Part-Time Food Service Worker – Weekends Only

About the role

Southern Foodservice Management, a national contract food service company, is hiring a Part-Time Food Service Worker – Weekends Only for the Fort Lee location. The position requires the ability to obtain and maintain access to the military installation; a valid REAL ID is required for base access.

Pay

$18.75 per hour.

Schedule

Part-time, weekends only — Saturday and Sunday.

Responsibilities

Food Preparation and Meal Service

• Perform preparation work for menu items as assigned by Cook I and Cook IIs, including slicing, dicing, chopping, cutting, rolling, mixing, washing, rinsing, and panning.
• Serve customers efficiently and proficiently on serving lines during meal service times, maintaining proper flow rate as prescribed by Management.
• Perform simple cooking tasks such as one-step heating as assigned by Cook I.
• Prepare food products according to daily menu recipes, ensuring products are properly cooked and garnished for the serving line.
• Check food temperatures to ensure required ranges are maintained.
• Replenish food items as required during service, greet and assist customers, and break down service areas after meal periods.
• Maintain proper food safety and handling techniques per applicable food code and HACCP standards.

Dining Facility and Cleaning Duties

• Perform cleaning duties per the cleaning schedule: sweeping, mopping, wiping, scrubbing, polishing, and washing.
• Sort and replenish silverware, china, glassware, and smallwares.
• Wash pots, pans, utensils, plates, bowls, and silverware.
• Scrape trays from the tray return mechanism to maintain proper clearing and customer flow.
• Operate dishwashing equipment at sufficient speed to maintain flow per Army standards.
• Maintain cleanliness and appearance of service lines and surrounding areas during meal periods.
• Clear and thoroughly clean service lines and areas after meal service.
• Empty trash receptacles and remove trash.
• Maintain general cleanliness of the facility, inside and outside, as assigned by the cleaning schedule.
• Restock food service utensils and equipment as required.
• Properly clean assigned work areas and equipment.
• Perform salting, ice removal, and maintenance of safe walkways during winter conditions as assigned.

Safety and General Responsibilities

• Handle chemicals according to Safety Data Sheets (SDS) and Southern Foodservice Management safety protocols.
• Follow proper safety procedures to ensure a safe working environment.
• Take and maintain required temperature records and logs.
• Conduct duties in an orderly and professional manner per the company Code of Conduct.
• Follow all company policies and procedures.
• Follow direction from Cook I, Shift Leaders, Supervisors, and Building Management.
• Perform other duties and tasks assigned by Assistant Managers or Supervisors during the normal work schedule.
• Support meal production, service, and cleaning after meals or throughout the dining facility as assigned.

Requirements

Physical Requirements

• Strength: Lift up to 20 lbs.
• Posture: Standing 70%, walking 30%.
• Movement of objects: Frequent.
• Heavy lifting, heavy carrying, pushing, pulling, climbing or balancing: Occasional.
• Stooping: Frequent.
• Reaching: Frequent.
• Handling: Frequent.
• Talking/Hearing: Frequent.
• Seeing: Frequent.
• Temperature variation: Frequent.