Food Service Worker II

Job Description

Food Service Worker II | Barnes-Jewish Hospital

The Tone:
This is a full-time role at Barnes-Jewish Hospital, located in St. Louis, MO. Barnes-Jewish Hospital stands as Missouri’s largest hospital, consistently recognized among the nation’s top hospitals by U.S. News & World Report, and is celebrated for its excellence in nursing care as a Magnet Hospital. Joining the Department of Food and Nutrition, you will contribute to vital services that cater to patients, visitors, and employees across multiple dining venues. This role is crucial in delivering quality food service, ensuring speed, and providing exceptional customer courtesy, directly supporting patients’ nutritional needs and their healing journey.

The TL;DR
• Role: Full Time
• Type: Rotating Weekends and Holidays, AM & PM shifts
• Location: In-person, St Louis, MO
• Team: Department of Food and Nutrition
• Mission: Deliver quality food service with speed and courtesy to cafeteria customers, supporting patient nutritional needs and the healing process.

What You’ll Actually Do
• Customer Service: Provide professional and friendly service to cafeteria customers, assisting with requests and ensuring customer courtesy.
• Food Preparation & Serving: Prepare, portion, and serve food items, adhering to food safety and portion guidelines.
• Area Setup & Organization: Set up and organize service areas with food, utensils, and garnishments before, during, and after shifts.
• Sanitation & Safety: Clean and sanitize workstations and utensils, and use all equipment and materials properly and safely.
• Meal Accuracy & Stocking: Accurately assemble meals according to menu and diet orders, and manage stocking duties as needed.

The Must-Haves
• Background: Early career individual with a preferred High School Diploma or GED.
• Experience: Less than two years of experience in a related food service function; no supervisor experience is required.
• Skills: Strong customer service, adherence to food safety and sanitation practices, operational organization, and accurate meal assembly.