Performs routine general service tasks in kitchen, cafeteria, dining room, dish room, and patient/resident areas as assigned following station assignments and responsibility lists, zone binder directions and standardized recipes. Employs efficient and effective use of all resources to accomplish job according to standard timelines and to meet daily deadlines. Exemplifies ACH standards of behavior and conducts oneself in a professional manner at all times.
Being a constant example of all ACH service standards by engaging all of our guests utilizing the 5-10 rule - eye contact at 10' and verbal acknowledgement at 5'.
Ensure that all guests interactions result in a positive experience for the guest.
Assist fellow staff members in all areas to ensure superior customer interaction daily and to achieve department service goals.
Job Responsibility include but are not limited to the below.
Follow written specific job descriptions, job duties and station zone binder procedures when fulfilling daily job requirements. Communicate any issues with your supervisor in a timely manner so they can be addressed. Adhere to strict timelines to meet service obligations.
Follow all standardized written recipes, procedures and guidelines when dealing with food and beverage products. Complete all production paperwork as required and keep all stock items to designated par levels.This also includes filling out pest sighting logs, equipment temp logs, chemical/soap calibration logs and other assigned paperwork.
Follow all written guidelines when receiving any product from outside sources and fill in all required receiving logs. make sure all products, food or otherwise are properly stored employing FIFO techniques and dating all items as received.
Completes all other duties as assigned by supervisor/management as required.
Safety and Sanitation
Complete area cleaning lists and check out with supervisor daily.
Keep all floors dry and free of debris. place all waste/trash in proper receptacle.Keep all work areas, neat, organized and free of clutter.
Maintain all physical areas you are required to work in and pass through to designated standards and guidelines of sanitation and safety. Adhere to all safety and sanitation regulations including The Joint Commission, CMS; state, county, and local health departments; OSHA and ServSafe regulations; and ACH department policies.
High school diploma or general education degree (GED)
1 year total experience required
- which includes 1 year of general food service within a commercial kitchen experience
ServSafe Food Handler (Educational Certificate)
- Candidate must obtain within 1 months of hire date or eligibility
Ability to communicate both verbally and written. Ability to apply elementry math functions. Ability to apply common sense understanding to carry out detailed, but involved written or oral instructions. Ability to work well with others and to adhere to strict timelines.
Physical Activity - Stand
Physical Activity - Walk
Physical Activity - Use hands to finger, handle, or feel
Physical Activity - Reach with hands and arms
Physical Activity - Climb or balance
Physical Activity - Stoop, kneel, crouch, crawl, twist, or bend
Physical Activity - Talk or hear
Physical Activity - Taste or smell
Physical Environment - Wet or humid conditions (non-weather)
Physical Environment - Work near moving mechanical parts
Physical Environment - Fumes or airborne particles
Physical Environment - Extreme cold (non-weather)
Physical Environment - Extreme heat (non-weather)
Physical Environment - Slippery or uneven surfaces
Lifting/Pushing/Pulling Weight - Up to 10 pounds
Lifting/Pushing/Pulling Weight - Up to 25 pounds
Lifting/Pushing/Pulling Weight - Up to 35 pounds
Lifting/Pushing/Pulling Weight - Up to 50 pounds
- (Manage safely with assistance of equipment or another person)
Noise Level - In general, the noise level for this position is considered to be:
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