The Food Service Worker role involves preparing and distributing meals for hospital patients and staff under supervision. Responsibilities include reviewing menus, planning cooking schedules, estimating food quantities, preparing ingredients, and ensuring food quality, flavor, and appearance. The role requires knowledge of cooking techniques, food safety (HACCP), and at least 2-3 years of food service experience. Certification as a Food Safety Manager is necessary. The position involves cold food prep, portion control, and inspecting stored food. It offers a pay range of $18.04-$28.46, with variable shifts including mornings, evenings, weekends, and holidays. The worker must model organizational values of compassion, respect, accountability, and excellence, contributing to a high-quality, accessible healthcare environment. No supervisory responsibilities are involved.