SUMMARY Assists with food preparation in accordance with our established procedural guidelines, and as may be directed by the Food Services Manager. ATTENDANCE REQUIREMENTS Non-exempt Status: May be required to work beyond normal working hours and on weekends and holidays when necessary. Subject to callback during any emergency. ACCOUNTABILITY Reports to Food Services Manager PRIDE VALUES P-PROFESSIONALISM The expertise, qualities and conduct that characterize a member of a profession" R-RESPECT A positive feeling of esteem for a person or other entity I-INTEGRITY Honesty and consistency to a set of values D-DILIGENCE Constant and earnest effort applied to perform a task or accomplish a goal XCELLENCE The quality or state of being outstanding or superior LICENSURE/CERTIFICATION/EDUCATION REQUIREMENTS A high school diploma or its equivalent preferred. OTHER TRAINING, SKILLS AND EXPERIENCE REQUIREMENTS On the job training is provided. ESSENTIAL SKILL/KNOWLEDGE FUNCTIONS Assists cook in preparing desserts or snacks for patients. Assists cook in preparation of meals. Carries trays to patients on halls. Cleans tables in the dining area after each meal. Helps with salads and desserts and other dishes. Assists with the pouring of juice, milk, water, and tea. Serves patients beverages, etc. Takes meals out to patients in dining area. Prepares between-meal nourishments (make sandwiches, etc.). Cleans work area at the end of shift and after meals, including sweeping and mopping. Removes garbage from kitchen areas and hoses out garbage containers. Complies with infection control policies in the work area. Scrapes dishes, washes dishes, pots and pans. Records freezer and walk-in refrigerator temperatures in accordance with established procedures. Checks stock as needed. Puts up stock in appropriate manner. Stores cleaning materials appropriately. Sets up tray line and performs tray line service. Follows diet orders and NPO diet orders. Offers menu substitutions and records them in accordance with procedural guidelines. Properly stores leftovers/opened food. Serves nourishments in accordance with procedural guidelines. Makes coffee/tea as requested. Follows procedures for serving associate meals. Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, oven, steamer, garbage disposal, dish machine coffee/tea maker, steam table etc. Operates the dish machine, garbage disposal, mixer, blender, meat slicer and steamer. Operates coffee and tea maker. Follows standardized recipes. Uses serving equipment (ladle, spoon, scoops, etc.) Checks and records water temperature (dishwasher, pot and pan sink, etc.) Checks dishwasher with sanitizer strips. Checks chemical levels and replaces if needed. ESSENTIAL ADMINISTRATIVE FUNCTIONS Participate in Nursing Center surveys (Licensure / JCAHO) and any subsequently required reports. Attend and participate in continuing educational programs to keep abreast on changes in your field as well as to maintain current license/certification, as required. Attend and participate in mandatory in-services. Honor patients rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the right to wage complaints. Comply with Corporate Compliance Program. Report job-related functions/tasks that involve occupational hazards including exposure to blood and body fluids and others as necessary. Follow established safety regulations, to include fire protection/prevention, smoking regulations, infection control, etc. Follow established safety procedures when performing job tasks and/or working with equipment. Perform other related duties as necessary and as directed by supervisor. Comply with all Privacy and Security programs. ESSENTIAL GENERAL FUNCTIONS Attendance Punctuality Professional Appearance Communicates well with patients and family members providing warm and friendly greeting and an approachable attitude to family/visitors/patients and responds to expressed concerns while displaying a helpful, caring demeanor, answers questions when appropriate in a professional manner. Qualifications PHYSICAL ACTIVITY REQUIREMENTS Primary Physical Requirements: Lift up to 10 lbs.: Frequently required when preparing various food items and using kitchen equipment, e.g., cutting five-pound hams on industrial-sized slicer. Lift 11 to 25 lbs.: Occasionally to frequently required when lifting kitchen equipment filled with soups or stews. Lift 26 to 40 lbs.: Occasionally to frequently required when lifting 50-pound bags of potatoes. May receive assistance on items over 25 pounds. Lift over 40 lbs.: Not required. Carry up to 10 lbs.: Frequently required when carrying various food items within the kitchen area. (5 to 20 feet). Carry 11 to 25 lbs.: Frequently required to carry filled pot from one burner to another (2 to 5 feet). Carry 26 to 40 