Food Service Worker

The Food Service Worker position performs a variety of cleaning, maintenance, food preparation, stocking, and serving duties in a commercial kitchen, storeroom, dining, or serving area.

Essential Duties and Responsibilities

• Serve patients with food item selection on the tray line

• Communicates any problems to the cooks with the quality or quantity of food being served.

• Maintains cleanliness on the line during service.

• Restocks cold food items such as salads, deserts and fruit.

• Maintain cleanliness of the cafeteria.

• Stocks storage areas with various products.

• Responsible for stock rotation.

• Washes objects by hand or with cleaning equipment.

• Cleans dishes, utensils, pots, pans etc. and places in assigned areas in an organized and orderly manner.

• Removes garbage from assigned areas, sets up or breaks down tables, snack bars, display cases, serving lines etc.

• Assists with various periodic and scheduled cleaning projects.

• Assists patients and hospital staff as requested with general information, inquires, etc.

• May assist other employees in the food service areas or cooks to help out as needed.

• Maintains a variety of products at certain levels in preparation, serving, or storage areas including service machines.

• Regularly unloads freight and produce to and from designated storage areas, such as racks, and shelves, coolers and freezers.

• Adheres to all sanitation regulations set by Federal, State, and local municipalities.

Minimum Requirements

• High School Diploma or GED equivalent.

• Municipality of Anchorage Food Handlers' Card or ServSafe contingent upon 30 days.

• Knowledge of proper food service sanitation methods and equipment.

• Contract requires employees to speak, understand, read and write English.

• This contract requires COVID-19 vaccination.

Working Conditions and Physical Requirements

Weather: Indoors, environmentally controlled.

Noise level: The noise level in the work environment is usually mild

Description of environment: This is an industrial kitchen located in a health care setting.

Physical requirements: Frequently required to stand, walk, use hands/fingers to handle or feel, stoop, kneel, talk/hear, see, taste/smell, and carry weight/lift. Infrequently required to sit, crouch or crawl. Must frequently lift and/or move up to 50lbs

Competencies

NMS Core Values

Safety guides our behavior.

Honesty and integrity govern our activities.

Commitments made will be fulfilled.

All individuals are treated with dignity and respect.

The environment will be protected and sustained.