Job Title: Food Service Worker

Department: Operations

Reports to: Food Service Director

Position Description

The Food Service Worker performs a wide range of duties involved with preparing and/or serving foods and beverages in one or more of a variety of food service environments. May perform such duties as preparing salad items, hot foods, and/or cold foods, and/or assisting in the preparation of bakery items, as appropriate to the position. Assist in cleaning work areas, equipment, utensils. May assist in the set up, and service; and collection of garbage/trash; as appropriate to the area of operation. May serve food to customers and/or perform cashiering duties, as appropriate.

Duties and Responsibilities

• Sets up food service, kitchen, or salad area facilities, equipment, and utensils, under detailed instruction, in accordance with specific area needs; checks food temperatures and/or prepares areas for daily operations; may operate cooking or bakery equipment as assigned.
• Conveys food and supplies from the main kitchen, bakery, and/or salad preparation area to the serving site either by carrying or by utilizing a motorized cart.
• Follows prescribed procedures in setting up hot and cold food lines; chooses proper utensils and sets steam line to appropriate temperature for menu items.
• Prepares or assists in the preparation of hot and cold meat and vegetable dishes, beverages, salads, sandwiches, pie fillings, simple bakery items, salad dressings, and/or other similar food items, as appropriate to the position.
• As appropriate to the position, serves food items to customers from counters and/or steam tables, in accordance with specific instructions, ensuring that appropriate portions are served.
• May serve a range of hot and cold food items from counters and steam tables; adds relishes and garnishes according to instructions.
• As needed, replenishes foods, silverware, glassware, dishes, and trays at serving stations; may order and replenish condiments.
• Fills ice cream, yogurt, and/or ice machines, if present in area of operation; ensures that machines are cleaned and maintained, as necessary.
• Attends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.
• May clean and maintain work areas, including floors, facilities, utensils, and equipment; collects and places garbage and trash in designated containers; as appropriate to the area of operation.
• Washes pots, pans, and other serviceware ensuring sanitary handling; organizes and replaces serviceware to appropriate location.
• May perform cashiering duties, as required.
• May provide guidance and training to other employees performing related work.
• Performs miscellaneous job-related duties as assigned.

Required Knowledge, Skills, and Abilities

• Knowledge of supplies, equipment, and/or services ordering and inventory control.
• Ability to follow routine verbal and written instructions.
• Ability to read and write.
• Ability to understand and follow safety procedures.
• Ability to safely use cleaning equipment and supplies.
• Ability to lead and train staff and/or students.
• Ability to lift and manipulate heavy objects.
• Knowledge of food service lines set-up and temperature requirements.
• Skill in cooking and preparing a variety of foods.
• Knowledge of food preparation and presentation methods, techniques, and quality standards.

Education and Experience

• Less than high school; at least 1 year of experience directly related to the duties and responsibilities specified.
• Completed degree(s) from an accredited institution that are above the minimum education requirement may be substituted for experience on a year for year basis.

Physical Requirements

The usual and customary methods of performing the job’s functions require the following physical demands: frequent lifting, carrying, pushing and/or pulling up to 50 pounds; some stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. Generally, the job requires 10% sitting, 40% walking and 50% standing. This job is performed under minimal temperature variations and in a generally hazard free environment.

Reasonable accommodation can be made to enable people with disabilities to perform the described essential functions.