Job Description
Major Responsibilities:
Team Member is responsible for completing all duties that are listed on the job routine. Duties may include working in Patient, Retail, and Catering areas of the department. Performing sanitation duties is a responsibility of all Food Service Team Members.
1)Determines if any perishable item needs to be excluded from service due to spoilage. Places spoiled food items in waste buckets.
2)Any other duty as assigned.
3)Cleans, maintains and stocks assigned areas.
4)Prepares, expedites, delivers and retrieves patient trays. Prepares and delivers nourishments and floor stock. Assists with patient food orders as necessary or assigned. This may require delivery food carts to patient units.
5)Serves cafeteria customers; Handles P.O.S. transactions; Wipes tables; restocks service stations; prepares specialty beverages
6)Follows standardized recipes, production standards, and food safety process as applicable.
7)Works in the dish room/pot and pan areas as assigned.
8)Assists with catering orders. Performs the set-up and clean-up of catering events.
9)Maintains the overall cleanliness of department, which may include the ability to clean and sanitize all heavy duty equipment, stainless steel areas, detail floors with machinery, delime steamers/dishmachine, maintain fryers, dispose of old oil, clean hood/vents and clean/maintain ovens, grill and stoves.
10)Follows task flows and notifies Lead or Coordinator of any deviation.
Safety and Sanitation
1)Practices safety and sanitation techniques that meet department standards and regulatory requirements.
2)Practices "clean as you go" in day-to-day task assignments.
3)Utilizes chemicals according to department and manufacturer guidelines.
4)Practices safety and sanitation when entering patient rooms and Food and Nutrition Department. Practices Hand Hygiene as appropriate.
5)Utilizes the appropriate safety techniques in the performance of duties.
6)Uses correct body mechanics in the performance of duties.
7)Adheres to proper food handling by following guidelines established by Regulatory Agencies and the Food and Nutrition Department.
Department Standards
1)Observes hospital and Food Service Department guidelines and policies.
2)Attends scheduled departmental meetings, in-services and other meetings as scheduled.
3)Completes all required CBT’s, hospital survey initiatives (example: culture of safety survey) and other training as scheduled.
4)Manages time effectively to ensure operational deadlines are met.
5)Participates in department's PI program by accepting and completing assignments; working to evaluate all processes and resolve identified criterion in order to meet standards for quality and appropriateness of patient care. Achieve positive outcomes and customer satisfaction.
Education/Experience Required:
High school, High School enrolled or GED, preferred Minimum of 1 year previous food handling experience, preferred Food Service Handler training within 3 months of hire
Knowledge, Skills & Abilities Required:
Ability to read, write, speak and understand the English language in order to fill out simple reports, as related to essential job activities. Ability to communicate effectively. Ability to accurately count and perform basic mathematical functions. Ability to relate to a diverse audience of individuals. Basic Computer skills
N/A
Physicial Requirements and Working Conditions:
Exposure to extreme temperature changes, i.e.; heat in dish room, ovens, steam table and cold in the freezers. Stands for long periods of time (95%) Exposed to many cleaning chemicals All Food Service Jobs require repetitive movement, i.e.; Knife usage, continual wrist and arm movements while performing required duties. Able to access high and low areas. Able to work safely and continuously while standing on your feet. Able to meet time constraints in a fast-paced environment. Able to perform cleaning tasks. Able to communicate with others. Able to safely use kitchen equipment. Able to push wheeled equipment and movable carts. Able to deliver food carts to patient units. Able to work flexible hours which includes holidays, nights and weekends.
Ability to lift up to 35 pound without assistant. For lifts greater than 35 pounds, lifting equipment is expected to be used or lift with at least one other associate when available.
This job description indicates the general nature and level of work expected of the incumbent. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent may be required to perform other related duties.
Team Member is responsible for completing all duties that are listed on the job routine. Duties may include working in Patient, Retail, and Catering areas of the department. Performing sanitation duties is a responsibility of all Food Service Team Members.
