FOOD SERVICE ASSOCIATE-CASHIER (11:00A-7:30P; ALTERNATING WEEKENDS), DUKE REGIONAL

Employer
Duke University
Location
DRH-FOOD AND NUTRITION
Closing date
Oct 22, 2021

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Administrative Jobs
Institutional & Business Affairs, Auxiliary Services, Business & Financial Management

Job Details

Duke Regional Hospital has served Durham, Orange, Person, Granville and Alamance counties and the surrounding communities for nearly 40 years. With more than 1,900 employees, its focus is on providing outstanding medical care with compassionate, personalized service in a comfortable community hospital setting. Duke Regional Hospital has 369 inpatient beds and offers a comprehensive range of medical, surgical and diagnostic services, including orthopedics, weight-loss surgery, women's services, and heart and vascular services, and also offers care at the Duke Rehabilitation Institute and Davis Ambulatory Surgical Center. In fiscal year 2018, Duke Regional Hospital admitted 16,299 patients and had 165,953 outpatient visits in fiscal year 2017.

U.S. News & World Report ranked Duke Regional Hospital as #10 in North Carolina and #4 in the Raleigh-Durham area for 2018-19.

Occ Summary

  • Depending on the size of the entity and department structure, Level I and Level II may be combined.

Level I

  • Perform routine tasks and manual work under immediate supervision in support of hospital food service operations.
  • Operate dish machine; wash pots and perform heavy cleaning duties.
  • Transport equipment, food, supplies, and refuse as directed.

Level II

  • Perform a variety of tasks in preparation.
  • Service and delivery of food products and/or service operations (ie. prepare, mix, assemble, portion, serve and store food as directed.
  • Receive inspect, store, secure disburse and control inventory of food stuffs, supplies and equipment).
  • Also may function as a cashier when directed.

Work Performed

Level I

  • Retrieve, collect, and transport food service supplies, equipment and refuse as directed.
  • Strip carts/trays, sort, rinse, dishes and silverware, operate and unload dish machine, and store clean items.
  • Inspect washed items for cleanliness and breakage.
  • Clean and maintain dish machine.
  • Clean and sanitize assigned areas.
  • Washes pots, pans and equipment.
  • Collect, sort and dispose of trash.
  • Follow all safety procedures for using equipment and chemicals.

Level II

In addition to the duties described in Level I, performs the following:

  • May set up and serve food to patients and cafeteria customers as specified by menus, ensuring that all food items are properly portioned and handled within established sanitation standards.
  • May operate and monitor proper functioning of food service equipment
  • Follow all safety procedures for using equipment and chemicals
  • Clean and sanitize equipment after use.
  • May assist in tray line and/or cafeteria setup, ensuring that quality standards are maintained and safe food handling guidelines are adhered to
  • Detect and report improperly prepared food or food that does not meet standards and/or defective/damaged merchandise and status of all supplies in stock.
  • May assist in the care and maintenance of work areas and alert supervisors to problems as they arise.
  • May place food and supply orders with approved vendors under direction and guidance of Food Service Manager.
  • May review stock levels of common foodstuffs and advanced menu items, conduct physical inventories and maintain inventory records.
  • Unload incoming supplies and equipment.
  • May transport food carts to assigned locations.
  • May prepare and set up food items to be delivered to catering functions as needed.
  • May plan, organize and provide service for routine and more complex catering functions.
  • May work as needed for specially planned catering events.
  • May maintain an accurate inventory of all catering equipment.
  • May be responsible for the maintenance and upkeep of the catering area.

If functioning as a cashier:

  • Calculate total cost of items on food tray; accept payment in cash or meal tickets.
  • Ensure validity of meal cards.
  • Total cash/tickets at end of work period.
  • Deposit money and prepare deposit report sheet.

Knowledge, Skills and Abilities

Level I

  • Ability to lift/push/ pull 50 pounds.
  • Ability to read/write and follow oral and written instructions.

Level II

Same as level I plus :

  • Basic math skills
  • Basic computer /cashier/calculator skills
  • Strong customer service skills
  • Ability to operate food preparation equipment.
  • Ability to prepare/handle foodstuffs using safe food handling practices.
  • Ability to maintain inventory.

