Job Summary:
Under close supervision, performs variety of tasks to ensure proper set up and delivery of meals, snacks and supplies for patient food, guest meals, cafeteria, and catering. Cleans and sanitizes dishware, equipment, and work area. Maintains food service areas to ensure a clean and orderly manner.

Essential Responsibilities:

Follows proper food handling, sanitation and safety procedures.

Assembles patient/guest meal trays and/or snacks and nourishment.

Loads trays in carts.

Delivers meals to patients following established procedures and customer service guidelines and returns soiled dishware, assisting in the dish room as needed.

Inventories and prepares food items for display in the cafeteria.

Serves customer.

Restocks with utensils, food and beverages.

Cleans serving and dining areas as assigned.

Maintains supplies and rotates floor stock with items in an orderly manner, completing all necessary documentation.

Prepares, assembles, and dispenses food and supplies for catered events.

Collects, scrapes, washes, cleans, dries, stacks and stores trays, pots, pans, dishes, utensils, bowls and cooking equipment by hand or machine.

Assists with cleaning/sanitizing, following proper sanitation guidelines/procedures, for the following areas/items:
- kitchen, dispensing, storage or dining equipment, tables, racks, freezers, carts and cupboards.

Disposes of waste, garbage or other litter.

Assists with receiving deliveries and stocking food/items.

Basic Qualifications:
Experience

Six (6) months of food service experience within past six (6) years or current certification from ServSafe Food Handler or State of Hawaii Department of Health Food Safety Branch Food Safety class.

Education

High school diploma; or equivalent combination of education (lesser) & experience may be considered in lieu of requirements.

License, Certification, Registration

Additional Requirements:

Demonstrated knowledge of and skill in adaptability, customer service, customer service, teamwork, oral and written communication, and ability to operate standard foodservice kitchen appliances.

Effectively communication with co-workers, customers, outside vendors, and on the telephone.

Reading, writing, speaking, understanding English.

Orienting team members, giving and receiving instructions.

Mathematical ability, attention to detail (e.g. organization, prioritization, proofing, accuracy), concentration, and alertness.

Preferred Qualifications:

Food service experience in health care environment preferred.

Completed post high school nutrition related course within past two (2) years.