lbs.: Frequently required in carrying 50-pound bags of potatoes up to 5 to 15 feet. (For loads over 25 pounds may receive assistance.) Carry over 40 lbs.: Not required. Reach above shoulder height: 4 feet. Reach at shoulder height: Frequently required while cooking. Reach below shoulder height: Frequently to constantly required while cleaning kitchen area. Push/Pull: 20 feet. Hand Manipulation: Grasping: Frequently to constantly required while cooking and preparing food. Fingering: Infrequently may be required if center bakes own bread. (kneading bread). Handling: Frequently required while cooking and preparing food. Torquing: Infrequently required when adjusting knobs on slicer. Other Physical Considerations: Twisting: Occasionally may occur while cooking. Bending: Occasionally may occur when required to clean lower shelves. Crawling: Not Required. Squatting: Occasionally may be required while cleaning or retrieving items from lower shelves. Kneeling: Not Required. Crouching: Not Required. Climbing: Occasionally required. Balancing: Occasionally. During an 8 hour day, Associate is required to: Consecutive Hours Total Hours Sit 0 0 Stand 2 4 Walk 1 2 Work Surface: Tile floors and metal or wood counters. Cognitive and Sensory Requirements: Talking: Necessary for communicating with others. Hearing: Necessary for taking instructions from others. Sight: Necessary for doing job correctly and effectively. Tasting & Smelling: Necessary for tasting quality of food products. EQUIPMENT USED Standard kitchen equipment, e.g., meat slicer, food processor, blender SUMMARY OF OCCUPATIONAL EXPOSURES Tasks assigned to this position may involve potential and/or direct exposure to blood, body fluids, infectious disease, air contaminants and hazardous chemicals. May be subject to hostile and emotionally upset patients, family members, associates and visitors. OTHER CONSIDERATIONS AND REQUIREMENTS This is primarily a standing position where an associate may be required to stand in one place for extended periods of time throughout an 8-hour day. Also exposed to extreme heat and cold. Drug-Free Workplace
Mar 26, 2024
Full time
SUMMARY Assists with food preparation in accordance with our established procedural guidelines, and as may be directed by the Food Services Manager. ATTENDANCE REQUIREMENTS Non-exempt Status: May be required to work beyond normal working hours and on weekends and holidays when necessary. Subject to callback during any emergency. ACCOUNTABILITY Reports to Food Services Manager PRIDE VALUES P-PROFESSIONALISM The expertise, qualities and conduct that characterize a member of a profession" R-RESPECT A positive feeling of esteem for a person or other entity I-INTEGRITY Honesty and consistency to a set of values D-DILIGENCE Constant and earnest effort applied to perform a task or accomplish a goal XCELLENCE The quality or state of being outstanding or superior LICENSURE/CERTIFICATION/EDUCATION REQUIREMENTS A high school diploma or its equivalent preferred. OTHER TRAINING, SKILLS AND EXPERIENCE REQUIREMENTS On the job training is provided. ESSENTIAL SKILL/KNOWLEDGE FUNCTIONS Assists cook in preparing desserts or snacks for patients. Assists cook in preparation of meals. Carries trays to patients on halls. Cleans tables in the dining area after each meal. Helps with salads and desserts and other dishes. Assists with the pouring of juice, milk, water, and tea. Serves patients beverages, etc. Takes meals out to patients in dining area. Prepares between-meal nourishments (make sandwiches, etc.). Cleans work area at the end of shift and after meals, including sweeping and mopping. Removes garbage from kitchen areas and hoses out garbage containers. Complies with infection control policies in the work area. Scrapes dishes, washes dishes, pots and pans. Records freezer and walk-in refrigerator temperatures in accordance with established procedures. Checks stock as needed. Puts up stock in appropriate manner. Stores cleaning materials appropriately. Sets up tray line and performs tray line service. Follows diet orders and NPO diet orders. Offers menu substitutions and records them in accordance with procedural guidelines. Properly stores leftovers/opened food. Serves nourishments in accordance with procedural guidelines. Makes coffee/tea as requested. Follows procedures for serving associate meals. Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, oven, steamer, garbage disposal, dish machine coffee/tea maker, steam table etc. Operates the dish machine, garbage disposal, mixer, blender, meat slicer and steamer. Operates coffee and tea maker. Follows standardized recipes. Uses serving equipment (ladle, spoon, scoops, etc.) Checks and records water temperature (dishwasher, pot and pan sink, etc.) Checks dishwasher with sanitizer strips. Checks chemical levels and replaces if needed. ESSENTIAL ADMINISTRATIVE FUNCTIONS Participate in Nursing Center surveys (Licensure / JCAHO) and any subsequently required reports. Attend and participate in continuing educational programs to keep abreast on changes in your field as well as to maintain current license/certification, as required. Attend and participate in mandatory in-services. Honor patients rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the right to wage complaints. Comply with Corporate Compliance Program. Report job-related functions/tasks that involve occupational hazards including exposure to blood and body fluids and others as necessary. Follow established safety regulations, to include fire protection/prevention, smoking regulations, infection control, etc. Follow established safety procedures when performing job tasks and/or working with equipment. Perform other related duties as necessary and as directed by supervisor. Comply with all Privacy and Security programs. ESSENTIAL GENERAL FUNCTIONS Attendance Punctuality Professional Appearance Communicates well with patients and family members providing warm and friendly greeting and an approachable attitude to family/visitors/patients and responds to expressed concerns while displaying a helpful, caring demeanor, answers questions when appropriate in a professional manner. Qualifications PHYSICAL ACTIVITY REQUIREMENTS Primary Physical Requirements: Lift up to 10 lbs.: Frequently required when preparing various food items and using kitchen equipment, e.g., cutting five-pound hams on industrial-sized slicer. Lift 11 to 25 lbs.: Occasionally to frequently required when lifting kitchen equipment filled with soups or stews. Lift 26 to 40 lbs.: Occasionally to frequently required when lifting 50-pound bags of potatoes. May receive assistance on items over 25 pounds. Lift over 40 lbs.: Not required. Carry up to 10 lbs.: Frequently required when carrying various food items within the kitchen area. (5 to 20 feet). Carry 11 to 25 lbs.: Frequently required to carry filled pot from one burner to another (2 to 5 feet). Carry 26 to 40 lbs.: Frequently required in carrying 50-pound bags of potatoes up to 5 to 15 feet. (For loads over 25 pounds may receive assistance.) Carry over 40 lbs.: Not required. Reach above shoulder height: 4 feet. Reach at shoulder height: Frequently required while cooking. Reach below shoulder height: Frequently to constantly required while cleaning kitchen area. Push/Pull: 20 feet. Hand Manipulation: Grasping: Frequently to constantly required while cooking and preparing food. Fingering: Infrequently may be required if center bakes own bread. (kneading bread). Handling: Frequently required while cooking and preparing food. Torquing: Infrequently required when adjusting knobs on slicer. Other Physical Considerations: Twisting: Occasionally may occur while cooking. Bending: Occasionally may occur when required to clean lower shelves. Crawling: Not Required. Squatting: Occasionally may be required while cleaning or retrieving items from lower shelves. Kneeling: Not Required. Crouching: Not Required. Climbing: Occasionally required. Balancing: Occasionally. During an 8 hour day, Associate is required to: Consecutive Hours Total Hours Sit 0 0 Stand 2 4 Walk 1 2 Work Surface: Tile floors and metal or wood counters. Cognitive and Sensory Requirements: Talking: Necessary for communicating with others. Hearing: Necessary for taking instructions from others. Sight: Necessary for doing job correctly and effectively. Tasting & Smelling: Necessary for tasting quality of food products. EQUIPMENT USED Standard kitchen equipment, e.g., meat slicer, food processor, blender SUMMARY OF OCCUPATIONAL EXPOSURES Tasks assigned to this position may involve potential and/or direct exposure to blood, body fluids, infectious disease, air contaminants and hazardous chemicals. May be subject to hostile and emotionally upset patients, family members, associates and visitors. OTHER CONSIDERATIONS AND REQUIREMENTS This is primarily a standing position where an associate may be required to stand in one place for extended periods of time throughout an 8-hour day. Also exposed to extreme heat and cold. Drug-Free Workplace
