Food Service Worker (.50 FTE, Rotating)
United Health Workers
.50 FTE, Rotating Shifts, Variable shift length between 4 and 8 hours which may change based on operational needs of the department
At Stanford Children’s Health, we know world-renowned care begins with world-class caring. That's why we combine advanced technologies and breakthrough discoveries with family-centered care. It's why we provide our caregivers with continuing education and state-of-the-art facilities, like the newly remodeled Lucile Packard Children's Hospital Stanford. And it's why we need caring, committed people on our team - like you. Join us on our mission to heal humanity, one child and family at a time.
Under the direction of the Food Service Managers and Supervisors is responsible for preparation, assembly, and distribution/delivery of patient trays, retail and catering services, and other food related services in a timely and sanitary manner while focusing on a consistently high level of customer service. Maintains dish room, washes dishes, utensils, pots and pans. Removes and disposes of trash and cleans and maintains food service areas as directed. Involved in training of new employees.
The essential functions listed are typical examples of work performed by positions in this job classification. They are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities.
Employees may also perform other duties as assigned. Specific duties and responsibilities may vary depending on department or program needs without changing the general nature and scope of the job or level of responsibility entailed:
• Employees must abide by all regulatory requirements, sensitivity to cultural diversity, patients rights and ethical treatment, safety and security of physical environments, emergency management, teamwork, respect for others, participation in ongoing education and training, communication and adherence to safety and quality programs..
• Adheres to all food handling procedures according to local health department and all other regulatory standards as required.
Duties and Responsibilities
1. Food Service Activities. Typical tasks: maintains adequate supplies of dishes, cups, flatware, and napkins on the serving line; sets up and refills condiments, dispensers, and food pans; portions food items for patient trays according to each patient’s diet ticket; pours juice, coffee, and other drinks; serving food on tray lines; checking patient trays for accuracy; delivery of patient trays, enteral formula, and snacks; stocking patient care units and other department with food and supplies; cashier and cash handling procedures; stocking and replenishing retail and catering areas; serving retail customers; set up and break down of retail and catering functions; alerting supervisors and managers of items that are low on stock; putting away food and food service supplies. Request needed products from procurement; Check supplies or food products delivered by supplier to be sure they meet the type, quantity, and quality. Setting up, delivering and cleanup of catering functions, ensures that special catered menu are ready for distribution at prearranged times; the preparation of specialty coffee drinks and other barista functions, special meal functions by setting and decorating tables; preparing sack lunches, snacks, and other special requests.
2. Food Preparation. Typical tasks: prepares simple foods according to standardized menus, recipes, or verbal instructions given by supervisor; makes salads, dressings, gelatin, toast, or sandwiches; bakes frozen cookie dough and pizzas; cleans, cuts, and chops vegetables and fruits; slices meats, cheeses, and breads; cuts desserts; adjusts recipe quantities to eliminate excessive waste of food products; filling drink machines, mixing beverages, making coffee, specialty coffee drinks, and preparing box lunches or snacks; uses various types of commercial kitchen equipment such as ovens, grills, fryers, mixers, slicers, and choppers; prepares simple desserts such as fruit salads, gelatins, puddings and parfaits; slices and wraps bread and other baked items; presents and observes food to be sure it is visually appealing.
3. Cleaning Activities. Typical tasks: clears dirty dishes and trays from tables; cleans tables, chairs, sinks, counters, fountains, and serving area; sweeps and mops floors; wipes spills; collects and removes trash; replaces trash can liners; washes trays and carts; sorts and stacks dishes, glasses, and utensils; washes dishes, pots, and pans; fills and empties dishwasher and stacks clean dishes, glasses, and cups; cleans coffee pots, blenders, pop machine dispensers, ice cream and hot chocolate machines, and other commercial equipment.
4. Recordkeeping. Typical tasks: keeps records of the amount of food prepared, amount served or distributed, and amount left over; records changes when recipes are altered; checks and records temperature and fills in HACCP logs including: dual code taste panel, refrigeration, cooked food, holding food, sanitation and cooling food.
Relationships with Others
Employees in this class have regular in-person contact with patients, medical staff, and/or the public while serving food and cleaning food service area. Employees have occasional contact by telephone and in person with service representatives when equipment needs repairs.
Employees in this class receive general supervision from a manager or supervisor who assigns work verbally or through written instructions. Work is reviewed by observation on a daily basis to ensure work standards and procedures are followed, to check for adequate staffing, and to ensure conformance with safety and sanitation procedures. Employees in this class follow State health, safety, and sanitation regulations pertaining to volume dining or food service facilities. Work schedules and standardized menus/recipes are followed to prepare simple foods scheduled for that day. Food service policies and procedures are also used as guidelines when performing the work.
Any combination of education and experience that would likely provide the required knowledge, skills and abilities as well as possession of any required licenses or certifications is qualifying.
Education: High School Diploma or GED equivalent preferred.
Experience: 1 year Food/customer service preferred.
License/Certification: None required.
Knowledge, Skills, and Abilities
These are the observable and measurable attributes and skills required to perform successfully the essential functions of the job and are generally demonstrated through qualifying experience, education, or licensure/certification.
• Ability to establish and maintain respectful relationships with a diverse population
• Ability to prioritize work assignments and use time efficiently
• Ability to speak, read, write, and understand English effectively at a level appropriate for the safe and effective performance of the job.
• Ability to take direction from patient care providers to meet the needs of the individual, including age related requirements.
• Ability to work effectively as a team player
• Ability to work with any patient, customer, or coworker, regardless of race, gender, disease process, life-style, religious or cultural beliefs, or treatment.
• Knowledge of and ability to use kitchen and general cleaning materials and equipment
• Knowledge of basic food preparation practices, common table setting, and the ability to learn the methods and procedures of large-scale kitchen work
Physical Requirements and Working Conditions
The Physical Requirements and Working Conditions in which the job is typically performed are available from the Occupational Health Department. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of the job.
Equal Opportunity Employer