Food Service Worker - Food Services Float (0.5 FTE, Rotating) - Stanford Children's Health | Lucile Packard Children's Hospital Stanford : Job Details

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Food Service Worker - Food Services Float (0.5 FTE, Rotating)

Category: Facilities, Food Services, Housekeeping, Nursing Assistants and Technicians

0.5 FTE, 8 Hour Rotating Shift - This is a float position that will support both Retail Cafe and Clinical Food Services.

At Stanford Childrens Health, we know world-renowned care begins with world-class caring. That's why we combine advanced technologies and breakthrough discoveries with family-centered care. It's why we provide our caregivers with continuing education and state-of-the-art facilities, like the newly remodeled Lucile Packard Children's Hospital Stanford. And it's why we need caring, committed people on our team - like you. Join us on our mission to heal humanity, one child and family at a time.

Job Summary

Under the direction of the Food Service Managers and Supervisors, is responsible for preparation, assembly, and distribution/delivery of patient trays, retail and catering services, and other food-related services in a timely and sanitary manner while focusing on a consistently high level of customer service. Maintains dish room, washes dishes, utensils, pots and pans. Removes and disposes of trash and cleans and maintains food service areas as directed. Involved in training of new employees.

Essential Functions

Must perform all duties and responsibilities in accordance with the hospitals policies and procedures, including its Service Standards and its Code of Conduct.

Food Service Activities: Typical tasks include maintaining adequate supplies of dishes, cups, flatware, and napkins on the serving line; setting up and refilling condiments, dispensers, and food pans; portioning food items for patient trays according to each patients diet ticket; pouring juice, coffee, and other drinks; serving food on tray lines; checking patient trays for accuracy; delivering patient trays, enteral formula, and snacks; stocking patient care units and other departments with food and supplies; cashier and cash handling procedures; stocking and replenishing retail and catering areas; serving retail customers; setting up and breaking down of retail and catering functions; alerting supervisors and managers of items that are low on stock; putting away food and food service supplies.

Cleaning Activities: Typical tasks include clearing dirty dishes and trays from tables; cleaning tables, chairs, sinks, counters, fountains, and serving area; sweeping and mopping floors; wiping spills; collecting and removing trash; replacing trash can liners; washing trays and carts; sorting and stacking dishes, glasses, and utensils; washing dishes, pots, and pans; filling and emptying dishwasher and stacking clean dishes, glasses, and cups; cleaning coffee pots, blenders, pop machine dispensers, ice cream and hot chocolate machines, and other commercial equipment.

Recordkeeping: Typical tasks include keeping records of the amount of food prepared, served, and leftover; recording changes when recipes are altered; checking and recording temperature and filling in HACCP logs including: dual code taste panel, refrigeration, cooked food, holding food, sanitation and cooling food.

Relationships with Others: Employees in this class have regular in-person contact with patients, medical staff, and/or the public while serving food and cleaning food service areas.

Supervision Received: Employees in this class receive general supervision from a manager or supervisor who assigns work verbally or through written instructions.

Minimum Qualifications

Education: High School diploma or GED equivalent.

Experience: 1 year of food or customer service experience.

License/Certification: None required.

Knowledge, Skills, & Abilities

Ability to establish and maintain respectful relationships with a diverse population.

Ability to prioritize work assignments and use time efficiently.

Ability to speak, read, write, and understand English effectively at a level appropriate for the job.

Ability to take direction from patient care providers to meet the needs of the individual, including age-related requirements.

Ability to work effectively as a team player.

Knowledge of and ability to use kitchen and general cleaning materials and equipment.

Knowledge of basic food preparation practices, common table setting, and the ability to learn the methods and procedures of large-scale kitchen work.

Physical Requirements and Working Conditions

The Physical Requirements and Working Conditions in which the job is typically performed are available from the Occupational Health Department. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of the job.

Pay Range: Compensation is based on the level and requirements of the role. Salary within our ranges may also be determined by your education, experience, knowledge, skills, location, and abilities, as required by the role, as well as internal equity and alignment with market data. Typically, new team members join at the minimum to mid salary range. Minimum to Midpoint Range (1.0 FTE): $59,425.60 to $66,684.80.

Equal Opportunity Employer: Lucile Packard Childrens Hospital Stanford strongly values diversity and is committed to equal opportunity and non-discrimination in all of its policies and practices, including the area of employment.

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