The Food Service Worker is responsible for assisting in the preparation, delivery, and service of meals to patients, staff, and visitors in accordance with hospital dietary
policies and prescribed therapeutic diets. This role ensures that food is handled safely, served promptly, and presented in a clean and appealing manner. The Food Service Worker supports patient care and satisfaction by maintaining proper sanitation, adhering to food safety standards, and collaborating with dietary and clinical staff to meet operational needs.
Qualifications:
- High school diploma or GED equivalent preferred.
- Food Handler Certification from an approved OHA source required.
- Experience in a healthcare, institutional, or large-volume food service setting preferred.
Primary Duties and Responsibilities:
- Assist in the preparation, portioning, and serving of meals according to established menus and dietary guidelines. Under supervision, assist in accommodating patient allergies, modified diets or other specific dietary requests.
- Deliver meals to patient rooms, ensuring compliance with dietary restrictions and prescribed therapeutic diets. Collaborate with Cooks and Diet Clerks to meet meal
schedules for patients, staff, and visitors.
- Meet the food and service needs of individual needs across all ethnicities, religions, cultures, and age groups, from pediatric to geriatric populations.
- Set up, clean, and maintain kitchen and dining areas throughout scheduled shifts. Assist with special functions, catering orders, and bakery/dessert preparations as assigned.
- Assist with inventory management, including stocking, labeling, rotating, and storing food and supplies as assigned. Notify the Manager/Supervisor of shortages or needed supplies.
- Operate and maintain kitchen equipment safely and properly, reporting malfunctions and maintenance needs promptly.
- Monitor food temperatures during preparation, holding, and service to ensure compliance with food safety guidelines.
- Follow safe food handling and storage procedures to maintain compliance with hospital, state, and federal infection control regulations. Follow infection control protocols, including proper hand hygiene and use of personal protective equipment (PPE) as appropriate.
- Clean and sanitize work areas, utensils, work surfaces, storage areas, and equipment in accordance with hospital and health department standards, maintaining a clean and organized kitchen and dining environment.
- Participate to quality assurance and regulatory compliance activities, including maintaining temperature, sanitation, safety, and food waste logs and contributing to
departmental meetings/huddles. Report food safety or patient care concerns to the supervisor promptly.
- Enhance the overall patient and customer experience by preparing and presenting high-quality meals that meet dietary requirements, supporting timely meal service, and demonstrating courtesy and professionalism to patients, staff, and visitors.
- Flexibility to work various shifts, including weekends and holidays, to meet patient care needs; performs other duties as assigned.
Skills and Abilities:
- Knowledge of safe food handling, storage and sanitation practices.
- Ability to manage time, including planning and organizing work to meet meal schedules and service demands.
- Ability to follow instructions and work effectively in a team environment with Cooks, Food Services Workers, Diet Clerks, and other clinical personnel.
- Ability to follow infection control protocols, including proper personal and hand hygiene and use of personal protective equipment (PPE).
- Skilled in using commercial kitchen equipment safely and efficiently.
- Skilled in customer service, demonstrating courtesy, professionalism, and responsiveness to enhance the overall experience for patients, staff, and visitors.
Physical Demands and Work Environment:
- Frequently required to stand, walk, bend, reach, and handle food items, supplies, and equipment throughout the shift.
- Must be able to lift, carry, push, or pull 25–35 pounds routinely and up to 50 pounds with assistance.
- Requires manual dexterity and the ability to operate kitchen equipment such as carts, slicers, warmers, and dish machines.
- Requires visual and auditory ability to safely perform food service duties, operate equipment, and communicate effectively.
- Ability to tolerate temperature changes when moving between kitchen, storage, and refrigerated areas.
- Work involves exposure to hot surfaces, steam, sharp utensils, cleaning chemicals, food allergens, and potential biohazards from returned patient trays (with required PPE).
- May experience moderate noise from equipment and meal-service activities.
- Occasional exposure to blood, body fluids or tissue, communicable diseases, chemicals, including but not limited to sticks or cuts by needles and other sharp items.
Employee eligible for Hepatitis B Vaccination if desired.
- Must be able to perform the essential functions of the job with or without reasonable accommodation.
Compensation:
$17.64-$25.01 DOE
Expectations for All Employees: Support the organization’s mission, vision and values by adhering to the behavioral standards of Grande Ronde Hospital. Comply with all laws and regulations affecting Grande Ronde Hospital. Be familiar with and adhere to the Personnel Policy Manual and the Code of Conduct and support the Grande Ronde Hospital Compliance Program. Effective communication skills and the ability work effectively with people from various backgrounds are critical.
Mission: Grande Ronde Hospital and Clinics will ensure access to high quality, cost-effective health care in a safe and customer-friendly environment for all those in need of our services.
Vision: Quality health care is our mission. Patients are our passion.
Values: Creativity, Compassion, Collaboration, Credibility
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.
