At Northwestern Medicine, every patient interaction makes a difference in cultivating a positive workplace. This patient-first approach is what sets us apart as a leader in the healthcare industry. As an integral part of our team, youll have the opportunity to join our quest for better healthcare, no matter where you work within the Northwestern Medicine system. At Northwestern Medicine, we pride ourselves on providing competitive benefits: from tuition reimbursement and loan forgiveness to 401(k) matching and lifecycle benefits, we take care of our employees. Ready to join our quest for better?
The Food Service Worker I performs a variety of functions and tasks pertinent to the production, service, sanitation, and distribution of food to patients, sisters and employees. A Food Service Worker may work in various areas of the department such as patient tray line, nourishment room stocking, dish room, pots and pans, sanitation and storeroom. Performing these duties under some to limited supervision. 6 Months experience in healthcare, restaurant or hotel hospitality required. Back of the house support:
Collects and delivers dishware from the required locations.
Cleans soiled pots by washing them using the guidelines outlined by the health department; cleans and sanitizes all eating, serving utensils and trays (3 Tier sink: wash, rinse, sanitize or mechanical dish machine).
Returns sanitized items to designated areas.
Assist in transporting all food to and from each kitchen.
Takes all garbage out, breaks down card board and places in appropriate recep
High School or Equivalent (GED) required; or In lieu of high school diploma must have 1 to 3 years of food service experience in a cafeteria, health care, restaurant, hotel or hospitality setting, preferable in tray line or dish/pots position.
6 months healthcare, restaurant, hotel or hospitality food service required
Serve Safe Food Handlers certificate required Knowledge, Skills & Abilities required:
Capable of dealing effectively with supervisory and non-supervisory personnel as well as patients and visitors.
Must stay current of recent changes in department policies and techniques in food service through meetings with department managers and department policy manuals.
Knowledgeable of HACCP procedures.
Ability to read and understand written and oral instructions in order to follow directions for tasks assigned.
Hand and eye coordination necessary as well as agility and quickness.
Basic knowledge of computer and internet.