Food Service Worker-As Needed

Northwestern Memorial Healthcare•Wheaton, IL

1d•$17 - $22•Onsite

About The Position

The Food Service Worker at Marianjoy Rehab Hospital prepares cold food items and assists with food-service support activities for patients and the cafeteria. This is a casual, as-needed position covering shifts with no set or guaranteed hours and no benefits offered. The role requires occasional weekend and holiday availability. The worker reflects Northwestern Medicine’s mission, vision, and values and follows its Code of Ethics, compliance program, policies, procedures, and applicable regulatory and accreditation standards. The position is listed at 1.2 hours per week (0.03 FTE), on the day shift, with an hourly salary range of $17.00 to $22.10.

Requirements

Excellent customer-service and critical-thinking skills.
Ability to work in a stressful environment and take appropriate action.

Nice To Haves

One year of customer-service experience.
Familiarity with diet restrictions.

Responsibilities

Prepare cold food items for patients and the cafeteria.
Take room-service orders from employees, patients, and families, and assist patients who need help placing orders.
Complete tray assembly.
Ensure food meets safety and sanitation regulations and complete required documentation.
Enter data using Microsoft Excel.
Handle cash using basic cash-handling procedures.
Maintain a safe, clean, neat, and orderly cooking area.
Follow department policies and programs.
Promote satisfaction with food quality and service, using problem-resolution skills as needed.
Complete daily position checklists, cleaning duties, and required documentation.
Complete mandatory in-service training and meet employee health requirements.
Wash and sanitize food-service equipment used for patient and cafeteria service.
Return items to their proper storage locations.
Exercise independent judgment when needed.
Put away stock using the first-in, first-out (FIFO) method.
Clean and sanitize cafeteria service items, the dish machine at the end of the shift, work areas, and food-service carts.