Food Service Worker II
Additional Information About the Role
- Part Time (24 hours per week)
- Rotating Weekends and Holidays
- Shift: 4PM to 8PM
Barnes-Jewish Hospital at Washington University Medical Center is the largest hospital in Missouri and is ranked as one of the nation's top hospitals by U.S. News & World Report. Barnes-Jewish Hospital's staff is composed of full-time academic faculty and community physicians of Washington University School of Medicine, supported by a house staff of residents, interns, fellows and other medical professionals. Recognizing its excellence in nursing care, Barnes-Jewish Hospital was the first adult hospital in Missouri to be certified as a Magnet Hospital by the American Nurses Credentialing Center.
The Department of Food and Nutrition at Barnes-Jewish Hospital consists of Patient, Retail and Catering Service areas on both the North and South Campus.� This includes patient meal and Clinical Nutrition Services, Queeny Tower Restaurant, three Cafeterias and three Coffee Bars.� It is the role of the department to serve the needs of patients, visitors and employees with excellent customer service.� Our qualified staff services the patients' nutritional needs during their hospital stay according to specified guidelines to improve their clinical status and assist in the healing process.� Opportunities are available for all skill levels from entry-level positions to licensed and/or certified management positions.
To provide quality food service to cafeteria customers to provide speed of service and customer courtesy. To perform a variety of food service functions such as preparation of food, setting up of service areas with food, utensils, and garnishments, food portioning, serving, sanitation, and assisting with customer request.
ResponsibilitiesProvides customer service in a professional and friendly manner, and follows food safety and portion guidelines.Ensures work area is set up and supplies and products are organized before, during and after shift.Cleans and sanitizes work station and utensils.Uses equipment and materials properly and safely.Accurately assembles meals according to the menu, diet order and correct protocol.