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Monday, February 17, 2020 10:31:00 AM

TEMPORARY FOOD SERVICES ASSISTANT

SCHEDULE:  7:00 A.M. TO 1:00 P.M. or 9:00 A.M. TO 1:00 P.M.

 

Position purpose:

Performs routine food service tasks under general supervision or instructions in company cafeteria; prepares side items, sandwiches and baked goods as appropriate; and washes and cleans equipment as assigned.

 

Job duties and responsibilities: 

  • Assists in the preparation of foods such as meats, vegetables, baked goods, and desserts.
  • Prepares beverages, salads, dressings, sandwiches, and cold plate items.
  • Operates food production equipment to include slicers, choppers, dicers, mixers, vertical cutters, and other vegetable, bakery, and meat processing equipment. 
  • Transports, serves, and replenishes food and cafeteria supplies.  
  • Prepares, displays, and stocks items including vegetables, fruits, meats, and condiments for salad bar. 
  • Applies proper food safety procedures in preparation, serving, storage, and sanitation.
  • Cleans, sanitizes and inspects equipment, dishes, serving items, kitchen appliances, and work areas to ensure cleanliness and functional operation.
  • Maintains dining area in a manner that is clean, well-stocked, and visually appealing to meet the needs of the customer.  
  • Cross trains as back up to all areas of nutrition services.   
  • Assist in monitoring work and training employees in proper techniques and in the use of supplies, materials, and equipment as appropriate.
  • Ability to provide the Hepatitis B series shot record is preferred.

 

Knowledge, skills, and abilities: 

  • High School education and related experience; or equivalent combination of education and experience.
  • Serve Safe Food Handler certification preferred.
  • Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence. 
  • Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.
  • Ability to apply basic understanding to carry out detailed but uninvolved written or oral instructions.
  • Understanding of proper sanitation procedures. 
  • Good communication skills and ability to follow instructions.
  • Ability to operate various cooking equipment (and meet state age requirement for operating equipment as warranted).
  • Must possess working knowledge of commercial kitchen equipment (ovens, cook tops, deep fat fryers, steamers, etc.), including their proper use and their safety precautions. 
  • Ability to work in a harmonious manner with co-employees, supervisor and customers with tact and courtesy. 
  • Ability to keep a regular work schedule and maintain regular, predictable attendance. 
  • Ability to accept supervision and work independently to follow instructions. 
  • Ability to make decisions based on established guidelines.
  • Performs other duties as assigned. 

 

Working conditions and physical efforts:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

  • While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel objects, tools, or controls and reach with hands and arms. 
  • The employee frequently is required to walk and stand. 
  • The employee is occasionally required to climb or balance; stoop or kneel or crouch; and talk or hear. 
  • The employee must occasionally lift and/or move up to 50 pounds. 
  • While performing the duties of this job, the employee frequently works near hot surfaces or with hot food products and occasionally is exposed to fumes in a hot or humid environment. 
  • The noise level in the work environment is usually moderate. 
  • Exposure to various foods (raw and cooked), cleaning chemicals, sharp utensils, and hazardous food preparation equipment.