Presbyterian Homes & Services
Chanhassen, Minnesota
Min Max Overview Presbyterian Homes & Services - SummerWood of Chanhassen seeking a Nutrition & Culinary Services Director to join our team. The Nutrition & Culinary Services Director is responsible for planning, organizing, developing, evaluating and effectively directing the Nutrition & Culinary Services staff and program in order to ensure the delivery of high quality customer meals and dining services consistent with regulations and established best practices. This is a fulltime exempt benefit eligible position. Presbyterian Homes offers comparable pay and benefits including health and Dental insurance, company matched retirement plan, Education Assistance, and opportunities for career growth within the organization, among other great benefits. REPORTING STRUCTURE: The Nutrition & Culinary Services Director reports to the Site Leader. The Nutrition & Culinary Services Director directly supervises Nutrition & Culinary Services staff including Cooks/Chefs, Servers and Lead Servers. The Nutrition & Culinary Services Director oversees the use of contracted services for the Nutrition & Culinary Services program. ABOUT THIS COMMUNITY SummerWood of Chanhassen525 Lake DriveChanhassen, MN 55317Located across from the renowned Chanhassen Dinner Theater, with convenient access to Highways 5 and 101, SummerWood of Chanhassen brings city life irresistibly close to home. With outdoor walking trails and a pedestrian-friendly retail area, it's a setting you'll find ideal.As an employee you can take advantage of a variety of amenities such as:- Southwest Transit line access- Off-street parking- Discounted employee meals- Free fitness centerThis community offers the following care options: Assisted Living, Assisted Living Memory Care Responsibilities The Nutrition & Culinary Services Director has responsibility as a member of the site leadership team to participate in the planning and implementation of strategies and programming that assure high quality customer meals while achieving short and long-term operational goals and objectives for the site. Customer Meals Oversee the meal preparation and service based on established menus, regulations, established policies, procedures and best practices. Assist with the meal process as necessary. Regularly solicit customer feedback and incorporate solutions regarding the quality and satisfaction with meals served into meal and service planning. Develop menus and recipes that are attractive, nutritious and palatable with a focus on customer requests/satisfaction. Maintain and monitor accurate meal documentation records per established procedures. Establish and maintain effective communication systems with all customers. Customer Dining Create a positive dining experience for customers that promotes their independence, choice and overall well being. Encourage resident participation in the dining program, and meal activities. Oversee the entire dining process for all customers. Nutrition Program - Care Centers Oversee the meal preparation and service based on established menus, regulations, established policies, procedures and best practices. Assist with the meal process as necessary. Regularly solicit customer feedback and incorporate solutions regarding the quality and satisfaction with meals served into meal and service planning. Develop menus and recipes that are attractive, nutritious and palatable with a focus on customer requests/satisfaction. Maintain and monitor accurate meal documentation records per established procedures. Establish and maintain effective communication systems with all customers. Qualifications Care Center: Enrolled in or a graduate of a dietary manager course with current state certification. Housing and Assisted Living: Current Food Safety Certification. Three to five (3 - 5) years' leadership experience in food service. Demonstrated competencies in food service management and operations, quality management, staff development, cooking, clinical nutrition for the elderly, and community outreach. Must have flexibility, personal integrity, and the ability to work effectively with residents, coworkers, family members, visitors, and the general public. Demonstrated compatibility with PHS's mission and operating philosophies. Demonstrated ability to read, write, speak and understand the English language to communicate with all customers. About PHS Presbyterian Homes & Services (PHS), based in St. Paul, Minnesota, is a non-profit, faith-based organization providing a broad array of high quality housing choices, and care and service options for older adults. Over 7,100 employees serve more than 26,000 older adults through 59 PHS-affiliated senior living communities in Minnesota, Iowa and Wisconsin, and through Optage home and community services. PHS is also co-owner of Genevive, the largest geriatric primary care practice in Minnesota, providing comprehensive care for over 15,000 older adults. Established in 1955, PHS has earned the reputation as an innovative leader dedicated to promoting independence, purposeful living, and overall well-being for those they serve. Today, PHS is one of the largest nonprofit providers of senior housing and services in the nation. We believe employees are the most important resource in our ministry and we are committed to an environment where employees are valued and empowered to make a difference. With a strong commitment to grow our employees from within, the development opportunities with us are virtually unlimited. We offer competitive wages, opportunities for advancement, ongoing training, and incredible benefits like education assistance and nursing loan forgiveness. If you have a desire to honor God by enriching the lives and touching the hearts of older adults, consider answering the call and join our team. PHS is an EEO/AA employer. All applicants will receive consideration for employment regardless of their race, color, creed, religion, national origin, sex, sexual orientation, disability, age, marital status, or status with regard to public assistance.
