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Food Service Worker II

Georgetown University Hospital

Washington, DC
Job Code:
  • Customer Service
  • Restaurant / Food Service
  • Healthcare
  • Retail / Wholesale
Georgetown University Hospital
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Job Details

Food Service Worker II at Medstar Georgetown University Hospital

Food Service Worker II

Food and Nutrition Services

Regular Part-Time



Position Summary: Responsible for patient meal service food on assigned units, e.g. menu selections, tray assembly, tray delivery and pick-up, special requests and needs, in-between meal food delivery. Communicates patient food issues/concerns and needs to appropriate persons within the Food and Nutrition department. Interacts with nursing personnel with regard to patient nutrition needs or requirements. Assist Dietitian with monitoring of patients NPO, clear liquid and full liquid diets and records food intake for patients on intake analysis. Sets up, prepares and delivers food for catering events. Acts as a liaison between Food Services and the hospital staff and external customers. Sets up, prepares, delivers and serves to retail customers in the Brown Bag and CCC cafeterias and the physician lounges. Handles customer service complaints and informs management of problems or concerns. Operates cash registers in compliance with cash handling procedures. Maintains all equipment in a safe and sanitary manner in compliance with HACCP guidelines, and all applicable laws and regulatory agency regulations. These functions are performed in accordance with all applicable laws and regulations and Georgetown University Hospital's philosophy, policies, procedures and standards.


Required Education and Training: High school diploma or equivalent (GED) required. Completion of Sanitation and Food Handlers course preferred.


Required Experience: One to two years of food preparation experience. Large-scale food preparation and/or hospital dietary experience desirable. Previous catering experience preferred.  Knowledge of a variety of foods, their preparation and serving etiquette. Ability to handle heavy workload. Basic knowledge of sanitary methods used in food preparation, knowledge of safety precautions and HACCP procedures in cooking food preferred. Must be able to follow directions, understand written and oral instructions and have basic mathematical skills. Must be courteous and tactful in dealing with customers.  Must be able to exercise good judgement and initiative in satisfying customer requests. Must meet competency requirements for patient dietary needs.


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