Hoag Memorial Hospital Presbyterian

Hoag Memorial Hospital Presbyterian
Irvine California

Part time, 1st shift Opening:


Job Summary:


  • The Food Server I, II, and/or Lead displays and practices a work-style that reflects the mission, vision and values of the department and hospital and projects an image of professionalism in communication, appearance and conduct. Participates in the continuous quality improvement (CQI) process by completing Quality Control forms and preventive maintenance logs.
  • Maintains a working knowledge of departmental standard operating procedures.
  • Position may require travel between various Hoag locations and its affiliates.


  • Food Server II (FSII) In addition to the above, the FSII may be in any area of the department including retail, production, or catering performing such tasks as portioning and serving food, transporting food to service areas, catering, busing dishes, storing and issuing of supplies, and cashiering.
  • Prepares foods according to recipe specifications.
  • Prevents food waste, properly cares for and sanitizes equipment and work area, handles food in accordance with sanitary standards.
  • Cash handling is done with accuracy and attention to detail.
  • Contributes to positive customer relations especially to regard to customer service by assuring high quality service and that sanitation standards are met.


For all positions: • Adheres to departmental and hospital practices and policies.

  • Maintains informed communication by utilizing all forms of technology Hoag offers including email, the Hoag intranet, posted communication, etc.
  • Uses only equipment in which competency has been achieved.
  • Adheres to daily, weekly, monthly schedule for cleaning food service equipment.
  • Maintains safe, sanitary conditions in storage areas according to established policy and procedure
  • Consistently adheres to Health Department, Title 22, and JCAHO standards, e.g. labeling/dating all foods, stores raw meat/poultry on bottom shelf and never over cooked product, or food/product stored on floor.
  • Is consistently attentive to customers and gives prompt, courteous service.
  • Keeps Supervisor informed when problems may interfere with work being completed or customer issues.
  • Responds appropriately to inquiries and complaints from customers.
  • Accommodates changes in workload within the department.
  • During light workload situations, seeks out additional tasks/duties for the staff to complete.
  • Demonstrates flexibility in accepting schedule and work assignments.
  • Applies Lock Out/Tag Out system to equipment.
  • Reports to the lead/supervisor/manager in a timely manner “near misses”, potential dangerous situation, and actual errors.
  • Only uses equipment in which full competency has been achieved.
  • Communicates needs/concerns, etc. to the Lead, supervisor and/or manager.
  • Performs other duties as assigned.


Education, Training and Experience Required:


  • Ability to speak, read and follow verbal directions in English.
  • Preferred: Previous food service experience.


Skills or Other Qualifications Required:


  • Must be able to work well with others and perform a variety of tasks under supervision.
  • Preferred: Ability to perform simple calculations by hand or with use of a calculator.
  • Knowledge of food production and service.
  • Ability to delegate duties and maintain efficient standards of operation.
  • Demonstrates effective communication, interpersonal skills, organizational ability, knowledge of proper body mechanics, safety measures and infection control, ability to follow instructions.


License and Certifications Required:


  • Required: N/A
  • Preferred: Servsafe® certification
Basic Qualifications