About The Role

The Food Service Worker is responsible for the timely preparation of and service of meals, maintenance
of adequate food and kitchen supplies inventory. In addition, the food service staff will maintain the
kitchen, kitchen pantry, storerooms, and dining area to comply with Health Department regulations. The
Food Service staff should demonstrate professional conduct in relationships with patients. The Food
Service staff will communicate equipment maintenance/ repair/ deficiency concerns to the Food Service
Supervisor. The Food Service Staff will uphold the mission, philosophy and goals of the organization
while maintaining strict confidentiality of personnel and patient data and information in the performance of
assigned duties.

Prepare and serve meals promptly according to the organization schedule.
Secure pantry, refrigerators, freezers, and kitchen doors at the end of each shift, as need be.
Maintain refrigerator, freezer, and dishwasher rinse temperature logs daily.
Perform all duties in compliance with Health Department Regulations and Standards.
Maintain a professionally appropriate relationship with the patients.
Communicate needs, concerns, or problems to the Food Service Supervisor.
Maintain patient confidentiality.
Reports any problems or concerns with a patient to the shift lead on duty.
Clean kitchen appliances, cooking utensils, and dishes following each meal.
Store and stock supplies in compliance with Local County Health District. Inform Food Service
Supervisor of low inventories.
In the absence of the Food Service Supervisor the Senior Food Service Staff shall assume responsibility for the Food Service Department.
Maintain accurate daily temperature records for storage areas to ensure compliance with healthcare regulations and patient safety protocols
Other duties as assigned by the Food Service Supervisor

CPR and First Aid Certified within the first 30 days of employment if not currently certified.
Ability to prepare or serve a variety of meals (in a quantity appropriate to the number of people being served) which are economical and nutritious.
Knowledge of Health Department regulations regarding food handling, storage, and general sanitation requirements.
Ability to maintain kitchen area and equipment in clean, orderly fashion.
Ability to comply with the organization's schedule for serving meals.
Establish and maintain inventory system with periodic updates to the Food Service Manager/Supervisor.
Ability to lift up to 50 pounds.
Ability to communicate in English.
Possess basic math skills.
LIFTING REQUIREMENTS - individuals in clinical care positions are required to lift items independently up to 50
pounds.

High School diploma or GED

At least one year’s experience in cooking, serving, and kitchen clean-up process in a commercial or
institutional situation. Enrollment in a Culinary Arts Program will be substituted for experience.