Perform a wide variety of duties directly related to meal service and department cleaning and sanitation. This includes cleaning, sanitizing small and large equipment, as well as operating the pot machine and working in the dish room.
Key Responsibilities
Cold foods, desserts and beverages are portioned according to production sheets and following standardized recipes and portion sizes.
Carts are stripped and dishes and utensils are washed for patients and cafeteria service according to established guidelines.
Items received from dish room are checked for chips, breaks, cleanliness and is any found, are disposed of according to established procedures.
Elevator is operated per established guidelines.
Callbacks are delivered to patient floors within established timeframes.
Food items that have been designated by the cooking staff are disposed of in the appropriate area.
Cooking and serving equipment is prewashed, washed and sanitized per department procedures.
Patient tray assembly is assisted by placing items identified on the patient menu in the correct place.
Areas are restocked as needed to meet department demands.
All work areas are cleaned per department standards.
Pot washing duties and special cleaning assignments are completed per stated objectives.
Additional department, organization, or network activities are completed per established objectives.
PCC Organizational Values of Innovation, Collaboration, Accountability, Respect, and Excellence are upheld.
Additional Responsibilities for Senior Food Services Associate
Training assistance is provided for new cashiers.
Daily menu board is prepared according to established menu.
Money is received into cash register, change distributed to customers, and cash is reconciled at end of meal period.
Cash and ticketed receipts are totaled, daily transaction report prepared, and cash drawer set up in accordance with department standards.
Cafeteria tables are cleaned after the dinner meal per department standards.
Additional Responsibilities for Salad and Cold Food Assistant
Cold Food Production items are prepped and prepared per established guidelines.
Food and supplies are stored and rotated per established guidelines.
Qualifications
Qualifications and Experience
Education/Degree
Required
Preferred
High School Graduate or GED preferred.
Experience
Required
Previous food service experience preferably in healthcare setting.
Preferred
Licensure
Required
Preferred
Skills (Specific learned activity gained through training (e.g. computer skills, keyboarding, presentation, CPR, ACLS, etc.)
Required
Effective verbal, electronic and written communications skills using the English language.
Maintain variable work schedule to meet department needs. (evenings, holidays, weekends and travel).
Basic computer skills or ability to learn.
Preferred
Highly developed communications and interpersonal skills, working with diverse population.
Work independently, be self-directed and contribute as a member of a team.
Anticipates challenges and develops and implements strategies for addressing them.
High level of service delivery. Demonstrate initiative with ability to prioritize work, meet deadlines and adapt to changing situations.
Attention to detail.
EEO Statement
SRN is committed to diversity in the workplace which begins with respect and opportunity for all. PHH takes affirmative action to ensure that equal employment opportunity is provided to all persons regardless of race, religious creed, color, national origin, sex, sexual orientation, gender identity, genetic information, age, ancestry, veteran status, disability or any other basis that would be inconsistent with any applicable ordinance or law.
