An entry level food service position that performs a variety of tasks related to food preparation, delivery and service, and sanitation in retail and patient areas.
PRIMARY DUTIES AND JOB RESPONSIBILITIES:
Adheres to TMC organizational and department specific safety, sanitation, confidentiality, standards of behavior and values of Compassion, Community, Dedication, and Integrity.
Prepares salad and sandwich plates, and other specialty cold plates per recipes and diet restrictions.
Accurately measures ingredients for specialty food products and prepares them according to guidelines or instructions.
Prepares and sets up patient tray line steam table; obtains and places dishes, silverware, hot and cold foods, baked goods, beverages, and condiments per department standards.
Accurately portions individual servings of entrees, starches, vegetables and other side dishes to patients and customers.
Ensures that required sanitary levels are maintained throughout the food preparation and serving process. Maintains sanitation in food preparation, storage and serving areas by sweeping, mopping, sanitizing surfaces and disposal of trash.
Uses a variety of kitchen utensils and equipment including grinders, slicers, mixers, and blenders. Ensures proper sanitation of all serving equipment. Makes sure utensils are inspected and maintained for cleanliness and proper operation.
Stores, labels, and dates food products appropriately. Prepares, loads, transports, and cleans food carts.
EDUCATION: High school diploma or GED preferred.
EXPERIENCE: None required. This is an entry-level position.
LICENSURE OR CERTIFICATION: None required.