Min Max Overview Presbyterian Homes & Services - SummerWood of Chanhassen seeking a Nutrition & Culinary Services Director to join our team. The Nutrition & Culinary Services Director is responsible for planning, organizing, developing, evaluating and effectively directing the Nutrition & Culinary Services staff and program in order to ensure the delivery of high quality customer meals and dining services consistent with regulations and established best practices. This is a fulltime exempt benefit eligible position. Presbyterian Homes offers comparable pay and benefits including health and Dental insurance, company matched retirement plan, Education Assistance, and opportunities for career growth within the organization, among other great benefits. REPORTING STRUCTURE: The Nutrition & Culinary Services Director reports to the Site Leader. The Nutrition & Culinary Services Director directly supervises Nutrition & Culinary Services staff including Cooks/Chefs, Servers and Lead Servers. The Nutrition & Culinary Services Director oversees the use of contracted services for the Nutrition & Culinary Services program. ABOUT THIS COMMUNITY SummerWood of Chanhassen525 Lake DriveChanhassen, MN 55317Located across from the renowned Chanhassen Dinner Theater, with convenient access to Highways 5 and 101, SummerWood of Chanhassen brings city life irresistibly close to home. With outdoor walking trails and a pedestrian-friendly retail area, it's a setting you'll find ideal.As an employee you can take advantage of a variety of amenities such as:- Southwest Transit line access- Off-street parking- Discounted employee meals- Free fitness centerThis community offers the following care options: Assisted Living, Assisted Living Memory Care Responsibilities The Nutrition & Culinary Services Director has responsibility as a member of the site leadership team to participate in the planning and implementation of strategies and programming that assure high quality customer meals while achieving short and long-term operational goals and objectives for the site. Customer Meals Oversee the meal preparation and service based on established menus, regulations, established policies, procedures and best practices. Assist with the meal process as necessary. Regularly solicit customer feedback and incorporate solutions regarding the quality and satisfaction with meals served into meal and service planning. Develop menus and recipes that are attractive, nutritious and palatable with a focus on customer requests/satisfaction. Maintain and monitor accurate meal documentation records per established procedures. Establish and maintain effective communication systems with all customers. Customer Dining Create a positive dining experience for customers that promotes their independence, choice and overall well being. Encourage resident participation in the dining program, and meal activities. Oversee the entire dining process for all customers. Nutrition Program - Care Centers Oversee the meal preparation and service based on established menus, regulations, established policies, procedures and best practices. Assist with the meal process as necessary. Regularly solicit customer feedback and incorporate solutions regarding the quality and satisfaction with meals served into meal and service planning. Develop menus and recipes that are attractive, nutritious and palatable with a focus on customer requests/satisfaction. Maintain and monitor accurate meal documentation records per established procedures. Establish and maintain effective communication systems with all customers. Qualifications Care Center: Enrolled in or a graduate of a dietary manager course with current state certification. Housing and Assisted Living: Current Food Safety Certification. Three to five (3 - 5) years' leadership experience in food service. Demonstrated competencies in food service management and operations, quality management, staff development, cooking, clinical nutrition for the elderly, and community outreach. Must have flexibility, personal integrity, and the ability to work effectively with residents, coworkers, family members, visitors, and the general public. Demonstrated compatibility with PHS's mission and operating philosophies. Demonstrated ability to read, write, speak and understand the English language to communicate with all customers. About PHS Presbyterian Homes & Services (PHS), based in St. Paul, Minnesota, is a non-profit, faith-based organization providing a broad array of high quality housing choices, and care and service options for older adults. Over 7,100 employees serve more than 26,000 older adults through 59 PHS-affiliated senior living communities in Minnesota, Iowa and Wisconsin, and through Optage home and community services. PHS is also co-owner of Genevive, the largest geriatric primary care practice in Minnesota, providing comprehensive care for over 15,000 older adults. Established in 1955, PHS has earned the reputation as an innovative leader dedicated to promoting independence, purposeful living, and overall well-being for those they serve. Today, PHS is one of the largest nonprofit providers of senior housing and services in the nation. We believe employees are the most important resource in our ministry and we are committed to an environment where employees are valued and empowered to make a difference. With a strong commitment to grow our employees from within, the development opportunities with us are virtually unlimited. We offer competitive wages, opportunities for advancement, ongoing training, and incredible benefits like education assistance and nursing loan forgiveness. If you have a desire to honor God by enriching the lives and touching the hearts of older adults, consider answering the call and join our team. PHS is an EEO/AA employer. All applicants will receive consideration for employment regardless of their race, color, creed, religion, national origin, sex, sexual orientation, disability, age, marital status, or status with regard to public assistance.
