This job prepares and serves meals to patients, employees, visitors, and catering customers. It maintains sanitation of equipment and work areas, receives and disburses money for food service, operates registers and related equipment, assists customers, and washes china, silverware, pots, and pans used in food preparation or service. The role follows departmental standards, policies, and regulatory guidelines for food handling, portioning, and storage. It also supports food-service operations by stocking supplies, processing customer purchases, handling dish room and pot room duties, disposing of trash, and maintaining sanitation and safety standards. Employees must follow the company’s ethical and legal standards, Code of Business Conduct, privacy policies, HIPAA requirements, and information-security guidelines when handling confidential information.
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Job Type
Part-time
Career Level
Entry Level
Education Level
High school or GED