The Food Service Worker has regular responsibility for preparing simple foods such as salads, dressings, sandwiches, eggs, fruit, and pudding in a volume dining or food service facility.  It is distinguished from the higher levels by the lack of responsibility for non-routine tasks of a dining or food service facility such as maintaining food products and supplies, collecting and verifying daily labor and cash report information for the supervisor.  This level has a lack of responsibility for directing lower‑level employees in food preparing, serving, distributing, and cleaning activities.

Relief employees must be available to work at least four (4) days per pay period as determined according to the department needs

Tray Assembly:

• Sets up station with standard items. Places items on tray according to tray diagram.
• Works assembly position putting on entrees, starches, vegetables and gravy/sauce OR beverages and condiments OR menus, utensils, hot bases, and dry condiments.
• Monitors temperatures for entrées, cold items and soups.
• Uses proper portion control. Assures trays are complete.
• Runs for items as directed by checker or manager. 
• Cleans work station.

Dish room work:

• Runs dishes through dish machine, cleans dish machine, sorts trays, separates permanent service ware, trash, recycling, food and food soiled paper for compost, cleans scraping table and work area OR catches and sorts clean dishes from dish machine, cleans dish room, sweeps catching area of dish room.

Delivery/Transport:

• Load trays into meal carts as needed; assures trays are complete before loading; obtains missing items; keeps carts lined up; adds par stock and nourishments to carts for delivery.
• Deliver meal carts, late trays or requested items (including nourishments) to nursing units in a timely and efficient manner; communicates with Room Service Associates and unit staff using the Vocera system to ensure timely delivery of trays.
• Picks up soiled carts and returns them to dish room.

Pick-up:

• Brings back all dirty trays in carts for assigned floors; collects dirty trays from the floor kitchens as needed; picks up dirty trays and service ware when encountered

Sanitation:

• Follows department policies and procedures for food safety and sanitation; uses proper utensils; uses gloves appropriately; uses chemicals appropriately and only after being trained; complies with infection control policies and hand washing procedures.
• Keeps work area clean and neat.
• Pays strict attention to refrigeration needs of food products. 
• Sanitizes work surfaces and utensils before use.

Sustainability:

• Supports sustainability efforts of the Food & Nutrition Department by participating fully in the recycling programs, and separating food and food-soiled paper waste for composting.

Waste Prevention:

• Prevents waste using oldest first (FIFO), and preparing only what is needed and using proper portion control.

Service Excellence:

• Fulfills responsibility to organization through performance that promotes the service excellence philosophy.

Customer Service:

• Interacts with patients and guests in a positive service oriented manner.

• Ability to read, write, and speak fluently in English
• Multnomah County Food Handler’s Card within one (1) week of hire
• Must be able to perform the essential functions of the position with or without accommodation
• Compliance with Code of Conduct, Respect in the workplace and Applicable policies, procedures and agreements related to position, department or OHSU as a whole

• High school diploma or equivalent
• One year of experience in a commercial food service facility. 
• Six (6) months customer service experience in a fast-paced hospital food service environment

Exposure to refuse from patient trays; exposure to wet areas and noise in the main kitchen, exposure to airborne infectious disease from patients.