Grill Cook and Cashier

Creating Life Better Here starts with you. At San Juan Regional Medical Center, we're more than a healthcare provider—we're a values-driven organization dedicated to delivering exceptional care. As a team member, you help fulfill our mission to make life better here for our community.

Provide safe and sanitary food of high nutritional quality coupled with outstanding customer service to promote physical and emotional vitality for all our customers: patients, visitors, and staff. Through teamwork provide a positive experience for patients, families, visitors and staff with outstanding service and compassion to meet customer expectations. Foster an environment of relaxation and rejuvenation in the healthcare setting.

Required Behaviors:

• As you go about fulfilling this mission, your work habits and work relationships should embody SJRMC's values. These values are our culture, our identity as an organization: Sacred Trust, Personal Reverence, Thoughtful Anticipation, Team Accountability and Creative Vitality ask more of us than merely completing some list of tasks. Our values ask for a deeper level of commitment, and what is asked of us we freely give because we believe in our mission.

Required Qualifications:

• Must have a Food Handler card issued by an accredited provider (by the first day of employment)
• Minimum of eighteen (18) years of age
• Ability to work effectively within a team environment
• Proven ability to prioritize tasks in a fast-paced environment
• Excellent customer service skills, including communication and problem-solving
• At least one (1) year of experience in large-scale cooking or institutional food preparation
• Knowledge of food safety regulations, preparation, and various cooking methods
• Familiarity with standard cooking schedules and food service protocols
• Experience with cash handling and point-of-sale (POS) systems

Preferred Qualifications:

• Culinary certifications or coursework, such as ServSafe, culinary arts, or nutrition basics

Duties and Responsibilities:

Personal Hygiene:

• Demonstrates proper hand hygiene
• Changes gloves as appropriate and between tasks as appropriate
• Hairnet or cap always worn

Sanitation:

• Maintains a clean and sanitary work environment throughout shift
• Sets up and maintains green (soap) and red (sanitizer) buckets throughout shift
• Spills wiped up immediately
• Food and objects on floor picked up immediately
• Cleans and sanitizes salad bar at scheduled times
• Cleans and sanitizes all counter tops in the serving area
• Cleans and sanitizes all machines and coolers
• Cleans and sanitizes all tables and seats in Café during and after each main meal service time
• Empties trash cans as needed

Food Safety:

• Follows safe food handling guidelines
• Applies ServSafe training to task completion throughout shift
• Thaws food per safe food handling guidelines
• Cools food to standard temperature in correct timeframe
• Discards outdated food, records on Non-Conforming Product Log, and informs supervisor
• Temps food at least every four (4) hours and maintains temperature logs throughout shift

Use of Equipment:

• Uses equipment properly and safely
• Reports any equipment issues to supervisor
• Cleans and sanitizes equipment each shift as indicated by cleaning logs
• Log documentation reflects equipment condition

Stocking and Rotation:

• Maintains stock of food and supplies in Café, rotating stock first in first out (FIFO)
• All items set up (fruit, bread, pastries, salad and sandwich bar, beverages) according to standards of food safety and in time for Café opening
• Discards outdated items
• Replenishes food items as necessary to maintain a continuous supply for customers
• Changes fountain soda and CO2 containers as needed

Food Preparation:

• Prep work is complete and timely
• Prepares food to meet existing standards for quality, freshness, taste and appearance
• Reports any food concerns to supervisor
• Wraps, dates and rotates items daily; alerts supervisor if problem noted

Cash Register:

• Counts drawer before start of shift and informs supervisor if a discrepancy is noted
• Runs register with accuracy (cash drawer balance reconciles with sales)
• Prints End of Shift report each shift

Other Duties:

• Demonstrates willingness and follows through with other assigned duties
• Each employee is responsible for implementing SJRMC’s Service Standards into their daily work:

                                                     Safety, Courtesy, Effectiveness, and Stewardship

• Other duties as assigned

Physical Demands and Environmental Work Conditions:

• Moderate physical effort
• Must life/carry up to forty (40) pounds
• Frequent, prolonged standing/walking
• Subject to burns and cuts
• Exposed to hazards of odors, steam, heat, humidity and varying degrees of food service elements