Dietary - Food Service Worker

Dietary - Food Service Worker

Sequel Youth & Family Services

Food Handler

Support Services - Job Status: Full Time

FLSA Status: Non-Exempt - Reports To: Office Manager

Amount of Travel Required: None

Job Type: Regular - Positions Supervised: None

Work Schedule: Rotating schedule in support of breakfast, lunch and dinner meals

Position Summary

The Food Handler is responsible for food preparation duties other than cooking, such as serving hot & cold foods according to schedule.

Essential Functions

Reasonable Accommodations Statement

To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential functions.

Essential Functions Statement(s)

Clean and sanitize work areas, equipment, utensils, dishes, or silverware.

Store food in designated containers and storage areas to prevent spoilage.

Take and record temperature of food and food storage areas, such as refrigerators and freezers.

Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.

Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.

Portion and wrap the food, or place it directly on plates for service to patrons.

Weigh or measure ingredients.

Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.

Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.

Remove trash and clean kitchen garbage containers.

Carry food supplies, equipment, and utensils to and from storage and work areas.

Use manual or electric appliances to clean, peel, slice, and trim foods.

Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.

Stir and strain soups and sauces.

Keep records of the quantities of food used.

Load dishes, glasses, and tableware into dishwashing machines.

Deliver food trays and snacks to residential units or directly to residents.

Vacuum dining area and sweep and mop kitchen floor.

Adheres to the policy and practice concerning issues of creation, editing, transmission, storage and disposition of all Protected Health Information (PHI) of Sequel Youth & Family Services.

Position Qualifications

Competency Statement(s)

Customer Oriented - Ability to take care of the customers' needs while following company procedures.

Communication, Oral - Ability to communicate effectively with others using the spoken word.

Responsible - Ability to be held accountable or answerable for one's conduct.

Safety Awareness - Ability to identify and correct conditions that affect employee safety.

Reliability - The trait of being dependable and trustworthy.

Accountability - Ability to accept responsibility and account for his/her actions.

Organized - Possessing the trait of being organized or following a systematic method of performing a task.

Skills & Abilities

Education: High School Graduate or General Education Degree (GED): Required

Experience: Experience in institutional cooking or equivalent combination of education and experience.

Certifications & Licenses: This position requires current certification in Blood Borne Pathogens/Infection Control and Environment of Care. Additional certification and training may be required as deemed necessary by Sequel TSI to fulfill job duties and responsibilities.

Other Requirements

1. High moral and ethical values; Willingness to be open to learning and growing

2. Interpersonal skills to work as an integral part of a team; Appropriate interpersonal/personal boundaries

3. Maturity or behavior and judgment; Ability to remain flexible to accommodate changes in work schedule

4. Adherence and participation in the safety program; Adheres to Sequel TSI policy and practice concerning issues of creation, editing, transmission, storage and disposition of all Protected Health Information (PHI).

5. Adequate reading skills to utilize data from menus to prepare meals for residents. Ability to read and comprehend simple instructions and menus; Ability to write simple correspondence.

6. Ability to effectively present information in one-on-one and small group situations to residents, co-workers, and supervisors of the organization; Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions.