Food Server Ii : Dietary : Inpatient

Food Server Ii : Dietary : Inpatient
Company:

(Confidential)


Food Server Ii : Dietary : Inpatient

Details of the offer

The Food Server I, II displays and practices a work:style that reflects the mission, vision and values of the department and hospital and projects an image of professionalism in communication, appearance and conduct. Participates in the continuous quality improvement (CQI) process by completing Quality Control forms and preventive maintenance logs. Maintains a working knowledge of departmental standard operating procedures. Position may require travel between various Hoag locations and its affiliates.

Food Server I (FSI)

The work assignment will be in the dish room or to a lesser degree retail, production or catering performing such tasks as general clean:up, dishwashing, trayline, transporting food to service areas, and trash removal. Able to follow instructions to maintain high standards of service and quality. Prevents waste by following established standards for chemical use and notifying supervisor of observed abuse.

Food Servier II (FSII)

In addition to the above, the FSII may be in any area of the department including retail, production, or catering performing such tasks as portioning and serving food, transporting food to service areas, catering, busing dishes, storing and issuing of supplies, and cashiering. Prepares foods according to recipe specifications. Prevents food waste, properly cares for and sanitizes equipment and work area, handles food in accordance with sanitary standards. Cash handling is done with accuracy and attention to detail. Contributes to positive customer relations especially to regard to customer service by assuring high quality service and that sanitation standards are met.

The intent of your job description is to provide you, your team members in general, and Organization leadership a core understanding of the requirements of your position is not intended to be an all:inclusive list of responsibilities. In addition to the listed core requirements and responsibilities, each employee is individually responsible for proactively taking appropriate actions to assure the best possible outcomes for Hoag Hospital and its affiliates.

For all positions:

:Adheres to departmental and hospital practices and policies. Maintains informed communication by utilizing all forms of technology Hoag offers including email, the Hoag intranet, posted communication, etc.
:Uses only equipment in which competency has been achieved.
:Adheres to daily, weekly, monthly schedule for cleaning food service equipment.
:Maintains safe, sanitary conditions in storage areas according to established policy and procedure. Consistently adheres to Health Department, Title 22, and JCAHO standards, e.g. labeling/dating all foods, stores raw meat/poultry on bottom shelf and never over cooked product, or food/product stored on floor.
:Is consistently attentive to customers and gives prompt, courteous service. Keeps supervisor informed when problems may interfere with work being completed or customer issues. Responds appropriately to inquiries and complaints from customers.
:Accommodates changes in workload within the department. During light workload situations, seeks out additional tasks/duties for the staff to complete. Demonstrates flexibility in accepting schedule and work assignments.
:Applies Lock Out/Tag Out system to equipment. Reports to the lead/supervisor/manager in a timely manner near misses, potential dangerous situation, and actual errors.
:Only uses equipment in which full competency has been achieved.
:Communicates needs/concerns, etc.

Food Server I (FSI)

In addition to the above, the FSI will:

:Dishroom: Sets:up dishroom workstation timely and accurately. Sorts service ware properly to ensure proper cleaning and prevent breakage. Performs dishwashing operations following proper procedures avoiding crosscontamination including sanitation (i.e. clean:to:dirty, dirty:to:clean, and hand washing), temperature control, and loading conveyor. Unloads dishes and pots effic


Source: Tiptopjob_Xml


Area:

  • Production - Manufacturing / Quality Assurance

Requirements

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