Server, Full Time 12563 Village Cir Dr, St. Louis, MO 63127, USA ABOUT FRIENDSHIP VILLAGE SUNSET HILLS Industry: Healthcare Social: Company Website DESCRIPTION Description Who Are We: Friendship Village, a premier Life Plan Community located in St. Louis, is always looking for qualified individuals to join our team. Great working conditions, wonderful residents, and caring, dedicated staff are just a few of the benefits of a senior living career with us. If you love providing exceptional resident care and are interested in serving the needs of a growing community of active-minded senior adults, please consider a job in our thriving community. Who You Are: We are seeking a candidate with a strong positive attitude toward customer service to act as a Food Server for our assisted living nursing facility. This person will have a genuine interest in geriatric care and be able to motivate while maintaining relationships with staff and residents. The right candidate will always strive to do the best job possible, to be creative and to work towards accomplishing facility goals. Description Sets tables and maintains work stations in proper order. Takes orders, provides service and requested items both graciously and courteously. Clears dishes from tables during and after meal service. Answers pertinent questions about menu items. Prepares therapeutic desserts and salads, as required. Transports hot and cold foods to and from the Village Care Center, as needed. Transports all required non-food items to and from the Village Care Center, main dining rooms, and other areas as needed. Maintains sanitation, hygiene and safety standards. Assists in maintaining a high level of customer service for our residents and their guests. Assists with dishwashing and distribution of clean dishes if needed. Maintains acceptable standards of personal hygiene and complies with department dress code. Completes all assigned cleaning tasks. Maintains station equipment and work area in safe and sanitary conditions. Attends in-service training and education sessions as assigned. Performs specific work duties and responsibilities as assigned by supervisor. If you have any questions feel free to contact Melissa at . Requirements • Ability to read, write, and speak English, perform simple arithmetic, and follow written and oral instructions in English. • Experience waiting tables in a hotel, restaurant or club with fine dining preferred, but not required. Will train on-the-job. • Ability to interpret and explain the menu, refer or answer questions, coordinate the meal service process and respond to requests. • Ability to work in close cooperation with residents, guest, visitors, families, supervisor and peers. Requires courtesy, tact and graciousness. • Fundamental understanding of hospitality, customer service, table service techniques, personal hygiene and appearance. Requirements Weekends and Holidays are mandatory. Hours may vary. PIc68605a3934a-5248
Mar 29, 2024
Full time
Server, Full Time 12563 Village Cir Dr, St. Louis, MO 63127, USA ABOUT FRIENDSHIP VILLAGE SUNSET HILLS Industry: Healthcare Social: Company Website DESCRIPTION Description Who Are We: Friendship Village, a premier Life Plan Community located in St. Louis, is always looking for qualified individuals to join our team. Great working conditions, wonderful residents, and caring, dedicated staff are just a few of the benefits of a senior living career with us. If you love providing exceptional resident care and are interested in serving the needs of a growing community of active-minded senior adults, please consider a job in our thriving community. Who You Are: We are seeking a candidate with a strong positive attitude toward customer service to act as a Food Server for our assisted living nursing facility. This person will have a genuine interest in geriatric care and be able to motivate while maintaining relationships with staff and residents. The right candidate will always strive to do the best job possible, to be creative and to work towards accomplishing facility goals. Description Sets tables and maintains work stations in proper order. Takes orders, provides service and requested items both graciously and courteously. Clears dishes from tables during and after meal service. Answers pertinent questions about menu items. Prepares therapeutic desserts and salads, as required. Transports hot and cold foods to and from the Village Care Center, as needed. Transports all required non-food items to and from the Village Care Center, main dining rooms, and other areas as needed. Maintains sanitation, hygiene and safety standards. Assists in maintaining a high level of customer service for our residents and their guests. Assists with dishwashing and distribution of clean dishes if needed. Maintains acceptable standards of personal hygiene and complies with department dress code. Completes all assigned cleaning tasks. Maintains station equipment and work area in safe and sanitary conditions. Attends in-service training and education sessions as assigned. Performs specific work duties and responsibilities as assigned by supervisor. If you have any questions feel free to contact Melissa at . Requirements • Ability to read, write, and speak English, perform simple arithmetic, and follow written and oral instructions in English. • Experience waiting tables in a hotel, restaurant or club with fine dining preferred, but not required. Will train on-the-job. • Ability to interpret and explain the menu, refer or answer questions, coordinate the meal service process and respond to requests. • Ability to work in close cooperation with residents, guest, visitors, families, supervisor and peers. Requires courtesy, tact and graciousness. • Fundamental understanding of hospitality, customer service, table service techniques, personal hygiene and appearance. Requirements Weekends and Holidays are mandatory. Hours may vary. PIc68605a3934a-5248
