Culinary Service Worker

The Culinary Service Worker prepares and serves cafeteria food and maintains the cafeteria and dining area in accordance with current applicable federal, state, and local standards, guidelines, and regulations, with established policies and procedures while assuring patient safety. **RESPONSIBILITIES (ESSENTIAL FUNCTIONS):** - Prepare and present all menu items within established policies, procedures, and standards. - Ensure menu items are prepared in sufficient quantities to satisfy volumes. - Provide services to cafeteria customers in a friendly and efficient manner. - Serve food in proper pre-determined portion sizes. - Serve food at the correct serving temperature and quality. Any substandard quality food must be brought to the attention of leadership and properly discarded. - Set up, maintain, and break down salad bar. - Develop and maintain adequate food/supplies and order as required. - Clean cafeteria including serving area continually. - Maintain appearance of all equipment and serving counters. - Ensure all food and other departmental supplies are ordered and received in a timely manner so adequate inventory levels are maintained to support volume or anticipated volume. - Receive deliveries when assigned. - Assist with the training of new team members. - Uniforms must be worn in accordance with dress code requirements. - Regular attendance and punctuality for scheduled shifts. - Maintains professional and technical knowledge through continuing education opportunities including internal and external educational offerings. - Utilization of assistive devices for lifting is mandatory. - Must adhere to safety protocols at all times. Understand the facility's fire and disaster plans; Follow established procedures during drills and actual emergencies. Follow infection prevention guidance. - Per DRH policy, all required conditions of employment must be met and maintained including required vaccinations. - Implement DRH Standards of Behavior and exhibit behaviors consistent with DRH core values. - Performs other related duties as assigned. **Minimum Qualifications:** Communication skills including fluency in oral and written English. Basic computer skills including the ability to navigate information technology associated with the position. Ability to remain flexible to quickly adapt to urgent situations. Ability to adapt procedures, processes, tools, equipment, and techniques to accomplish the requirements of the position. Knowledge of proper and safe food preparation, food handling regulations, and best practices. Ability to work a flexible schedule including nights, weekends and holidays. Ability to: learn and use established techniques for the efficient and compliant completion of duties; present self in a highly professional manner to others and understands that honesty and ethics are essential; maintain a positive attitude; communicate with co-workers and other departments with professionalism and respect; maintain a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers, and client representatives; provide clear directions and respond accordingly to team members; work well under pressure; work well alone and in a team; use all relevant electronic and communication devices; provide clear directions and respond appropriately to team members; work independently and complete assignments in a timely manner. **Education and/or Experience:** High school diploma or equivalent required. Previous food service experience preferred. Strong team player. Must have basic phone and computer skills. Knowledge of federal, state, and facility’s rules, regulations, policies and procedures as related to culinary services. **Certifications, Licenses, Registrations:** Oklahoma food handler’s permit required. Blood borne pathogen training required. For those positions requiring travel, a current valid driver’s license and automobile liability insurance must be maintained. **Safety-Sensitive Pos…