Food Service Assistant - PT - Varies

Sanford Health•Red Oak, IA

22h•Onsite

About The Position

The Food Service Assistant is responsible for a variety of duties within the food service department, including monitoring and recording proper food temperatures, setting up and maintaining a clean and sanitized serving area, and preparing and serving food items. This role also involves restocking food areas, cleaning and sanitizing equipment, and processing payments for food and beverages using a computerized register. The assistant must comply with Hazardous Analysis and Critical Control Point (HACCP) guidelines for food service, provide outstanding customer service, and effectively communicate with patrons and co-workers. Maintaining quality control standards is essential. The position may require operating various equipment such as grills, beverage machines, toasters, ice cream dispensers, cash registers, steam equipment, dishwashers, telephones, refrigerators, and freezers. The ideal candidate will have an understanding of food safety and sanitation processes, and the ability to work independently when necessary. Physical demands include being on feet for the majority of the day and walking long distances.

Requirements

Minimum of 16 years of age
Ability to read, write and follow oral and written directions
Ability to perform basic math
Ability to be on feet for the majority of the day and walk far distances
Possesses an understanding of food safety and sanitation processes
Ability to work independently when necessary
Serv Safe may be required to obtain within a designated time frame (depending upon location of hire)
Basic Life Support (BLS) may be required (depending upon location requirements)

Nice To Haves

Previous customer service experience
Retail counting and reconciliation of money
Knowledge of food service
Experience working in the food industry

Responsibilities

Monitoring and recording proper temperature of food
Setting up and maintaining a clean and sanitized serving area
Preparing and serving food items
Restocking food areas
Cleaning and sanitizing equipment
Receiving payment for food and beverages using a computerized register
Complying with Hazardous Analysis and Critical Control Point (HACCP) guidelines for food service
Providing outstanding customer service
Effectively communicating with patrons and co-workers
Maintaining quality control standards
Operating equipment such as, but not limited to, grills, beverage machines, toasters, ice cream dispensers, cash registers, computerized cash registers, steam equipment, dishwashers, telephones, refrigerators and freezers