Food Service Worker

Job Overview

Requirements for Food Service Worker position

• Must have good customer service skills and good verbal and written communication skills
• Good decision-making skills (i.e., used with patient and resident interventions, such as offering an alternate item to the served food item)
• Ability to utilize resources effectively and efficiently to prevent waste
• Need to distinguish between shades of color (dots for meal cards) and have ability to use computer (Platteville)
• Ability to maintain confidential information

Requirements for Food Service Worker/ Cook position

• Must have good customer service skills and good verbal and written communication skills
• Must have a high school diploma, GED, or equivalent
• Experience with standard kitchen equipment including steamers, steam table, robot coupe, ovens, dish machines, slicers, etc. required
• Food prep experience including main dishes, side dishes, salads, desserts, and special function foods required
• Certification with the State of Wisconsin for food protection policies and Food Manager Certification (or willingness to complete within one year of employment) preferred
• Knowledge of Microsoft Office, Electronic Medical Record and Food Purveyor Software preferred

Work Hours

We are seeking a part-time (16 hours/week) food service worker/ cook to days. Position will cover one shift per week as a food service worker (6:00am- 2:30pm) and one shift per week as a cook (6:15am- 3:15pm).

Job Summary

 Food Service Worker

The food service worker portions food and fluids for the patients, cafeteria guests, vending machine patrons, and special function guests.  Serves patients in the patient room. They prepare a variety of food items for the vending machines. They clean and sanitizes dishes, service areas, pots/pans and floors daily. Food service workers also provide the appropriate food (therapeutic and texture modified) for each patient on the meal tray.

Cook

The cook prepares food for the residents, patients, guests and employees.  Oversees other food service workers and prepares appropriate food (therapeutic and texture modified) for each patient or resident.  Responsible to open the department and/or close the department in the absence of the Lead Cook and follows appropriate sanitation and safety procedures.