Food Service Associate (FSA)

Part-time position, 20 hours per week at Fireside Cafeteria. Must have availability on weekdays and weekends.

About the Role

John Knox Village features 7 individual dining outlets spread across 400 acres of residential property, each with a unique menu and style of service. Fireside is a cafeteria, while other outlets include Lakeside Grille (quick service), Courtyard Café, Places Restaurant, Stories Public House, Metropolitan (full-service restaurants), and the Coffee Shoppe. Each outlet operates with at least a mix of scratch cooking, with some kitchens (Courtyard Café, Places, Stories Pub, and Metropolitan) being 70–99% scratch made-to-order. Fireside primarily uses batch cooking. All kitchens employ prep and line cooks under the guidance of a chef. Check averages range from $6.50 at Fireside to $20.00 at Metropolitan. Flexible hours are available for both full- and part-time positions, with full-time roles eligible for benefits, including up to 5 weeks of PTO annually. Operating hours range from 7 AM to 8 PM.

Responsibilities

• Sets up and cleans assigned dining areas.
• Relays orders to the kitchen and serves food.
• Performs food preparation.
• May handle cash and operate point-of-sale systems.
• Observes residents and responds to additional needs.
• Maintains acceptable standards of workplace conduct.
• Handles stress and interacts positively with colleagues and customers.
• Adheres to all safety regulations and requirements.

The responsibilities listed represent the primary duties of the job. Additional tasks may be assigned by the supervisor as needed.

Requirements

• Must be at least 16 years of age.
• High school diploma or GED required.
• Must obtain a current Jackson County Food Handler Permit within 15 days of start date.

Skills

• Ability to work with a large group of residents/customers.
• Beginner-level knowledge of cash handling and cash register operation.
• Awareness of cost control responsibilities.
• Ability to work irregular hours.
• Ability to speak in simple sentences and read/comprehend instructions, correspondence, and memos.
• Basic arithmetic skills (addition, subtraction, multiplication, and division with 10s and 100s).
• Ability to perform tasting and/or smelling.
• Ability to follow detailed but straightforward written or oral instructions.

Special Working Conditions

• Primarily works in a kitchen and restaurant environment.
• Subject to inside environmental conditions, including temperature variations.
• Exposure to infectious diseases and individuals with challenged mental capacities.
• May assist other departments during declared emergencies.
• Exposure to extreme heat and cold (ovens, grills, freezers, coolers), steam, and sharp blades (knives).

Physical and Mental Demands

• Maximum occasional lift of 55 lbs from 4–64 inches; frequent lift of 35 lbs from 0–75 inches.
• Maximum occasional carry of 55 lbs at self-selected height for 50 ft; frequent carry of 25 lbs for 100 ft.
• Maximum occasional horizontal push/pull of 60 lbs for 50 ft; frequent horizontal push/pull of 18 lbs (or 35 lbs with assistance) for 1300 ft; occasional vertical push/pull of 30 lbs from 36–72 inches.
• Frequent grip force of 45 lbs; constant grip force of 10 lbs; constant pinch force of 5 lbs.
• Occasional climbing of 18 inches.
• Frequent forward reach of 40 inches; occasional overhead reach of 84 inches; frequent lateral reach of 40 inches.
• Constant bend/crouch; frequent crouch/kneel; frequent neck flexion; occasional neck extension; frequent neck rotation.
• Frequent trunk rotation; frequent fine motor and hand coordination; constant foot coordination, balance, and walking; occasional sitting.

PDC Level: HEAVY.

Supervision

Frequent supervision from the Supervisor of Nutrition Services, Restaurant Manager, Kitchen Supervisor, Senior Cook, Assistant Manager, and Senior Food Service Associate. This role does not provide supervision to others.