Food Service Assistant

YWCA of Lubbock

Job Description

Food Service Assistant

Job Summary

Responsible for food service to all child care programs: plan and direct food service activities for the YWCA Child Development Center, Head Start & Early Head Start Program, YW-CAre and Day Camp programs and other events at the YWCA; and prepare menus and maintain food storage areas.

Essential Job Responsibilities

• Prepare menus in accordance with CACFP (Child and Adult Care Food Program) guidelines, USDA (United States Department of Agriculture) meal patterns, and Texas Child Care Licensing and Health Department regulations.
• Assist with cooking, serving, and cleaning duties
• Ensure food is prepared, cooked, and served within appropriate guidelines.
• Store food in designated areas; distribute supplies, utensils, and portable equipment; keep work areas clean; and segregate and remove garbage to maintain quality.
• Assist in the inventory of food items and supplies.
• Perform other duties as assigned.
• Must have daily transportation to and from sites.
• May represent the YWCA in community groups.
• Carry food-service responsibility for special events or other YWCA projects.
  
  

Job Qualifications

• Learn and support the YWCA mission, vision, and policies to meet the goals of the organization without compromise.
• High school diploma or equivalent.
• Experience in food service, catering and customer service.
• Any appropriate combination of education and experience.
• Present self professionally in appearance and mannerism at all times.
• Pass a criminal history background check and FBI fingerprint check.
• Maintain ServSafe certification.
• Self-starter, positive attitude, and good leadership skills.
• Good organizational and analytical skills.
• Ability to communicate effectively both verbally and in writing with staff and public.
• Ability to follow oral and written instructions.
• Ability to operate standard kitchen equipment including but not limited to stove top, oven, mixer, etc.
• Ability to add and subtract, multiply and divide for computation in menus, recipes, and food service reports.
• Flexibility to work irregular hours from time to time, including evenings or weekends.
• Infrequent travel: 0-10 days/year.
  
  

Physical Requirements

The physical demands described here are representative, though not comprehensive, of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Regularly sit, stand, bend, crouch, stoop, walk, climb stairs, use hands and fingers, reach with hands and arms, feel, talk, hear, and see.
• Work on foot for up to eight hours a day.
• Regularly lift and/or move up to 25 pounds.
• Work in a fast-paced, time-sensitive environment.
  
  

Work Environment

The work environment characteristics described here are representative, though not comprehensive, of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable the individuals with disabilities to perform the essential functions.

• Noise level varies between moderate and loud.
• Pace varies between moderate and fast.
  
  

Department: Food Service FT/PT/Vol/Temp: FT FLSA Status: Non-Exempt Reports To: Kitchen Manager

Powered by JazzHR