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Relief Food Service Worker
1 week ago
United Health Workers
0.001 FTE, 8 Hour Evening Shift
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 SummaryThis 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, assembly, and distribution/delivery of patient trays, retail and catering services, and other food related services in a timely and sanitary manner while focusing on a consistently high level of customer service. Maintains dish room, washes dishes, utensils, pots and pans. Removes and disposes of trash and cleans and maintains food service areas as directed. Involved in training of new employees.
Essential FunctionsThe 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 include maintaining adequate supplies of dishes, cups, flatware, and napkins on the serving line; setting up and refilling condiments, dispensers, and food pans; portioning food items for patient trays according to each patient's diet ticket; pouring juice, coffee, and other drinks; serving food on tray lines; checking patient trays for accuracy; delivering patient trays, enteral formula, and snacks; stocking patient care units and other departments with food and supplies; cashier and cash handling procedures; stocking and replenishing retail and catering areas; serving retail customers; setting up and breaking down retail and catering functions; alerting supervisors and managers of items that are low on stock; putting away food and food service supplies; requesting needed products from procurement; checking supplies or food products delivered by suppliers to ensure they meet the type, quantity, and quality; setting up, delivering and cleaning up catering functions; ensuring that special catered menus are ready for distribution at prearranged times; preparing specialty coffee drinks and other barista functions; and preparing sack lunches, snacks, and other special requests.
Food Preparation: Typical tasks include preparing simple foods according to standardized menus, recipes, or verbal instructions given by supervisor; making salads, dressings, gelatin, toast, or sandwiches; baking frozen cookie dough and pizzas; cleaning, cutting, and chopping vegetables and fruits; slicing meats, cheeses, and breads; cutting desserts; adjusting recipe quantities to eliminate excessive waste of food products; filling drink machines, mixing beverages, making coffee, specialty coffee drinks, and preparing box lunches or snacks; using various types of commercial kitchen equipment such as ovens, grills, fryers, mixers, slicers, and choppers; preparing simple desserts such as fruit salads, gelatins, puddings and parfaits; slicing and wrapping bread and other baked items; and presenting and observing food to ensure it is visually appealing.
Cleaning Activities: Typical tasks include clearing dirty dishes and trays from tables; cleaning tables, chairs, sinks, counters, fountains, and serving areas; sweeping and mopping floors; wiping spills; collecting and removing trash; replacing trash can liners; washing trays and carts; sorting and stacking dishes, glasses, and utensils; washing dishes, pots, and pans; filling and emptying dishwashers and stacking clean dishes, glasses, and cups; and cleaning coffee pots, blenders, pop machine dispensers, ice cream and hot chocolate machines, and other commercial equipment.
Recordkeeping: Typical tasks include keeping records of the amount of food prepared, amount served or distributed, and amount left over; recording changes when recipes are altered; and checking and recording temperature and filling 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 areas. 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.
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 or customer service experience.
License/Certification: None required.
Knowledge, Skills, & AbilitiesThese 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, lifestyle, 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.
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 RangeCompensation 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): $62,400.00 to $70,023.20
Equal Opportunity EmployerLucile 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.
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