Food Service Operation Worker

Purpose of Job

Prepares, cooks, and serves food in large quantities; maintains sanitation and cleanliness to reduce food infection risk.

Required Productivity

Complete assigned tasks within reasonable time frame and within specified range of errors.

Schedule Requirements

Forty-hour work week beginning on Sunday and ending on Saturday. The department is open 5 AM ? 7 PM every day of the year. Staff will be required to work 2 weekends and off 1 weekend.

Job Functions

1. Processes, prepares, and cooks a variety of food into various consistencies and portion sizes for regular and modified diets.

2. Operates electrical and mechanical kitchen equipment with moving parts and operating at high temperature. Utilizes sharp utensils. Bends/stoops, lift items up to 40 lbs. unassisted and up to 75 lbs. with assistance.

3. Sets up serving line and serves food onto trays for individuals (tray line and cafeteria). Portions food into small containers or onto food trays requiring repetitive motion.

4. Walks/stands 80% of the workday. At times the floor will be wet and potentially slippery. Wear slip resistant shoes.

5. Performs cleaning and sanitizing of all equipment, utensils, fixtures, floors, and vehicles. Sweeping, mopping, taking trash to dumpster, operating a dish machine, washing dishes in a 3-compartment sink.

6. Operates vehicles and/or acts as vehicle safety spotter behind backing vehicles. Climbs up/down from vehicles. Requires walking and pushing food carts.

7. Operates cash register.