1)Determines if any perishable item needs to be excluded from service due to spoilage. Places spoiled food items in waste buckets.
2)Any other duty as assigned.
3)Cleans, maintains and stocks assigned areas.
4)Prepares, expedites, delivers and retrieves patient trays. Prepares and delivers nourishments and floor stock. Assists with patient food orders as necessary or assigned. This may require delivery food carts to patient units.
5)Serves cafeteria customers; Handles P.O.S. transactions; Wipes tables; restocks service stations; prepares specialty beverages
6)Follows standardized recipes, production standards, and food safety process as applicable.
7)Works in the dish room/pot and pan areas as assigned.
8)Assists with catering orders. Performs the set-up and clean-up of catering events.
9)Maintains the overall cleanliness of department, which may include the ability to clean and sanitize all heavy duty equipment, stainless steel areas, detail floors with machinery, delime steamers/dishmachine, maintain fryers, dispose of old oil, clean hood/vents and clean/maintain ovens, grill and stoves.
10)Follows task flows and notifies Lead or Coordinator of any deviation.
Safety and Sanitation
1)Practices safety and sanitation techniques that meet department standards and regulatory requirements.
2)Practices "clean as you go" in day-to-day task assignments.
3)Utilizes chemicals according to department and manufacturer guidelines.
4)Practices safety and sanitation when entering patient rooms and Food and Nutrition Department. Practices Hand Hygiene as appropriate.
5)Utilizes the appropriate safety techniques in the performance of duties.
6)Uses correct body mechanics in the performance of duties.
7)Adheres to proper food handling by following guidelines established by Regulatory Agencies and the Food and Nutrition Department.
Department Standards
1)Observes hospital and Food Service Department guidelines and policies.
2)Attends scheduled departmental meetings, in-services and other meetings as scheduled.
3)Completes all required CBT’s, hospital survey initiatives (example: culture of safety survey) and other training as scheduled.
4)Manages time effectively to ensure operational deadlines are met.
5)Participates in department's PI program by accepting and completing assignments; working to evaluate all processes and resolve identified criterion in order to meet standards for quality and appropriateness of patient care. Achieve positive outcomes and customer satisfaction.
Education/Experience Required:
High school, High School enrolled or GED, preferred Minimum of 1 year previous food handling experience, preferred Food Service Handler training within 3 months of hire
Knowledge, Skills & Abilities Required:
Ability to read, write, speak and understand the English language in order to fill out simple reports, as related to essential job activities. Ability to communicate effectively. Ability to accurately count and perform basic mathematical functions. Ability to relate to a diverse audience of individuals. Basic Computer skills
N/A
Physicial Requirements and Working Conditions:
Exposure to extreme temperature changes, i.e.; heat in dish room, ovens, steam table and cold in the freezers. Stands for long periods of time (95%) Exposed to many cleaning chemicals All Food Service Jobs require repetitive movement, i.e.; Knife usage, continual wrist and arm movements while performing required duties. Able to access high and low areas. Able to work safely and continuously while standing on your feet. Able to meet time constraints in a fast-paced environment. Able to perform cleaning tasks. Able to communicate with others. Able to safely use kitchen equipment. Able to push wheeled equipment and movable carts. Able to deliver food carts to patient units. Able to work flexible hours which includes holidays, nights and weekends.
Ability to lift up to 35 pound without assistant. For lifts greater than 35 pounds, lifting equipment is expected to be used or lift with at least one other associate when available.
This job description indicates the general nature and level of work expected of the incumbent. It is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the incumbent. Incumbent may be required to perform other related duties.
💡 Quick Summary
Seeking a career-building opportunity? The Registry Food Service Aide PM Shift - 4:00pm to *:00pm position is now open for candidates interested in the Counter Sales Jobs sector. This role in Oak Lawn offers a professional environment and growth potential.
Requirement Snapshot: Candidates should possess basic communication skills, a proactive attitude, and the ability to work in a team. Experience in Counter Sales Jobs is a plus.
