What are the responsibilities and job description for the Food Services Worker-Part-time position at Brown County?
A food and nutrition services position with responsibility for maintaining and following client and resident diet cards, food preparation cleaning, dishwashing, food serving, storeroom and other related food service tasks.
Part-time, .75 position
Hours generally between 9:30am and 8:00pm
Part-time, .75 position
Hours generally between 9:30am and 8:00pm
Assists in the portioning of meat, fish, poultry, vegetables, fruits, salads, desserts, bakery, juices and nourishments.
Dishes up food for client tray line and resident households and serves food adhering to standardized portions and menu.
Maintains proper temperature and handling of both hot and cold foods. Tests food by tasting, smelling and obtaining temperature to determine completeness, while portioning food for individual servings and preparing or directing distribution of food to tray line.
Follows established menus and therapeutic diets, making and documenting changes with the Dietitian's direction.
Scrapes, rinses racks and washes dishes, utensils, pots and pans, mechanically and manually.
Cleans and sanitizes food service equipment, dining room tables and chairs.
Removes garbage from the department. Sweeps and mops dining rooms and department floors.
Maintains safety, sanitation, care and order of work areas and equipment, including the storeroom, coolers and freezers. Reports repair and maintenance needs to supervisor.
Maintains designated quality assurance monitoring for work area.
Receives deliveries by checking food and material goods against specification, purchase order and invoices.
Stocks shelves and floor stock.
Maintains the confidential nature of client and business information.
Relates to patients and residents when appropriate in a therapeutic manner.
Assists with training of new staff.
Completes and maintains necessary departmental documentation according to applicable requirements, codes and policies.
Performs related functions as assigned.
Dishes up food for client tray line and resident households and serves food adhering to standardized portions and menu.
Maintains proper temperature and handling of both hot and cold foods. Tests food by tasting, smelling and obtaining temperature to determine completeness, while portioning food for individual servings and preparing or directing distribution of food to tray line.
Follows established menus and therapeutic diets, making and documenting changes with the Dietitian's direction.
Scrapes, rinses racks and washes dishes, utensils, pots and pans, mechanically and manually.
Cleans and sanitizes food service equipment, dining room tables and chairs.
Removes garbage from the department. Sweeps and mops dining rooms and department floors.
Maintains safety, sanitation, care and order of work areas and equipment, including the storeroom, coolers and freezers. Reports repair and maintenance needs to supervisor.
Maintains designated quality assurance monitoring for work area.
Receives deliveries by checking food and material goods against specification, purchase order and invoices.
Stocks shelves and floor stock.
Maintains the confidential nature of client and business information.
Relates to patients and residents when appropriate in a therapeutic manner.
Assists with training of new staff.
Completes and maintains necessary departmental documentation according to applicable requirements, codes and policies.
Performs related functions as assigned.
Education and Experience:
High school diploma, or enrollment in high school or GED program with passing grades in current classes; or any equivalent combination of education, training and experience which provides the necessary knowledge, skills and abilities.
Must be at least 16 years old.
Licenses and Certifications:
ServSafe certification preferred but not required.
High school diploma, or enrollment in high school or GED program with passing grades in current classes; or any equivalent combination of education, training and experience which provides the necessary knowledge, skills and abilities.
Must be at least 16 years old.
Licenses and Certifications:
ServSafe certification preferred but not required.
Knowledge of working with food service equipment and food preparation tasks.
Knowledge of hygiene and sanitary regulations governing the handling, preparation and serving of food.
Knowledge of safety hazards while working with kitchen equipment and chemicals in the work environment.
Knowledge of standard measurements.
Ability to interact with clients and residents in a therapeutic manner.
Ability to organize and plan activities.
Ability to understand and carry out policies and procedures.
Ability to follow oral and written instructions.
Ability to establish and maintain effective working relationships with clients, residents, the public and staff.
Ability to communicate effectively both orally and in writing.
Ability to maintain the confidential nature of patient/resident and business information.
Ability to meet time schedules.
Ability to work the required hours of the position.
Knowledge of hygiene and sanitary regulations governing the handling, preparation and serving of food.
Knowledge of safety hazards while working with kitchen equipment and chemicals in the work environment.
Knowledge of standard measurements.
Ability to interact with clients and residents in a therapeutic manner.
Ability to organize and plan activities.
Ability to understand and carry out policies and procedures.
Ability to follow oral and written instructions.
Ability to establish and maintain effective working relationships with clients, residents, the public and staff.
Ability to communicate effectively both orally and in writing.
Ability to maintain the confidential nature of patient/resident and business information.
Ability to meet time schedules.
Ability to work the required hours of the position.
Lifting 50 pounds with the assistance of another person, with frequent lifting and/or carrying of objects weighing up to 30 pounds.
Extended periods of standing; intermittent sitting and walking.
Using hand(s)/feet for single grasping, fine manipulation, pushing, pulling and operating controls.
Frequent bending, twisting, squatting, reaching and pushing; occasional climbing.
Communicating orally in a clear manner.
Distinguishing sounds at various frequencies and volumes.
Distinguishing people, objects or injuries at varied distances under a variety of light conditions.
Tolerating exposure to cold, heat, noise, vibrations and hazards in the work environment, especially relating to equipment, water temperature and potential client contact.
Must be free from communicable disease.