Lucile Packard Children's Hospital
Senior Food Service Worker - Retail Cafeteria (1.0 FTE, Rotating)
Lucile Packard Children's Hospital, Palo Alto, California, United States, 94306
United Health Workers
1.0 FTE, 8 Hour Rotating Shift
At Stanford Children's Health, we know world-renowned care begins with world-class caring. That's why we combine advanced technologies and breakthrough discoveries with family-centered care. It's why we provide our caregivers with continuing education and state-of-the-art facilities, like the newly remodeled Lucile Packard Children's Hospital Stanford. And it's why we need caring, committed people on our team - like you. Join us on our mission to heal humanity, one child and family at a time.
Job SummaryUnder the direction of the Food Service Managers and Supervisors is responsible for preparation of breakfast and grill items and any of the functions of a Food Service Worker. Involved in training of new employees.
Essential FunctionsEmployees must abide by all Joint Commission Requirements including but not limited to sensitivity to cultural diversity, patient care, patient rights and ethical treatment, safety and security of physical environments, emergency management, teamwork, respect for others, participation in ongoing education and training, communication and adherence to safety and quality programs, sustaining compliance with National Patient Safety Goals, and licensure and health screenings.
Must perform all duties and responsibilities in accordance with the hospital's policies and procedures, including its Service Standards and its Code of Conduct.
Food Service Activities: maintains adequate supplies; sets up and refill assigned stations; serving retail customers; set up and break down of station; alerting supervisors and managers of items that are low on stock; putting away food and food service supplies, and other special requests.
Food Preparation: prepares simple breakfast hot foods and grill items according to standardized menus, recipes, or verbal instructions. Examples include grill sandwiches and sides, pancakes, eggs, French toast, bacon, sausage, meat or vegetable patties and hash browns. Adjusts recipe quantities to eliminate excessive waste of food products; uses various types of commercial kitchen equipment such as ovens, grills, fryers, mixers, slicers, and choppers; presents and observes food to be sure it is visually appealing.
Cleaning Activities: cleans work area including sinks, counters, and serving area; sweeps and mops floors; wipes spills; collects and removes trash; replaces trash can liners; washes utensils, pots, and pans used in area. Cleans grill, fryers, and other commercial equipment used for cooking or storage of food.
Recordkeeping: keeps records of the amount of food prepared, amount served or distributed, and amount left over; records changes when recipes are altered; checks and records temperature and fills in HACCP logs including dual code taste panel, refrigeration, cooked food, holding food, sanitation and cooling food.
Relationships with Others: Employees in this class have regular in-person contact with patients, medical staff, and/or the public while serving food and cleaning food service area. Employees have occasional contact by telephone and in person with service representatives when equipment needs repairs.
Supervision Received: Employees in this class receive general supervision from a manager or supervisor who assigns work verbally or through written instructions. Work is reviewed by observation on a daily basis to ensure work standards and procedures are followed, to check for adequate staffing, and to ensure conformance with safety and sanitation procedures.
Minimum QualificationsAny combination of education and experience that would likely provide the required knowledge, skills and abilities as well as possession of any required licenses or certifications is qualifying.
Education : High School diploma or GED equivalent.
Experience : 1 year of food service experience
License/Certification : None Required
Knowledge, Skills, & Abilities
Ability to establish and maintain respectful relationships with a diverse population
Ability to prioritize work assignments and use time efficiently
Ability to speak, read, write, and understand English effectively at a level appropriate for the job
Ability to take direction from patient care providers to meet the needs of the individual, including age related requirements
Ability to work effectively as a team player
Ability to work with any patient, customer, or coworker, regardless of race, gender, disease process, life-style, religious or cultural beliefs, or treatment.
Knowledge of and ability to use kitchen and general cleaning materials and equipment
Knowledge of basic food preparation practices, common table setting, and the ability to learn the methods and procedures of large-scale kitchen work
Physical Requirements and Working Conditions
The Physical Requirements and Working Conditions in which the job is typically performed are available from the Occupational Health Department. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of the job.
Pay Range
Compensation is based on the level and requirements of the role.
Salary within our ranges may also be determined by your education, experience, knowledge, skills, location, and abilities, as required by the role, as well as internal equity and alignment with market data.
Typically, new team members join at the minimum to mid salary range.
Minimum to Midpoint Range (1.0 FTE): $64,022.40 to $71,801.60
Equal Opportunity Employer
Lucile Packard Children's Hospital Stanford strongly values diversity and is committed to equal opportunity and non-discrimination in all of its policies and practices, including the area of employment. Accordingly, LPCH does not discriminate against any person on the basis of race, color, sex, sexual orientation or gender identity, religion, age, national or ethnic origin, political beliefs, marital status, medical condition, genetic information, veteran status, or disability, or the perception of any of the above. People of all genders, members of all racial and ethnic groups, people with disabilities, and veterans are encouraged to apply. Qualified applicants with criminal convictions will be considered after an individualized assessment of the conviction and the job requirements, and where applicable, in compliance with the San Francisco Fair Chance Ordinance.
