Welcome! We're excited you're considering an opportunity with us! To apply to this position and be considered, click the Apply button located above this message and complete the application in full. Below, you'll find other important information about this position.This position may be assigned a variety of fundamental food service duties. Typical assignments include patient tray line (meal assembly), dish room, utilities (floors and trash), cafeteria server, and cold food production. In addition, this position will work as a team to deliver high quality food and service to patients and customers.MINIMUM QUALIFICATIONS:
EDUCATION, CERTIFICATION, AND/OR LICENSURE:
1. Must have a valid Food Service Worker Permit(FSWP)from Monongalia County Health Department(MCHD)prior to starting OR obtain aMCHDTemporaryFSWPno later than the first Wednesday of employment and a permanentMCHDFSWPwithin 1 month of start date (next available class).Must have a validMCHDFSWPthroughout employment. Until a TemporaryFSWPis obtained: May not handle exposed food or any food contact surface, equipment or utensil; May be trained on tray delivery and complete general department orientation.PREFERREDQUALIFICATIONS:
EDUCATION, CERTIFICATION, AND/OR LICENSURE:
1. High School Diploma or Equivalent preferred.CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.
Prepares all work areas for operation, per task assignment.
Fills bucket with sanitizing solution, and a clean wiping cloth. Maintain sanitizer strength throughout shift. Change as needed.
Set-up, restocks, clean and organizes assigned area as necessary. Maintain clean, organized appearance throughout shift.
Gathers utensils based on correct portions.
Produces and maintains quality food and beverage products.
Prepares attractive and appetizing foods utilizing quality ingredients.
Prepares timely products, fresh throughout service and not in excess (batch production).
Utilizes leftovers, using the first in, first out method.
Follows menu cycle.
Utilizes standardized recipes.
Correctly portions food.
Provides quality services to result in customer/patient satisfaction.
Greets customers, politely asks for order and efficiently serves customer.
Remains focused on the customer and service throughout the encounter.
Is knowledgeable about food ingredients and allergens; asks cook or manager if unsure.
Addresses customer complaints in a polite professional manner.Seeks management assistance when needed.
Removes trash from service areas promptly.
Cleans spills promptly and post appropriate caution For full info follow application link.
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities.
Please view Equal Employment Opportunity Posters provided by OFCCP here.
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)