Food Service Associate II (2:00 PM-10:30 PM | Every other weekend

The Food Service Associate II will serve, assist, maintain and re-supply customer stations in the cafeteria service area including but not limited to deli, Grille and hot line, as assigned. Prepare, portion and inventory deli food items. Assist customers.,Minimum Education
High School Diploma or GED (Required)
Minimum Work Experience
1 year Food service experience with direct customer service (Required)
Required Skills/Knowledge
Basic Calculations, (Addition, Subtractions, Multiplication and division).
Ability to comprehend both written and verbal instructions.
Ability to communicate to a diverse customer service population.
Ability to restock service area as needed with minimum supervision.
Demonstrates knowledge of safety procedures and practices.
Functional Accountabilities
Customer Service and Professionalism
Greet customers appropriately and show willingness to meet their needs.
Wear Employee Identification badge in a manner seen and readable by all customers.
Readily know daily menu and cafeteria information to inform customers.
Maintain a professional image by adhering to department uniform guidelines.
Regularly adhere to department work schedules.
Adhere to all departmental policies and procedures.
Organization and Stocking
Set up line with appropriate utensils.
Follow plan-a-gram and line up instructions.
Restock food and supplies neatly and safely according to department guidelines.
Complete daily production needs as assigned.
Communication
Communicate to management all food quality and availability issues, equipment status, customer and staffing issues.
Communicate to management unresolved customer service issues within 24 hrs.
Complete quality control documentation as assigned.
Food Service and Handling
Make sandwiches, salads and deli items on request and/or as assigned; prepare bulk deli items as assigned.
Assist in grille or catering pre-preparation as needed; portion appropriate amounts of food.
Set up deli-bar per plan-a gram.
Maintain and monitor all food item temperatures.
Follow established food-handling practices according to department guidelines.
Store and label food and supplies.
Sanitation and Safety
Maintain department, hospital and regulatory agency standards.
Clean work area according to department guidelines.
Complete special cleaning assignment within target time.
Use chemicals appropriately , and store chemicals in the appropriate manner .
Organizational Accountabilities
Organizational Accountabilities (Staff)
Organizational Commitment/Identification
Anticipate and responds to customer needs; follows up until needs are met
Teamwork/Communication
Demonstrate collaborative and respectful behavior
Partner with all team members to achieve goals
Receptive to others’ ideas and opinions
Performance Improvement/Problem-solving
Contribute to a positive work environment
Demonstrate flexibility and willingness to change
Identify opportunities to improve clinical and administrative processes
Make appropriate decisions, using sound judgment
Cost Management/Financial Responsibility
Use resources efficiently
Search for less costly ways of doing things
Safety
Speak up when team members appear to exhibit unsafe behavior or performance
Continuously validate and verify information needed for decision making or documentation
Stop in the face of uncertainty and takes time to resolve the situation
Demonstrate accurate, clear and timely verbal and written communication
Actively promote safety for patients, families, visitors and co-workers
Attend carefully to important details - practicing Stop, Think, Act and Review in order to self-check behavior and performance