Nutrition Services Employee II

Primary Position Responsibilities

Practices proper sanitation and inventory control by using the FIFO method, labeling and dating products, disposing of outdated products, washing hands and wearing gloves and communicates low stock items to management. Sanitizes hands after handling cash before switching tasks.
Prepares and merchandises items for the breakfast, salad and deli bar and is knowledgeable and courteous when serving patrons.
Follows appropriate portion control to assure cost containment.
Operates essential equipment to their job duties and restocks stations.
Participates in sanitation of department to include but not limited to: sweeping and mopping, breaking down cardboard, disposing of trash and cleaning/sanitizing carts and surfaces using appropriate chemicals.
Is a service advocate for the department by serving meals to patrons in a timely and appetizing manner.
Operates register using proper cash handling procedures including providing accurate change, sanitizing and reconciling the drawers at closing.

Qualifications

Minimum Education:

Required:

None

Preferred:

High School Diploma or Equivalent

Minimum Years of Experience (Amount, Type and Variation):

Required:

1 year of customer service or food service experience
Internal employees can promote from I to II once they are trained on at least 2 of the following tasks: Cafeteria, Daytime traypassing or Clinical Clerking.
Preferred:

None

License, Registry or Certification:

Required:

None

Preferred:

None

Knowledge, Skills and/or Abilities:

Required:

Able to read and write in English.

Preferred:

None