Food Service Aide

Food Service

Per diem

Various shifts available

Including Weekends and Holidays as Required-Saints Campus



The Food Service Aide I will provide meal service to patients and/or employees and visitors, ensuring delivery of the highest quality product available. This includes preparation of some food items, appropriate storage of unused products, cleaning and sanitizing of utensils, dishware, glassware, silverware and equipment utilized in the preparation and serving of meals.  Portion control must be followed through the utilization of appropriate serving utensils.


High school diploma or equivalent (GED)

Ability to read and communicate in English

1-2 Years of Contract Food Service Aide experience required

Job Duties:

The following criteria identify duties to describe the principal functions of the job and shall not be considered as a detailed description of all work requirements that may be inherent in the position.

Provides patrons with the highest quality food products available

Accurately performs assorted preparation and serving tasks before and during service periods

Maintains work station in a clean and orderly manner

Prepares and fills stock for work area rotating stock on a first-in, first-out basis

Performs cleaning, as scheduled, using appropriate chemicals, to ensure proper sanitation of equipment, utensils, and work area


Demonstrates knowledge and understanding of portion control, and maintains such on all items served

Completes production sheets; ensures proper storage of leftover food and supplies

Consistently returns unused items to refrigerators, freezers or storerooms properly wrapped, dated and identified, and put in the appropriate place

Consistently demonstrates a concern for cleanliness of self and work area; practices infection control for protection of patients, guests, and self

Never delays start of meal service by having incomplete setups

Continually strives to make the best use of time during the assigned shift through careful coordination of daily tasks; reduces non-essential interruptions to a minimum

Reports immediately any problems regarding food products, equipment, stock or patrons to immediate supervisor

Performs all duties in an independent manner and provides assistance when necessary

Consistently demonstrates a willingness to help on work that needs to be done; volunteers in other areas of the kitchen when necessary

Always checks assigned station before starting for cleanliness and appropriateness of stock for meal service

Always observes sanitation procedures before handling utensils or food items

Tends and loads dish machine, strips patient and cafeteria trays, disposes of garbage and trash as appropriate

Delivers clean dishes and utensils to proper area of kitchen

Checks dish machine temperatures as scheduled, and soap/cleaning supplies daily

Performs cleaning and sanitization of pots and pans as scheduled to cover regular staff

Performs duties of lesser, equal or higher levels of responsibility

Physical Demands:

Must be able to stand, walk and talk most of the time; push/pull, stoop, kneel, crouch or crawl, occasionally

Must be able to use hands to finger grasp and feel

Ability to lift up to 50 pounds as needed

Vision requirements: close, distance, color, peripheral, depth perception, and the ability to adjust focus

Must be able to clearly recognize alarms, understand and follow calls and instructions

Work Environment:

May be exposed to wet, humid conditions/non-weather, moving mechanical parts, toxic or caustic chemicals, extreme cold/non-weather, extreme heat/non- weather, risk of electrical shock and vibration, occasionally

Hospital setting with varying degrees of noise level and activity