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Summary
The primary purpose for the establishment of this job is to perform all or a variety of Food Service work and cashier duties.
Responsibilities
Performs all or a variety of the following duties, either regularly or on a rotating basis. 1. Prepares and assembles food products in accordance with computerized or other basic recipes for quick service carryout area of the dining room and in support additional food services. Includes, but not limited to, preparation of hot items, sandwiches, fruits, vegetables, salads, other side dishes, and beverages. Requisitions needed food and non-food items from the Subsistence/ Supply Section in accordance with established policies and procedures. Prepare foods in accordance with forecasted demand or other established standards. Packages food in individual containers and stores food properly. Complies with HACCP procedures during food preparation, storage, and service, including documentation of proper food temperatures. Operates cash registers, changes printer paper for cash registers, and counts/verifies cash. Demonstrates professionalism through continued courtesy, customer service, and employee teamwork. Accounts for leftovers and complete cook worksheets, as appropriate. (60%) 2. Stocks, organizes, sets up, cleans, and maintains the work area prior to, during, and after scheduled hours of operation. Ensure equipment is properly sanitized and operational, and food and nonfood supplies are available. Properly stores unused food. Minimizes unnecessary waste of food and nonfood items. Markets and publicize special meals or food items. (25%) 3. Supports catering and other food service activities by requisitioning needed food and nonfood items; preparing food, beverages, equipment, and supplies; and setting up and cleaning all necessary equipment. (10%) 4. Performs a variety of maintenance and cleaning duties in the dish room, pot and pan, and server areas. Manually or using mechanical equipment, washes heavy pots, pans, dishes, trays and service ware from the kitchen, dining room, catering functions and patient care units. Operates rotating tray return. Disassembles trays returned from dining areas. Disposes of waste IAW established safety and sanitation procedures. Loads dish machine and unloads clean dishes. Stores clean dishes and sanitized items in designated areas. Empties garbage disposal after each meal. Sets up and maintains proper manual dishwashing sinks IAW established procedures and temperatures. Cleans and sanitizes dish room, pot and pan areas to include countertops, tray return, dishwashing machine, dish rack, tray return, scrapping sinks, and pot and pan machines. Empties trash to trash Dumpster as needed. Mops dish room, kitchen and pot and pan area after each meal. Set up and replenish condiments, silverware, trays, glassware, plates, disposable plates and cups in server area. Replenishes disposable containers and plastic ware. Cleans up spills in the server. Sets up, serves food and breaks down cafeteria serving line. (5%) Performs other duties as assigned.
Qualifications
Resumes must include information which demonstrates experience and knowledge, skills, and ability (KSAs) as they relate to this position. Applicants are encouraged to be clear and specific when describing their experience level and KSAs. A qualified candidate must possess: The employee must have knowledge of the principles of basic food preparation and safety, cash collection, sanitation, and customer courtesy and hospitality. The employee also must have the ability to follow basic recipes, combine ingredients, and prepare all assigned foods. They have knowledge of proper techniques for measuring the volume of dry, liquid, and fat ingredients. They have a basic understanding of recipe construction. They have skill in measuring and weighing ingredients to adjust recipe yields according to standard procedures. Employee must comply with proper safety and sanitation procedures, work independently and as a team member, and operate a computerized cash register system and other foodservice equipment. RESPONSIBILITY The employee must have knowledge of the principles of basic food preparation and safety, cash collection, sanitation, and customer courtesy and hospitality. The employee also must have the ability to follow basic recipes, combine ingredients, and prepare all assigned foods. They have knowledge of proper techniques for measuring the volume of dry, liquid, and fat ingredients. They have a basic understanding of recipe construction. They have skill in measuring and weighing ingredients to adjust recipe yields according to standard procedures. Employees must comply with proper safety and sanitation procedures, work independently and as a team member, and operate a computerized cash register system and other food service equipment.
Education
This position does not have a positive education requirement.