Per Diem Food Service Worker

UMC Hospital; Las Vegas (NV); On-site; USD 10,000 - 60,000; Part time

Job summary

UMC Hospital is seeking a kitchen assistant for per diem openings in Las Vegas. The role involves food preparation, cleaning tasks, and customer service in a dynamic culinary setting. Candidates should have a high school diploma, food service experience, and the ability to work flexible shifts.

Qualifications

• Six months of food service experience required.
• Valid Clark County Health District card necessary.
• Ability to work any shift.

Responsibilities

• Perform non-food preparation and cleanup duties in the kitchen.
• Serve as a cashier and bus tables.
• Clean kitchens, dishes, and cafeterias.

Skills

Customer service techniques

Basic mathematical computations

Effective communication

Education

Graduation from high school

Job description

As an academic medical center with a rich history of providing life-saving treatment in Southern Nevada, UMC serves as the anchor hospital of the Las Vegas Medical District, offering Nevada’s highest level of care to promote successful medical outcomes for patients.

We are home to Nevada's ONLY Level I Trauma Center, Designated Pediatric Trauma Center, Burn Care Center, and Transplant Center. We are a Pathway Designated facility by ANCC, and we are on our journey to Magnet status.

PER DIEM OPENINGS

Position Summary:

Perform non-food preparation and cleanup duties in the kitchen and cafeterias. Duties include serving as a cashier; busing tables; stocking shelves and condiment containers; cleaning kitchens, dishes, and cafeterias; and, emptying trash containers.

Education/Experience:

Equivalent to graduation from high school and six (6) months of food services experience.

Licensing/Certification Requirements:

Valid Clark County Health District card.
1) At least six (6) months recent food service experience busing tables, stocking shelves and condiment containers; cleaning kitchens, dishes, and cafeterias; and emptying trash containers.
2) Available to work any shift.

Knowledge of:

Basic mathematical computations; department and hospital safety practices and procedures; patient rights; infection control policies and practices; handling, storage, use and disposal of hazardous materials; department and hospital emergency response policies and procedures.

Skill in:

Counting money and making change; applying customer service techniques; communicating effectively with a wide variety of people from diverse socio-economic and ethnic backgrounds; establishing and maintaining effective working relationships with all personnel contacted in the course of duties; efficient, effective and safe use of equipment.

Physical Requirements and Working Conditions:

Mobility to work in a typical culinary setting and use standard hand and power equipment, stamina to remain standing and/or walk for extended periods of time; vision to read printed materials; and hearing and speech to communicate effectively in-person and over the telephone. Strength and agility to exert up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this classification.