What are the responsibilities and job description for the FOOD SERVICE ASSOCIATE position at Duke?
Occ Summary
Depending on the size of the entity and dep artment structure, Level Iand Level II may be combined.Level IPerform ro utinetasks and manual work under immediatesupervision in support of hosp italfood service operations; operatedish machine; wash pots and perform heavy cleaning duties; transportequipment, food, supplies, and refuse as directed.Level IIPerform a variety of tasks in preparation, service and delivery of foodproducts and/or service operations (ie. prepare, mix, a ssemble,portion, serve and store food as directed; receive inspect, stor e,secure disburse and control inventory of foodstuffs, supplies andequip ment). Also may function as a cashier when directed.
Work Pe rformed
Level I*Retrieve, collect, and transport food service sup plies, equipment andrefuse as directed.* Strip carts/trays, sort, rinse, dishes and silverware, operate andunload dish machine, and store clean items; inspect washed items forcleanliness and breakage.* Clean and main taindish machine; clean and sanitize assigned areas.*Washes pots, pans a ndequipment.* Collect, sort and dispose of trash.*Follow all safety proc edures for using equipment and chemicals.Level II* In addition to the du ties described in Level I, performs thefollowing:*May set up and serve f oodto patients and cafeteria customers asspecified by menus, ensuring th atall food items are properly portionedand handled within established sa nitation standards.*May operate and monitor proper functioning of food s ervice equipment;follow all safety procedures for usingequipment and che micals; cleanand sanitize equipment after use.*May assist in tray linean d/or cafeteria setup, ensuring that qualitystandards are maintained and safe food handling guidelines are adheredto.*Detect and report improperl yprepared food or food that does not meetstandards and/or defective/dama ged merchandise and status of allsupplies in stock.*May assist in thecar e and maintenance of work areas and alertsupervisors to problems astheya rise.*May place food and supply orders with approved vendors underof com mon foodstuffs and advanced menu items,conduct physical inventoriedirect ionand guidance of Food Service Manager.*May review stock levelss and ma intain inventory records; unloadincoming supplies and equipment.*May tra nsport food carts to assigned locations.*May prepare and set upfood item s to be delivered tocateringfunctionsas needed*May plan, organize andp rovide service for routine and more complexcatering functions.*May work asneeded for specially planned catering events.*May maintainan accurate inventory of all catering equipment.*May be responsible forthe maintena nce and upkeep of the catering area.If functioning as a cashier:*Calcula te total cost of items on food tray; accept payment in cashormeal ticket s.*Ensure validity of meal cards.*Total cash/tickets at endof work perio d; deposit money and preparedeposit report sheet.
Knowledge, Skills and Abilities
Level I*Ability to lift/push/pull 50 pounds .*Ability to read/write and follow oral and written instructions.LevelII -Same as level I plus :*Basic math skills*Basic computer/cashier/calcul ator skills*Strong customer service skills*Ability to operate food prepa ration equipment.*Ability to prepare/handle foodstuffs using safe food h andlingpractices.*Ability to maintain inventory
Level Charac teristics
Level IHeavy cleaning dutiesLevel IIExcellent customer service skillsAbility to work effectively with minimal supervisionAbilit y tomaintain inventory
Minimum Qualifications
Education
N/A
Experience
Level I Level II No previous food service experience required. Work requires six months of food service experience.
Degrees, Licensures, Certifications
N/A
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