Food Hosp Svcs Assoc
General Summary Under direct supervision, performs a variety of tasks within the department to ensure that meals are prepared and served to the visitors, employees, and staff of the Medical System consistent with established department standards. This position is utilized in the cafeteria and Public Services areas. Principle Responsibilities and Tasks The following statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all job duties performed by personnel so classified. CAFETERIA SERVICES: Sets up work stations, ensuring all required items are available before the start of the line. Breaks down work station and cleans area at the end of the line. A. Checks food temperatures, ensuring department standards are met. B. Informs supervisor of all supplies required before the start of the line. C. Informs supervisor or cook of the need to replenish food items in a timely manner so that there is no interruption in service. D. Promptly notifies supervisor if items are not available. Portions, assembles, and serves hot and cold food for cafeteria line according to departmental guidelines, using proper garnishes. Greets customers courteously, with a smile, and utilizing suggestive selling techniques; notifies supervisor of shortages in food items in a timely manner so that there is no interruption in service. Garnishes food as required. All your information will be kept confidential according to EEO guidelines. Compensation:
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