Level Characteristics

Level I

  • Heavy cleaning duties

Level II

  • Excellent customer service skills.
  • Ability to work effectively with minimal supervision.
  • Ability to maintain inventory.

Minimum Qualifications

Education

N/A

Experience

Level I

No previous food service experience required.

Level II

Work requires six months of food service experience.

Degrees, Licensures, Certifications

N/A

Duke is an Affirmative Action/Equal Opportunity Employer committed to providing employment opportunity without regard to an individual's age, color, disability, gender, gender expression, gender identity, genetic information, national origin, race, religion, sex, sexual orientation, or veteran status.

Duke aspires to create a community built on collaboration, innovation, creativity, and belonging. Our collective success depends on the robust exchange of ideas—an exchange that is best when the rich diversity of our perspectives, backgrounds, and experiences flourishes. To achieve this exchange, it is essential that all members of the community feel secure and welcome, that the contributions of all individuals are respected, and that all voices are heard. All members of our community have a responsibility to uphold these values.

Essential Physical Job Functions: Certain jobs at Duke University and Duke University Health System may include essentialjob functions that require specific physical and/or mental abilities. Additional information and provision for requests for reasonable accommodation will be provided by each hiring department.

Organization

Read our Diversity Profile History

Duke University was created in 1924 by James Buchanan Duke as a memorial to his father, Washington Duke. The Dukes, a Durham family that built a worldwide financial empire in the manufacture of tobacco products and developed electricity production in the Carolinas, long had been interested in Trinity College. Trinity traced its roots to 1838 in nearby Randolph County when local Methodist and Quaker communities opened Union Institute. The school, then named Trinity College, moved to Durham in 1892, where Benjamin Newton Duke served as a primary benefactor and link with the Duke family until his death in 1929. In December 1924, the provisions of indenture by Benjamin’s brother, James B. Duke, created the family philanthropic foundation, The Duke Endowment, which provided for the expansion of Trinity College into Duke University.Duke Campus

As a result of the Duke gift, Trinity underwent both physical and academic expansion. The original Durham campus became known as East Campus when it was rebuilt in stately Georgian architecture. West Campus, Gothic in style and dominated by the soaring 210-foot tower of Duke Chapel, opened in 1930. East Campus served as home of the Woman's College of Duke University until 1972, when the men's and women's undergraduate colleges merged. Both men and women undergraduates now enroll in either the Trinity College of Arts & Sciences or the Pratt School of Engineering. In 1995, East Campus became the home for all first-year students.

Duke maintains a historic affiliation with the United Methodist Church.

Home of the Blue Devils, Duke University has about 13,000 undergraduate and graduate students and a world-class faculty helping to expand the frontiers of knowledge. The university has a strong commitment to applying knowledge in service to society, both near its North Carolina campus and around the world.

Mission Statement

Duke Science"James B. Duke's founding Indenture of Duke University directed the members of the University to 'provide real leadership in the educational world' by choosing individuals of 'outstanding character, ability, and vision' to serve as its officers, trustees and faculty; by carefully selecting students of 'character, determination and application;' and by pursuing those areas of teaching and scholarship that would 'most help to develop our resources, increase our wisdom, and promote human happiness.'

“To these ends, the mission of Duke University is to provide a superior liberal education to undergraduate students, attending not only to their intellectual growth but also to their development as adults committed to high ethical standards and full participation as leaders in their communities; to prepare future members of the learned professions for lives of skilled and ethical service by providing excellent graduate and professional education; to advance the frontiers of knowledge and contribute boldly to the international community of scholarship; to promote an intellectual environment built on a commitment to free and open inquiry; to help those who suffer, cure disease, and promote health, through sophisticated medical research and thoughtful patient care; to provide wide ranging educational opportunities, on and beyond our campuses, for traditional students, active professionals and life-long learners using the power of information technologies; and to promote a deep appreciation for the range of human difference and potential, a sense of the obligations and rewards of citizenship, and a commitment to learning, freedom and truth.Duke Meeting

 “By pursuing these objectives with vision and integrity, Duke University seeks to engage the mind, elevate the spirit, and stimulate the best effort of all who are associated with the University; to contribute in diverse ways to the local community, the state, the nation and the world; and to attain and maintain a place of real leadership in all that we do.”

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