Food Service Worker (370)

Description

• The pay rate is $25.72 with H&W.
• AM Availability- Needs to be open availability (7 days) and 4am-12:30pm.
• PM Availability- Needs to be open availability (7 days) and 12pm-8:30pm.

Duties and Responsibilities

• Responsible for preparation work of menu items as assigned by Cooks and Foodservice Managers including but not limited to slicing, dicing, chopping, cutting, rolling, mixing, washing, rinsing, panning, slacking, etc.
• Responsible for efficiently and proficiently serving customers on the serving lines during meal service times. Must maintain proper flow rate of customers as prescribed by Management
• Perform simple cooking tasks such as 1 step heating (i.e. scoop and bake cookies) as assigned by Cook I, Cook ll and Foodservice Managers.
• Responsible for maintaining proper food safety and handling techniques per applicable food code and HACCP standards
• Responsible for following and enforcing proper safety procedures to ensure a safe working environment
• Conduct duties in an orderly and professional manner and to standards of Southern Foodservice code of conduct
• Must follow direction of Cooks and Food service Managers in carrying out duties and
• procedures assigned
• Salad Bars Preparation and restocking.

During Preparation, Service and After the Meal

• Preparation of food products should be according to the daily menu’s recipes, not to be over salted, properly cooked and garnishing all products on serving line
• Cooking of simple required meal items according to the daily menu or other required menu items
• Check temperatures for required ranges, ensuring they are properly cooked and set out products for the meal service.
• Replenishing food items as required during service, greeting and care for our customers while working on the service lines and break down service areas after the meal period ends.

Cleaning Assignment

• Must maintain cleanliness and appearance of service line and areas during meal periods wiping up spills and maintaining a clean and neat appearance.
• Clear service lines and thoroughly clean service lines and areas after meal service.
• Perform other cleaning tasks assigned by Cooks and Food service Management

Other Duties and Tasks

• All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility.

Requirements

Physical Requirements

• Strength: Lift up to 40lbs
• Posture: Standing 80%, Walking 20%
• Movement of objects: Frequent
• Heavy Lifting, Heavy Carrying, Pushing, Pulling
• Climbing or Balancing: Occasional
• Stooping: Frequent
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent