PRN Part-Time Food Service Assistant

PRN Part-Time Food Service Assistant (Open)

Under immediate to general supervision, performs routine work in simple food preparation, serving and cleanup tasks. Work assignments are clearly defined and performed under established work procedures and policies. Positions may provide training to new employees in this class or explain work processes but would not be assigned work leader responsibilities such as assigning and monitoring work.

Hours: 5 pm - 8 pm, weekdays and every other weekend and every other holiday. Wage: $20.189/hr (Breakdown: $17.189 base + $3.00 differential = $20.189). This position offers no benefits. Scheduled work hours total approximately 16 hours every two weeks.

Examples of work: Prepares vegetables and fruits for salads, makes sandwiches, performs grill and deep fat fryer cooking for short orders. Assists Food Service Workers (cooks) in preparing a variety of foods. Sets tables with tablecloth, dishes, glasses, and silverware. Fills sugar, salt and pepper shakers, and water glasses and coffee cups. Arranges and serves food at the service counter. Stocks serving lines with silverware, trays, napkins, glasses and cups. Serves as cashier. Operates automatic dishwashing equipment and ensures that dishes and utensils meet facility standards for sanitation. Cleans kitchen equipment and walls; sweeps, mops, vacuums kitchen and/or dining area floors; cleans dining area walls, chairs, tables, and serving areas. Clears tables, cleans carts, and prepares dishes for dishwashing machines. Washes dishes. Delivers food carts to outlying areas.

Requirements / Qualifications:

Minimum Qualifications: There are no specific education or experience requirements.

Preferred Qualifications: Previous experience in food service industry.

Other: Must be 18 years of age. Knowledge of: personal hygiene, basic kitchen equipment supplies and utensils; basic foodstuffs such as fruits, vegetables, bakery goods, meats and poultry; food preparation procedures for salads, sandwiches, short order items and other routinely prepared foods; facility standards and procedures for the cleaning of dishes, utensils, equipment and facilities; food sanitation and food preparation schedules.

Ability to: understand and follow facility kitchen and dining room safety practice; safely use knives and handle hot equipment or utensils; follow instructions; tolerate high temperature and high humidity; communicate effectively with facility residents, patients or members; bend, stoop, lift and carry food items equipment and supplies; stand on feet for long periods of time.