**Relief Food Service Worker (multiple openings) (54420)**
+ Job Type:Relief
+ FTE/Bi-Weekly Hours:.001/0
+ Hours in Shift:8
+ Location:Palo Alto, CA
Under the direction of the Food Service Managers and Supervisors is responsible for preparation, assembly, and distribution/delivery of patient trays, retail and catering services, and other food related services in a timely and sanitary manner while focusing on a consistently high level of customer service. Maintains dish room, washes dishes, utensils, pots and pans. Removes and disposes of trash and cleans and maintains food service areas as directed. Involved in training of new employees.
Duties and Responsibilities
Food Service Activities. Typical tasks: maintains adequate supplies of dishes, cups, flatware, and napkins on the serving line; sets up and refills condiments, dispensers, and food pans; portions food items for patient trays according to each patient's diet ticket; pours juice, coffee, and other drinks; serving food on tray lines; checking patient trays for accuracy; delivery of patient trays, enteral formula, and snacks; stocking patient care units and other department with food and supplies; cashier and cash handling procedures; stocking and replenishing retail and catering areas; serving retail customers; set up and break down of retail and catering functions; alerting supervisors and managers of items that are low on stock; putting away food and food service supplies. Request needed products from procurement; Check supplies or food products delivered by supplier to be sure they meet the type, quantity, and quality. Setting up, delivering and cleanup of catering functions, ensures that special catered menu are ready for distribution at prearranged times; the preparation of specialty coffee drinks and other barista functions, special meal functions by setting and decorating tables; preparing sack lunches, snacks, and other special requests.
Food Preparation. Typical tasks: prepares simple foods according to standardized menus, recipes, or verbal instructions given by supervisor; makes salads, dressings, gelatin, toast, or sandwiches; bakes frozen cookie dough and pizzas; cleans, cuts, and chops vegetables and fruits; slices meats, cheeses, and breads; cuts desserts; adjusts recipe quantities to eliminate excessive waste of food products; filling drink machines, mixing beverages, making coffee, specialty coffee drinks, and preparing box lunches or snacks; uses various types of commercial kitchen equipment such as ovens, grills, fryers, mixers, slicers, and choppers; prepares simple desserts such as fruit salads, gelatins, puddings and parfaits; slices and wraps bread and other baked items; presents and observes food to be sure it is visually appealing.
Cleaning Activities. Typical tasks: clears dirty dishes and trays from tables; cleans tables, chairs, sinks, counters, fountains, and serving area; sweeps and mops floors; wipes spills; collects and removes trash; replaces trash can liners; washes trays and carts; sorts and stacks dishes, glasses, and utensils; washes dishes, pots, and pans; fills and empties dishwasher and stacks clean dishes, glasses, and cups; cleans coffee pots, blenders, pop machine dispensers, ice cream and hot chocolate machines, and other commercial equipment.
Recordkeeping. Typical tasks: keeps records of the amount of food prepared, amount served or distributed, and amount left over; records changes when recipes are altered; checks and records temperature and fills in HACCP logs including: dual code taste panel, refrigeration, cooked food, holding food, sanitation and cooling food.
Relationships with Others
Employees in this class have regular in-person contact with patients, medical staff, and/or the public while serving food and cleaning food service area. Employees have occasional contact by telephone and in person with service representatives when equipment needs repairs.
Employees in this class receive general supervision from a manager or supervisor who assigns work verbally or through written instructions. Work is reviewed by observation on a daily basis to ensure work standards and procedures are followed, to check for adequate staffing, and to ensure conformance with safety and sanitation procedures. Employees in this class follow State health, safety, and sanitation regulations pertaining to volume dining or food service facilities. Work schedules and standardized menus/recipes are followed to prepare simple foods scheduled for that day. Food service policies and procedures are also used as guidelines when performing the work.
Adheres to all food handling procedures according to local health department and all other regulatory standards as required.
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Any combination of education and experience that would likely provide the required knowledge, skills and abilities as well as possession of any required licenses or certifications is qualifying.
None required. High School Diploma or GED equivalent preferred.
1 year Food/customer service preferred.
Knowledge, Skills, and Abilities
These are the observable and measurable attributes and skills required to perform successfully the essential functions of the job and are generally demonstrated through qualifying experience, education, or licensure/certification.
Ability to establish and maintain respectful relationships with a diverse population
Ability to prioritize work assignments and use time efficiently
Ability to speak, read, write, and understand English effectively at a level appropriate for the job
Ability to take direction from patient care providers to meet the needs of the individual, including age related requirements.
Ability to work effectively as a team player
Ability to work with any patient, customer, or coworker, regardless of race, gender, disease process, life-style, religious or cultural beliefs, or treatment.
Knowledge of and ability to use kitchen and general cleaning materials and equipment
Knowledge of basic food preparation practices, common table setting, and the ability to learn the methods and procedures of large-scale kitchen work
SHC does not discriminate on the basis of Ancestry, Age, Color, Disability, Genetic information, Gender, gender identity, or gender expression, Marital status, Medical condition, Military or veteran status, National origin, Race, Religion, Sex, and Sexual orientation.