DISCOVER YOUR PURPOSE! At Morada North Richland Hills, a thriving Morada Senior Living community, we have meaningful job opportunities with the ability to make a difference in the lives of our residents. About Morada Senior Living Morada Senior Living ranks prominently among the 5 largest senior housing providers in the US and is nationally renowned for luxury senior-living communities. With over 250 communities in nearly 40 states, and 15,000 dedicated employees, Morada Senior Living is one the largest and fastest growing senior living companies in the United States. Recognized as a Great Place to Work, Morada continues its rapid growth trajectory to lead the industry all while retaining our family-first culture. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for a Cook to join our team. Responsibilities: Prepare hot and cold menu items which requires working on the grill, sauté station, salad-bar and on the service line; Ensure the proper preparation, portioning and serving of foods as indicated on the menu cycle and the standardized recipes; Taste and prepare food to determine quality and palatability. Qualifications: Previous experience in Senior Living preferred Experience with production methods, portion control and food handling safety required. Great organizational skills a must Strong communication skills Attention to detail and presentation of food product is required. Must be able to work weekends. If having a direct impact on the lives of others is appealing to you, apply today and join our team! EOE D/V JOB CODE:
Mar 24, 2024
Full time
DISCOVER YOUR PURPOSE! At Morada North Richland Hills, a thriving Morada Senior Living community, we have meaningful job opportunities with the ability to make a difference in the lives of our residents. About Morada Senior Living Morada Senior Living ranks prominently among the 5 largest senior housing providers in the US and is nationally renowned for luxury senior-living communities. With over 250 communities in nearly 40 states, and 15,000 dedicated employees, Morada Senior Living is one the largest and fastest growing senior living companies in the United States. Recognized as a Great Place to Work, Morada continues its rapid growth trajectory to lead the industry all while retaining our family-first culture. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for a Cook to join our team. Responsibilities: Prepare hot and cold menu items which requires working on the grill, sauté station, salad-bar and on the service line; Ensure the proper preparation, portioning and serving of foods as indicated on the menu cycle and the standardized recipes; Taste and prepare food to determine quality and palatability. Qualifications: Previous experience in Senior Living preferred Experience with production methods, portion control and food handling safety required. Great organizational skills a must Strong communication skills Attention to detail and presentation of food product is required. Must be able to work weekends. If having a direct impact on the lives of others is appealing to you, apply today and join our team! EOE D/V JOB CODE:
Chick-fil-A at Fox Chapel
Pittsburgh, Pennsylvania
Cold Prep Specialist - Evening Availability Chick-fil-A at Fox Chapel At Chick-fil-A Fox Chapel we pride ourselves on having a fast-paced growth culture where individuals are continually developing and enhancing their skills and the skills of those around them. Being our Evening Food Prep Specialist requires you to be detail oriented, proactive in communication, self-motivated, and an extremely coach-able individual. You must also be highly perceptive and flexible in assisting with operational needs, with the ability to accurately read the priority of each situation. It is also important that you have excellent verbal communication and interpersonal skills, along with the ability to easily establish rapport with a diverse range of people. This position consists of overseeing and executing the fulfillment of all cold prep items and assisting with regular operational responsibilities while on shift. Cold prep items consist of salads, fruit, wraps, parfaits, catering etc. Who We Are: Voted as America's favorite & one of the fastest-growing quick-service restaurants in the country Industry leader in Customer Service & Hospitality Faith-based, individually owned & operated company Who We Are: Voted as America's favorite & one of the fastest-growing quick-service restaurants in the country Industry leader in Customer Service & Hospitality Faith-based, individually owned & operated company Pay Type: $15.00 - $16.00/hr Position Type: Availability Monday - Friday between 2:00 PM - 10:00 PM Full-Time, 40+ hours per week Our Benefits: Up to 40 hours PTO (Full-Time availability) Access to scholarship up to $2,500 per year Sundays Off Flexible Hours Employee Meals Positive and Encouraging Work Environment Requirements: Must be 16+ Ability to stand for up to 8 hours and lift up to 40 pounds Ability to multitask Ability to work at a quick, yet efficient and thorough pace Team-oriented, adaptable, dependable Strong initiative and work ethic Positive attitude, high energy, coachable Ability to communicate effectively with guests and team members Responsibilities: Serve as the point of contact for all food preparation needs, and takes ownership of the food preparation area Follow the afternoon/evening checklist, confirming that all prepped food is ready for dinner shift Collaborate with the Kitchen Director to place truck orders for fresh food items Keep the food prep station neat, clean and orderly at all times Efficiently create prepped "cold" menu items, such as wraps, salads, fruit, and catering trays, adhering to Chick-fil-A standards Keep up-to-date with new products, referring to menu cards Wash and put away kitchen dishes Assist other areas of the restaurant with opening tasks Always adhere to all company policies and procedures Carry out instructions given by the Back-of-House leadership Thank you for your interest in employment at Chick-fil-A at Fox Chapel!
Mar 17, 2024
Full time
Cold Prep Specialist - Evening Availability Chick-fil-A at Fox Chapel At Chick-fil-A Fox Chapel we pride ourselves on having a fast-paced growth culture where individuals are continually developing and enhancing their skills and the skills of those around them. Being our Evening Food Prep Specialist requires you to be detail oriented, proactive in communication, self-motivated, and an extremely coach-able individual. You must also be highly perceptive and flexible in assisting with operational needs, with the ability to accurately read the priority of each situation. It is also important that you have excellent verbal communication and interpersonal skills, along with the ability to easily establish rapport with a diverse range of people. This position consists of overseeing and executing the fulfillment of all cold prep items and assisting with regular operational responsibilities while on shift. Cold prep items consist of salads, fruit, wraps, parfaits, catering etc. Who We Are: Voted as America's favorite & one of the fastest-growing quick-service restaurants in the country Industry leader in Customer Service & Hospitality Faith-based, individually owned & operated company Who We Are: Voted as America's favorite & one of the fastest-growing quick-service restaurants in the country Industry leader in Customer Service & Hospitality Faith-based, individually owned & operated company Pay Type: $15.00 - $16.00/hr Position Type: Availability Monday - Friday between 2:00 PM - 10:00 PM Full-Time, 40+ hours per week Our Benefits: Up to 40 hours PTO (Full-Time availability) Access to scholarship up to $2,500 per year Sundays Off Flexible Hours Employee Meals Positive and Encouraging Work Environment Requirements: Must be 16+ Ability to stand for up to 8 hours and lift up to 40 pounds Ability to multitask Ability to work at a quick, yet efficient and thorough pace Team-oriented, adaptable, dependable Strong initiative and work ethic Positive attitude, high energy, coachable Ability to communicate effectively with guests and team members Responsibilities: Serve as the point of contact for all food preparation needs, and takes ownership of the food preparation area Follow the afternoon/evening checklist, confirming that all prepped food is ready for dinner shift Collaborate with the Kitchen Director to place truck orders for fresh food items Keep the food prep station neat, clean and orderly at all times Efficiently create prepped "cold" menu items, such as wraps, salads, fruit, and catering trays, adhering to Chick-fil-A standards Keep up-to-date with new products, referring to menu cards Wash and put away kitchen dishes Assist other areas of the restaurant with opening tasks Always adhere to all company policies and procedures Carry out instructions given by the Back-of-House leadership Thank you for your interest in employment at Chick-fil-A at Fox Chapel!
