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This position may be assigned a variety of fundamental food service duties. Typical assignments include patient tray line (meal assembly), dish room, utilities (floors and trash), cafeteria server, and cold food production. In addition, this position will work as a team to deliver high quality food and service to patients and customers.
MINIMUM QUALIFICATIONS:
EDUCATION, CERTIFICATION, AND/OR LICENSURE:
1. Must have a valid Food Service Worker Permit (FSWP) from Monongalia County Health Department (MCHD) prior to starting OR obtain a MCHD Temporary FSWP no later than the first Wednesday of employment* and a permanent MCHD FSWP within 1 month of start date (next available class). Must have a valid MCHD FSWP throughout employment. *Until a Temporary FSWP is obtained: May not handle exposed food or any food contact surface, equipment or utensil; May be trained on tray delivery and complete general department orientation.
PREFERRED QUALIFICATIONS:
EDUCATION, CERTIFICATION, AND/OR LICENSURE:
1. High School Diploma or Equivalent preferred.
CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.
1. Prepares all work areas for operation, per task assignment.
2. Fills bucket with sanitizing solution, and a clean wiping cloth. Maintain sanitizer strength throughout shift. Change as needed.
3. Set-up, restocks, clean and organizes assigned area as necessary. Maintain clean, organized appearance throughout shift.
4. Gathers utensils based on correct portions.
5. Produces and maintains quality food and beverage products.
6. Prepares attractive and appetizing foods utilizing quality ingredients.
7. Prepares timely products, fresh throughout service and not in excess (batch production).
8. Utilizes leftovers, using the first in, first out method.
9. Follows menu cycle.
10. Utilizes standardized recipes.
11. Correctly portions food.
12. Provides quality services to result in customer/patient satisfaction.
13. Greets customers, politely asks for order and efficiently serves customer.
14. Remains focused on the customer and service throughout the encounter.
15. Is knowledgeable about food ingredients and allergens; asks cook or manager if unsure.
16. Addresses customer complaints in a polite professional manner. Seeks management assistance when needed.
17. Removes trash from service areas promptly.
18. Cleans spills promptly and post appropriate caution signage.
19. Merchandises area through: Clean, uncluttered, attractive and orderly arrangement of work area.
20. Merchandises area through: Attractive and informative displays and garnishes (includes signage, labels, and price stickers in retail areas.)
21. Ensures that all activities meet sanitation, safety and quality control guidelines set forth by departmental policies.
22. Proper use of cleaning chemicals.
23. Documents refrigerator, dish machine or other equipment temperatures as assigned
24. Alerts facilities and management of malfunctioning equipment.
25. Properly operates, cleans and stores equipment in assigned area.
26. Properly cleans and sanitizes work surfaces throughout scheduled shift.
27. Properly stores and labels food items and chemicals.
PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Ability to lift up to 50 lbs. Ability to pull a fully loaded patient meal cart (approx. 250 lbs.)
2. Ability to stand for entire shift.
WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Ability to effectively work in noisy setting and under deadline pressures.
2. Work area may be hot, cold, and/or wet.
3. Interaction with customers in some assignments.
4. Work with cleaning and dishwashing chemicals.
5. Ability to understand written and oral communication.
SKILLS AND ABILITIES:
Additional Job Description:
Full Time; Rotating Weekends & Holidays.
4 Ten Hour Shifts. Shift Times Varies: Earliest 3am to 1:30pm
Main 5am to 3:30pm
Latest 7am to 5:30pm
Scheduled Weekly Hours:
40
Shift:
Exempt/Non-Exempt:
United States of America (Non-Exempt)
Company:
WVUH West Virginia University Hospitals
Cost Center:
600 WVUH Dietary
Address:
1 Medical Center Drive
Morgantown
West Virginia
This position may be assigned a variety of fundamental food service duties. Typical assignments include patient tray line (meal assembly), dish room, utilities (floors and trash), cafeteria server, and cold food production. In addition, this position will work as a team to deliver high quality food and service to patients and customers.
