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BR
Baton Rouge General Medical Center
Hospitality Associate (Part Time)- Baton Rouge Rehab Hospital
Entry-Level JobVerifiedNo experience needed
Career Insights for Busser / Banquet Worker / Cafeteria Attendant
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Based on Louisiana data
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What they do
A Busser, Banquet Worker, or Cafeteria Attendant assists with food service at a restaurant, large banquet hall or cafeteria. Removes used dishes, sets tables with clean dishes and linens, replenishes foods served at food stations or buffet tables, and provides water, coffee or other beverages for patrons.
$27,061 / year median in Louisiana
+4% projected growth
Job Description
JOB PURPOSE OR MISSION
Performs food service tasks under general supervision in a food production area and/or food service area; washes and cleans assigned utensils, area and equipment; receives, stores and disburses foodstuffs, and supplies from assigned storeroom. Performs duties appropriately for the age population served, as defined in the department's scope of service.JOB FUNCTIONS ESSENTIAL JOB FUNCTIONS
include, but are not limited to: 1. Cleans and sanitizes assigned areas following proper sanitary procedures.- Maintains work area in a clean, neat and orderly manner;
- Sets up and operates dish machine to clean dishes, trays, silverware, glassware, and other utensils;
- Performs daily cleaning of ranges, kettles, carts, pots, pans, and other food service equipment;
- Performs special cleaning duties as assigned by the supervisor;
- Inspects cleaned items to ensure proper sanitation and quality;
- Sweeps and mops floors according to schedule; and
- Collects, sorts and disposes of trash, cans, bottles and similar debris and transports to disposal area as needed. 2. Assists in expediting the flow of work in the kitchen, storeroom and/or food service areas as assigned.
- Retrieves, collects and transports a variety of food service supplies and equipment from one area to another as directed;
- As assigned, performs a variety of tasks related to receiving, storing, and disbursing various foodstuffs and supplies from the storeroom; 3. Maintains working area according to established infection control/safety policies.
- Maintains a safe and sanitary work area at all times;
- Utilizes kitchen equipment appropriately and safely; and
- Observes sanitation procedures before handling utensils or food items. 4. Sets up tray line and prepares patient trays in accordance with established schedule and procedures.
- Sets up tray line according to established procedures and ensure proper temperatures of food under refrigeration and in steam tables;
- Places appropriate food on trays according to menu and medical nutrition requirements 100% of the time;
- Serves food in accordance with established portion control procedures; and
- Consistently checks completed trays for appearance and arrangement.
Benefits
- Dental Insurance