Senior Food Service Worker

Here you have the potential and support to achieve extraordinary outcomes for healthier, happy lives. Thank you for your interest in career opportunities for current employees. Please note the following: You must be a current employee to use this site. Enter your employee ID number and SCH email address to submit your application. You must use your legal name as it appears in AccessHR. Senior Food Service Worker - Retail Cafeteria (1.0 FTE, Rotating) Category: Facilities, Food Services, Housekeeping, Nursing Assistants and Technicians. At Stanford Children’s Health, we know world-renowned care begins with world-class caring. That's why we combine advanced technologies and breakthrough discoveries with family-centered care. It's why we provide our caregivers with continuing education and state-of-the-art facilities, like the newly remodeled Lucile Packard Children's Hospital Stanford. And it's why we need caring, committed people on our team - like you. Join us on our mission to heal humanity, one child and family at a time. Job Summary This paragraph summarizes the general nature, level and purpose of the job. Under the direction of the Food Service Managers and Supervisors, is responsible for preparation of breakfast and grill items and any of the functions of a Food Service Worker. Involved in training of new employees. Essential Functions The essential functions listed are typical examples of work performed by positions in this job classification. They are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Employees may also perform other duties as assigned. Employees must abide by all Joint Commission Requirements including but not limited to sensitivity to cultural diversity, patient care, patient rights and ethical treatment, safety and security of physical environments, emergency management, teamwork, respect for others, participation in ongoing education and training, communication and adherence to safety and quality programs, sustaining compliance with National Patient Safety Goals, and licensure and health screenings. Must perform all duties and responsibilities in accordance with the hospital’s policies and procedures, including its Service Standards and its Code of Conduct. Food Service Activities: Typical tasks: maintains adequate supplies; sets up and refills assigned stations; serves retail customers; sets up and breaks down station; alerts supervisors and managers of items that are low on stock; puts away food and food service supplies, and other special requests. Food Preparation: Typical tasks: prepares simple breakfast hot foods and grill items according to standardized menus, recipes, or verbal instructions. Examples include grill sandwiches and sides, pancakes, eggs, French toast, bacon, sausage, meat or vegetable patties and hash browns. Adjusts recipe quantities to eliminate excessive waste of food products; uses various types of commercial kitchen equipment such as ovens, grills, fryers, mixers, slicers, and choppers; presents and observes food to ensure it is visually appealing. Cleaning Activities: Typical tasks: cleans work area including sinks, counters, and serving area; sweeps and mops floors; wipes spills; collects and removes trash; replaces trash can liners; washes utensils, pots, and pans used in area. Cleans grill, fryers, and other commercial equipment used for cooking or storage of food. Recordkeeping: Typical tasks: keeps records of the amount of food prepared, amount served or distributed, and amount left over; records changes when recipes are altered; checks and records temperature and fills in HACCP logs including dual code taste panel, refrigeration, cooked food, holding food, sanitation and cooling food. Relationships with Others: Employees in this class have regular in-person contact with patients, medical staff, and/or the public while serving food and cleaning food service area. Employees have occasional contact by telephone and in person with service representatives when equipment needs repairs. Supervision Received: Employees in this class receive general supervision from a manager or supervisor who assigns work verbally or through written instructions. Work is reviewed by observation on a daily basis to ensure work standards and procedures are followed, to check for adequate staffing, and to ensure conformance with safety and sanitation procedures. Employees in this class follow State health, safety, and sanitation regulations pertaining to volume dining or food service facilities. Work schedules and standardized menus/recipes are followed to prepare simple foods scheduled for that day. Food service policies and procedures are also used as guidelines when performing the work. Minimum Qualifications Any combination of education and experience that would likely provide the required knowledge, skills and abilities as well as possession of any required licenses or certifications is qualifying. Education: High School diploma or GED equivalent. Experience: 1 year of food service experience. License/Certification: None Required. Knowledge, Skills, & Abilities These are the observable and measurable attributes and skills required to perform successfully the essential functions of the job and are generally demonstrated through qualifying experience, education, or licensure/certification. Ability to establish and maintain respectful relationships with a diverse population. Ability to prioritize work assignments and use time efficiently. Ability to speak, read, write, and understand English effectively at a level appropriate for the job. Ability to take direction from patient care providers to meet the needs of the individual, including age-related requirements. Ability to work effectively as a team player. Ability to work with any patient, customer, or coworker, regardless of race, gender, disease process, life-style, religious or cultural beliefs, or treatment. Knowledge of and ability to use kitchen and general cleaning materials and equipment. Knowledge of basic food preparation practices, common table setting, and the ability to learn the methods and procedures of large-scale kitchen work. Physical Requirements and Working Conditions The Physical Requirements and Working Conditions in which the job is typically performed are available from the Occupational Health Department. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of the job. Pay Range: Compensation is based on the level and requirements of the role. Salary within our ranges may also be determined by your education, experience, knowledge, skills, location, and abilities, as required by the role, as well as internal equity and alignment with market data. Typically, new team members join at the minimum to mid salary range. Minimum to Midpoint Range (1.0 FTE): $64,022.40 to $71,801.60. Equal Opportunity Employer: Lucile Packard Children’s Hospital Stanford strongly values diversity and is committed to equal opportunity and non-discrimination in all of its policies and practices, including the area of employment. Accordingly, LPCH does not discriminate against any person on the basis of race, color, sex, sexual orientation or gender identity, religion, age, national or ethnic origin, political beliefs, marital status, medical condition, genetic information, veteran status, or disability, or the perception of any of the above. People of all genders, members of all racial and ethnic groups, people with disabilities, and veterans are encouraged to apply. Qualified applicants with criminal convictions will be considered after an individualized assessment of the conviction and the job requirements, and where applicable, in compliance with the San Francisco Fair Chance Ordinance. #J-18808-Ljbffr