Food Service Worker, Per Diem (Limited) - Ronald Reagan Medical Center

General Information

Press space or enter keys to toggle section visibility

Work Location: Los Angeles, USA

Onsite or Remote

Fully On-Site

Work Schedule

Monday

• Friday 5:30am

• 2:00pm, 6:00am-2:30pm, 12:00pm-8:30pm, 2:00pm

• 10:30pm. Saturday & Sunday 6:30am

• 3:00pm, 12:30pm

• 9:00pm

Posted Date

03/27/2024

Salary Range: $19.94 - 19.94 Hourly

Employment Type

4 - Staff: Limited

Duration

limited (3 months)

Job #

14817

Primary Duties and Responsibilities

Press space or enter keys to toggle section visibility

In this role, you will be an integral member of the team to provide the best customer service by performing a variety of duties relevant to the retail food service operations of the Department of Nutrition. Responsibilities include:

• Set up service lines

• Pre-plate and serve food

• Aid in the preparation of meals

• Assist customers during service times

• Merchandise food items and maintain the beverage station

• Act as a food runner

• Measure temperatures of hot and cold items

• Cutting various types of fruit

• Wash dishes, pans, utensils, and small equipment

This is a Temporary/Limited position and may be extended or converted to Career depending on the needs of the department.

Salary Range: $19.94-19.94 Hourly

Job Qualifications

Press space or enter keys to toggle section visibility

• Must have current food handlers certificate.

• Basic production skills, for pre-plating of retail foods, assisting with bulk preparation of food, and preparing sandwiches.

• Ability to organize and maintain clean work stations on an on-going basis.

• Knowledge of portion control and serving procedures.

• Ability to follow standardized recipes.

• Knowledge of general and nutrient modified diets.

• Ability to read, speak, and write in English in order to comprehend written memos, policies, EPR's as well as interact with customers effectively.

• Ability to perform basic arithmetic.

• Ability to work in standing position for a long period of time; stretch, bend, walk, stoop, and reach repetitively.

• Ability to work in hot, cold, and or wet areas; and lift, push or pull at least 50lbs.

• Ability to conform to dress code, per infection prevention policies and procedures.

• Ability to practice safe food handling techniques.

• Must have the ability to adjust to fluctuating work load and adhere to production schedules.

• Interpersonal skills to interact effectively with co-workers, customers, supervisors and managers.