KRMC Cafe Associate

Under the supervision of the Nutritional Services Director or Supervisor, the Cafeteria Associate performs a variety of food services, including serving food to employees, and visitors. Also responsible for the cleanup and stocking of the cafeteria and food preparation areas.

• Assists with preparation of tray.
• Double checks tray with menu selections before delivering to patient to ensure tray is accurate. If it is not, takes corrective actions before delivering.
• Collects and documents data related to patient care. Data will include but not limited to fluid and food intakes of patients. Calorie counts, records refrigerators/freezer temperatures of patient refrigerators.
• Gathers, delivers, stores and rotates food supplies stocked in utility room.
• Maintains a clean work environment consisting of counters, equipment, and Cafe.
• Serves hot and cold food to visitors and employees.
• Replenishes reach in refrigerators, coffee ingredients, and drink stations.
• Replenishes silverware, napkins, cups, straws, condiments, etc.
• Ensures all beverage containers are full, i.e., soda, juices.
• Wipes down tables and chairs in the Cafe throughout the day with a hospital-approved cleaner.
• Clears any soiled dishes, trash from tables.
• Clears soiled dishes/trays; loads dishes/trays onto cleaning racks; rinses dishes/utensils.
• Disposes of trash/garbage in the appropriate manner.
• Loads and operates dishwashers: trays, dishes, cups, silverware; inspects cleaning to assure quality performance.
• Puts clean dishes and utensils away.
• Washes specified items by hand: pots, pans, knives, etc.
• Cleans refrigerators, freezers and other cafeteria equipment.
• Mops floors before clocking out on evening shift.
• Puts away stock inventory; notifies supervisor when stock item needs ordered.
• Performs special cleaning duties as assigned by supervisor.
• Maintains a good working relationship within the department and with other departments.
• Treats fellow employees and visitors with respect and dignity.
• Observes infection prevention and control practices at all times; processes food items according to safe food handling procedures.
• Operates equipment safely and correctly.
• Supports and maintains a culture of safety and quality.

Regulatory Requirements:

• Currently enrolled in High School or High School Graduate/GED.