Food Service Worker - BayPointe Hospital

Whitsons Culinary Group•Mobile, AL

2d•Onsite

About The Position

The Food Service Worker supports healthcare nutrition services at BayPointe Hospital by preparing, portioning, and serving meals in accordance with dietary guidelines; delivering meals to patients and assisting with basic meal service; and setting up, cleaning, and maintaining kitchen and serving areas. The role follows food safety, sanitation, regulatory, and Whitsons standards and helps provide a friendly, welcoming mealtime experience for patients, visitors, and staff. The position is site-based in a kitchen and food service production environment and may involve occasional travel to other locations for substitute coverage or support. The role is described as either part-time or full-time, non-exempt, with hours aligned to the facility’s food service schedule. Occasional extended hours may be needed for special events or operational needs. Pay is $15.45 per hour. The role requires completing Whitsons and government-mandated training. Prior professional food service experience is preferred, as is school nutrition or institutional food service experience. ServSafe certification is preferred. On-the-job training is provided, and no prior experience is necessary according to the recruitment description. The work involves standing for most of the workday; frequently walking, talking, and hearing; handling food, tools, and equipment; and reaching with hands and arms. The worker must be able to lift and/or move up to 50 pounds, including while turning side to side. The role includes exposure to hot and cold temperatures from cooking and refrigeration equipment, movement near storerooms and freezers, and moderate to loud noise during meal service periods. Specific vision abilities include close vision and adjusting focus. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Requirements

Complete all Whitsons and government-mandated training.
Ability to speak and read English sufficiently to understand and perform job assignments, follow recipes, and comply with safety requirements.
Ability to work effectively as part of a food service team in a fast-paced kitchen environment.
Reliability, attention to detail, a caring and team-focused attitude, and willingness to learn healthcare food safety procedures.
Ability to work comfortably around patients and healthcare staff.
Ability to stand for most of the workday; frequently walk, talk, and hear; use hands and fingers to handle food, tools, and equipment; and reach with hands and arms.
Ability to lift and/or move up to 50 pounds, including while turning side to side.
Ability to work in areas exposed to hot and cold temperatures and near storerooms and freezers.
Specific vision abilities including close vision and the ability to adjust focus.
Arrive on time, follow assigned schedules and break rotations, and maintain proper dress and hygiene standards.

Nice To Haves

At least 1 year of professional food service experience.
School nutrition or institutional food service experience.
ServSafe certification.

Responsibilities

Prepare, portion, and serve meals according to dietary guidelines and portion and production standards.
Deliver meals to patients and assist with basic meal service needs.
Set up, clean, stock, and maintain kitchen, serving stations, and dining areas throughout the service day.
Follow food safety, sanitation, regulatory, and company standards; maintain accurate logs and documentation.
Complete assigned food preparation, service, guest service, and sanitation tasks accurately and on time.
Monitor temperatures, ensure order accuracy, and maintain station setup and recordkeeping.
Welcome and serve guests professionally, provide informed menu recommendations, and guide guests regarding allergies and dietary restrictions.
Communicate orders, guest requests, dietary restrictions, allergies, and special requests clearly to appropriate team members.
Work cooperatively with the Chef Manager, Lead Cook, kitchen staff, and food service and dining room workers to support daily service goals.
Follow assigned schedules and break rotations and maintain proper dress and hygiene standards.
Attend to occasional travel to other locations for substitute coverage or support, as needed.