Food and Nutrition Staff I - Dietary

Responsibilities

• Maintains a sanitary and safe workstation.
• Maintains work area in a clean, neat manner and follows a “clean as you go” policy.
• Limits labels and dates all food items to ensure proper rotation of items.
• Uses clean utensils for dishing, clean dishes and a sanitary workstation.
• Uses basic food handling procedures and consistently demonstrates the use of the standard procedures.
• Ensures food items are correct according to the menu.
• Communicates with supervisor about the production sheets and the menu.
• Retrieves supplies for products to be prepared and rotates stock on a First In / First Out basis.
• Dishes up only the necessary amount in an accurate, appealing manner.
• Demonstrates knowledge and understanding of proper portion control.
• Communicates with the supervisor about any situation in which results in waste.
• Affords assistance in the dish room or other areas when needed:
• Willingly works in the dish room when needed.
• Volunteers to work overtime or off days when needed to cover shifts.
• Volunteers to help others complete their tasks if theirs is complete.
• Follows infection control guidelines in preparation and food handling:
• Visually checks food for eye appeal.
• Visually inspects all utensils, dishes and work surfaces for cleanliness and sanitary conditions before contact with food.
• Consistently keeps food at a safe temperature.
• Consistently keeps utensils sanitized before contact with food.

Requirements

• A High School Diploma preferred.
• Six Months experience in an institutional food service department with cashier experience and the ability to count out cash accurately preferred.

Work Schedule

PRN

Work Type

Per Diem

As Needed

As Needed