Position Overview: This entry-level role involves assisting in cafeteria, kitchen, or patient tray line duties. Responsibilities include serving food from counters or steam tables, pouring beverages, arranging individual servings of salads, appetizers, and desserts, and supporting cooks by handling simpler tasks such as opening cans, preparing vegetables, and making coffee. Additional duties include scraping and racking dishes on the dishwashing line, cleaning pots, pans, and utensils, and helping to store foods after serving periods.

Education & Training

• Must be at least 18 years old.
• Completion of dietary safety orientation and quiz during onboarding.
• Food Safety course to be completed immediately upon hire.
• Modified Diets course within one month of hire.
• ServSafe certification within three months of hire.

Experience

• Previous experience in food service is preferred but not required.

Requirements

• Ability to follow both oral and written instructions accurately.

This position offers a supportive, team-oriented environment in a healthcare setting located in a regional area of the Midwest United States. The role emphasizes compassionate service and respect for all individuals, contributing to a positive impact on community health.