Food Service Aide

JOB TITLE : Food Service Aide

STATUS: Full Time

FLSA STATUS: Non-Exempt

HOURS/WEEK: 40

CUSTOMARY HOURS: Work hours are scheduled according to program and operational needs.

DIVISION: Program and Services

DEPARTMENT : Support Services (Dietary)

Mission

Marillac St. Vincent strengthens and amplifies the voices of marginalized communities – in the Vincentian spirit of service – through education and programs tailored to foster thriving families and sustainable communities in Chicago.

Core Values

Our employees commit themselves as individuals to live out the core values of integrity, excellence, creativity, advocacy, respect, and empowerment in our daily work, as we serve the needs of others.

Integrity – Operating with honesty and ethical standards.

Excellence – Commitment to high-quality services and continual improvement.

Creativity – Developing tailored, innovative programs.

Advocacy – Empowering and amplifying the voices of the communities they serve.

Respect – Treating everyone with dignity.

Empowerment – Helping children and families move from surviving to thriving.

Team Behaviors

• Versatility – Understanding and appreciating different and opposing perspectives on an issue; adapting one’s approach as the requirements of the situation change; an eagerness for positive action; self-control; active listening.
• A collaborative work model – Cooperatively working and sharing responsibility; contributing to the group effort; realizing a sense of commitment and ownership in the success of the organization’s goals.
• Mutual accountability – Holds others accountable with their roles; provides and receives feedback and takes constructive action.
• Client/customer advocate – Identifies opportunities to improve quality of services; presents one’s self professionally.
• Protects confidentiality & privacy – Respects and protects information about all staff and clients.
  
  
  

General Summary

The Food Service Aide provides essential support to kitchen operations by cleaning, sanitizing, and organizing dishes, utensils, and cookware using commercial dishwashing equipment or a three-compartment sink. This position also assists with trash removal, basic food preparation, stocking supplies, and maintaining sanitation standards in compliance with the Department of Public Health and all applicable food safety regulations.

Responsibilities

Page Break

• Deliver breakfast to all classrooms. Set up coolers for all classrooms.
• Set up carts with proper dishes and food for lunch meals. Deliver lunch carts to assigned classrooms, according to schedule.
• Collect soiled dishes from assigned classrooms and return them to kitchen sanitation station, according to schedule. Return any leftover food to the kitchen for disposal. Store unused bread.
• Washing & Sanitizing : Scrape, rinse, load, and unload dishwashers; hand-wash delicate items; sanitize all kitchenware.
• Operate dish machine A.M. and P.M. When dry, sort, cover and put clean dishes and flatware away. Complete spoon inventory after each meal.
• Stocking & Organization : Safely store clean dishes, utensils, and cookware; restock supplies.
• Equipment & Cleaning Duties :
• Maintain and report issues with dishwashing machines and other small appliances.
• Clean dish machine and curtains daily; de-lime weekly.
• Maintain dish pit, floors, and surfaces to meet Board of Health standards.
• Sanitize meal delivery carts after each use.
• Sweep and mop floors in the kitchen sanitation station.
• Complete all duties listed on the Sanitation Checklist.
• Additional Duties :
• Monitor, empty, and clean trash containers.
• Clean spills and remove safety hazards promptly.
• Perform other duties as assigned in support of kitchen operations.
  
  
  

Job Requirements

Experience/Education

• High school diploma or equivalent.
• Current Food Handler Certification.
• Minimum of one year of food service experience, ideally in an institutional or early learning setting.
  
  
  

Qualifications

• Ability to read and follow verbal and written instructions, policies, and procedures.
• Ability to operate commercial dish machines and follow sanitation guidelines.
• Ability to transport food service carts.
• Ability to lift trays, utensils, and dishes up to 25 lbs.
• Strong sense of cleanliness, hygiene, and attention to detail.
• Ability to work efficiently in a fast-paced environment.
• Ability to stand for extended periods and perform repetitive tasks.
  
  
  

Language

Ability to read and speak English proficiently.

Physical Demands

The physical demands described are representative of those required to successfully perform essential job functions. Reasonable accommodations may be made.

While performing job duties, the employee is regularly required to:

• Stand and walk for extended periods.
• Bend, reach, and lift to 25 lbs.
• Work in a kitchen environment with exposure to heat, moisture, and cleaning chemicals.
  
  
  

At times, the position may require more than 40 hours per week to meet operational needs.

Work Environment

The work environment characteristics described are representative of those encountered while performing the essential functions.

• Work is primary performed in a commercial kitchen environment.
• Noise level is usually moderate.