Job Summary

　　Under general direction, prepares foods for patient tray line, cafeteria, and special functions using production sheet and standardized recipes. Exhibits the F.I.R.S.T. values (Friendliness, Innovation, Respect, Service, and Trust).

　　Working Conditions, Hazards and Physical Effort

　　Works in an institutional food service environment. Working environment is well-ventilated, well lighted, and temperature controlled. Must comply with safety and sanitation procedures and standards in the department. Safe work habits required. Job requires one to be in a stationary position or moving around the unit and a moderate amount of positioning objects up to 25 lbs. independently. Must be able to adjust to a moderate pace of work with time deadlines. Must possess sanitary work habits, good customer service and communication skills. Safe use of chemicals. This position works every other weekend on a rotating basis. Work assignments may be rotated to better serve customers and patients.

　　Minimum Qualifications or Equivalents

　　Education: High School Diploma or GED preferred. If you do not have a High School Diploma or GED the ability to pass a basic math and basic reading comprehension test is required.

　　Experience: Previous institutional food service experience desired.

　　EQUIPMENT USED/SPECIAL SKILLS REQUIRED: Experience with all/any institutional equipment necessary. Specific training of equipment provided.

　　Licenses, Certifications, and/or Registrations

　　Food Handler's Certification or Food Manager's Certification

　　Key benefits include:

　　Health, dental and vision insurance are available upon hire date

　　Paid Time Off - accruals at 7.08 hours per pay period

　　Matching Retirement Savings Plan with up to an 8% match

　　Tuition reimbursement for hard to fill positions

　　Student loan repayment for certain positions

　　Cafeteria discount averaging 25%

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