FOOD SERVICE WORKER

Job Title

Job Description

Duties and Responsibilities: Secures vegetables and washes, peels, slices, seeds, or mashes and delivers to kitchen for cooking. Prepares/slices, seasons and pans meat/chicken for frying/cooking. Sets up menu items for cooks. Wraps, arranges, and packages fruits, vegetables, sandwiches, salads and condiments for carry-out. Prepares special salads, fruit trays, hors d'oeuvres, and desserts to accommodate unique groups; such as, formal dining-ins, buffets, and receptions. Measures and mixes ingredients. Applies portion controls based on recipes. Expedites orders by ensuring accuracy and delivery to customer's table. Cleans equipment, work areas, counters, tables, walls etc. Operates cash register as needed and in accordance with internal control procedures to ensure accountability of cash/credit card transactions. Performs other related duties as assigned. Position is a position of trust.

Controls Over Work: Works under the general guidance of the Lead Cook who assigns duties, establishes work schedules, and instructs on quantities of items to be prepared. Works under the immediate supervision of the General Manager and/or the Golf Course Superintendent in the General Manager's absence.

Other Significant Facts: 1. Skill and Knowledge: Must be skilled in doing tasks with several steps and must use judgment in sequencing tasks. Knowledge of sanitation standards for handling and serving food, and cleaning equipment and work area. Knowledge of the methods and procedures relating to food preparation. Ability to follow oral and written instructions. Ability to carve cooked meats by portion standards. Knowledge of handling cash and the accountability of cash. 2. Physical Effort: Frequently lifts or moves objects weighing up to 40 pounds. Continuous standing, walking, frequent stooping, reaching, pushing, pulling, and bending. 3. Working Conditions: Uncomfortably high temperature and humidity are created by steam and heat from cooking and dishwashing. Area is usually noisy, and there is a danger of slipping on wet floors where food or beverage has been dropped. Exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigeration or freezer units.

Department of the Air Force