Food Service Worker I

Under the direction of the Director of Food Service or designee, performs duties relevant to food preparation, tray line, and dish room areas. Rotates through various assignments and performs a variety of jobs according to the standards of the Food Service Department. Those in the Clerk's area provide clerical assistance to the Clinical staff by performing clerical tasks required for the operation of the department and the efficient, accurate service of patient's meals. Assists in providing for the nutritional care of each patient.

Requirements:

EDUCATION:

High school education or equivalent preferred. Ability to read, write and follow written instructions. For the clerk's area, must be currently enrolled in the third or fourth year of an undergraduate dietetics program.

EXPERIENCE:

Desirable in food services, but not required. For the clerk's area, previous experience in health care food service desirable. Computer skills required.

SKILLS:

On-the-job training in usually a matter of a few days. For the clerk's area, must be able to write or print accurately and maintain accurate records. Basic skills for interpretation of diets for daily use.