Food Service Worker- Student

Responsibilities

• Maintains compliance with food handling safety standards and sanitation procedures; reports unsafe conditions, hazardous equipment, or accidents immediately.
• Maintains food storage, work areas, and associated spaces in a clean and safe condition according to established policies and procedures.
• Washes and sanitizes dishes, counters, kitchen equipment, and floors assuring Health Department standards of sanitation and safety are met at all times.
• Routinely cleans stoves, steam tables, oven equipment, refrigerator, freezer, floors, etc.
• Maintains orderly and safe storage of food and supplies.
• Preps hot dish ingredients and cold‑serve foods.
• Assists the cook in preparation of high‑quality, bulk quantities of menu items in accordance with established recipes.
• Assists in setting up serving lines; serves and feeds as needed.
• Reports change of resident condition and tracks/updates resident diet changes.
• Clears and cleans tables and chairs after use.
• Cleans up spills or breakage immediately.
• Restocks condiments and dishes/silverware as needed.
• Empties and cleans trash receptacles.
• Provides backup assistance to other department personnel as needed.
• Performs other duties as assigned.

Requirements

• Knowledge of PPE and its proper use for personal safety measures.
• Ability to maintain confidentiality of all resident care information and assure resident rights and privacy are protected at all times per HIPAA.
• Ability to create and maintain an atmosphere of warmth and personal interest as well as a clean environment.
• Ability to work tactfully and cooperatively with residents, families, visitors and entire staff throughout the organization.
• Ability to verbally communicate with residents, families, the public and other members of the organization.
• Must be able to exhibit a warm, cheerful caring manner.
• Must be able to safely perform the essential job functions.
• Ability to understand and follow Health Department rules and regulations and SafeServ Guidelines.
• Knowledge of quality food preparation, storage, sanitation, and equipment safety.
• Ability to follow recipes and cook large quantities.
• Ability to safely operate various kitchen equipment.
• Ability to follow proper safe handling and utilization of cleaning chemicals and supplies.
• Ability to interpret and implement local policies and procedures; written instructions, general correspondence; Federal, State, and local regulations.
• Skill in organizational and time management to prioritize duties to accomplish a high volume of work product while adapting to constant changes in priority.
• Ability to perform detailed work accurately and independently in compliance with stringent time limits requiring minimal direction and supervision.
• Ability to think quickly, maintain self‑control, and adapt to stressful situations.
• Knowledge of computer software including word processing, spreadsheet and database applications consistent for this position.
• Ability to perform mathematical calculations required of this position.
• Ability to prepare and maintain accurate and concise records and reports.
• Ability to apply sound judgment and discretion in performing duties, resolving problems and interpreting policies and regulations.
• Ability to communicate detailed and often sensitive information effectively and concisely, both orally and in writing.
• Ability to handle sensitive interpersonal situations calmly and tactfully.
• Ability to maintain professionalism at all times.
• Ability to maintain effective working relationships with others.
• Ability to work the allocated hours of the position and respond after hours as needed.

Qualifications

• Previous experience in commercial cooking or food prep experience in a high‑volume food service setting.
• Previous direct care experience with special population groups.
• Must be 15 years of age or older.

Pay

Starting wage: $16.85 per hour, plus $3.00 per hour weekend differential.

Schedule

Part‑time, non‑exempt position. General hours are 3:45 p.m.–7:00 p.m., with additional hours available on weekends and during summer and school breaks. Every other weekend availability is required; students will be assigned to a holiday group.