Food Service Technician

Food Service Worker

Prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.

Qualifications:

• Ability to understand food preparation and safety instructions
• Working knowledge of kitchen equipment and food production procedures
• Ability to operate large and small kitchen equipment and tools
• Ability to perform basic arithmetic operations

Major Responsibilities and Duties:

• Prepare quality food according to a planned menu of tested, uniform recipes.
• Serve food according to meal schedules, departmental policies, and procedures.
• Practice and promote portion control and proper use of leftovers.
• Supervise storage and handling of food items and supplies. Maintain a clean and organized storage area.
• Operate tools and equipment according to prescribed safety standards.
• Follow established procedures to meet high standards of cleanliness, health, and safety.
• Keep garbage collection containers and areas neat and sanitary.
• Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.
• Maintain personal appearance and hygiene.
• Handle and record cashier functions accurately.
• Help record food requisitions and orders necessary supplies.
• Maintain daily food preparation records.
• Promote teamwork and interaction with fellow staff members.

Equipment Used: Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, oven, dishwasher, and food and utility cart.

Working Conditions: Continual standing, walking, pushing, and pulling; frequent stooping, bending, kneeling, and climbing (ladder), moderate lifting and carrying; moderate exposure to extreme hot and cold temperatures. Must be able to lift 30 pounds or more.