Food Service Worker

Job TitleFood Service Worker/PD99836SDutiesHelpMajor duties and responsibilities include (but are not limited to):Setting up assigned station on the tray line with the correct supplies and food itemsProviding assistance to cooks in the food preparation area, such as weighing, measuring, and assembling ingredients according to standardized recipesPortioning other food items into standard serving sizes using the proper utensils and specified dishwareOperating, breaking down, and cleaning all equipment assigned to food service and related areas, sterilizing equipment and sanitizing work areasVerifying that food items on the tray are appropriate for the prescribed dietTaking nourishment inventories, stocking using first in-first out procedures, replacing expired itemsWorking in one or more functional areas of the kitchen such as food preparation, dish and pot washing, dry and refrigerated storage and receiving, and the serving lineUsing a computer terminal to record and retrieve recipe, menu and inventory data and to produce reportsSorting, washing, peeling and cutting cold foods using knives or other equipmentPreparing fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold desserts in specified quantitiesOther duties as assigned to meet the needs of the Medical CenterWork Schedule: Multiple; Part-Time, 5:00 a.m. - 8:00 p.m.; Rotating shifts, may include weekends and holidaysPhysical Requirements: Wage Grade 4 Food Service Workers perform work requiring light to moderate physical effort. They may be required to perform heavy work, such as scouring and scrubbing large size cooking utensils and pushing heavy carts and trucks in unloading, storing, and delivering supplies. They are subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. They frequently lift or move objects weighing up to 20 pounds unassisted and occasionally lift or move objects weighing more than 40 pounds with the assistance of others.Working Conditions: The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. The work area is well-lighted but usually noisy from food service activities, and there is danger of slipping on floors where food or beverages have been dropped. Food service workers are regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration or freezing units.