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Food & Dining
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Dining Services 710382
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120409 Requisition #
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The University of Texas MD Anderson Cancer Center is ranked the nation’s top hospital for cancer care by U.S. News & World Report’s “Best Hospitals.”  MD Anderson’s mission is to eliminate cancer in Texas, the nation and the world through exceptional programs that integrate patient care, research and prevention. Our mission also includes education for undergraduate and graduate students, trainees, professionals, employees and the public.
 
Per Diem Dining Service Rep opportunity in Dining Services.  ** This is an on-call, no benefits hourly position, and the pay is $12.50 an hour. ** Ideal candidate will have customer service/food service experience.   
   
The primary purpose of the Per Diem Dining Services Representative is to provide manual service on an as needed basis in the operation of the food service venues (retail front and back of house, and catering) in the Department Dining Services.  Assists customers and dispenses products by following established policies and procedures. 
 
Key Functions:
Customer Service
  • Provides excellent customer service to our catering customers, patients, visitors and employees by performing the following:
  • Functioning as wait staff, set up personnel, or servers at catered functions.
  • Sets up assigned work area and monitors activities as necessary
  • Sets up work area, when applicable, for the next day’s activities
  • Serves all customers of catering
  • Assisting customers in retail venues with food selections.
  • Providing explanations and offering directions when necessary about the venues.
  • Taking trays and assisting wheel chair patients to a table.
  • Maintains a high level of professionalism through cooperation with others.
  • Demonstrates a high level of customer service philosophy and openly supports the Institution’s and Department’s Mission and Vision statements.
  • Understands supports and participates in cooperative team efforts.
  • Offers assistance to catering customers, patients, visitors and staff of all ages, races, cultural backgrounds, beliefs and disease processes.
  • Assumes/performs other assigned duties by cooperating and maintaining a good working rapport with co-workers and other departmental personnel.
Inventory Management
  • Responsible for checking and replenishing food items, as needed, in the assigned area(s) of the food service/catering venue.
  • Delivers/stores equipment, groceries and supplies as directed.
  • Responsible for providing and replenishing paper and china items required during meal service.
  • Market food items in the venue by displaying/arranging them in an appetizing and appealing manner in the serving areas.
  • Visually maintains daily computerized unit work order sheets by physically writing a record of food items received/prepared as well as the amount of food items remaining after each meal period.
  • Must be able to follow both written and oral instructions and reconcile catering order sheets with products received. 
Sanitation and Safety
  • Cleans tables and chairs in eating area.  Maintain trash receptacles. 
  • Ensures clean up following catered events has been performed to departmental standards, with items returned to their appropriate locations.
  • Ensures proper food temperatures by using a food thermometer to verify temperatures, by visually reading and physically recording them at specified intervals during the serving period.
  • Maintains assigned work areas in a clean and sanitary condition by following all written established cleaning schedules and comprehending sanitation regulations.
  • Uses and cares for all equipment items utilized in all assigned areas in the unit.
  • Manually cleans assigned work areas after each use and at the end of the serving period by bending, stooping, walking in confined areas and lifting/carrying cleaning supplies and water weighing up to 20 lbs.  Areas to be cleaned include (but are not limited to) steam-tables, salad bars, counter tops, equipment, pots and pans, and serving utensils.
  • Cleans any spills on floor by utilizing a mop, which requires coordinated use of eyes, arms, hands and legs.
Portion Control
  • Responsible for the serving of food to customers in the hot line, grill, pizza, dessert, salad/fruit bar, deli, and/or beverage/spring areas (as assigned).  Food items are served to customers according to portion control standard.
  • Performs simple food preparation by following the established written recipes, by reading comprehension, the ability to follow instruction and produce a quality product within specified time frames. 
  • Other duties as assigned, to include but not limited to assisting in other departmental areas as needed, assist with special events and/or promotions as required.
EDUCATION: 
Required:  None
Preferred:  High school diploma or equivalent
 
EXPERIENCE:
Required: None
Preferred:  Experience in food service and or customer service 
 
Working Conditions

This position requires:
 
 
 
Working in Office Environment
__X__  No
______ Yes
 
Working in Patient Care Unit (e.g. Nursing unit; outpatient clinic)
__X __ No
______ Yes
 
Exposure to human/animal blood, body fluids, or tissues
_ X ___No
______ Yes
 
Exposure to harmful chemicals
_ _ ___ No
__X__  Yes
 
Exposure to radiation
_ X___ No
______ Yes
 
Exposure to animals
_ X  __ No
______ Yes

 
Physical Demands
Indicate the time required to do each of the following physical demands:

 
Time Spent
Never
0%
Occasionally
1-33%
Frequently
34-66%
Continuously
67-100%
Standing
 
 
 
X
Walking
 
 
 
X
Sitting
X
 
 
 
Reaching
 
 
 
X
Lifting/Carrying
 
Up to 10 lbs
 
 
X
 
 
10lbs to 50 lbs
 
 
X
 
 
More than 50 lbs
 
 
X
 
Pushing/Pulling
 
Up to 10 lbs
 
 
X
 
 
10lbs to 50 lbs
 
 
X
 
 
More than 50 lbs
 
 
X
 
Use computer/keyboard
 
X
 
 

 
 
It is the policy of The University of Texas MD Anderson Cancer Center to provide equal employment opportunity without regard to race, color, religion, age, national origin, sex, gender, sexual orientation, gender identity/expression, disability, protected veteran status, genetic information, or any other basis protected by institutional policy or by federal, state or local laws unless such distinction is required by law. http://www.mdanderson.org/about-us/legal-and-policy/legal-statements/eeo-affirmative-action.html
 

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