+ Job Summary + Under general direction, prepares foods for patient tray line, cafeteria, and special functions using production sheet and standardized recipes. Exhibits the F.I.R.S.T. values (Friendliness, Innovation, Respect, Service, and Trust). + Working Conditions, Hazards and Physical Effort + Works in an institutional food service environment. Working environment is well-ventilated, well lighted, and temperature controlled. Must comply with safety and sanitation procedures and standards in the department. Safe work habits required. Job requires one to be in a stationary position or moving around the unit and a moderate amount of positioning objects up to 25 lbs. independently. Must be able to adjust to a moderate pace of work with time deadlines. Must possess sanitary work habits, good customer service and communication skills. Safe use of chemicals. This position works every other weekend on a rotating basis. Work assignments may be rotated to better serve customers and patients. + Minimum Qualifications or Equivalents + Education: High School Diploma or GED preferred. Must be able to read and write as well as follow verbal and written directions. + + Experience: Previous institutional food service experience desired. + + EQUIPMENT USED/SPECIAL SKILLS REQUIRED: Experience with all/any institutional equipment necessary. Specific training of equipment provided. + Licenses, Certifications, and/or Registrations + Food Handler's Certification or Food Manager's Certification + Key benefits include: + Health, dental and vision insurance are available upon hire date + Paid Time Off - accruals at 7.08 hours per pay period + Matching Retirement Savings Plan with up to an 8% match + Tuition reimbursement for hard to fill positions + Student loan repayment for certain positions + Cafeteria discount averaging 25% +