Sets up trayline and/or warewashing station per policies and diagrams. Ensures patient trays are accurate and served in an eye appealing, efficient manner. Maintains a clean and sanitary work environment. Follows departmental sanitation and infection control policies when operating dishwasher and pots and pans machines. Participates in continuous quality improvement activities and educational experiences in support of departmental philosophy and objectives, as well as Health System Initiatives.
Serve Safe Food Handler certification required to be completed within 30 days of hire.
Good oral communication and customer service skills. Ability to effectively and respectfully interact with staff and the public within the organization. Ability to effectively deal with disgruntled customers and resolve complaints. Successful completion of annual job specific competencies and skill verification tools required.