Food Service Worker (Cafeteria) - York Hospital - Nights / off every 3rd Weekend and Wednesdays

Full time (72 hours biweekly)

8pm start with end time varying between 4:30am and 5:30am depending on the week

Off every Wednesday and 3rd Weekend

Weekends and Holidays Required

Shift differential pay

Starting rate of $17/hr plus based on experience

http://www.joinwellspan.org/Benefits

Job Description:

Under the direct supervision of the Food Services Team Leader, performs a variety of routine duties related to the preparation and serving of food. Cleans kitchen area and cooking utensils. Performs a variety of routine duties in the cafeteria to prepare equipment and foods for service. Serves food and cleans up after meals following established practices and procedures. Serves on tray line. May operate cash register as needed including receiving payment from visitors and staff, balancing the cash drawer after each meal and compiling information for required reports
Duties and Responsibilities
Essential Accountabilities:

1. Prepares and sets up steam table, serving line and menu board. Obtains and places dishes, silverware, hot and cold foods, baked goods, beverages, desserts, and condiments.
2. Reviews menu and assembles food and supplies as needed for daily salad and cold foods preparation.
3. Prepares salad mixes and sandwich spreads such as tuna, salmon, egg, and chicken involving tasks such as selecting, measuring, grinding, slicing, and mixing ingredients.
4. Prepares salad plates and tossed salads by portioning out mixes and adding salad vegetables as well as cutting and mixing the various salad vegetables.
5. Prepares sandwiches and specialty items as directed.
6. Washes and cuts vegetables and fruits according to procedures.
7. Alerts supervisor to problems and needs concerning equipment and food supplies. Detects and reports spoiled or unattractive food, defective supplies/equipment or other unusual conditions.
8. Serves food as directed.
9. Wipes off counters and tables; arranges, rearranges, and replenishes items as needed.
10. Cleans the kitchen area and cooking utensils.
11. Operates cash register, as needed, including receiving payment from visitors and staff, balancing the cash drawer after each meal and compiling information for required reports.
12. Assists with care and maintenance of department equipment and supplies.
13. Performs other related duties as identified.
14. Maintains established policies and procedures, objectives, quality assessment, safety, environmental and infection control standards.
15. Participates in educational programs and inservice meetings.
16. Provides outstanding service to all customers; fosters teamwork; and practices fiscal responsibility through improvement and innovation.

• Minimum Experience:
  • Up to 1 month
• Minimum Education:
  • Ability to read, write, understand and speak English at a level which enables the individual to satisfactorily perform the functions of the job
• Physical Demands:
  • Moderate physical effort (lift/carry 11 to 35 lbs)
  • Frequent prolonged standing/walking
• Skills:
  • Ability to follow oral and written instructions and established procedures