Tift Regional Medical Center
Under the direct supervision of the Food Service Director
Responsible for providing excellent customer service to all patients and guests
Responsible for maintaining a kitchen environment to the standards of state and federal regulatory authorities
Responsible for providing quality food and presentation to all guests and patients
Responsible for optimizing the department budget by reducing waste
Assists with daily food safety and department safety audits
II. KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED:
Must be able to communicate effectively with others. Must be able to pass all food safety testing and complete the Food Handlers Safety Course. Must be dependable; exhibit professionalism; have integrity; be able to communicate effectively both verbally and in writing; possess problem solving skills; possess knowledge to interpret and follow instructions; able to relate to various socioeconomic and cultural backgrounds; accept alternatives to the usually accepted norms
without being judgmental; be in good general health; possess audio and visual acuity; complete pre-employment and annual physical requirements (including alcohol and drug screens)
III. WORKING CONDITIONS:
Requires walking, sitting, and standing to a significant degree. Requires lifting large and small objects by weight and bulk (up to 50 pounds) and climbing. Possible exposure to communicable diseases. Possible verbal or physical abuse. Exposure to hazardous chemicals and typical kitchen elements such as heat, fumes, noise and odors, also hazards such as burns, cuts, wet work areas, etc..
IV. QUALIFICATIONS: High school diploma or equivalent. 2+ years of foodservice experience required. ServSafe certification preferred.
V. RESPONSIBILITIES: Provides balanced nutrition to infant, pediatric, adolescent, adult and geriatric patients, visitors, physicians, hospital personnel, and general public. Adheres to TRMC Compliance Program, Code of Conduct and TRMC policies and procedures.