Employment Opportunities

Department: Food Service
Schedule: Per diem
Shift: Various shifts available
Hours: Including Weekends and Holidays as Required-Saints Campus
FTE: 0.00000
Job Details:
  • Summary:

    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

back to top