Food Service Worker - Per Diem

UHS•Corona, CA

4d•Onsite

About The Position

COME JOIN THE TEAM! Food Service Worker located at CRMC Hospital in Corona, CA. The tradition of caring that culminated in the establishment of Corona Regional Medical Center® began in 1965, with the founding of Corona Community Hospital. Since that time the hospital has changed to meet the needs of the rapidly growing community. Corona Community Hospital merged with Circle City Medical Center in 1992 and the resulting entity became Corona Regional Medical Center. The merged hospitals are now a 238-bed community hospital network comprised of a 160-bed acute care hospital and a 78-bed rehabilitation campus. It is certified by The Joint Commission, employs more than 1,250 trained healthcare workers and has a medical staff of approximately 347 physicians representing more than 40 specialties. Reporting to the Director of Nutritional Services this position:

Requirements

Minimum 1 year previous experience or knowledge of special diet requirements preferred.
Previous customer service experience preferred.
Food Workers’ certificate required within 30 days of start date.

Responsibilities

Practices proper portioning guidelines.
Maintains the integrity of food served to the patient by following trayline guidelines.
Answers phone in a timely manner. Processes requests for late trays in a courteous and efficient manner.
Prepares and delivers late trays for delivery in an accurate and prompt manner. Service standard is a thirty-minute delivery time.
Maintains adequate inventory and presentation of necessary items.
Covers, labels, and dates all perishable items.
Sets up, maintains and cleans station according to established procedure. Sanitizes table tops, work surfaces, refrigerators, starter station and all food contact surfaces. Maintains organized and clutter free image at all times.
Prepares food items according to production record and menu guidelines. Ensures pleasing appearance of items served and garnished appropriately.
Coordinates need for back-up food items closely with production staff. Replenishes all hot food pans when 3/4 empty.
Cashiers and cashes out at end of shift according to approved procedures. Register cash agrees with tape reading +/- 5% of revenue collected.
Uses correct procedures and chemicals in washing dishes, flatware and/or pots and pans.
Empties trash in a timely manner and cleans trash cans according to schedule.
Dishmachine is set up properly at beginning of the shift and broken down at the end of the shift. Inside and outside of the dishmachine, pot sinks, and drainboards are kept clean and sanitized.
Washes pots, pans, utensils, dishes and flatware according to established procedures and stores in an organized manner in proper location.
Completes daily cleaning schedule as well as other tasks assigned.