Aide, Hospitality

Kaiser Permanente • Hillsboro, OR

89d

About The Position

Under the direction of the Department Manager or Supervisor, coordinates various meal production tasks in all areas of the department, according to hospital and state quality and sanitary standards.

Requirements

• Customer Service Experience of twelve (12) months or more in a restaurant/institutional food service or diet office.
• High School Diploma or General Education Development (GED) required.
• Food Handler Certificate (Oregon) within 0.25 months of hire.
• Effective oral communications skills, able to write legibly, read & follow written instructions.
• Ability to organize and perform work without close supervision.
• Basic computer skills and knowledge.
• Demonstrated adaptability to changes in work environment & related assignments.
• Demonstrated ability to effectively communicate, problem-solve & negotiate with multiple levels of visitors, staff and patients.

Nice To Haves

• Minimum 18 months restaurant/institutional food service or diet office.
• Experience in a Room service environment.
• Excellent customer service skills.
• Operation of standard kitchen appliances.
• Knowledge of cash registers.

Responsibilities

• Set up service area prior to meal periods.
• Accurately fill customer orders.
• Serve meals to guests in a courteous pleasant manner.
• Maintain sanitary standards in food preparation, service and dining areas.
• Adhere to cleaning assignments.
• Apply proper food handling principles and techniques to maintain standards of food quality.
• Collect money and make change for cafeteria patrons.
• Maintain cash in accordance department procedures.
• Complete appropriate records and make drops in safe.
• Assemble and deliver individual or quantity food orders and supplies to customers.
• Remove service items and deliver to dish room.
• Transport or pick up food products to designated areas.
• Safeguard KP assets through the use of proper security.
• Using appropriate weight and volume or cutting utensils, individually portions cold food for guest consumption.
• Label and date all prepared items.
• Manage inventory through appropriate stocking assigned areas to established par levels.
• Rotate stock so that new items are used last (FIFO).
• Discard outdated items after recording on usage sheet.
• Perform dishwashing duties as necessary.
• Notify Supervisor of equipment needing repair or maintenance and/or special patient food or supplies needed.
• Maintain good interpersonal relationships with members, staff and other departments.
• Observe and maintain current knowledge of policies and procedures of department and facility.
• Use telephone standards as defined in Service Behavior Standards, answer telephone, receiving and distributing messages to appropriate members of the department.
• Actively participate in UBT performance improvement projects.
• Support sustainability efforts of the Food and Nutrition department by participating fully in recycling programs.
• Perform other duties as determined by supervisor that is directly related to job.

Benefits

• On Call, required to work up to 3 days a week including every other weekend.
• AM or PM shifts.

What This Job Offers

• Industry: Ambulatory Health Care Services
• Education Level: High school or GED