Job Description

The Food Service Worker I performs specific tasks assigned by the supervisor in order to prepare meals for patients in the facility. This is an entry-level food service position. He or she must adhere to personal hygiene and work area sanitation standards at all times. The Food Service Worker I is required to wear standard protective clothing (uniform, apron, hair restraint, and non-skid shoes) at all times and specialized protective items as required by work assignment. He or she is expected to be customer-oriented, meet daily food service deadlines, and be able to work closely and cooperatively with others in a kitchen environment. The Food Service Worker I works an 8-hour shift with rotating schedule with weekend work involved. He or she may work unusual or extended hours in the event of a disaster.

Essential Job Functions:

1.Attends work on a regular basis and may be required to work a specific shift schedule or, at times, even a rotating schedule, extended shift and/or overtime in accordance with agency leave policy and performs other duties as assigned. 
2. Assists in the preparation and portioning of food for special diets following food service procedures. 
3. Prepares scheduled snacks and supplements. Maintains supply of snack items. 
4. Participates in the distribution of food in a safe and sanitary manner according to food service policies. 
5. Assists in serving food for special diets and following food service procedures. 
6. Follows proper food handling in accordance to food service procedures, state, federal, and HACCP guidelines. 
7. Follows procedures for sanitation and storage of the dishes and food service equipment.

Skills.

1. Knowledge of general food preparation. 
2. Ability to read and write English to understand the dietary cards. 
3. Ability to count. 
4. Knowledge of safe food handling and food safety procedures and techniques. 
5. Knowledge of food sanitation techniques. 
6. Knowledge and skills in using commercial food service equipment. 
7. Communication skills. 
8. Knowledge of general cooking techniques. 
9. Ability to effectively perform in a work group or team environment

Salary Note: The salary offered will follow HHS starting salary guidelines which are typically made at or near the posted minimum of the salary range. 

According to the Centers for Disease Control and Prevention, healthcare workers are considered to be at significant risk for acquiring or transmitting hepatitis B, measles, mumps, rubella, varicella (chicken pox), tetanus, diphtheria, pertussis (whooping cough), and influenza. All of these diseases are vaccine-preventable.