Food Service Assistant

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. Food Service Assistant Full Time Douglas, Douglas, GA, US 30+ days ago Requisition ID: 3007 Position Summary The food service assistant ensures that food is prepared in a manner that is nutritious, safe, properly flavored and in compliance with District, USDA, and accrediting agency standards for quality. Overview The evaluation is to assure individual performance, departmental goals, and organizational goals are aligned. It is designed to support communication between the manager and the employee. Employee perception of their own performance is very important. To maximize the benefit of this process, both the manager and the employee participate in the evaluation process. Qualifications Reads and understands the English language. Ability to think critically and analytically with little or no supervision. Ability to work effectively in situations of high stress and conflict and communicate goals and outcomes. Ability to process information and prioritize. Possesses exceptional verbal and written communication skills. Possesses independent work habits, is self‑reliant and self‑directed. Ability to learn, adapt, and change as required by the job functions. Ability to maintain absolute confidentiality of material and information accessed and reviewed. Ability to move freely, reach, bend, and complete light lifting. Ability to use good body mechanics while performing daily job functions and ability to follow specific OSHA guidelines. Ability to maintain attendance to meet standard job practices. Education High school diploma or GED required. Essential Physical Requirements Medium: Exert 20 – 50 lb. of force occasionally and/or up to 15 lb. of force frequently – 50-74% Heavy: Exert 50 – 100 lb. of force occasionally and/or up to 30 lb. of force frequently – 1-24% Exposure to Hazards Body fluid exposure level. Age of Patient Populations Served Infants 30 days - 1 year Children 1 - 12 years Adolescents 13 - 18 years Adults 19 - 70 years Geriatrics 70+ years Other Qualifications Working knowledge of food handling, preparation, production, standard kitchen equipment, food safety and sanitation. Ability to understand recipes, production sheets, and inventories. Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one‑on‑one and small group situations to customers, clients, and other associates of the facility. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Possesses necessary skills to effectively operate cash register or cash‑handling computer system. Ability to apply common sense understanding to carry out detailed but uncomplicated written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Job Specific Duties and Performance Standards Using recipes: cooks and prepares various entrees, vegetables, sandwiches, and other menu items. Communicates and coordinates daily with Director on strategies to accomplish production and maintain quality standards. Assists Director in maintaining accurate daily production records. May operate cash register/point of sale device during serving periods as needed. Collects, records, and reports quantities used, amounts produced, amounts left over and meal counts accurately. Offers and serves correct portions. Cleans and restocks work area throughout the day. Maintains standards for sanitation and cleanliness by following standards for “clean as you go” and scheduled routine cleaning. Cleaning duties may include, but are not limited to: equipment, utensils, serving area, dining area, floors, walls, baseboards, and storage areas. Assists in proper labeling, dating, and rotation of product in dry storage, coolers and freezers. Assists in maintaining organized storage of dry goods, refrigerated and frozen products. Assists Director in accurate counting of food and supplies for inventories. Assists in the cooking, preparation and service of food for special events when required. Attends training and development classes and work site meetings as required by the Food Service Director, the Director of Nutrition Services, and the District Administrators. Assists in the cross training of employees as required by Food Service Director, Director of Nutrition Services or school administration. Follows safety and sanitation guidelines. #J-18808-Ljbffr