Food Service Worker - Full-time

**Applications are reviewed on a regular basis and hiring may occur early in the recruiting process.  Individuals are encouraged to apply immediately. **  

COMPENSATION & BENEFITS INCLUDE:

0-3% Merit upon successful completion of the probationary period and 0-3% annual merit increases thereafter based upon evaluation score.

Benefits include:                      

• No Nevada state income tax.   Did you know that Nevada is one of the states in the US that does not have a state income tax?  You can keep more of your hard-earned money if you live or work in Nevada. This is a significant advantage that makes Nevada stand out from other states.
• Retirement: Participation in the Nevada Public Employee Retirement System is (PERS), 33.5% employer-paid.      
• Vacation: Accrued at the rate of 4.6154 hours per pay period, or 120 hours per year (increase with years of service).
• Sick Leave: Earned at the rate of 3.6923 hours per pay period, or 96 hours per year.
• Holidays: 12 paid holidays per year.
• Health Insurance: County provides medical, dental and vision coverage for employees and dependents with co-payment by employee dependent and/or family status.
• Deferred Compensation: the County has a voluntary deferred compensation program.
• Recognition Programs
• Annual Gym Membership
• Employee Assistance Program (EAP)
• Stable, friendly/family environment. Fosters internal talent with training/educational programs and encourages career advancement.
• Douglas County is a drug, alcohol and smoke-free workplace.

Food Service Workers work in a fast-paced kitchen, preparing food, cleaning, serving, working with volunteers. Must possess a strong understanding of food preparation in a large facility.  This position may include driving a county vehicle for congregate dining and Meals-on-Wheels Programs.

Responsible for providing large quantity of food preparation and serving according to standardized menus and recipes in an institutional, correction, residential, or non-residential setting; assists with the maintenance of an allocated budget.

• Prepares, cooks, and serves meals according to meal-time schedule and established temperature guidelines; prepares meals and food products according to standard recipes, and/or other specifications.
• Participates in the preparation, cooking and portioning of meals; demonstrates proper care, storage, use, and cleaning of all tools and equipment.
• Inspects food preparation areas and equipment to ensure proper sanitary and safety procedures are met; demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality and integrity; regularly checks and records storage temperatures.
• Maintains records of food and supplies used, meals served, etc.; prepares periodic and special reports.
• Monitors and maintains the security of facilities and equipment.
• Operates cleaning and cooking equipment; participates in the cleaning of the kitchen areas and equipment; ensures proper storage of tools and equipment and the security of the store room.
• Ensures that production meets health, sanitation and quality standards established by the food industry and government agencies.
• Receives supplies and verifies the accuracy of deliveries; consults with supervisor on resolution of discrepancies.
• Performs complete inventories of food and supplies; stocks supplies as required.
• Contributes to the efficiency and effectiveness of the unit's service to its customers by offering suggestions and directing or participating as an active member of a work team.
• Represents the County with dignity, integrity, and a spirit of cooperation in all relationships with staff and the public.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.

Education and Experience:

High School diploma/GED; AND two (2) years of experience in large-scale institutional food preparation and volume cooking; OR an equivalent combination of education, training and experience.

Required Knowledge and Skills

Knowledge of:

• Principles, methods and equipment used in high volume meal preparation in an institutional setting.
• Managing culinary operations, commercial dining, proper sanitation practice and adhering to nutritional service requirements.
• Basic arithmetic.
•  Inventory control and record keeping principles and practices.
• Safe work practices and sanitation related to food preparation and service.
• Standard office practices and procedures, including records management.
• Communicating effectively in oral and written forms.
• Techniques for dealing with a variety of individuals from various socio-economic, ethnic and cultural backgrounds, in person and over the telephone.

Skill in:

• Overseeing and preparing meals in a large scale, institutional setting.
• Maintaining custody and security of juveniles.
• Overseeing and prioritizing the work of others.
• Operating, cleaning and performing minor maintenance to large institutional food preparation and cooking equipment.
• Maintaining accurate records and preparing work related reports.
• Directing others in work procedures.
• Making accurate arithmetic calculations.
• Reading, understanding and following recipes and oral and written directions.
• Establishing and maintaining effective working relationships with those contacted in the course of the work.
• Maintaining security of facilities and equipment.
• Contributing effectively to the accomplishment of team or work unit goals, objectives and activities.

REQUIRED CERTIFICATES, LICENSES, AND REGISTRATIONS:

•            Valid Driver's License.

•            ServeSafe certification within six (6) months from date of employment.

PHYSICAL DEMANDS & WORKING ENVIRONMENT:

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

Mobility to work in a typical institutional kitchen setting and use institutional kitchen equipment, strength to lift materials weighing up to 75 pounds, vision to read printed materials, stamina to stand and/or walk for an extended period of time, and hearing and speech to communicate in person or over the telephone.  Work is subject to performance under exposure to temperature extremes, fumes, gases, noise and chemicals.

CONDITIONS OF EMPLOYMENT:

1. Continued employment is contingent upon all required licenses and certificates being maintained in active status without suspension or revocation. 
2. Employment is contingent upon successful completion of background/screening.
3. Douglas County participates in E-Verify and will provide the Social Security Administration (SSA) and, if necessary, the Department of Homeland Security (DHS), with information from each applicant's Form I-9 to confirm work authorization.  All candidates who are offered employment must complete Section 1 of the Form I-9 along with the required proof of their right to work in the United States and proof of their identity prior to starting employment.  Please be prepared to provide required documentation as soon as possible after the job offer is made.

Salary : $20