#J-18808-Ljbffr
1.0 FTE, 8 Hour Rotating Shift
At Stanford Children's Health, we know world-renowned care begins with world-class caring. That's why we combine advanced technologies and breakthrough discoveries with family-centered care. It's why we provide our caregivers with continuing education and state-of-the-art facilities, like the newly remodeled Lucile Packard Children's Hospital Stanford. And it's why we need caring, committed people on our team - like you. Join us on our mission to heal humanity, one child and family at a time.
Job SummaryUnder the direction of the Food Service Managers and Supervisors is responsible for preparation of breakfast and grill items and any of the functions of a Food Service Worker. Involved in training of new employees.
Essential FunctionsEmployees must abide by all Joint Commission Requirements including but not limited to sensitivity to cultural diversity, patient care, patient rights and ethical treatment, safety and security of physical environments, emergency management, teamwork, respect for others, participation in ongoing education and training, communication and adherence to safety and quality programs, sustaining compliance with National Patient Safety Goals, and licensure and health screenings.
Must perform all duties and responsibilities in accordance with the hospital's policies and procedures, including its Service Standards and its Code of Conduct.
Food Service Activities: maintains adequate supplies; sets up and refill assigned stations; serving retail customers; set up and break down of station; alerting supervisors and managers of items that are low on stock; putting away food and food service supplies, and other special requests.
Food Preparation: prepares simple breakfast hot foods and grill items according to standardized menus, recipes, or verbal instructions. Examples include grill sandwiches and sides, pancakes, eggs, French toast, bacon, sausage, meat or vegetable patties and hash browns. Adjusts recipe quantities to eliminate excessive waste of food products; uses various types of commercial kitchen equipment such as ovens, grills, fryers, mixers, slicers, and choppers; presents and observes food to be sure it is visually appealing.
Cleaning Activities: cleans work area including sinks, counters, and serving area; sweeps and mops floors; wipes spills; collects and removes trash; replaces trash can liners; washes utensils, pots, and pans used in area. Cleans grill, fryers, and other commercial equipment used for cooking or storage of food.
Recordkeeping: keeps records of the amount of food prepared, amount served or distributed, and amount left over; records changes when recipes are altered; checks and records temperature and fills in HACCP logs including dual code taste panel, refrigeration, cooked food, holding food, sanitation and cooling food.
Relationships with Others: Employees in this class have regular in-person contact with patients, medical staff, and/or the public while serving food and cleaning food service area. Employees have occasional contact by telephone and in person with service representatives when equipment needs repairs.
Supervision Received: Employees in this class receive general supervision from a manager or supervisor who assigns work verbally or through written instructions. Work is reviewed by observation on a daily basis to ensure work standards and procedures are followed, to check for adequate staffing, and to ensure conformance with safety and sanitation procedures.
Minimum QualificationsAny combination of education and experience that would likely provide the required knowledge, skills and abilities as well as possession of any required licenses or certifications is qualifying.
Education : High School diploma or GED equivalent.
Experience : 1 year of food service experience
License/Certification : None Required
Knowledge, Skills, & Abilities
Ability to establish and maintain respectful relationships with a diverse population
Ability to prioritize work assignments and use time efficiently
Ability to speak, read, write, and understand English effectively at a level appropriate for the job
Ability to take direction from patient care providers to meet the needs of the individual, including age related requirements
Ability to work effectively as a team player
Ability to work with any patient, customer, or coworker, regardless of race, gender, disease process, life-style, religious or cultural beliefs, or treatment.
Knowledge of and ability to use kitchen and general cleaning materials and equipment
Knowledge of basic food preparation practices, common table setting, and the ability to learn the methods and procedures of large-scale kitchen work
Physical Requirements and Working Conditions
The Physical Requirements and Working Conditions in which the job is typically performed are available from the Occupational Health Department. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions of the job.
Pay Range
Compensation is based on the level and requirements of the role.
Salary within our ranges may also be determined by your education, experience, knowledge, skills, location, and abilities, as required by the role, as well as internal equity and alignment with market data.
Typically, new team members join at the minimum to mid salary range.
Minimum to Midpoint Range (1.0 FTE): $64,022.40 to $71,801.60
Equal Opportunity Employer
Lucile Packard Children's Hospital Stanford strongly values diversity and is committed to equal opportunity and non-discrimination in all of its policies and practices, including the area of employment. Accordingly, LPCH does not discriminate against any person on the basis of race, color, sex, sexual orientation or gender identity, religion, age, national or ethnic origin, political beliefs, marital status, medical condition, genetic information, veteran status, or disability, or the perception of any of the above. People of all genders, members of all racial and ethnic groups, people with disabilities, and veterans are encouraged to apply. Qualified applicants with criminal convictions will be considered after an individualized assessment of the conviction and the job requirements, and where applicable, in compliance with the San Francisco Fair Chance Ordinance.
#J-18808-Ljbffr