. Labels and dates all necessary food items.
8. Has a general knowledge of the products being served.
9. Leaves workstation clean and sanitized.
10. Demonstrates good customer service skills, includes acknowledging customers and attending to their needs.

Cold Food Prep:

1. Prepares all salad bars, fixings, dressings and cold sandwiches for patients’ orders, café retail spaces and catering.
2. Sets up the salad bar and grab & go area for all café retail spaces.
3. Prepares and delivers the daily cold food items needed for the of all retail café spaces and catering.
4. Cuts and plates all desserts needed daily for patient orders and main café serving areas.
5. Follows daily production sheet as specified by supervisor and maintain all foods rotation, labels and dates following standard procedures for food safety.

Patient Services:

1. Assembles patient trays according to dietary guidelines and following the guidelines for proper portions.
2. Delivers trays to patients accurately and efficiently.
3. Interacts with patients in a professional and courteous manner.
4. Obtains patient meals orders daily, honoring requests as able while following therapeutic diet restrictions.
5. Cleans equipment, floors, walls, and ceilings of assigned areas.
6. Operates Spectralink/Zebra phone and iPad efficiently.
7. Responds to patient and nursing requests immediately.
8. Unload dirty dishes and trays from carts, place them in the dish machine, and remove from dish machine.
9. Transports carts to and from the kitchen safely.
10. Operates kitchen and transportation equipment according to instructions

Sanitation:

1. Sets up and breaks down the dish machine properly. Knows the proper technique for de-liming the dish machine.
2. Ensures the cleanliness of all dishes used in the department.
3. Removes trash from the kitchen and takes it to the correctlocation.
4. Stocks the cafeteria with silverware, dishes, and trays.
5. Monitors and maintains the cleanliness of the kitchen floor and walls, and the cafeteria dirty dish return window area.
6. Organizes clean dish area and makes sure it is also clean and sanitized.
7. Organizes chemical storage area and makes sure it is also clean. _
8. Maintains all hand wash sinks in the main kitchen. Making sure they are clean and stocked with napkins and soap.
9. Scrapes trays from the cafeteria and transports them down to the dish room.
10. Sanitize the cafeteria tables, and straightens up the seating area.

Educational/Experience Requirements:

• Demonstrated ability to read, write and follow written and oral instructions.
• Must be available for weekend work.
• No experience required.

RequiredLicense/Certifications:

• None

Working Conditions, Equipment, Physical Demands:

There is a reasonable expectation that employees in this position will not be exposed to blood-borne pathogens.

Physical Demands – Heavy

The physical demands and work environment that have been described are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions in accordance with the Americans with Disabilities Act.

The above job description is an overview of the functions and requirements for this position.  This document is not intended to be an exhaustive list encompassing every duty and requirement of this position; your supervisor may assign other duties as deemed necessary. 

Position Objective:

Prepare food for patients, visitors, employees, and special functions in accordance with special diets and general diet menus, using standardized recipes, following production and tally reports and using a variety of manual and electrical equipment.

Essential Job Duties:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Prepares food for patient meals and cafeteria.
2. Prepares food for special functions and off-site facilities.
3. Plans cooking schedule ensuring that all food meets time schedule requirements.
4. Prepares the cafeteria cycle menu in conjunction with cafeteria attendants.
5. Reviews special functions on the day of service with the catering hostess.
6. Maintains a safe, sanitary, and cost effective work area daily.
7. Operates all equipment and cutting implements safely.
8. Trains new attendants on hot food production for patients and cafeteria.
9. Tests new recipes being considered for inclusion on the menu.
10. Uses patient census and previous cafeteria sales and forecast quantities of foods to prepare and items needing advanced thawing.

Educational/Experience Requirements:

The minimum level of education and experience for this position includes:

• Must have a minimum of 1 year experience in quantity food preparation.
• Must be able to read, write and make simple calculations and follow written and oral instructions.
• Must be available for weekend and occasional evening work.
• Preferred Qualifications: Formal coursework in cooking.

Required License/Certifications: 

• None

Working Conditions, Equipment, Physical Demands:

There is a reasonable expectation that employees in this position will not be exposed to blood-borne pathogens.

Physical Demands – Heavy

The physical demands and work environment that have been described are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions in accordance with the Americans with Disabilities Act.

The above job description is an overview of the functions and requirements for this position.  This document is not intended to be an exhaustive list encompassing every duty and requirement of this position; your supervisor may assign other duties as deemed necessary.

Position Objective:

Supports the goals and objectives of the Food and Nutrition Services Department by performing the functions of various areas including cafeteria, sanitation, food production, diet office, catering, coffee shop, tray assembly, and tray passer.

