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Job Description Summary:
The Food Service Worker I is responsible for the set-up, service, and cleanup of all aspects of food service. Responsibilities may include any one or all of the following tasks: Dishwashing (primarily), working tray line, general cleaning and sanitation, emptying trash, washing pots and pans, maintaining storeroom, putting away food service deliveries, organization stock and initiating process for appropriate inventory replenishment. Required to perform job duties in compliance with regulatory and operation standards. This position will also accept orders on Tuesday and Fridays. FLEX role for hours. 6a-2:30pm/ 10am-630p/1130-8pm. Will also be every other weekend.
Responsibilities And Duties:
40%
Cleans and sanitizes trays, dishes, area equipment, walls, exhaust hoods, floors, fans, cabinets, freezers, refrigerators, etc. following a predetermined cleaning schedule. Follows manufacturer's directions for dismantling, cleaning and reassembly of equipment and hoods. Uses cleaning chemicals in a manner consistent with manufacturer's directions.
25%
Receives, verifies against order and properly stores food and supplies. Inspects for damage. Puts stock away by priority to ensure quality. Rotates stock to insure old is issued first. Notifies Purchasing Manager about shortages and damages.
20%
Sets-up workstation, stock areas and serves customers in a friendly manner. Prepares and portions hot and cold items, according to production and area requisition sheets. Follows standardized recipes for in-house production. Use of equipment requires minimal operational skills, including cutters, choppers, knives, ovens, and steamers. Assures the quality of food being served by utilizing safe and sanitary food handling techniques. Uses sound judgment to determine quality and makes recommendations to supervisor on servability of foods.
10%
Takes and records all necessary temperatures and food safety standards on a scheduled basis.
5%
Communicates openly with cooks, supervisors, and other staff members. Other duties as assigned
As a High Reliability Organization (HRO), responsibilities require focus on safety, quality and efficiency in performing job duties.
The job profile provides an overview of responsibilities and duties and is not intended to be an exhaustive list and is subject to change at any time
Minimum Qualifications:
No Degree or Diploma (Required)
Additional Job Description:
SPECIALIZED KNOWLEDGE
- Quantity food production techniques.
- Safe and sanitary food handling techniques. Proper use of equipment such as knives and mixers.
Kind and Length of Experience: One year food prep or production experience.
-
RESPONSIBILITIES AND DUTIES
20%
Sets-up workstation, gathers supplies needed, prepares food items per standardized recipes, and serves customers as requested and in a friendly manner. Places food on plates/trays following menu guidelines, replenishes food supplies, stocks area as required, follows portion control guidelines, communicates openly with cooks, supervisors, and other staff members. Assures the quality of food being served by utilizing safe and sanitary food handling techniques. Takes and records food temperatures on a scheduled basis. Uses sound judgment to determine quality and makes recommendations to supervisor on servability of foods.
20%
Prepares and portions salads, desserts, sandwiches, and some hot items, according to production and area requisition sheets. Follows standardized recipes for in-house production. Use of equipment requires minimal operational skills, including cutters, choppers, knives, ovens, and steamers.
20%
Receives, verifies against order and properly stores food and supplies. Inspects for damage. Puts stock away by priority to insure quality. Rotates stock to insure old is issued first. Notifies Purchasing Manager about shortages and damages.
20%
Cleans and sanitizes area equipment, walls, exhaust hoods, floors, fans, cabinets, freezers, refrigerators, etc. following a predetermined cleaning schedule. Follows manufacturer's directions for dismantling, cleaning and reassembly of equipment and hoods. Uses cleaning chemicals in a manner consistent with manufacturer's directions. Complies with set departmental cash handling procedures.
10%
Communicates openly with other staff members as to cleaning schedule, equipment down time, problem areas, etc.
5%
Other duties as assigned
Work Shift:
Variable
Scheduled Weekly Hours :
24
Department
Nutrition Services
Join us!
... if your passion is to work in a caring environment
... if you believe that learning is a life-long process
... if you strive for excellence and want to be among the best in the healthcare industry
Equal Employment Opportunity
OhioHealth is an equal opportunity employer and fully supports and maintains compliance with all state, federal, and local regulations. OhioHealth does not discriminate against associates or applicants because of race, color, genetic information, religion, sex, sexual orientation, gender identity or expression, age, ancestry, national origin, veteran status, military status, pregnancy, disability, marital status, familial status, or other characteristics protected by law. Equal employment is extended to all person in all aspects of the associate-employer relationship including recruitment, hiring, training, promotion, transfer, compensation, discipline, reduction in staff, termination, assignment of benefits, and any other term or condition of employment
