Job Summary Under general direction, performs general trayline functions; receives and interprets diet orders and ensures correct food selections are offered and served to patients. Exhibits the F.I.R.S.T. values (Friendliness, Innovation, Respect, Service, and Trust). Working Conditions, Hazards and Physical Effort Works in an institutional food service environment. Working environment is well-ventilated, well lighted, and temperature controlled. Subject to slips and falls due to wet floor surfaces and cuts and burns from equipment. Safe work habits required. Job requires standing, walking, and moderate lifting up to 25 lbs. independently. Must be able to adjust to a moderate pace of work with time deadlines. Must possess sanitary work habits, good customer service and communication skills. Safe use of chemicals and weekend work required. Work assignments may be rotated to better serve customers and patients. Minimum Qualifications or Equivalents Education: High School Diploma or GED preferred. If you do not have a High School Diploma or GED the ability to pass a basic math and basic reading comprehension test is required. Experience: Previous food service experience preferred. Licenses, Certifications, and/or Registrations None.