Culinary certifications or coursework, such as ServSafe, culinary arts, or nutrition basics
Duties and Responsibilities:
Personal Hygiene:
Demonstrates proper hand hygiene
Changes gloves as appropriate and between tasks as appropriate
Hairnet or cap always worn
Sanitation:
Maintains a clean and sanitary work environment throughout shift
Sets up and maintains green (soap) and red (sanitizer) buckets throughout shift
Spills wiped up immediately
Food and objects on floor picked up immediately
Cleans and sanitizes salad bar at scheduled times
Cleans and sanitizes all counter tops in the serving area
Cleans and sanitizes all machines and coolers
Cleans and sanitizes all tables and seats in Café during and after each main meal service time
Empties trash cans as needed
Food Safety:
Follows safe food handling guidelines
Applies ServSafe training to task completion throughout shift
Thaws food per safe food handling guidelines
Cools food to standard temperature in correct timeframe
Discards outdated food, records on Non-Conforming Product Log, and informs supervisor
Temps food at least every four (4) hours and maintains temperature logs throughout shift
Use of Equipment:
Uses equipment properly and safely
Reports any equipment issues to supervisor
Cleans and sanitizes equipment each shift as indicated by cleaning logs
Log documentation reflects equipment condition
Stocking and Rotation:
Maintains stock of food and supplies in Café, rotating stock first in first out (FIFO)
All items set up (fruit, bread, pastries, salad and sandwich bar, beverages) according to standards of food safety and in time for Café opening
Discards outdated items
Replenishes food items as necessary to maintain a continuous supply for customers
Changes fountain soda and CO2 containers as needed
Food Preparation:
Prep work is complete and timely
Prepares food to meet existing standards for quality, freshness, taste and appearance
Reports any food concerns to supervisor
Wraps, dates and rotates items daily; alerts supervisor if problem noted
Cash Register:
Counts drawer before start of shift and informs supervisor if a discrepancy is noted
Runs register with accuracy (cash drawer balance reconciles with sales)
Prints End of Shift report each shift
Other Duties:
Demonstrates willingness and follows through with other assigned duties
Each employee is responsible for implementing SJRMC's Service Standards into their daily work:
Safety, Courtesy, Effectiveness, and Stewardship
Other duties as assigned
Physical Demands and Environmental Work Conditions:
Moderate physical effort
Must life/carry up to forty (40) pounds
Frequent, prolonged standing/walking
Subject to burns and cuts
Exposed to hazards of odors, steam, heat, humidity and varying degrees of food service elements
Benefits
Health insuranceEquity / stock options
Additional Information
Creating Life Better Here starts with you. At San Juan Regional Medical Center, we're more than a healthcare provider-we're a values-driven organization dedicated to delivering exceptional care. As a team member, you help fulfill our mission to make life better here for our community.
Provide safe and sanitary food of high nutritional quality coupled with outstanding customer service to promote physical and emotional vitality for all our customers: patients, visitors, and staff. Through teamwork provide a positive experience for patients, families, visitors and staff with outstanding service and compassion to meet customer expectations. Foster an environment of relaxation and rejuvenation in the healthcare setting.
Required Behaviors:
As you go about fulfilling this mission, your work habits and work relationships should embody SJRMC's values. These values are our culture, our identity as an organization: Sacred Trust, Personal Reverence, Thoughtful Anticipation, Team Accountability and Creative Vitality ask more of us than merely completing some list of tasks. Our values ask for a deeper level of commitment, and what is asked of us we freely give because we believe in our mission.
Required Qualifications:
Must have a Food Handler card issued by an accredited provider (by the first day of employment)
Minimum of eighteen (18) years of age
Ability to work effectively within a team environment
Proven ability to prioritize tasks in a fast-paced environment
Excellent customer service skills, including communication and problem-solving
At least one (1) year of experience in large-scale cooking or institutional food preparation
Knowledge of food safety regulations, preparation, and various cooking methods
Familiarity with standard cooking schedules and food service protocols
Experience with cash handling and point-of-sale (POS) systems
Sjrmc · San Juan Regional Medical Center