Food Service Attend III - Food Service Department, Full-time, Evenings

Full-time Hours: 40 Hours Per WeekEvening Shift: 3:00 PM – 11:30 PM (Works Every Weekend and Works Holidays)Location: Feinberg/Galter; FL BSUnion Hourly Compensation: $19.00 per hour (+ $0.97 hourly shift pay differential) (non-negotiable). The role is graded as a non-exempt position meaning you are eligible for overtime.The Food Service Attendant III reflects the mission, vision, and values of NM, adheres to the organization’s Code of Ethics and Corporate Compliance Program, and complies with all relevant policies, procedures, guidelines and all other regulatory and accreditation standards.The Food Service Attendant III performs a variety of food service tasks and housekeeping functions, in support of the hospital food service program.  Works under minimum supervision primarily in the following areas: Cafeteria, Kitchen, Dish room, Transportation.  The employee will be expected to adhere to established guidelines in regards to sanitation standards, personal grooming, health standards, customer service standards and portion control.Responsibilities:Must be able to follow oral and written instructions and do simple tasks.Operate after simple instructions, equipment such as coffee dispensers, smoothie machines, soda dispensers.Knowledgeable in proper food handling techniques.Must be able to work safely, e.g. move carts without damage to equipment/property, stack dishes, mop spills to prevent falls.Comply with current established standards of sanitation and work procedures.Clean, dice, and portion assorted fruits and vegetables, plate desserts and salads for serving.Operates elevator and transports patient meal carts and special request trays to correct locations.Sets up/break down serving lines as required.Serves (including meat carving) to customers in cafeteria.Fills, maintains, follows portion control guidelines, and cleans various dispensers utilized in the department.Fills, maintains and cleans food condiment areas, refrigerators, freezers.Cleans tables, carts, floors, shelving and other small equipment located in food service department.Supplies serving ling with food and keeps production area informed on food quantities.Follows proper and approved serving procedures.Operates equipment located in dishwashing area to include proper set-up, break down and cleaning (sanitation) after each use.  Records temperatures of dish machine prior to meal run.Washes and sanitizes pots and pans manually as required.Assists in moving, cleaning and storing of food supplies.Follows proper sanitation procedures, attends mandatory department in services/meetings, and adheres to all policies in accordance to departmental /hospital policies.Performs other duties as assigned.