United Health Workers
1.0 FTE, 8 Hour Rotating Shifts
Under the direction of the Food Service Managers and Supervisors is responsible for preparation of breakfast and grill items and any of the functions of a Food Service Worker. Involved in training of new employees.
The essential functions listed are typical examples of work performed by positions in this job classification. They are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Employees may also perform other duties as assigned.
Employees must abide by all regulatory requirements, including but not limited to, sensitivity to cultural diversity, patient care, patients rights and ethical treatment, safety and security of physical environments, emergency management, teamwork, respect for others, participation in ongoing education and training, communication and adherence to safety and quality programs. Adheres to all food handling procedures according to local health department and all other regulatory standards as required.
Duties and Responsibilities
1. Food Service Activities. Typical tasks: maintains adequate supplies; sets up and refill assigned stations; serving retail customers; set up and break down of station; alerting supervisors and managers of items that are low on stock; putting away food and food service supplies, and other special requests.
2. Food Preparation. Typical tasks: prepares simple breakfast hot foods and grill items according to standardized menus, recipes, or verbal instructions. Examples include: grill sandwiches and sides, pancakes, eggs, French toast, bacon, sausage, meat or vegetable patties and hash browns. Adjusts recipe quantities to eliminate excessive waste of food products; uses various types of commercial kitchen equipment such as ovens, grills, fryers, mixers, slicers, and choppers; presents and observes food to be sure it is visually appealing.
3. Cleaning Activities. Typical tasks: cleans work area including; sinks, counters, and serving area; sweeps and mops floors; wipes spills; collects and removes trash; replaces trash can liners; washes utensils, pots, and pans used in area. Cleans grill, fryers, and other commercial equipment used for cooking or storage of food.
4. Recordkeeping. Typical tasks: keeps records of the amount of food prepared, amount served or distributed, and amount left over; records changes when recipes are altered; checks and records temperature and fills in HACCP logs including: dual code taste panel, refrigeration, cooked food, holding food, sanitation and cooling food.
Relationships with Others
Employees in this class have regular in-person contact with patients, medical staff, and/or the public while serving food and cleaning food service area. Employees have occasional contact by telephone and in person with service representatives when equipment needs repairs.
Employees in this class receive general supervision from a manager or supervisor who assigns work verbally or through written instructions. Work is reviewed by observation on a daily basis to ensure work standards and procedures are followed, to check for adequate staffing, and to ensure conformance with safety and sanitation procedures. Employees in this class follow State health, safety, and sanitation regulations pertaining to volume dining or food service facilities. Work schedules and standardized menus/recipes are followed to prepare simple foods scheduled for that day. Food service policies and procedures are also used as guidelines when performing the work.
Any combination of education and experience that would likely provide the required knowledge, skills and abilities as well as possession of any required licenses or certifications is qualifying.
Education: High School Diploma or GED equivalent preferred
Experience: 1 year of food service experience required
License/Certification: None required
These are the observable and measurable attributes and skills required to perform successfully the essential functions of the job and are generally demonstrated through qualifying experience, education, or licensure/certification.
• Ability to establish and maintain respectful relationships with a diverse population
• Ability to prioritize work assignments and use time efficiently
• Ability to speak, read, write, and understand English effectively at a level appropriate for the job
• Ability to take direction from patient care providers to meet the needs of the individual, including age related requirements
• Ability to work effectively as a team player
• Ability to work with any patient, customer, or coworker, regardless of race, gender, disease process, life-style, religious or cultural beliefs, or treatment.
• Knowledge of and ability to use kitchen and general cleaning materials and equipment
• Knowledge of basic food preparation practices, common table setting, and the ability to learn the methods and procedures of large-scale kitchen work
Physical Requirements and Working Conditions
The Physical Requirements and Working Conditions in which the job is typically performed are available from the Occupational Health Department. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of the job.