Food Worker I 50%-Downtown Campus

Position Responsibilities

• Opens food containers and weighs, measures and/or combines ingredients for menu items as specified.
• Assists in the preparation of foods to include: cutting, slicing, grating or peeling vegetables and fruits; and chopping, grinding, or slicing meats.
• Assembles and prepares salads, including such items as jello salads, coleslaw, salad dressings, etc.
• Performs simple cooking tasks in accordance with specific instructions.
• Sets up food and equipment for cafeteria/tray line service; assembles trays for modified and general diets.
• Transports food, dishes, and supplies to service areas; replenishes food and supplies as necessary during service period.
• Stocks, cleans, and performs minor adjustments for vending machines.
• Dishes up and serves food from serving line, in hospitals units and/or other designated dining areas according to standard procedures and quantities.
• Serves meal trays and nourishments to inpatients, performing final check for accuracy and appearance of tray and reacts to patients' comments on dietary service.
• Returns trays, dishes, utensils, etc., to kitchen for cleaning; and covers, labels and stores food in storage area following service period.
• Performs sanitation duties in serving, dining, and kitchen area.
• Serves as a checker; punches meal tickets and accepts cash or special tickets for meals and reports food consumption or number of persons served after each meal to enable accurate recordkeeping.
• Assists in the on-the-job training of students and other employees in the food service unit.
• Performs related duties as assigned.

Key Knowledge, Skills, and Abilities

• Knowledge of methods and practices of institutional food preparation and service.
• Knowledge of principles of food sanitation, health hazards, and the necessary precautionary measures.
• Knowledge of care and use of food service equipment.
• Ability to perform physical tasks such as lifting (50 pounds), bending, stooping, and standing for prolonged periods.
• Ability to count, add, subtract, multiply, divide and determine percentages.
• Ability to understand and execute oral and written instructions.
• Ability to maintain effective working relationships with others.
• Ability to stand for long periods of time.
• Ability to perform and complete a variety of manual food service tasks.
• Ability to maintain records of quantities of ingredients used, volume of production and numbers of customers served.
• Ability to convert standard unit recipes to desired quantity of product.

Minimum Eligibility Requirements

• Ability to read, write, and follow instructions.

Schedule

Schedule will vary between AM and PM. Will be discussed in interview.

Pay

N/A

Benefits

N/A