FOOD SERVICE WORKER

Primary Duties and Responsibilities: The incumbent is to present for work in a timely manner, groomed professionally, and perform their job function in accordance with all Carroll County Memorial Hospital standards, policies and procedures. Each employee is responsible for upholding the Carroll County Memorial Hospital Values, namely: Respect, Compassion, Justice, Stewardship, and Excellence.
The Food Service Worker is responsible for providing complete cafeteria sales and service to patrons of the cafeteria at Carroll County Memorial Hospital. He/she s responsible for operating cash register, handling of money, and delivering quality food while maintaining a clean and sanitary work environment. He/she come in constant contact with customers therefore they must maintain a polite cheerful attitude at all times, utilizing proper eye contact, cordial greeting, i.e. thank you, etc. Any other job duties designated by manager or dietitian. Willing to help out other employees if help is needed.

1. Works closely with other food service workers to ensure all food needed for tray line is prepared.
2. Prepares, delivers and records late trays.
3. Is knowledgeable of all kitchen equipment and its operation purpose.
4. Prepares salads and desserts needed for patient tray line.
5. Sets up cold food for patient tray line service and checks against production sheet to ensure that all items have been prepared.
6. Insures that all proper food preparation methods and seasonings allowed for modified diets are used.
7. Ensures proper portion sizes are followed, uses proper serving utensils.
8. Assists in preparation of any special function meals.
9. Ensures all leftovers are labeled, dated, covered and properly stored.
10. Takes and records food temperatures of food prepared. Insures cold food reaches proper serving temperature.
11. During slow service times uses time wisely and is productive.
12. During proper food handling techniques when handling potentially hazardous foods. Ex. – beef, pork, poultry.
13. Operates equipment properly and safely.
14. Reports faulty equipment to the Manager.
15. Uses gloves when directly handling food.
16. Washes hands frequently and wears hair net.
17. Stores opened containers of food properly.
18. Follows menus provided and notes any changes appropriately.
19. Cleans ad keeps refrigerators/walk-ins in orders.
20. Times preparation to met meal service schedule.
21. Follows techniques demonstrated by Manager to improve efficiency/quality of food products produced.
22. Uses leftovers effectively by communicating to the Manager about reusable items.