Food Service Worker

Rate: $18.86 USD per hour

Description

PRIMARY DUTIES AND RESPONSIBILITIES

· Operates a variety of kitchen utensils to weigh, measure, mix, wash, peel, cut, grind, stir, strain, and season and knead foodstuffs for cooking, serving and storing.

· Assists in the preparation of hot and/or cold foods, and properly stores food, utilizing knowledge of temperature requirements and spoilage.

· Inspects workstations for compliance with service standards.

· Cleans and sanitizes workstations and equipment following all Sodexo, client and regulatory rules and procedures.

· Sets up stations with entree, soups, salads, breads, condiments, other food products and utensils.

· Provides general stocking duties in service area.

· Serves and replenishes food from counters and steam tables (sometimes using a conveyor food belt) and breaks down stations at the end of meal periods.

· Use a stepping stool.

· Brews coffee and tea.

· May be required to restock other beverage areas.

· May work on a tray line to distribute food.

· Interacts with customers in the serving, retail and dining areas.

· Assist customers with opening containers and cutting food when requested.

· Washes dishes by hand or place them in a dishwashing machine.

· Washes worktables, walls, refrigerators and meat blocks.

· Sweeps, mops, cleans and vacuums floors.

· Break down and store food items at the end of each day’s final meal period.

· Remove and move trash and garbage from designated areas.

· Transfers supplies and equipment within and between storage and work areas such as pantry and dish room.

· Attend all allergy and foodborne illness in-service training.

· Comply with all company safety and risk management policies and procedures.

· Reports all accidents and injuries in a timely manner.

· Participate in regular safety meetings, safety training and hazard assessments.

· Complies with all Sodexo HACCP policies and procedures.

· Attends training programs (classroom and virtual) as designated.

· Adheres to Operations Security (OPSEC) standard operations procedures.

· Adheres to Property Control Plan for management of Government Furnished Property (GFP).

· Adheres to the safety and health program that complies with EM 385-1-1 and applicable OSHA, DOD, Armed Forces Branch(s), Federal, state, and local safety, environmental and health requirements.

· Maintain a site-specific Accident Prevention Plan (APP) in accordance with Appendix A, EM 385-1-1.

· Other tasks as directed by the Project Manager/Supervisor.

The above statements describe the general nature and level of work being performed by individuals assigned to this classification. This is not intended to be an exhaustive list of all responsibilities and duties required of personnel so classified.

QUALIFICATIONS AND REQUIREMENTS

· Ability to communicate orally and in writing in a clear and concise manner.

· Ability to effectively delegate and develop team members.

· Ability to maintain confidentiality of information.

· Ability to make decisions and solve problems while working under pressure.

· Ability to work a flexible work schedule.

· Detail oriented and strong organizational skills.

· Have commercial cooking experience.

· SERV Safe Food Handler Certification preferred.

· Pass and maintain any required security clearance requirements.

· Comply with Drug Free Workplace policy.

ORGANIZATIONAL RELATIONSHIPS

This position performs all manner of commercial kitchen operations and directly reports to the Project Manager

EDUCATION, SKILLS AND EXPERIENCE

· High school education or GED.

· 1-year relevant work experience within a commercial food service environment.

· Ability to organize effectively, solve problems quickly and communicate clearly.

· Focused with a drive to succeed.

· Ability to manage time effectively and handle both internal and external conflicts.

PHYSICAL REQUIREMENTS

While performing the duties of this job individuals will stand for long periods of time working within a commercial kitchen environment.

WORK ENVIRONMENT

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. The physical demands of this position require prolonged standing, walking, use of hands and fingers, reaching with arms, climbing and balancing.

· Ability to regularly lift 25-50 pounds and on occasion up to 100 pounds.

· The work environment of this position may require the employee to work in extreme temperatures: wet, hot, cold or humid conditions (indoor and outdoor); near moving mechanical parts; in high precarious places; areas where fumes or airborne particles are present; with or around toxic or caustic chemicals; in areas where the risk of electrical shock is present; around explosives; areas where the risk of radiation is present and work which exposes the employee to vibration.

· The visual demands of this position require: clear vision of less than 20 inches to greater than 20 feet; ability to identify and distinguish colors; peripheral vision and depth perception.

· Exposure to noise levels ranging from very quiet to very loud.

POSITION CLASSIFICATION AND EXPECTED HOURS OF WORK

This is a non-exempt full/part-time position; Work schedule varies and requires long hours and weekends.

Travel: This position requires no travel.

Qualifications

Experience

Required

• 1 year: Relevant Food Service Experience

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights ( notice from the Department of Labor.