MINIMUM QUALIFICATIONS:
EDUCATION, CERTIFICATION, AND/OR LICENSURE:
1. Must have a valid Food Service Worker Permit (FSWP) from Monongalia County Health Department (MCHD) prior to starting OR obtain a MCHD Temporary FSWP no later than the first Wednesday of employment* and a permanent MCHD FSWP within 1 month of start date (next available class). Must have a valid MCHD FSWP throughout employment. *Until a Temporary FSWP is obtained: May not handle exposed food or any food contact surface, equipment or utensil; May be trained on tray delivery and complete general department orientation.
PREFERRED QUALIFICATIONS:
EDUCATION, CERTIFICATION, AND/OR LICENSURE:
1. High School Diploma or Equivalent preferred.
CORE DUTIES AND RESPONSIBILITIES: The statements described here are intended to describe the general nature of work being performed by people assigned to this position. They are not intended to be constructed as an all-inclusive list of all responsibilities and duties. Other duties may be assigned.
1. Prepares all work areas for operation, per task assignment.
2. Fills bucket with sanitizing solution, and a clean wiping cloth. Maintain sanitizer strength throughout shift. Change as needed.
3. Set-up, restocks, clean and organizes assigned area as necessary. Maintain clean, organized appearance throughout shift.
4. Gathers utensils based on correct portions.
5. Produces and maintains quality food and beverage products.
6. Prepares attractive and appetizing foods utilizing quality ingredients.
7. Prepares timely products, fresh throughout service and not in excess (batch production).
8. Utilizes leftovers, using the first in, first out method.
9. Follows menu cycle.
10. Utilizes standardized recipes.
11. Correctly portions food.
12. Provides quality services to result in customer/patient satisfaction.
13. Greets customers, politely asks for order and efficiently serves customer.
14. Remains focused on the customer and service throughout the encounter.
15. Is knowledgeable about food ingredients and allergens; asks cook or manager if unsure.
16. Addresses customer complaints in a polite professional manner. Seeks management assistance when needed.
17. Removes trash from service areas promptly.
18. Cleans spills promptly and post appropriate caution signage.
19. Merchandises area through: Clean, uncluttered, attractive and orderly arrangement of work area.
20. Merchandises area through: Attractive and informative displays and garnishes (includes signage, labels, and price stickers in retail areas.)
21. Ensures that all activities meet sanitation, safety and quality control guidelines set forth by departmental policies.
22. Proper use of cleaning chemicals.
23. Documents refrigerator, dish machine or other equipment temperatures as assigned
24. Alerts facilities and management of malfunctioning equipment.
25. Properly operates, cleans and stores equipment in assigned area.
26. Properly cleans and sanitizes work surfaces throughout scheduled shift.
27. Properly stores and labels food items and chemicals.
PHYSICAL REQUIREMENTS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Ability to lift up to 50 lbs. Ability to pull a fully loaded patient meal cart (approx. 250 lbs.)
2. Ability to stand for entire shift.
WORKING ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1. Ability to effectively work in noisy setting and under deadline pressures.
2. Work area may be hot, cold, and/or wet.
3. Interaction with customers in some assignments.
4. Work with cleaning and dishwashing chemicals.
5. Ability to understand written and oral communication.
SKILLS AND ABILITIES:
Additional Job Description:
Full Time; Rotating Weekends & Holidays.
4 Ten Hour Shifts. Shift Times Varies: Earliest 3am to 1:30pm
Main 5am to 3:30pm
Latest 7am to 5:30pm
Scheduled Weekly Hours:
40
Shift:
Exempt/Non-Exempt:
United States of America (Non-Exempt)
Company:
WVUH West Virginia University Hospitals
Cost Center:
600 WVUH Dietary
Address:
1 Medical Center Drive
Morgantown
West Virginia
