Forrest General Hospital

Job Summary:

Under supervision prepares food using standardized recipes and production guides. Assures timeliness and quality of assigned menu items. Provides preparation, service, and clean up for catered functions. Assures continuity of service by assisting with inventory, PAR orders, receiving, food storage, cash register operation, sanitation, and other duties as assigned. Provide on-the-job training for new employees. Demonstrates knowledge and skills to appropriately communicate and interact with the patients, families, and visitors of all age groups while begin sensitive to their cultural and religious beliefs.

Performance Expectations:

• Demonstrate ability to receive, rotate, stock and distribute food and supplies
• Demonstrate ability to work in freezer, cooler and dry storage
• Demonstrate ability to read and follow recipes
• Demonstrate ability to efficiently and safely run all equipment including but not limited to food processors, choppers and mixers
• Maintain clean and sanitary work area.
• Demonstrate ability to serve guest accurately and quickly
• Demonstrate ability to run cash register, make change as needed and balance at end of shift
• Demonstrate ability to fill and deliver floor stock requisitions in a friendly manner
• Demonstrate ability to effectively wash and sanitize dishes, keep floors clean and dry
• Demonstrate ability to keep dining room clean and stocked
• Demonstrate ability to follow direction of management
• Demonstrate willingness to assist in other areas as needed

Qualifications:

Education/Skills:

Good reading and writing skills and knowledge of addition, subtraction, and simple fractions required. High school diploma or equivalent preferred. Work Experience: One or more years of work experience preferred, with consideration given to applicants having less than one year but who can document utilization of adequate skills.

Certification/Licensure-DUE UPON HIRE

• None

Additional Certification/Licensure - obtained based on the required timeframe below

• ServeSafe Certification Within 1 Year of Employment Preferred

Mental Demands:

Ability to organize cooking tasks, read and interpret recipes and other written instructions, operate department equipment, complete inventory, PAR orders, accept direction from supervisors and promptly respond, cooperate with others, and direct activities of other employees. Show initiative with completion of unassigned, priority tasks as needed, and deal with stress related to time limits.