Food Service Worker- Student

Part-Time Non-Exempt position with general hours of 3:45 p.m.–7:00 p.m. Additional hours available on weekends, during the summer, and school breaks. Every other weekend availability required; students will be assigned a Holiday Group.

Pay

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

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 to meet Health Department standards.
• Routinely cleans stoves, steam tables, oven equipment, refrigerators, freezers, and floors.
• Maintains orderly and safe storage of food and supplies.
• Prepares hot dish ingredients and cold-serve foods.
• Assists the Cook in preparation of high-quality, bulk quantities of menu items following established recipes.
• Assists in setting up serving lines; serves and feeds residents as needed.
• Reports changes in resident condition and updates resident diet changes.
• Clears and cleans tables and chairs after use; cleans up spills or breakage immediately.
• Restocks condiments, dishes, and 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 ensure resident rights and privacy are protected per HIPAA.
• Ability to create and maintain an atmosphere of warmth, personal interest, and a clean environment.
• Ability to work tactfully and cooperatively with residents, families, visitors, and staff throughout the organization.
• Strong verbal communication skills with residents, families, the public, and other members of the organization.
• Ability to exhibit a warm, cheerful, and caring manner.
• Must be able to safely perform essential job functions.
• Understanding of and ability to follow Health Department rules, 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, and regulations.
• Strong organizational and time-management skills to prioritize duties and adapt to changing priorities.
• Ability to perform detailed work accurately and independently with minimal direction and supervision.
• Ability to think quickly, maintain self-control, and adapt to stressful situations.
• Knowledge of computer software including word processing, spreadsheets, and database applications.
• Ability to perform mathematical calculations required for the position.
• Ability to prepare and maintain accurate and concise records and reports.
• Ability to apply sound judgment and discretion in resolving problems and interpreting policies.
• Ability to communicate detailed and sensitive information effectively, 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 allocated hours and respond after hours as needed.

Physical and Work Environment

• Occasional exertion of up to 50 pounds of force.
• Regularly requires sitting; frequently requires standing, speaking, hearing, using hands to finger, handle, or feel, and repetitive motions.
• Occasionally requires walking, stooping, kneeling, crouching, crawling, and reaching with hands and arms.
• Standard vision requirements.
• Vocal communication required for expressing or exchanging ideas by means of the spoken word.
• Hearing required to perceive information in moderately loud conditions.
• Use of measuring devices and operation of kitchen equipment.
• Frequent exposure to extreme cold (refrigerators/freezers) and extreme heat (stoves/ovens/fryers).
• Occasional exposure to wet, humid conditions (non-weather), moving mechanical parts, and chemicals.
• Work primarily in a kitchen preparatory and dining/serving setting with exposure to infectious agents, chemical agents, and resident behaviors.

Qualifications

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