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Serves in a variety of capacities in the kitchen, employee cafeteria, patient/resident dining room and patient rooms. The position interacts with employees, residents and guests on a regular basis, providing food items and customer service. Works in dishwashing area as part of regular duties.


  • High school degree or equivalent
  • Experience in restaurant or commercial food service establishment preferred

General Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The requirements listed below are representative of the general knowledge, skill, and / or ability required:

  • Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.
  • Ability to write routine reports and correspondence.
  • Ability to speak effectively before groups of customers or employees of organization.
  • Ability to add and subtract two-digit numbers and to multiply and divide with 10’s and 100’s.
  • Ability to perform these operations using units of American money and weight measurement, volume and distance.
  • Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form.
  • Ability to deal with problems involving several concrete variables in standardized situations.

Equipment, Tools, Materials

  • Telephone system
  • Cash register
  • All food preparation equipment


Will have access to confidential information and abides by the organization’s privacy policies and regulations concerning this information.

Essential Job Duties & Responsibilities

  1. Assists in the food preparation and food service to residents, personnel and guests.
  • Takes food orders from employees and public, prepares plate/tray and collects payment.
  • Prepares appetizing food by methods that conserve nutritional value.
  • Serves food in the cafeteria, according to food service need.
  • Serves meals in proper portions and in a timely manner.
  • Serves modified diets according to master diet sheet.
  • Utilizes food in an economical fashion.
  1. Monitors food preparation and serving techniques to ensure that proper procedures are followed.
  • Places food servings on plates or trays according to orders or instructions.
  • Monitors food distribution, ensuring that meals are delivered to the correct individuals and dietary orders, such as those for special diets, are followed.
  1. Assists in stocking and maintaining supplies for the kitchen and dining room.
  • Assists with ordering and storage of groceries.
  • Stocks service stations with items such as ice, napkins, or straws.
  • Prepares, stocks and maintains items on Salad Bar.
  1. Follows Infection Control policies pertaining to the Food Service Department.
  • Ensures proper washing and sanitizing of all dishes and cooking equipment.
  • Cleans tables, work surfaces and appliances.
  • Cleans floors in dietary by sweeping and mopping.
  • Ensures that sanitary standards and personal hygiene practices are followed at all times.
  1. Performs other duties as assigned.

Department: Dietary
Reports To: Kitchen Manager
FLSA Status: Non-Exempt
Base Wage: $13.00/hour (additional salary commensurate with education and experience)
Benefits: Health, Dental, Vision, Life, and Retirement offered with Employer Contribution. Additional Voluntary Benefits offered for Full Time position.