Food Service Worker

The Food Service Worker II performs routine (journey-level) food service work on a designated shift and rotation in the central kitchen and/or at a satellite kitchen/ serving area. Work involves preparing, portioning, distributing, and serving food for regular and therapeutic diets, and sanitation of equipment, work areas, dishes, utensils, pots, and pans. Other responsibilities include, but are not limited to, training other Food Service Workers; handling food in accordance with federal, state, and Hazard Analysis Critical Control Point (HACCP) guidelines; following kitchen and food safety procedures and practices. Works under moderate supervision, with limited latitude for the use of initiative and independent judgment. Performs other duties as assigned. Other duties as assigned include but are not limited to actively participating and/or serving in a supporting role to meet the agency’s obligations for disaster response and/or recovery or Continuity of Operations (COOP) activation. Such participation may require an alternate shift pattern assignment and/or location. Essential Job Functions (EJFs): Attends work on a regular basis and may be asked to work a specific shift schedule or, at times, even a rotating schedule, extended shift and/or overtime in accordance with agency leave policy and performs other duties as assigned. Assists in the preparation and portioning of food for special diets following food service procedures. Prepares scheduled snacks and supplements. Maintains supply of snack items. Participates in the distribution of food in a safe and sanitary manner according to food service policies. Assists in serving food by following food service procedures. Follows proper food handling in accordance with food service procedures, state, federal and HACCP guidelines. Receives delivery of food and supplies from vendors. Prepares necessary paperwork in timely and correct manner. Follows procedures for sanitation and storage of the dishes and food service equipment. Follows required sanitation procedures for cleaning kitchen, stock room, food preparation areas, and satellite areas. Observes safety procedures and practices. Trains or assists in training new kitchen employees to assure a knowledgeable staff. Performs other duties as assigned. Other duties as assigned include but are not limited to actively participating and/or serving in a supporting role to meet the agency’s obligations for disaster response and/or recovery or Continuity of Operations (COOP) activation. Such participation may require an alternate shift pattern assignment and/or location. Knowledge, Skills and Abilities (KSAs): Knowledge of food preparation methods Knowledge of food storage standards and sanitation regulations Skills in the operation and sanitizing of food service equipment. Ability to prepare and serve food. Ability to clean dining, serving, and food preparation areas according to facility/department standards. Ability to maintain accurate records. Ability to speak and read English. Ability to follow written and oral instructions. Ability to complete basic math used in cooking/preparation. Ability to work harmoniously and productively with co-workers and patients. Registrations, Licensure Requirements or Certifications: Must possess or be willing to obtain a food safety certification (ServSafe, Learn to Serve, or Food Protection Manager) within the first six months of employment. If this position is required to drive, must possess a valid Texas driver license or obtain it no later than 90 days after hire date to drive a state vehicle. Applicants with an out-of-state driver license must provide an original certified driving record from the state of driving licensure. Eligible driving record required based on HHSC Fleet Management policy. Initial Screening Criteria: Twelve months of experience in food service work required. Additional Information: Applicants must pass a fingerprint criminal background check, pre-employment drug screen, and registry checks including the Client Abuse/Neglect Reporting System (CANRS), Nurse Aid, Medication Aide and Employee Misconduct, List of Excluded Individuals/Entities (LEIE). Males between the ages of 18-25 must be registered with the Selective Service. All applicants must be at least 18 years of age to be considered for employment at a state-operated facility. Waco and Terrell Center for Youth applicants must be 21 years of age. Flexibility in work hours may be required for this position. The position may be required to work overtime and/or extended hours. #J-18808-Ljbffr