Food Service Worker

GENERAL DESCRIPTION:

Under general supervision of the Director or Assistant Director of Nutritional Services, the Food Service Worker assists with food preparation, serving and cleaning of equipment, utensils, and work area.

QUALIFICATIONS: An example of acceptable qualifications:

Completion of secondary education or equivalent (high school diploma or GED); experience in institutional food service and food preparation; or any equivalent combination of education, experience, and/or training which provides the required knowledge, skills, and abilities. An individual who poses a direct threat to the health and safety of himself/herself or others in the workplace will be deemed not qualified for this position.

LICENSURE OR CERTIFICATION REQUIREMENTS:

None.

EQUIPMENT OPERATED: The following are examples only and are not intended to be all inclusive:

Standard institutional food service equipment (coffee makers, dishwasher, food processors, stoves, ovens, blenders, mixers, slicer, food grinder, etc.).

INHERENTLY HAZARDOUS OR PHYSICALLY DEMANDING WORKING CONDITIONS:

Employee may have contact with potentially violent or emotionally distraught persons; has exposure to non-weather related heat and cold; is exposed to possible injury as a result of working with moving mechanical parts of equipment or machines; works in or around crowds; works second / third shift; this is considered sedentary work and the employee must demonstrate the ability to perform the physical demands required of the position in accordance with the U.S. Department of Labor’s physical demands strength ratings.

In cases of emergency, unpredictable situations, and/or department needs, may be required to lift, push, pull, and/or carry objects heavier than D.O.L. strength ratings recommend.

JOB DESCRIPTION AND WORKER CHARACTERISTICS:

JOB DUTIES in order of importance

ESSENTIAL FUNCTIONS OF THE POSITION: For purposes of 42 USC 12101:

50% (1) Prepares and serves food for Nursing Home residents (e.g., assists with preparation of salads, sandwiches, juices, toast, eggs, etc.; strains food in blender; slices meat; opens cans of food; wraps food; carries food items to and from freezer/storeroom and kitchen; prepares dining room for meals; sets up tables; cleans tables; assists with preparation of tray line including pouring coffee, setting up cups, trays, silverware, napkins, and condiments; works assigned position on tray line; serves controlled portions according to diet tickets; distributes food trays and carts to designated wings of the facility; serves food to visitors, etc.).

45% (2) Collects and disposes of garbage; cleans food line equipment, freezers, steam tables, food carts, and food preparation areas; scrapes food; washes dishes, pots, and pans, and silverware; inspects dishes and silverware to ensure cleanliness; racks dishes; sweeps and mops floor daily; signs off on monthly sanitation logs after assignments are complete.

(3) Attends meetings and serves on committees, as directed; attends training and seminars, as directed.

(4) Maintains required licensure or certification, if any.

(5) Meets all job safety requirements and all applicable safety standards that pertain to essential functions.

(6) Demonstrates regular and predictable attendance.

OTHER DUTIES AND RESPONSIBILITIES:

5% (1) Performs other related duties as necessary.

MINIMUM ACCEPTABLE CHARACTERISTICS: (*indicates developed after employment)

Knowledge of: *Agency/department goals and objectives; *Agency/department policies and procedures; *workplace safety practices and procedures; *personnel rules and regulations; English grammar and spelling; governmental requirements and health-care delivery standards; custodial methods and techniques; food preparation techniques; sanitary practices.

Skill in: use or operation of institutional food preparation equipment.

Ability to: carry out simple instructions; add, subtract, multiply, and divide whole numbers; communicate effectively; understand a variety of written and/or verbal communications; develop and maintain effective working relationships; travel to and gain access to work site; lift food service items and food trays weighing up to 50 pounds; utilize standard kitchen tools and equipment; move quickly and effectively from one task to another; utilize cleaning materials.

POSITIONS DIRECTLY SUPERVISED:

None.

(Signature of Appointing Authority) (Date)

(Signature of Employee) (Date)

Job Type: Full-time

Pay: $13.23 - $13.62 per hour

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid sick time
• Paid time off
• Referral program
• Retirement plan
• Tuition reimbursement

Work Location: In person

Salary : $13 - $14