Summary

Position Summary Under close supervision of the Nutrition Services Supervisors and according to defined procedures and established schedules, performs a variety of duties normally executed in serving customers, preparing food, transporting and emptying trash receptacles, cleaning the kitchen, servery storing stock, and checking and recording hot and cold temperatures and washing dishes. Required Minimum Knowledge, Skills, and Abilities (KSAs) Education: High School graduate preferred License/Certifications: Must obtain Food Safe Certification Experience:  Three to five (3-5) years’ experience in food production preferably in a health care setting. Excellent interpersonal skills. Other: Ability to perform basic arithmetic as required by some duties. Ability to meet deadlines and concentrate on work.   Ability to perform safe food handling, prep and sanitation techniques.  Interpersonal skills necessary to work effectively and courteously with a diverse group of departmental and interdepartmental employees, patients, visitors and customers as needed.  Basic computer and computerized cash register skills as required by some duties.  Ability to handle cash, make changes and count money as required by some duties.