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AH
Adventist HealthCare
Lead Food Service Worker, Rotating Shift, Food And Nutrition
Career Insights for Busser / Banquet Worker / Cafeteria Attendant
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Scorecard
Based on Maryland 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.
$32,189 / year median in Maryland
+4% projected growth
Job Description
Shady Grove Medical Center If you are a current Adventist HealthCare employee, please click this link to apply through your Workday account. Shady Grove Medical Center seeks to hire a Lead Food Service Worker who will embrace our mission to extend God's care through the ministry of physical, mental and spiritual healing. As a Lead Food Service Worker, you will: Supports manager in maintaining and improving standards Provide day-to-day operational guidance to team members Responsible for preparing food and following standardized recipes 100% of the time Responsible for adhering to HACCP guidelines. Supports cash handling and department supervision when assigned Works collaboratively with peers, visitors, patients, management team, and other hospital staff Assists with patient tray line as needed. Provide on-the-job training and new-hire orientation Must follow Department Policies and Procedures on cleaning Serve as intermediary between staff members and supervisors Other Duties as Assigned Qualifications include: High School diploma or GED required 2 to 4 Years of Hospital Food Service experience ServSafe or be able to pass ServSafe within 60 days
Work Schedule:
Employment Type:
Full Time Hours perWeek:
40 hrs./weekTypical Daily Schedule:
See Below Shift Type:
Rotating Shift Weekend Requirements:
Availability / accessibility on weekends as needed.Holiday Requirements:
Required Follow company holiday calendarShift Differential Eligible:
Yes Production roles to include relief of the sous chef and production team in a variety of roles and schedules: AM Patient Cook- 5a•1:30p, Café Cook•6:30a•3p, TL Servers•6:30a•3p, Mid Cook•9:00a•5:30p, Prep Cook•10:30a•7p, PM Patient Cook•11:00a•7:30p.
- 5:30p.
Pay Range:
$18.80- $24.