Temporary Food Service Worker

Primary Duties And Responsibilities

• Food Service Set up and maintain various food stations, buffets, and beverage areas.
• Keep areas clean and stocked with all necessary items.
• Serve food for both sit-down and cafeteria-style meal services.
• Food Preparation Prepare various ingredients including vegetables, fruits, and meats as directed for use in standardized recipes.
• Assist in cooking or cook under supervision various dishes including meats, vegetables, starches, soups, and other items for service at both sit-down and cafeteria-style meals.
• Use commercial kitchen equipment including ovens, steamers, kettles, ranges, fryers, mixers and slicers.
• Kitchen Maintenance Clean and sanitize commercial kitchen equipment including ovens, steamers, kettles, ranges, fryers, mixers and slicers.
• Clean and sanitize work areas, food storage areas, sinks, carts, racks, and all other areas and items used for food preparation and service.
• Adhere to food safety standards at all times.
• Perform other duties as assigned.

Job Specifications

• Completion of 12th grade or equivalent
• ServSafe certification preferred or willingness to become certified
• 1-3 years of food service experience
• Knowledge of proper methods of cooking various food items
• Able to meet schedules and time lines
• Able to understand and follow oral and written instructions
• Able to communicate and work cooperatively with others
• Demonstrated customer service skills
• Able to understand hazards and follow safety procedures when using chemicals and equipment
• Demonstrated commitment to diversity and inclusion and to serving the needs of a diverse community

Pay and Benefits

The pay range for this position is $18.50 to $23.00 an hour and is determined by factors such as qualifications, job-related knowledge, skills, and experience, allowing for growth and progression within the role. This is a non-benefitted position.

Working Conditions

• Ability to stand and/or walk on a hard surface for eight hours or more.
• Worker is frequently subject to heat from cooking equipment and cold from walk-in refrigerators and freezers.
• Worker is occasionally subject to extreme heat or humidity in kitchen area.
• Worker is occasionally exposed to chemical agents.

Physical Demands

• Ability to lift and/or carry up to 50 lbs occasionally and up to 20 lbs frequently.
• Ability to stoop frequently.
• Ability to reach with hands and arms frequently.
• Ability to sustain manual labor for eight hours or more.
• Ability to frequently grasp and manipulate objects with both hands.
• Ability to frequently perform tasks of repetitive motion with arms, hands and wrists, such as cutting, slicing, stirring, and serving food.