Food Service Worker- Food Service

Food Service Worker- Food Service

class="cssDspJobTitle">Food Service Worker- Food ServiceTracking Code17712Job Description

General Summary

Maintains safe accurate and timely staff and patient meal service. Ensures high standards of Department sanitation, accurate cashiering and food production.

Consistently demonstrates support of the RIC statement of Mission and Philosophy by striving for excellence, contributing to the team efforts and showing respect and compassion for patients and their families, fellow employees, and all others with whom there is contact at or in the interest of the institute.

Demonstrates RIC Core Attributes: Communication, Accountability, Flexibility/Adaptability, Judgment/Problem Solving, Customer Service and RIC Values (Hope, Compassion, Discovery, Collaboration, & Commitment to Excellence) while fulfilling job duties.

Principle Responsibilities

1. Provides timely, efficient and accurate patient tray line setup and patient meal assembly.
2. Provides courteous and timely set-up and service in the cafeteria, at the cashier stations and for catered events.
3. Delivers and retrieves patient meals to and from nursing units in a safe and expedient manner.
4. Maintains the sanitation and cleanliness of the service ware, pots, pans, equipment and work and service areas. Operates the dish machine for service ware sanitation.
5. Prepares toast, salads, desserts and other food items requiring some food preparation skills according to specific directions and established quantities.
6. Operates cash register accurately with no over rings or shortages. Ensures that cash drawer has proper level of cash, obtaining additional change as necessary.
7. Refills coffee urns, juice and milk dispensers as needed and stocks cafeteria with various food and non-food items as needed including donuts, fruit, silverware, condiments, paper products and the like.
8. Follows safe food handling practices, maintains food items at appropriate temperatures and follows established storage practices. Sustains a sanitary work environment according to health standards and Department policies.

Other Responsibilities
1. Assists patients as necessary in providing meal selection and service.

Reporting Relationships

Reports to Food Service Supervisor.

Knowledge, Skills & Abilities Required

1. High school diploma or equivalent education.
2. Requires ability to read, understand and follow written and verbal instructions when preparing food, serving patients and staff and performing non-complex mathematical calculations.
3. Requires approximately one to three months on-the-job experience in order to become familiar with basic food preparation techniques and learn cafeteria procedures and department policies.
4. Requires interpersonal skills necessary to courteously greet patients when delivering food trays to rooms and employees, visitors and other cafeteria patrons.
5. Requires basic analytical skills necessary to portion proper amounts of food to patient trays and stock food stations with necessary items.
6. Ability to concentrate and pay close attention to detail needed for approximately twenty percent of work time when entering customer charges, receiving money, making change, counting and weighing food items and working tray line.
7. The ability and willingness to provide excellent service to patients and clients (the customers). This includes seeking to meet customer needs, expectations, and demands quickly and effectively; remaining calm and professional when dealing with difficult customers; receiving complaints from customers and taking action to remedy the complaint; and treating the customer as valuable.
8. The ability and willingness to demonstrate eagerness, enthusiasm, optimism, and passion when working. These include demonstrating commitment, persistence, and heightened personal effort in the face of obstacles and adversity; pursuing excellence for self and organization; having a sense of urgency; and possessing ambition.
9. The ability to work productively and effectively in a fast paced, stressful, demanding, and/or ambiguous work environment.
10. The ability to develop and maintain professional, trusting, positive working relationships with patients, supervisors, nursing and ancillary staff, and managers.
11. The ability to speak clearly and politely to management, associates, and patients when conveying information, using correct grammar when speaking and not using slang terms; and targeting the amount, style, and content of the information to the needs of the receiver.

Working Conditions

1. Normal office or patient environment with occasional exposure to high noise levels and hazards due to slippery floors and hot equipment when going through food production areas.
2. Kitchen environment with exposure to regular physical discomforts from heat and humidity and possible burns from grill.


The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.
Job Grade- 02Job LocationChicago, IL USPosition TypeFull-Time/Regular
Job Type
Regular