Marriott International
Nashville, Tennessee
Additional Information WET Deck, Seasonal Position Job Number Job Category Food and Beverage & Culinary Location W Nashville, th Avenue South, Nashville, Tennessee, United States VIEW ON MAP Schedule Part-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY Serve food courses and alcoholic beverages to guests. Set tables according to type of event and service standards. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, re-cook orders, and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Record transaction in MICROS system at time of order. Check in with guests to ensure satisfaction with each food course and/or beverages. Maintain cleanliness of work areas, china, glass, etc., throughout the day. Complete closing duties, including restocking items, turning off lights, etc. Present physical and accurate check to guest and process payment. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. W Hotels' mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We're here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests' passions to life. If you are original, innovative, and always looking towards the future of what's possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Additional Information WET Deck, Seasonal Position Job Number Job Category Food and Beverage & Culinary Location W Nashville, th Avenue South, Nashville, Tennessee, United States VIEW ON MAP Schedule Part-Time Located Remotely? N Relocation? N Position Type Non-Management POSITION SUMMARY Serve food courses and alcoholic beverages to guests. Set tables according to type of event and service standards. Answer questions on menu selections. Communicate with the kitchen regarding menu questions, the length of wait, re-cook orders, and product availability. Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. Record transaction in MICROS system at time of order. Check in with guests to ensure satisfaction with each food course and/or beverages. Maintain cleanliness of work areas, china, glass, etc., throughout the day. Complete closing duties, including restocking items, turning off lights, etc. Present physical and accurate check to guest and process payment. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Read and visually verify information in a variety of formats (e.g., small print). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance and objects weighing in excess of 50 pounds with assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move over sloping, uneven, or slippery surfaces as well as up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. W Hotels' mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We're here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests' passions to life. If you are original, innovative, and always looking towards the future of what's possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.
Lucile Packard Children's Hospital Stanford
Palo Alto, California
Clinical Services 1.0 FTE, 8 Hour Day 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 Summary This paragraph summarizes the general nature, level and purpose of the job. Under the direction of the Food Service Managers and Supervisors is responsible for preparation, assembly, and distribution/delivery of patient trays, retail and catering services, and other food related services in a timely and sanitary manner while focusing on a consistently high level of customer service. Maintains dish room, washes dishes, utensils, pots and pans. Removes and disposes of trash and cleans and maintains food service areas as directed. Involved in training of new employees. Essential Functions The essential functions listed are typical examples of work performed by positions in this job classification. They are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Employees may also perform other duties as assigned. Employees 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. Typical tasks: maintains adequate supplies of dishes, cups, flatware, and napkins on the serving line; sets up and refills condiments, dispensers, and food pans; portions food items for patient trays according to each patient s diet ticket; pours juice, coffee, and other drinks; serving food on tray lines; checking patient trays for accuracy; delivery of patient trays, enteral formula, and snacks; stocking patient care units and other department with food and supplies; cashier and cash handling procedures; stocking and replenishing retail and catering areas; serving retail customers; set up and break down of retail and catering functions; alerting supervisors and managers of items that are low on stock; putting away food and food service supplies. Request needed products from procurement; Check supplies or food products delivered by supplier to be sure they meet the type, quantity, and quality. Setting up, delivering and cleanup of catering functions, ensures that special catered menu are ready for distribution at prearranged times; the preparation of specialty coffee drinks and other barista functions, special meal functions by setting and decorating tables; preparing sack lunches, snacks, and other special requests. + Food Preparation. Typical tasks: prepares simple foods according to standardized menus, recipes, or verbal instructions given by supervisor; makes salads, dressings, gelatin, toast, or sandwiches; bakes frozen cookie dough and pizzas; cleans, cuts, and chops vegetables and fruits; slices meats, cheeses, and breads; cuts desserts; adjusts recipe quantities to eliminate excessive waste of food products; filling drink machines, mixing beverages, making coffee, specialty coffee drinks, and preparing box lunches or snacks; uses various types of commercial kitchen equipment such as ovens, grills, fryers, mixers, slicers, and choppers; prepares simple desserts such as fruit salads, gelatins, puddings and parfaits; slices and wraps bread and other baked items; presents and observes food to be sure it is visually appealing. + Cleaning Activities. Typical tasks: clears dirty dishes and trays from tables; cleans tables, chairs, sinks, counters, fountains, and serving area; sweeps and mops floors; wipes spills; collects and