This role involves performing routine tasks in a foodservice area, including food portioning, serving, preparation, packaging, and deliveries. It also encompasses cleaning and sanitizing food service areas and equipment, managing food temperatures, and handling food supplies. The position requires adherence to regulatory agency guidelines and maintaining a professional service standard, often involving interaction with patient meal tickets and potentially cash handling. The work is performed in a clinical environment and requires compliance with organizational policies and procedures.
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Job Type
Part-time
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
5,001-10,000 employees