Food Service Worker I
 Cape Girardeau, MO
Variable Shift

The Food Service Worker I (FSW-I) does all the functions that are not cooking related, i.e. washing dishes, cold prep, salad production, serving, cashier, tray passing, loading carts, general cleaning and receiving

  • Maintains relationship with patients and customers to attain quality satisfaction of food.
  • Is courteous, considerate and cooperative when communicating with all patients, guests, team members, and hospital personnel.
  • Assembles snacks and nourishments according to hospital policy, patient food preferences, and client orders.
  • Sets up stations with breads, condiments and utensils
  • Assembles meals and serves food under the direction of the Dining Services Director or manager.
  • Prepares trays with proper dishes, glasses, cups, condiments and eating utensils for meals.
  • Performs all assigned side work to include replenishing condiments and restocking side stands.
  • Brews coffee and tea
  • Prepares salads and grab and go items daily
  • Serves and replenishes food from counters and steam tables and breaks down stations at the end of meal periods
  • May perform tasks related to using the cash register for ringing up customers
  • Expedites the food for the patient
  • Loads food onto carts for service
  • Interacts with customers/patients and customers when delivering trays
  • May assists patients with opening containers and cutting foods
  • Consistently practices key sanitation procedures and policies, especially hand washing, proper food storage and maintaining appropriate temperature of foods.
  • Cleans and sanitizes workstations, counters, steam tables, food prep areas and other equipment after use according to policy.
  • Practices safety, infection control and emergency procedures according to hospital policies.
  • The FSW-I may also perform cleaning, dish/pot washing
  • Ability to multi-task
  • May also perform other duties as assigned

  • High School or GED equivalent.
  • Must have 1-2 years’ experience working in a service environment.
  • Ability to work in direct contact with a variety of foods
  • Ability to read, to speak, and to understand English sufficiently to perform assigned tasks
  • Dependable and able to meet schedule requirements (attendance and punctuality) with no restrictions