• Full time
• Night shift, 7pm - 3:30am
• Every other weekend

Position Summary: 

Prepares a limited menu of short order foods for customers, utilizing convection oven and grill. Perform a combination of tasks in preparing, transporting, serving, and cleaning functions in order to provide quality food and service to patients, employees, and guests. Works under direction of the late night team leader and Food and Nutrition Services management team.  Embodies the Memorial Health System Performance Excellence Standards of Safety, Courtesy, Quality, and Efficiency that support our mission, vision and values.

Minimum Qualifications: 

Education:

High school diploma or equivalent preferred

Licensure/Certification/Registry:

Must possess as valid Illinois Department of Public Health Food Service Sanitation Manager within 6 months of date of hire.

Experience:

Have one or more years of experience in food service.

Other Knowledge/Skills/Abilities:

• Basic computer skills.
• Ability to work as a team member.
• Ability to lift heavy objects (up to 20 lbs) and climb ladders.
• Medium physical effort.
• Ability to work under pressure and with limited supervision. 

Principle Duties & Responsibilities:

• Quickly prepare a limited menu of foods to order for customers, utilizing the grill under supervision.
• Perform basic food preparation and slicing according to department policy and procedures.
• Operate food service equipment safely and according to directions including but not limited to: dishmachine, griddle, meat slicer, cash register, and floor scrubber.
• Perform daily major and heavy cleaning of food service areas according to standard procedures.
• Embodies the Memorial Health System Performance Excellence Standards of Safety, Courtesy, Quality, and Efficiency that support our mission, vision and values:

1. SAFETY: Prevent Harm - I put safety first in everything I do. I take action to ensure the safety of others.
2. COURTESY: Serve Others - I treat others with dignity and respect. I project a professional image and positive attitude.
3. QUALITY: Improve Outcomes - I continually advance my knowledge, skills and performance. I work with others to achieve superior results.
4. EFFICIENCY: Reduce Waste - I use time and resources wisely. I prevent defects and delays.

• Clean and maintain all assigned equipment during and after using, reporting all needed repairs to manager as soon as possible.
• Keep work area clean at all times following all sanitation codes and policies.
• Perform routine cashier tasks following procedures.
• Floor scrubbing is performed in food service areas as assigned using proper equipment, chemicals and procedures.
• Upon request, receives and responds to alerts from the automated temperature monitoring system. Additional responsibilities as assigned by the department manager and late night team leader are completed on time with minimal corrections.
• Performs other related work as required or requested.