Bargaining Unit: EA

Rate of Pay: $23.94/hr + DOE

Summary:

Prepares, presents and serves food for patients, employees and guests as determined by the day’s menu and production schedule.

Essential Duties and Responsibilities: include the following:

• Able to perform the basic principles of food preparation and service for AM or PM positions.
• Responsible for the quantity, quality and creative presentation of customer and patient food.
• Ability to work independently and with little or no daily direction.
• Ability to work both the grill and the tray line.
• Responsible for maintaining departmental cleanliness by satisfactorily accomplishing daily cleaning assignments.
• Demonstrates strong customer relations skills.
• Responsible for the dietary department in the absence of the Supervisor or Director.
• Prepare and take responsibility for special function catering.
• Completes all logs and department records.
• Completes basic inventory and ordering tasks.
• Receives and properly labels, dates and stores inventory according to established policies.
• Enforces safety and infection control policies.
• Presents an organized and maintained work area.
• Participates in training and orientation of new employees.
• Demonstrates System Values in performance and behavior.
• Complies with System policies and procedures.
• Other duties as may be assigned.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Supervisory Responsibilities:

Responsible to maintain daily operations in the absence of the Supervisor or Director

Education and Experience:

High school diploma or general education degree (GED); and one year prior experience required. Culinary education preferred.

Licenses, Certifications:

Preferred: California Food Handlers Certification within six months of employment and or Serve Safe Certification

Required: None

Other Experience/Qualifications:

Knows the basic principles of food service methods and dietary cleanup, including the use and care of food preparation equipment and safe, sanitary food preparation.

• Pay rate of $23.94/hr + DOE.
• Opportunities for training and orientation.
• Potential for special function catering experience.

• Ability to perform food preparation and service principles.
• Strong customer relations skills.
• Independence and ability to work with little or no direction.
• Experience with grill and tray line operations.
• Knowledge of safety and infection control policies.
• Basic inventory and ordering skills.
• High school diploma or GED; culinary education preferred.