Position Highlights:

What you will need:

1. High School diploma, GED, or equivalent experience preferred.

2. Prior kitchen experience and knowledge of diets is preferred.

3. The interpersonal skills necessary to interact with patients and co-workers and provide excellent customer service.
4. The organizational skills necessary to prioritize multiple responsibilities.
5. The ability to work in a fast paced environment.
6. Must be able to communicate clearly with managers, kitchen and dining room personnel. The ability to communicate effectively in English, both orally and in writing. The ability to speak and read English.
7. Presents self in a highly professional manner to others and understands that honesty and ethics are essential.
8. Ability to maintain a positive attitude.
9. Ability to communicate with co-workers and other departments with professionalism and respect.
10. Maintains a professional relationship with all patients, coworkers, vendor representatives, supervisors, managers, and customers.
11. Must be able to work unsupervised.

What you will do:

Reporting to the Retail or Trayline Supervisor to ensure food service to patients and cafeteria guests. Will include assembly and service of meals from trayline, kitchen or retail location. Duties will include cleaning and sanitizing equipment and work stations. The general responsibilities of the position include those listed below, but management may identify other responsibilities of the position. These responsibilities may differ among locations, depending on business necessities and customer requirements.
1. Examines filled trays or orders for completeness and accuracy.
2. Washes dishes and cleans work area, tables, cabinets and ovens.
3. Sets up stations with entrées, soups, salads, breads, condiments, other food products/ utensils.
4. Completes all required side-work, including deep-cleaning assignments.
5. May be held accountable to proper cash-handling procedures.
6. Assists other team members as needed. Provides courteous service and is cordial to all team members and guests.
7. Reports all accidents and injuries in a timely manner. Participates in regular safety meetings, safety training and hazard assessments.
8. Attends all allergy and foodborne illness in-service training. Attends training programs (classroom and virtual) as designated.
9. May perform other duties and responsibilities as assigned.
10. Complies with all Department HACCP policies and procedures and all company safety and risk management policies and procedures. Adheres to all NCH policies, procedures and standards.

PHYSICAL REQUIREMENTS:

1. Moderate physical effort. Requires continuous standing or walking. Requires frequent lifting or moving of average weight (approximately 25lbs.) material, or occasionally lifting or moving heavy weight material.
2. Flow of work and character of duties involves normal visual mental attention much or all of the time, along with manual coordination.

WORKING CONDITIONS:

1. Conditions are acceptable. Several disagreeable elements or hazards are frequently present in the environment, such as mechanical/electrical equipment, cleaning chemicals working in a hot, close environment. There is potential exposure to infectious diseases.

Benefits: