Under the direction of department leadership, performs a variety of duties related to preparing and serving meals to patients, employees, and visitors; performs cashier, diet office, inventory/supply or dish room duties and other duties as assigned. PRINCIPLE DUTIES AND RESPONSIBILITIES: All employees will perform the principal duties and responsibilities listed below and will also be scheduled for any one of the following duty assignments – which may vary slightly from business unit to business unit – based on daily department operational needs: Satisfactorily complete all functions of shift assignment prior to signing/clocking out. Maintain work area and equipment in a clean, sanitary, and orderly condition. Reports equipment malfunctions, as necessary. Complete duties in a manner consistent with safety, sanitation, and nutritional guidelines. Attends meetings and in-services as required. May participate on a Quality Improvement Team or other various hospital teams. Performs other related duties as assigned. Maintains a working knowledge of applicable Federal, State, and local laws and regulations, the Corporate Compliance Program, Code of Ethics, as well as other policies and procedures to ensure adherence in a manner that reflects honest, ethical, and professional behavior EDUCATION/ EXPERIENCE REQUIRED: High School Diploma, GED, or six (6) months to one (1) year of previous work experience in a food service or cash handling setting preferred. Able to read, write, speak English, and follow oral and written instructions. Personal computer and data entry skills, preferred. Additional Information Organization: Henry Ford Hospital - Detroit Main Campus Department: Food Nutrition Retail Svcs Shift: Rotating Union Code: Not Applicable