Essential Job Duties:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

Cafeteria:

1. Serves from the steam table and grill/deli lines for any meal.
2. Performs duties of a float person in the cafeteria, including restocking and preparing for the next meal.
3. Serves proper portions of food according to established guidelines.
4. Follows cleaning schedule for assigned duties.
5. Performs cashier duties, fills out settlement and deposit sheets correctly and gets all necessary items for the meal coupons.
6. Unloads dirty trays, dishes/pans from carts and places them in the dish room.
7. Properly pulls products as need. Labels and dates all necessary food items.
8. Has a general knowledge of the products being served.
9. Leaves workstation clean and sanitized.
10. Demonstrates good customer service skills, includes acknowledging customers and attending to their needs.

Cold Food Prep:

1. Prepares all salad bars, fixings, dressings and cold sandwiches for patients’ orders, café retail spaces and catering.
2. Sets up the salad bar and grab & go area for all café retail spaces.
3. Prepares and delivers the daily cold food items needed for the of all retail café spaces and catering.
4. Cuts and plates all desserts needed daily for patient orders and main café serving areas.
5. Follows daily production sheet as specified by supervisor and maintain all foods rotation, labels and dates following standard procedures for food safety.

Patient Services:

1. Assembles patient trays according to dietary guidelines and following the guidelines for proper portions.
2. Delivers trays to patients accurately and efficiently.
3. Interacts with patients in a professional and courteous manner.
4. Obtains patient meals orders daily, honoring requests as able while following therapeutic diet restrictions.
5. Cleans equipment, floors, walls, and ceilings of assigned areas.
6. Operates Spectralink/Zebra phone and iPad efficiently.
7. Responds to patient and nursing requests immediately.
8. Unload dirty dishes and trays from carts, place them in the dish machine, and remove from dish machine.
9. Transports carts to and from the kitchen safely.
10. Operates kitchen and transportation equipment according to instructions

Sanitation:

1. Sets up and breaks down the dish machine properly. Knows the proper technique for de-liming the dish machine.
2. Ensures the cleanliness of all dishes used in the department.
3. Removes trash from the kitchen and takes it to the correctlocation.
4. Stocks the cafeteria with silverware, dishes, and trays.
5. Monitors and maintains the cleanliness of the kitchen floor and walls, and the cafeteria dirty dish return window area.
6. Organizes clean dish area and makes sure it is also clean and sanitized.
7. Organizes chemical storage area and makes sure it is also clean. _
8. Maintains all hand wash sinks in the main kitchen. Making sure they are clean and stocked with napkins and soap.
9. Scrapes trays from the cafeteria and transports them down to the dish room.
10. Sanitize the cafeteria tables, and straightens up the seating area.

Educational/Experience Requirements:

• Demonstrated ability to read, write and follow written and oral instructions.
• Must be available for weekend work.
• No experience required.

RequiredLicense/Certifications:

• None

Working Conditions, Equipment, Physical Demands:

There is a reasonable expectation that employees in this position will not be exposed to blood-borne pathogens.

Physical Demands – Heavy

The physical demands and work environment that have been described are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions in accordance with the Americans with Disabilities Act.

The above job description is an overview of the functions and requirements for this position.  This document is not intended to be an exhaustive list encompassing every duty and requirement of this position; your supervisor may assign other duties as deemed necessary. 

Position Objective

To maintain the hospital environment in a clean and sanitary condition through disinfecting surfaces and organizing areas in an attractive manner. To present a customer focus and friendly atmosphere.

Essential Job Duties:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Maintains all assigned areas by washing furnishings with approved disinfectants, arranging furniture and accessories per established standards.
2. Empties, cleans and relines waste receptacles following universal precautions, empty soiled linen hampers and dispose of correctly via linen chute.
3. Dusts, sweeps and vacuums assigned areas according to Departmental standards and report all stains.
4. Checks and replenishes all disposable supplies daily as needed (e.g. soap, paper towels, toilet tissue) in all assigned areas.
5. Cleans and maintains all equipment in a proper working order, reporting to supervisor any need for repairs.

Educational/Experience Requirements:

• Ability to Read, follow oral and written instructions.
• A professional mannerism that would have positive outcomes on patients, visitors, staff and coworkers.

Required License/Certifications:

• None

There is a reasonable expectation that employees in this position will be exposed to blood-borne pathogens.

Physical Demands – Heavy

The physical demands and work environment that have been described are representative of those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions in accordance with the Americans with Disabilities Act.

The above job description is an overview of the functions and requirements for this position.  This document is not intended to be an exhaustive list encompassing every duty and requirement of this position; your supervisor may assign other duties as deemed necessary.