Food Service Worker

Job Title

Job duties include preparing and assembling food products in accordance with recipes, operating cash registers, and maintaining the work area. The role also involves supporting catering activities, performing maintenance and cleaning duties, and complying with safety and sanitation procedures.

Major Duties

Performs all or a variety of the following duties, either regularly or on a rotating basis:

• Prepares and assembles food products in accordance with computerized or other basic recipes for quick service carryout area of the dining room and in support of addition food services.
• Stocks, organizes, sets up, cleans, and maintains the work area prior to, during, and after scheduled hours of operation.
• Supports catering and other food service activities by requisitioning needed food and nonfood items; preparing food, beverages, equipment, and supplies; and setting up and cleaning all necessary equipment.
• Performs a variety of maintenance and cleaning duties in the dish room, pot and pan, and server areas.

Skill and Knowledge

The employee must have knowledge of the principles of basic food preparation and safety, cash collection, sanitation, and customer courtesy and hospitality. The employee also must have the ability to follow basic recipes, combine ingredients, and prepare all assigned foods. They have knowledge of proper techniques for measuring the volume of dry, liquid, and fat ingredients. They have a basic understanding of recipe construction. They have skill in measuring and weighing ingredients to adjust recipe yields according to standard procedures. Employee must comply with proper safety and sanitation procedures, work independently and as a team member, and operate a computerized cash register system and other foodservice equipment.

Responsibility

The employee must have knowledge of the principles of basic food preparation and safety, cash collection, sanitation, and customer courtesy and hospitality. The employee also must have the ability to follow basic recipes, combine ingredients, and prepare all assigned foods. They have knowledge of proper techniques for measuring the volume of dry, liquid, and fat ingredients. They have a basic understanding of recipe construction. They have skill in measuring and weighing ingredients to adjust recipe yields according to standard procedures. Employee must comply with proper safety and sanitation procedures, work independently and as a team member, and operate a computerized cash register system and other foodservice equipment.

Physical Effort

The employee is constantly standing, reaching, lifting, and walking when performing assigned duties. Frequently is required to lift or move objects up to 30 pounds.

Working Conditions

Work is performed in a noisy, sometimes warm kitchen and dining room area or remote site within the medical treatment facility. Strong customer relation skills are required because personnel must work directly with customers for several hours. 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.