removes trash; replaces trash can liners; washes trays and carts; sorts and stacks dishes, glasses, and utensils; washes dishes, pots, and pans; fills and empties dishwasher and stacks clean dishes, glasses, and cups; cleans coffee pots, blenders, pop machine dispensers, ice cream and hot chocolate machines, and other commercial equipment. + Recordkeeping. Typical tasks: 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. Employees in this class follow State health, safety, and sanitation regulations pertaining to volume dining or food service facilities. Work schedules and standardized menus/recipes are followed to prepare simple foods scheduled for that day. Food service policies and procedures are also used as guidelines when performing the work. Adheres to all food handling procedures according to local health department and all other regulatory standards as required. Minimum Qualifications Any 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 or customer service experience. License/Certification: None Required Knowledge, Skills, & Abilities These are the observable and measurable attributes and skills required to perform successfully the essential functions of the job and are generally demonstrated through qualifying experience, education, or licensure/certification. + 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): $82,596.80 to $97,479.20 Equal Opportunity Employer L ucile 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. REQNUMBER: 19221-1A
Clinical Services 1.0 FTE, 8 Hour Day 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 Summary This paragraph summarizes the general nature, level and purpose of the job. Under the direction of the Food Service Managers and Supervisors is responsible for preparation, assembly, and distribution/delivery of patient trays, retail and catering services, and other food related services in a timely and sanitary manner while focusing on a consistently high level of customer service. Maintains dish room, washes dishes, utensils, pots and pans. Removes and disposes of trash and cleans and maintains food service areas as directed. Involved in training of new employees. Essential Functions The essential functions listed are typical examples of work performed by positions in this job classification. They are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Employees may also perform other duties as assigned. Employees 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. Typical tasks: maintains adequate supplies of dishes, cups, flatware, and napkins on the serving line; sets up and refills condiments, dispensers, and food pans; portions food items for patient trays according to each patient s diet ticket; pours juice, coffee, and other drinks; serving food on tray lines; checking patient trays for accuracy; delivery of patient trays, enteral formula, and snacks; stocking patient care units and other department with food and supplies; cashier and cash handling procedures; stocking and replenishing retail and catering areas; serving retail customers; set up and break down of retail and catering functions; alerting supervisors and managers of items that are low on stock; putting away food and food service supplies. Request needed products from procurement; Check supplies or food products delivered by supplier to be sure they meet the type, quantity, and quality. Setting up, delivering and cleanup of catering functions, ensures that special catered menu are ready for distribution at prearranged times; the preparation of specialty coffee drinks and other barista functions, special meal functions by setting and decorating tables; preparing sack lunches, snacks, and other special requests. + Food Preparation. Typical tasks: prepares simple foods according to standardized menus, recipes, or verbal instructions given by supervisor; makes salads, dressings, gelatin, toast, or sandwiches; bakes frozen cookie dough and pizzas; cleans, cuts, and chops vegetables and fruits; slices meats, cheeses, and breads; cuts desserts; adjusts recipe quantities to eliminate excessive waste of food products; filling drink machines, mixing beverages, making coffee, specialty coffee drinks, and preparing box lunches or snacks; uses various types of commercial kitchen equipment such as ovens, grills, fryers, mixers, slicers, and choppers; prepares simple desserts such as fruit salads, gelatins, puddings and parfaits; slices and wraps bread and other baked items; presents and observes food to be sure it is visually appealing. + Cleaning Activities. Typical tasks: clears dirty dishes and trays from tables; cleans tables, chairs, sinks, counters, fountains, and serving area; sweeps and mops floors; wipes spills; collects and removes trash; replaces trash can liners; washes trays and carts; sorts and stacks dishes, glasses, and utensils; washes dishes, pots, and pans; fills and empties dishwasher and stacks clean dishes, glasses, and cups; cleans coffee pots, blenders, pop machine dispensers, ice cream and hot chocolate machines, and other commercial equipment. + Recordkeeping. Typical tasks: 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. Employees in this class follow State health, safety, and sanitation regulations pertaining to volume dining or food service facilities. Work schedules and standardized menus/recipes are followed to prepare simple foods scheduled for that day. Food service policies and procedures are also used as guidelines when performing the work. Adheres to all food handling procedures according to local health department and all other regulatory standards as required. Minimum Qualifications Any 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 or customer service experience. License/Certification: None Required Knowledge, Skills, & Abilities These are the observable and measurable attributes and skills required to perform successfully the essential functions of the job and are generally demonstrated through qualifying experience, education, or licensure/certification. + 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): $82,596.80 to $97,479.20 Equal Opportunity Employer L ucile 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. REQNUMBER: 19221-1A