SEIU Salad/Sandwich Maker

Part-time, 25 hours per week, rotating shift. Compensation range: $18.75 - $25.44 per hour, as set forth in the applicable collective bargaining agreement.

Responsibilities

• Prepares and mixes ingredients for making a variety of sandwiches; makes sandwiches as ordered.
• Cleans, prepares and mixes various ingredients according to computer-generated recipes to be used in salads, fruit cocktails, salad dressings, sandwiches and similar dishes; arranges vegetables and salads attractively; garnishes appropriately.
• Prepares special food products for patients, cafeteria service and catered functions.
• Sets up salad bar and replenishes as needed.

Typical Duties

• Cleans fruits and vegetables, removing inedible portions; peels, dices, shreds or slices as required. Properly prepares and stores all produce to ensure maximum shelf life. Mixes ingredients for a variety of salads and salad dressings; cuts and portions; arranges attractively and adds garnishes; wraps and labels; stores; rotates and discards food as directed.
• Assembles ingredients; processes and portions special food products required for patient feeding. Assures that serving areas (salad bars) are supplied, garnished and adequate refills are prepared.
• Plans and prepares for following day/days.
• Cleans utensils, equipment and work areas; maintains prescribed standards of sanitation, safety and housekeeping in assigned work area.
• Reviews computer-generated recipes as a guide or receives instruction from the FPM concerning type and quantity of food to be prepared and size of portions; plans work to meet cooking and serving schedules.
• Processes, measures and mixes ingredients for making a variety of sandwiches such as chicken, tuna and egg salad; portions roasted/baked meats by slicing; makes sandwiches as ordered; labels sandwiches for display and places on trays.
• Records amounts of food left over or not served and records additional food items prepared.
• Mixes ingredients and prepares a variety of desserts for patient and staff meal service; arranging them attractively and adding garnishes.

Supervision and Direction Exercised

None.

Machines and Equipment Used

Vertical cutter, sandwich wrappers, slicer, steam-jacketed kettles, food choppers, mixers, blenders, knives, peelers, shredders and like specialty tools.

Requirements

• Ability to read and write English and understand and follow oral and written instructions.
• Six months experience in a commercial food service; or an equivalent combination of education and experience.
• Ability to lift items weighing approximately 40-50 pounds.