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Under supervision, the 2606 Senior Food Service Worker performs a variety of tasks in connection with the preparation, storage and serving of foodstuffs, including dietary foods; may supervise a small group of Food Service Workers in an assigned food service activity; ensures that assigned dining and kitchen areas and equipment are kept clean and in good repair; and performs related duties as required.

NATURE OF POSITIONS: Positions are located at Zuckerberg San Francisco General Hospital and Trauma Center, a large acute care teaching hospital which is a Level I Trauma Center for the City and County of San Francisco and offers a comprehensive range of inpatient, ambulatory, skilled nursing, rehabilitative and community oriented programs and is affiliated with the University of California - San Francisco; at Laguna Honda Hospital and Rehabilitation Center, a facility providing skilled nursing with a geriatric focus, Hospice Unit, AIDS Unit, Acute and SNF rehabilitation, and Acute Medical Services; and the DPH Community Oriented Primary Care (COPC) Centers which is a synthesis of primary care, community medicine, and public health. The basic work week is a 5-day week of 40 hours. Both hospitals are open on a twenty-four (24) hours, seven (7) days per week basis; therefore, employees may be required to work nights, evening shifts, weekends and/or holidays.


  • Acts as lead worker or team leader to a small group of food service workers by settings up tray line and clean-up operations; scheduling and assigning duties to meet meal schedules; inspecting their work to maintain department standards; training new food service workers in the performance of their tasks; orienting them on department policies and procedures; giving oral & written instructions and demonstrations to promote satisfactory performance; auditing cash; and participating in Performance Improvement projects.
  • Checks tray line and trays by verifying the completeness of all necessary items on the tray, proper appearance of the tray, proper placement of items and condiments on the tray; and checking the speed of the tray line in order to provide proper nourishment and prompt service to patients and cafeteria customers.
  • Assists in the preparation, distribution and serving of all diets by working in special diet stations; preparing standard formulas; delivering bulk nourishments to the wards; and using specialized equipment connected with nutrition services.
  • Answers customers' questions, and provides information on procedures or policies, contributes positively to the patient care experience.
  • Replenishes food supplies and monitors supply levels by preparing requisitions for supervisor’s signature; ordering food and non-food products; and issuing requisitioned items.
  • Participates in the cleaning of dining and kitchen areas by washing and sanitizing of dishes, pots, pans, utensils, serving counters, tables and chairs.
  • Assists cooks in basic food preparation by cooking grilled items; panning up food; and prepping food items.
  • Inspects, cleans, sanitizes and services various machines, tools and equipment used in the food preparation process by cleaning and washing tools & equipment; placing and storing of clean equipment; and maintaining a thorough approach in a clean and sanitized work environment.
  • Assists in preparing and documenting daily reports by making temperature checks for food & equipment; checking inventory sheets, payroll sheets and sanitation checklists; and completes other departmental reports as assigned.
  • Reports unsafe or unsanitary conditions by observing and insuring no unsafe practices are found in the workplace; and reporting to immediate supervisor or other supervisory/managerial personnel if unsafe or unsanitary conditions are observed or found.

The 2606 Senior Food Service Worker also performs other related duties as assigned.

Minimum Qualifications: (Must Meet to be Considered)

  1. Possession of a high school diploma or equivalent; AND
  2. One (1) year (equivalent to 2,000 hours) of work experience in the operation of a large, high-volume food service organization. Experience includes tray line operations, quality control, cafeteria/catering services, inventory management, or equipment monitoring in an institutional setting such as a hospital, correctional facility, cafeteria, long-term care facility, or other large high-volume food service organization.
Applicants must meet the minimum qualification requirement by the final filing date unless otherwise noted.