Food Service Associate Part Time Dishroom, Durham NC

Duke Regional Hospital offers the personal touch and hometown feel of a community hospital while serving as an essential arm of internationally recognized Duke University Health System. Duke Regional has served Durham, Orange, Person, Granville and Alamance counties for more than 45 years. To be successful at caring for our community and have a strong reputation among patients who seek our care, we have 3,500 team members who work together to provide exceptional, compassionate and equitable healthcare 24/7. We are a place of learning and acceptance for team members just starting their careers, as well as an institution of family culture and professional development for employees who have served for decades in our hospital units. Duke Regional has 388 inpatient beds and offers a comprehensive range of medical, surgical and diagnostic services, including orthopedics, weight-loss surgery, women's services, and heart and vascular services. We also offer care at our Duke Rehabilitation Institute, Davis Ambulatory Surgical Center, Duke Ambulatory Surgery Center Arringdon, Health Services Center, and Duke Behavioral Health Center North Durham. In fiscal year 2021, Duke Regional Hospital admitted 16,422 patients, performed 18,152 surgeries and welcomed 2,673 babies into the world. U.S. News & World Report ranked Duke Regional Hospital as #9 in North Carolina and #4 in the Raleigh-Durham area for 2021-22. The Human Rights Campaign consistently names us a Healthcare Equality Leader, and we are a Joint Commission-accredited and Magnet-designated hospital.

 

 

Food Service Associate Part Time Dishroom, Durham NC

FLSA: N

Job Level: B1

Supervisory Responsibility: No

 

 

 

**Work Schedule 7 AM to 3:30 PM, weekends only/ every weekend.**

 

 

 

General Description of the Job Class

Depending on the size of the entity and department structure, Level I and Level II may be combined.

 

 

Level I

Perform routine tasks and manual work under immediate supervision in support of hospital food service operations; operate dish machine; wash pots and perform heavy cleaning duties; transport equipment, food, supplies, and refuse as directed.

 

Level II

Perform a variety of tasks in preparation, service and delivery of food products and/or service operations (ie. prepare, mix, assemble, portion, serve and store food as directed; receive inspect, store, secure disburse and control inventory of foodstuffs, supplies and equipment). Also may function as a cashier when directed.

Duties and Responsibilities of this Level

Level I *Retrieve, collect, and transport food service supplies, equipment and refuse as directed.

* Strip carts/trays, sort, rinse, dishes and silverware, operate and unload dish machine, and store clean items; inspect washed items for cleanliness and breakage.

* Clean and maintain dish machine; clean and sanitize assigned areas.

*Washes pots, pans and equipment.

* Collect, sort and dispose of trash.

*Follow all safety procedures for using equipment and chemicals.

 

Level II * In addition to the duties described in Level I, performs the following: *May set up and serve food to patients and cafeteria customers as specified by menus, ensuring that all food items are properly portioned and handled within established sanitation standards.

*May operate and monitor proper functioning of food service equipment; follow all safety procedures for using equipment and chemicals; clean and sanitize equipment after use.

*May assist in tray line and/or cafeteria setup, ensuring that quality standards are maintained and safe food handling guidelines are adhered to.

*Detect and report improperly prepared food or food that does not meet standards and/or defective/damaged merchandise and status of all supplies in stock.

*May assist in the care and maintenance of work areas and alert supervisors to problems as they arise.

*May place food and supply orders with approved vendors under direction and guidance of Food Service Manager.

*May review stock levels of common foodstuffs and advanced menu items, conduct physical inventories and maintain inventory records; unload incoming supplies and equipment.

*May transport food carts to assigned locations.

*May prepare and set up food items to be delivered to catering functions as needed

*May plan, organize and provide service for routine and more complex catering functions.

*May work as needed for specially planned catering events.

*May maintain an accurate inventory of all catering equipment.

*May be responsible for the maintenance and upkeep of the catering area.

 

 

If functioning as a cashier:

*Calculate total cost of it