Food Service Worker II - Grill

Location
Willmar, Minnesota
Salary
Join our team!
Posted
Jan 11, 2019
Ref
0001HZ
Job Type
Long-Term
Hours
Part Time
To provide service to Cafe customers through preparation, portion control, service, cash register transactions and maintenance of a clean environment. Will be hired for a specific position and will be expected to cross-train for other positions.


JOB RELATIONSHIPS:

A. REPORTS TO: Food & Nutrition Services Supervisor

B. SUPERVISES: None

C. INTERRELATIONSHIPS WITH: Works closely with all Food & Nutrition Services staff, cafe customers.


HOURS OF WORK: AM Café: Mon - Fri 6:00 am - 2:00 pm. Weekends and Holidays: 10:45 am - 7:15 pm AM Cashier: Mon - Fri 6:45 am - 3:15 pm. Weekends and Holidays: 6:00 am - 2:00 pm. Grill: Mon - Fri 10:00 am - 1:30 pm. PM Café: Mon- Fri 4:30 pm - 7:00 pm. PM Cashier: Mon - Fri 4:00 pm - 7:15 pm. May be scheduled to work other positions on weekends


DRESS CODE: Black slacks, Plain colored shirt with collar, black apron (provided by the department but must be maintained by the employee), comfortable closed toe shoes (preferably non-slip sole), hair covering, nametag and no nail polish.


ESSENTIAL REQUIREMENTS OF WORK (Minimum qualifications necessary to function at full productivity).

A. EDUCATION AND TRAINING: Must be able to read, speak and write English. Must be able to follow oral and written directions. Mathematical skills required when completing cashier tasks.

B. EXPERIENCE: None required.

C. JOB KNOWLEDGE (Specific): After training, must have knowledge of simple math skills, cash register operation and basic English communication skills along with knowledge of sanitation standards.

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BUDGET: N/A


CLIENTELE DIRECTLY AFFECTED BY JOB: Hospital employees, Cafe customers and visitors.


PHYSICAL DEMANDS OF THE JOB: Position requires 80% standing, 20% walking. Position requires repeated bending, stooping and lifting. Position requires repeated lifting and constant use of fingers, hands and wrists. Pans will weigh up to 30 pounds (includes food item) and may have to be lifted in a range over shoulder height to below the knee level. Also requires raising objects from a lower to a higher position or moving and balancing objects horizontally from position-to-position. Position requires the moderate use of the upper extremities and back muscles. Requires moderate effort on an occasional basis as in lifting, pulling or pushing unwieldy loads (heavy, bulky, awkward, more than 40 pounds). Complete range of motion is required. Position requires effective verbal communication. Must be able to see and hear. Must be able to climb step stools.


PHYSICAL ENVIRONMENT OF THE JOB: Works in a well lighted area. Work with food service cleaning supplies. Temperatures vary, but work in a comfortable atmosphere.


EQUIPMENT OR MACHINES USED ON THE JOB: Carts, grills, deep fat fryers, computerized cash system, coffee urns, steam tables, lowerators, countertop cookie oven and other equipment as needed.


MENTAL DEMANDS OF THE JOB:

A. JUDGEMENT AND INITIATIVE: Must use tact and meet specific time deadlines. Must have common sense and initiative.

B. INDEPENDENT ACTION: Must use good tact in meeting public. Must be able to work in pressure situations independently yet in cooperation with staff and customers.

C. EFFECT OF ERROR: Error could result in equipment breakdowns, improper portion control and pricing of food items. Cash handling error could result in loss of money. Poor customer service will result in loss of revenue.

D. CONTACT WITH OTHERS: Food Service employees, facility staff, cafeteria customers, board members, physicians and visitors.


PRINCIPAL JOB RESPONSIBILITIES, TASKS, AND AUTHORITIES:

A. RESPONSIBILITY: Serve the customers in the Cafe in a timely manner.

PRIORITY: A % OF TIME: 70% DISCRETION: A

TASKS:

1. Promptly grills and fries items that are ordered 2. Serves customers using appropriate portion sizes 3. Completes cash register transactions

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4. Communicates courteously and appropriately with café customers .

AUTHORITIES: Employee treats all customers tactfully and responsively.

B. RESPONSIBILITY: Employee is responsible for maintaining a clean and well stocked Cafe.

PRIORITY: A % OF TIME: 20% DISCRETION: A

TASKS:

1. Stocks café serving area and customer service area with food, beverages, serviceware disposables, other items as necessary.

2. Cleans tables, chairs, microwave, salad bar, stainless steel, glassware, counters, deep fat fryer, grill, and other cafeteria equipment using proper cleaning/sanitizing solutions.

3. Keeps cafe clean and free of clutter. 4. Washes hands frequently according to sanitary guidelines or uses hand sanitizer. Wears

gloves when handling ready-to-eat foods.

AUTHORITIES: To maintain a clean and well stocked cafe.

C. RESPONSIBILITY: Employee is responsible for food merchandizing and preparation.

PRIORITY: A % OF TIME: 10% DISCRETION: A

TASKS:

1. Prepare and display food according to cafe standards. (Brews coffee, bakes cookies, grills and fries items, plates desserts)

2. Maintain the appearance of the food throughout the meal service 3. Take and maintain temperatures of food.

4. Posts required accurate menu signage

AUTHORITIES: To set a work schedule in order to provide a well merchandised and neat service line.

D. RESPONSIBILITY: Attend mandatory department, facility inservices and meetings.

PRIORITY: A % OF TIME: as scheduled DISCRETION: TASKS:

1. Attends all mandatory inservices as required. 2. Attend other meetings and training sessions, as needed or as scheduled. 3. Complete mandatory Computer Based Training annually.

AUTHORITIES: Sets schedule to be able to attend inservices and meetings.

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E. RESPONSIBILITY: Continuous Quality Improvement

Tasks:

1. Demonstrates understanding of the CQI philosophy. 2. Participates in CQI training activities or CQI teams if appropriate. 3. Demonstrates sensitivity to customers and their needs. 4. Interacts appropriately with internal customers, i.e. coworkers within department, staff

across departments. 5 Interacts appropriately with external customers, i.e. patients, families, medical staff,

vendors. 6. Role models positive behaviors.

F. RESPONSIBILITY: Service Excellence

Tasks: Demonstrates an ongoing commitment to the Service Excellence philosophy by adhering to behaviors outlined in Rice's "Standards of Excellence".

G. RESPONSIBILITY: Safety - Maintain and promote a safe environment for all patients, visitors and staff.

TASKS:

1. Consistently follow all policies, practices and work rules. 2. Do not use shortcuts or "work-arounds" that may reduce safety or increase risk. 3. Stay alert, act responsibly and use common sense to reduce risks. 4. Report "actual events" and "good catches" as soon as possible. 5. Create a safe environment by eliminating hazards and identifying and reporting unsafe systems. 6. Complete all mandatory safety education, attend safety sessions, review and understand the Safety Program (available on RiceNet). Seek answers to questions you have about the Safety Program.

Developed 1/11 Revised 1/13, 10/15

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