The Food Service Worker II (Cold Production) follows HACCP guidelines for sanitation, organization and quality as required. Prepares high quality cold food items for patient food service and cafeteria. Preps fruits and vegetables. Accurately transcribes tally sheet with minimal waste for Cold Production which includes; salads, sandwiches, puddings, Jell-o, salsa, milk, juice, supplements, milkshakes, desserts, and other cold special order items. May cover other items as determined by director or designee. Sets up salad bar and refills items as needed. Assists Lead Cook and Production Manager with salads for catering events. Follows departmental standards for hand washing practices. Covers and labels all food as needed. Routinely checks temperature of all catering food to make sure temperature is safe from the danger zone. Qualifications: • Prior experience in a health care setting, preferred High school diploma or equivalent preferred.