LEAD FOOD SVC WORKER

About Universal Health Services

One of the nation's largest and most respected providers of hospital and healthcare services, Universal Health Services, Inc. (UHS) has built an impressive record of achievement and performance. Growing steadily since its inception into an esteemed Fortune 500 corporation, annual revenues were $15.8 billion in 2024. UHS was again recognized as one of the World's Most Admired Companies by Fortune; listed in Forbes ranking of America's Largest Public Companies. Headquartered in King of Prussia, PA, UHS has approximately 99,000 employees and continues to grow through its subsidiaries. Operating acute care hospitals, behavioral health facilities, outpatient facilities and ambulatory care access points,

an insurance offering, a physician network and various related services located all over the U.S. States, Washington, D.C., Puerto Rico and the United Kingdom. www.uhs.com

EEO Statement

All UHS subsidiaries are committed to providing an environment of mutual respect where equal employment opportunities are available to all applicants and teammates. UHS subsidiaries are equal opportunity employers and as such, openly support and fully commit to recruitment, selection, placement, promotion and compensation of individuals without regard to race, color, religion, age, sex (including pregnancy, gender identity, and sexual orientation), genetic information, national origin, disability status, protected veteran status or any other characteristic protected by federal, state or local laws.

Notice

Avoid and Report Recruitment Scams

We are aware of a scam whereby imposters are posing as Recruiters from UHS, and our subsidiary hospitals and facilities. Beware of anyone requesting financial or personal information.

At UHS and all our subsidiaries, our Human Resources departments and recruiters are here to help prospective candidates by matching skill set and experience with the best possible career path at UHS and our subsidiaries. During the recruitment process, no recruiter or employee will request financial or personal information (e.g., Social Security Number, credit card or bank information, etc.) from you via email. Our recruiters will not email you from a public webmail client like Hotmail, Gmail, Yahoo Mail, etc.

If you suspect a fraudulent job posting or job-related email mentioning UHS or its subsidiaries, we encourage you to report such concerns to appropriate law enforcement. We encourage you to refer to legitimate UHS and UHS subsidiary career websites to verify job opportunities and not rely on unsolicited calls from recruiters.

POSITION SUMMARY

The Lead Food Service Worker is responsible for the following: assisting with preparing the salad bar, maintaining an adequate supply of beverages, ensuring the cafeteria and dining room remain clean at all times, assisting in the preparation and delivery of patient meals and room supplies, operating the dish machine, assisting the cook as required and stocking kitchen necessities on each floor as required and for the preparation and service of breakfast, lunch and dinner meals for patients and facility staff according to the approved menu cycle and production sheets.

QUALIFICATIONS

Education/Experience: High School Diploma Experience: Two (2) years' experience in quantity cooking, basic knowledge of modified diets; training in food service sanitation and possession of food service food handler's permit as required; experience utilizing industrial kitchen equipment and utensils. Supervision of staff members is required.

PRIMARY RESPONSIBILITIES

Supervise and coordinate food preparation activities, ensuring timely delivery of quality meals that meet safety and sanitation standards.

1. Comply with facility and departmental policies and procedures regarding food service.
2. Comply with established guidelines for sanitation and safety
3. Obtain the tray count by unit for each breakfast, lunch and dinner meal. Assist the cook in preparing each meal tray.
4. Set up the salad bar and prepare vegetables, salads and other salad bar items in a neat and orderly fashion.
5. Set up dessert bar.
6. Ensure the salad bar displays an attractive and tasteful appearance.
7. Wash dishes and maintain the dish room area in a clean and orderly fashion.
8. Utilize portion control guidelines when preparing food.
9. Record dish machine temperatures on daily log.
10. Always maintain cleanliness of the dining room and food preparation area.
11. Maintain an adequate supply of beverages and ensure coffee pots remain full.
12. Interact well with patients in the serving line and help when needed.
13. Encourage a harmonious working relationship in the department as well as with all employees of the facility.
14. Report any equipment malfunction immediately to the Food Service Manager or Cook.
15. Adhere to facility, department, corporate, personnel and standard policies and procedures.
16. Attend all mandatory facility in-services and staff development activities as scheduled.
17. Adhere to facility standards concerning conduct, dress, attendance and punctuality.
18. Provide leadership to the other food service staff during shift, teamwork.
19. Support facility-wide quality/performance improvement goals and objectives.
20. Maintain confidentiality of facility employees and patient information.
21. Follow posted cleaning schedule and always ensure a clean work area throughout the kitchen.
22. Use of sense of urgency by managing your time to ensure all job responsibilities are completed.
23. When a designated staff member is not scheduled to put away the groceries, all dietary staff members must assist in putting away the groceries.
24. Maintain a walk-in cooler, freezer and storerooms in an orderly fashion including proper date, rotate and label all food items.

COOK

1. Open the kitchen and ensure organization of daily events.
2. Comply with facility and departmental policies and procedures regarding food services offered.
3. Follow menus and recipes as provided by the Dietary Manager and Dietician.
4. Prepares and portions food according to menu.
5. Prepare cold desserts.
6. Maintains adequate supply of food by pre-prepping meals for the following shift and next day.
7. Prepare meals and beverages according to menu cycle and daily production sheet, providing
   attention to attractive and tasteful meals.
8. Maintains clean and safe work area, leaves area clean for next shift.
9. Maintains cafeteria line in a clean and sanitary manner.
10. Record temperature of refrigerator and document readings
11. Accurately prepare food for modified diets, consulting with Dietician as required.
12. Complete and prepare meals in a timely manner as prescribed by posted mealtimes.
13. Follow posted cleaning schedule and always ensure a clean work area and dining room.
14. Document refrigeration and dish machine temperatures according to posted schedules.
15. Adhere to standards for food temperatures during cooking, serving and storage of leftovers.
16. Maintain walk-in freezer and storerooms in an orderly fashion, and properly date and label all
    food items.
17. Adhere to appropriate portion control and avoid over production.