The Food Server II ensures a professional work environment aligned with the department's and hospital's mission, vision, and values.
It participates in continuous quality improvement by completing Quality Control forms and maintenance logs.
Maintains knowledge of departmental procedures and may travel between multiple locations.
Work responsibilities include dish room tasks such as clean-up, dishwashing, tray line, food transportation, and trash removal.
It follows instructions to uphold service and quality standards, prevents waste through proper chemical use, and reports any issues.
Additional duties may involve working in retail, production, or catering areas, including portioning, serving, catering, busing, storing supplies, and cashiering.
It prepares foods per recipes, ensures sanitation, handles food safely, and manages cash accurately.
Focuses on delivering high-quality customer service, maintaining sanitation standards, and may be assigned other tasks by supervisors.