To be considered please fill out the Application in the next stepDepartment:Food and Nutrition

Schedule/Status:

Various; Full-Time

Standard Hours/Week:

40

General Description:

Under the direct supervision of the Chef Manager, is responsible for receiving and dispensing food and food related items. Assists the Food Service Director, Food Service Manager and Registered Dietitian with related projects. Maintain stores work area in compliance with HACCP regulations.

Key Responsibilities:

Receive and store food and food related products.

Maintains work area (coolers, boxes, debris shelving) according to established procedures to include FIFO, and all quality control HACCP guidelines.

Deliver and coordinate delivery internally within hospital. Occasional involvement with outside delivery for special functions.

Responsible for collection, disassembly, and sanitation of patient trays according to established procedures.

Responsible for pre-preparation of patient tray line service (paper supplies, silverware, etc.)

HACCP compliance during preparation and serving of all foods.

Performs similar or related duties as assigned.

Knows fire, disaster and safety procedures and regulations as pertains to the work area.

Requirements:

Formal Education:

High School Diploma or GED, required.

Work Experience:

1-year to <2 years

Required Licenses, Certifications, Registrations:

NA