Nutrition Services Tech - Part Time - Days

Nebraska Methodist Hospital•Council Bluffs, IA

10h•Onsite

About The Position

Responsible for providing support in the cafeteria, room service and dish room/pot room areas to ensure the efficient running of the food service department. This is a casual position. Casual employees work on an ‘as needed’ basis to meet the needs of the business. Workdays/hours will often vary from week to week.

Requirements

Strong verbal communication skills for positive interaction with staff and customers required.
Able to read, write, and carry out oral and written instructions with accuracy and efficiency required.
Exerting up to 20 pounds of force.
Carrying
Hearing
Pulling/Pushing
Seeing/Visual
Speaking/talking
Standing
Walking
Mechanical moving parts/vibrations

Nice To Haves

High school diploma, General Educational Development (GED) preferred.
6 months food service experience preferred, preferably in a hospitality industry, which may include culinary, with strong emphasis in customer service.
Food Handler's Certificate or ServSafe certified preferred.
Knowledge of food production and delivery process preferred.
Knowledge of computers preferred.

Responsibilities

Prepares assigned work area by conducting pre-service quality checks on temperatures, food quality, and cleanliness of the assembly area to ensure the area is ready for the service of meals.
Maintains adequate level of food and supplies for appropriate service by ensuring par levels in food service area are met and maintained.
Serves and prepares food for patients, visitors, and staff by following room service order requests and customer requests to ensure accurate and correct meals are delivered to patients and visitors within established timeframes.
Follows proper food handling procedures and complies with quality performance standards to ensure a safe and sanitary environment.
Operates food service equipment by following manufacturer and department procedures to ensure proper operation and maintenance of equipment is maintained.
Washes dishes, glassware, flatware, pots, and/or pans by following department policies and procedures to ensure all equipment is clean and sanitized.
Stores clean dishes, utensils, and cooking equipment in proper areas by following departmental policies and procedures to ensure a safe, clean, sanitary and organized environment.