Creating Life Better Here starts with you. At San Juan Regional Medical Center, we're more than a healthcare provider—we're a values-driven organization dedicated to delivering exceptional care. As a team member, you help fulfill our mission to make life better here for our community.

Required Behaviors:

• As you go about fulfilling this mission, your work habits and work relationships should embody SJRMC's values. These values are our culture, our identity as an organization: Sacred Trust, Personal Reverence, Thoughtful Anticipation, Team Accountability and Creative Vitality ask more of us than merely completing some list of tasks. Our values ask for a deeper level of commitment, and what is asked of us we freely give because we believe in our mission.

Required Qualifications:

• Must have a Food Handler card issued by an accredited provider (by the first day of employment)
• Minimum of eighteen (18) years of age
• Ability to work effectively within a team environment
• Proven ability to prioritize tasks in a fast-paced environment
• Excellent customer service skills, including communication and problem-solving
• At least one (1) year of experience in large-scale cooking or institutional food preparation
• Knowledge of food safety regulations, preparation, and various cooking methods
• Familiarity with standard cooking schedules and food service protocols
• Experience with cash handling and point-of-sale (POS) systems

Preferred Qualifications:

• Culinary certifications or coursework, such as ServSafe, culinary arts, or nutrition basics

Duties and Responsibilities:

Personal Hygiene:

• Demonstrates proper hand hygiene
• Changes gloves as appropriate and between tasks as appropriate
• Hairnet or cap always worn

Sanitation:

• Maintains a clean and sanitary work environment throughout shift
• Sets up and maintains green (soap) and red (sanitizer) buckets throughout shift
• Spills wiped up immediately
• Food and objects on floor picked up immediately
• Cleans and sanitizes salad bar at scheduled times
• Cleans and sanitizes all counter tops in the serving area
• Cleans and sanitizes all machines and coolers
• Cleans and sanitizes all tables and seats in Café during and after each main meal service time
• Empties trash cans as needed

Food Safety:

• Follows safe food handling guidelines
• Applies ServSafe training to task completion throughout shift
• Thaws food per safe food handling guidelines
• Cools food to standard temperature in correct timeframe
• Discards outdated food, records on Non-Conforming Product Log, and informs supervisor
• Temps food at least every four (4) hours and maintains temperature logs throughout shift

Use of Equipment:

• Uses equipment properly and safely
• Reports any equipment issues to supervisor
• Cleans and sanitizes equipment each shift as indicated by cleaning logs
• Log documentation reflects equipment condition

Stocking and Rotation:

• Maintains stock of food and supplies in Café, rotating stock first in first out (FIFO)
• All items set up (fruit, bread, pastries, salad and sandwich bar, beverages) according to standards of food safety and in time for Café opening
• Discards outdated items
• Replenishes food items as necessary to maintain a continuous supply for customers
• Changes fountain soda and CO2 containers as needed

Food Preparation:

• Prep work is complete and timely
• Prepares food to meet existing standards for quality, freshness, taste and appearance
• Reports any food concerns to supervisor
• Wraps, dates and rotates items daily; alerts supervisor if problem noted

Cash Register:

• Counts drawer before start of shift and informs supervisor if a discrepancy is noted
• Runs register with accuracy (cash drawer balance reconciles with sales)
• Prints End of Shift report each shift

Other Duties:

• Demonstrates willingness and follows through with other assigned duties
• Each employee is responsible for implementing SJRMC’s Service Standards into their daily work:

                                                     Safety, Courtesy, Effectiveness, and Stewardship

• Other duties as assigned

Physical Demands and Environmental Work Conditions:

• Moderate physical effort
• Must life/carry up to forty (40) pounds
• Frequent, prolonged standing/walking
• Subject to burns and cuts
• Exposed to hazards of odors, steam, heat, humidity and varying degrees of food service elements