DG BOSS: Food Service Worker (FN)

Title:

• Assists Second Cooks, Cooks and Chief Cooks in food preparation by cleaning, washing, chopping, dicing,

• peeling, cutting and sorting vegetables and fruits to be used in meal and salad preparation.

• Clears tables, return all dishes, silverware, and trays to scullery for washing.
• Refill the salt and pepper shakers as needed and return them pantry/tables (empty, wash, and refill all salt,

• pepper, sugar shakers; weekly).

• Clean tables and chairs, sweep, swab and buff passageways, and vestibule decks. Dust overhead, light fixtures, and air vents. Wipe down glass doors or stainless-steel doors.
• Sweep and swab all heads, washbasins, commodes, refill soap and towel dispensers and clean utility sink and storage area. Sets up serving lines for main entrees, short order and lite bite foods.
• Assists in loading and unloading of trucks.
• Checks food temperature on serving lines throughout meal period.
• Brews coffee (Holding temperature 185 degrees Fahrenheit for one hour), fills milk dispensers, carbonated and non-carbonated beverage machines, juice machines, tea or hot chocolate dispensers.
• Replenish the serving line by removing inserts or containers replacing them with fresh filled ones (never dump food into inserts already on the serving line).
• Serves food on serving lines using proper portion control techniques and procedures.
• Performs other duties as required.

Basic Qualifications

• Must speak, read, and understand English language.
• Must pass overseas medical screening and be in good health.
• Must be able to lift up to 60 lbs.

Preferred Qualifications

JOB SPECIFICATIONS: SPECIAL CERTIFICATIONS OR TRAINING

• 4-hour Food Safety Course
• Food Sanitation Training Certificate

EDUCATION:

• High school graduate or trades school graduate.

EXPERIENCE:

• A minimum of 1 year experience in kitchen and dining of fast-food activities; working for the U.S. military installations or with American owned companies as a Mess Attendant. A thorough knowledge of sanitation procedures.