Food Service Worker/Cook - Temporary

• REPORTS TO: 

Director of Plant Operations:

POSITION SUMMARY: 

The Food Service Worker is responsible for the preparation and service of breakfast, lunch and dinner meals for patients and facility staff according to the approved menu cycle and productions sheets. They are also responsible for delivery of patient meals, operating the dish machine, and keeping a clean dining room and kitchen.

MINIMUM QUALIFICATIONS

• At least one (1) year experience in quantity cooking
• Washington State food handler’s permit within 30 days of hire.
• Training in food service sanitation and possession of food service sanitation certification
• Must have Proof of High School Diploma or GED

PREFERRED QUALIFICATIONS

• Previous experience working in a healthcare environment. 

EMPLOYEE RATES AND BENEFIT

• Temporary position 
• Non-benefitted role

SPECIFIC PERFORMANCE RESPONSIBILITIES

All functions are essential functions unless otherwise noted.

• Dietary:

• Open the kitchen and ensure organization of daily events.
• Prepare meals and beverages according to menu cycle and daily production sheet, providing attention to attractive and tasteful meals.
• Accurately prepare food for modified diets, consulting with Manager of Dietary Services and/or Dietician as required.
• Complete and prepare meals in a timely manner as prescribed by posted meal times.
• Follow posted cleaning schedule and ensure a clean work area and dining room at all times.
• Document refrigeration and dish machine temperatures according to posted schedules.
• Adhere to standards for food temperature during cooking, serving and storage of leftovers.
• Maintain walk-in freezer and storerooms in an orderly fashion, and properly date and label all food items.
• Comply with established guidelines for sanitation and safety.
• Interact with patients in the serving line, offering assistance in the selection of a nutritionally balanced meal.
• Wash dishes and maintaining dish room in a clean and orderly fashion.