Works under the general supervision of the Executive Chef and direct supervision of the Executive Sous Chef. Performs all sanitation duties in accordance to regulatory standards and Food and Nutrition Service policies and procedures. Duties to include: proper cleaning washing sanitizing of small-wares; operates and maintains dish machine and other equipment and supplies necessary to perform sanitation duties. Ensures a neat clean and safe work environment is maintained. Performs all other duties as assigned.
Riverside began serving the Virginia Peninsula community in 1916. In 1963, Riverside moved to the present 72-acre location in Newport News on J. Clyde Morris Boulevard. A 450-bed facility, Riverside Regional Medical Center is the Virginia Peninsulas most comprehensive medical facility combining the most recent computerized medical technology with a healing environment. The Pavilion is a 250,000 sq. ft., $107 million, 3-story addition to Riverside Regional Medical Center, which opened in 2013. This acute care facility provides a regional cancer care center, the Peninsula regions only comprehensive stroke center, the areas only open-heart surgery program, the regions only Level II Trauma Center, and a cornerstone neurosciences program that includes the Chesapeake, Riverside and University of Virginia Radiosurgery Center.
Education: High school diploma or GED. Must be able to read and write English preferred.
Experience: Previous food service or environmental services experience preferred.
Certifications: Food Handlers card within 30 days of hire required.