This position is accountable for providing necessary assistance to food service and preparation personnel as assigned on a daily basis. Persons fulfilling this position must be flexible and willing to perform a variety of different duties from day-to-day.

RESPONSIBILITIES AND DUTIES

1. Assists food service personnel with various aspects of food preparation.

• a. Prepare main entrees as assigned.
• b. Prepare cold food and side dishes, including vegetables, fruits, salads, sandwiches and baked goods.
• c. Prepares dietary foods for therapeutic diets when necessary.
• d. Packs cold foods and supplies into carryout containers.
• e. Assists with the packing of hot foods into carryout containers for home delivered meals.
• f. Records temperature of foods prior to transportation to congregate dining sites.

2. Participates in maintaining clean surroundings in the kitchen area according to accepted industry sanitation standards.

• a. Cleans and washes kitchen equipment and utensils as assigned.
• b. Mops floors and disposes of trash on a daily basis.

3. Assures efficient, sanitary and safe operation of the dishwashing area.

• a. Completes clean up of the dishwashing area.
• b. Reports any malfunctions of equipment as they occur.
• c. Keep floors of kitchen swept and mopped.
• d. Wash walls as needed and wash doors on a weekly basis.
• e. Help in stacking stock as needed.
• f. Rinsing and cleaning buckets and mops after using.
• 4. Assists with maintaining food service paperwork as required.
• 5. Performs other related duties as required for the effective operation of the food service area and the department.

PHYSICAL REQUIREMENTS

Ability to lift up to 35 lbs.; 2 handed carrying of up to 60 lbs. which includes pushing and pulling. Can twist, grasp and grip objects as well as do horizontal and overhead reaching, bending and standing for 8 hours a day. Ability to do repetitive mixing, cutting, stirring, and other related activity associated with food prep. Can operate heavy or mechanized equipment including slicers, mixers, blenders, steam kettles, fryers and chippers.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES

ABILITY TO: Perform basic math skills (add, subtract, multiply and divide; read and follow standardized recipes; prepare various types and quantities of nutritious foods; maintain effective working relationships with co-workers, supervisors and other agency staff; adapt to various job duties on a day-to-day basis.

CONDITIONS: Work on concrete flooring; in extreme cold ≤65°ree; temperatures and in hot temperatures ≥ 80°ree;. Exposed to wet or cold work surfaces, sharp edges on food containers, meat slicers and food processors.

QUALIFICATIONS

Completion of a standard high school course of study with at least one (1) year experience in the food service or restaurant industry, or equivalent specialized training in food service.