Part-Time & Pool Food Service Worker/Dietary Aide - $2 shift diff / $2 weekend premium

Position Summary

This position is responsible for performing essential support work for all work performed in the main health care center kitchen, including the delivery and serving of food to residents. The In‑House Pool Food Service Worker must be available for a minimum of four (4) shifts per month, two (2) of which are Saturday or Sunday.

Responsibilities

• Food storage, pulling, transporting, labeling, dating, pre‑cooking preparation, portioning, dishing, service, storage, and disposal of food and associated supplies and equipment.
• Wash and sanitize dishes and equipment.
• Receive, inspect, and store food and beverage products delivered to the kitchen.
• Train and/or mentor new or inexperienced kitchen staff in all duties of a relief cook.
• Follow food handling and sanitation procedures.
• Prepare garnishes, salads, sandwiches, beverages, and snack add‑on items for household kitchenettes and core areas.
• Monitor food distribution during serving and plating, ensuring appropriate portions, diet requirements, and attractive presentation.
• Provide customer service to residents.
• Monitor dates, cleanliness, and record temperatures of coolers, freezers, and refrigerators throughout the facility.
• Inventory and stock resident kitchen areas with required items.
• Wash and sanitize equipment, carts, work areas, countertops, floors, and walls.
• Transport unprepared and prepared food, equipment, carts, and residents as required during department operating hours.
• Participate in annual in‑service education for food service staff.
• Demonstrate a commitment to county safety and risk management efforts.

Qualifications

• High school diploma or equivalent.
• Zero to six months of relevant prior experience.
• Basic knowledge of food safety.
• Knowledge of principles and processes for providing services and meeting quality standards.
• Ability to learn, follow, and explain departmental policies and procedures.
• Ability to perform basic arithmetic quickly and correctly.
• Strong listening and verbal communication skills.
• Ability to follow, learn, and remember job duties with limited errors.
• Ability to multi‑task and follow directions.

Certificates, Licenses, Registrations

• ServSafe Food Safety & Sanitation license (must be obtained within 6 months of hire if not already held).
• Criminal background check free of convictions of abuse of individuals or misappropriation of property while in a formal caretaking setting.

Schedule

• Days: Varies
• Work hours: 6:30 am – 8:00 pm
• Hours per shift: Varies
• Shifts per pay period: Varies
• Minimum of four (4) shifts per month, with at least two (2) on Saturday or Sunday.

Pay

Hourly rate: $17.17 – $23.25

Benefits

• Employment status: Casual, Limited Term, Student Workers (at‑will).
• Vacation, sick leave, holidays: Not eligible.
• Health, dental, vision, life, LTD insurance: Not eligible.
• Wisconsin Retirement: Eligible after working 1,200 hours in a year and meeting age/education criteria; employee pays portion, county pays employer contributions as required by state law.

Work Environment

• Frequent exposure to wet/humid conditions and moving mechanical parts.
• Occasional exposure to fumes, airborne particles, toxic or caustic chemicals, extreme temperatures, and risk of electrical shock.
• Noise level usually moderate.

Physical Demands

• Regularly required to stand, walk, use hands, reach, talk, hear, taste, and smell.
• Frequent climbing, balancing, stooping, kneeling, crouching, or crawling.
• Occasional sitting.
• Regularly lift/move up to 10 lb; frequently lift/move up to 25 lb; occasionally lift/move up to 80 lb.
• Vision requirements: close, distance, color, peripheral, depth perception, and ability to adjust focus.

Selection Process

• Formal electronic application.
• Rating of education and experience.
• Oral department interview.
• Reference check.
• Background check and post‑offer medical examination, including drug screen.
• Other job‑related tests may be required.