Position Overview: This entry-level role involves assisting in cafeteria, kitchen, or patient tray line operations. 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 18 years or older.
• 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 & Skills

• Previous experience in food service is preferred but not required.
• Ability to follow both oral and written instructions accurately.

This role is ideal for individuals seeking to contribute to a supportive, team-oriented environment within the healthcare food service sector. The position primarily involves day shifts with occasional weekends, evenings, and holiday work. The work setting is located in a regional area of the Midwest United States.