Food Server II: Dietary

Hoag•Newport Beach, CA

35d

About The Position

The Food Server II displays and practices a work-style that reflects the mission, vision and values of the department and hospital and projects an image of professionalism in communication, appearance and conduct. Participates in the continuous quality improvement (CQI) process by completing Quality Control forms and preventive maintenance logs. Maintains a working knowledge of departmental standard operating procedures. Position may require travel between various Hoag locations and its affiliates. The work assignment will be in the dish room or to a lesser degree retail, production or catering performing such tasks as general clean-up, dishwashing, trayline, transporting food to service areas, and trash removal. Able to follow instructions to maintain high standards of service and quality. Prevents waste by following established standards for chemical use and notifying supervisor of observed abuse. In addition, the Food Server II may be in any area of the department including retail, production, or catering performing such tasks as portioning and serving food, transporting food to service areas, catering, busing dishes, storing and issuing of supplies, and cashiering. Prepares foods according to recipe specifications. Prevents food waste, properly cares for and sanitizes equipment and work area, handles food in accordance with sanitary standards. Cash handling is done with accuracy and attention to detail. Contributes to positive customer relations especially to regard to customer service by assuring high quality service and that sanitation standards are met. Additional duties may be assigned by supervisor.

Responsibilities

Participates in the continuous quality improvement (CQI) process by completing Quality Control forms and preventive maintenance logs.
Maintains a working knowledge of departmental standard operating procedures.
Performs tasks such as general clean-up, dishwashing, trayline, transporting food to service areas, and trash removal.
Maintains high standards of service and quality.
Prevents waste by following established standards for chemical use and notifying supervisor of observed abuse.
Performs tasks such as portioning and serving food, transporting food to service areas, catering, busing dishes, storing and issuing of supplies, and cashiering.
Prepares foods according to recipe specifications.
Prevents food waste, properly cares for and sanitizes equipment and work area, handles food in accordance with sanitary standards.
Cash handling is done with accuracy and attention to detail.
Contributes to positive customer relations especially to regard to customer service by assuring high quality service and that sanitation standards are met.
Additional duties may be assigned by supervisor.