Cold Prep Specialist - Evening Availability Chick-fil-A at Fox Chapel At Chick-fil-A Fox Chapel we pride ourselves on having a fast-paced growth culture where individuals are continually developing and enhancing their skills and the skills of those around them. Being our Evening Food Prep Specialist requires you to be detail oriented, proactive in communication, self-motivated, and an extremely coach-able individual. You must also be highly perceptive and flexible in assisting with operational needs, with the ability to accurately read the priority of each situation. It is also important that you have excellent verbal communication and interpersonal skills, along with the ability to easily establish rapport with a diverse range of people. This position consists of overseeing and executing the fulfillment of all cold prep items and assisting with regular operational responsibilities while on shift. Cold prep items consist of salads, fruit, wraps, parfaits, catering etc. Who We Are: Voted as America's favorite & one of the fastest-growing quick-service restaurants in the country Industry leader in Customer Service & Hospitality Faith-based, individually owned & operated company Who We Are: Voted as America's favorite & one of the fastest-growing quick-service restaurants in the country Industry leader in Customer Service & Hospitality Faith-based, individually owned & operated company Pay Type: $15.00 - $16.00/hr Position Type: Availability Monday - Friday between 2:00 PM - 10:00 PM Full-Time, 40+ hours per week Our Benefits: Up to 40 hours PTO (Full-Time availability) Access to scholarship up to $2,500 per year Sundays Off Flexible Hours Employee Meals Positive and Encouraging Work Environment Requirements: Must be 16+ Ability to stand for up to 8 hours and lift up to 40 pounds Ability to multitask Ability to work at a quick, yet efficient and thorough pace Team-oriented, adaptable, dependable Strong initiative and work ethic Positive attitude, high energy, coachable Ability to communicate effectively with guests and team members Responsibilities: Serve as the point of contact for all food preparation needs, and takes ownership of the food preparation area Follow the afternoon/evening checklist, confirming that all prepped food is ready for dinner shift Collaborate with the Kitchen Director to place truck orders for fresh food items Keep the food prep station neat, clean and orderly at all times Efficiently create prepped "cold" menu items, such as wraps, salads, fruit, and catering trays, adhering to Chick-fil-A standards Keep up-to-date with new products, referring to menu cards Wash and put away kitchen dishes Assist other areas of the restaurant with opening tasks Always adhere to all company policies and procedures Carry out instructions given by the Back-of-House leadership Thank you for your interest in employment at Chick-fil-A at Fox Chapel!
Mar 17, 2024
Full time
Cold Prep Specialist - Evening Availability Chick-fil-A at Fox Chapel At Chick-fil-A Fox Chapel we pride ourselves on having a fast-paced growth culture where individuals are continually developing and enhancing their skills and the skills of those around them. Being our Evening Food Prep Specialist requires you to be detail oriented, proactive in communication, self-motivated, and an extremely coach-able individual. You must also be highly perceptive and flexible in assisting with operational needs, with the ability to accurately read the priority of each situation. It is also important that you have excellent verbal communication and interpersonal skills, along with the ability to easily establish rapport with a diverse range of people. This position consists of overseeing and executing the fulfillment of all cold prep items and assisting with regular operational responsibilities while on shift. Cold prep items consist of salads, fruit, wraps, parfaits, catering etc. Who We Are: Voted as America's favorite & one of the fastest-growing quick-service restaurants in the country Industry leader in Customer Service & Hospitality Faith-based, individually owned & operated company Who We Are: Voted as America's favorite & one of the fastest-growing quick-service restaurants in the country Industry leader in Customer Service & Hospitality Faith-based, individually owned & operated company Pay Type: $15.00 - $16.00/hr Position Type: Availability Monday - Friday between 2:00 PM - 10:00 PM Full-Time, 40+ hours per week Our Benefits: Up to 40 hours PTO (Full-Time availability) Access to scholarship up to $2,500 per year Sundays Off Flexible Hours Employee Meals Positive and Encouraging Work Environment Requirements: Must be 16+ Ability to stand for up to 8 hours and lift up to 40 pounds Ability to multitask Ability to work at a quick, yet efficient and thorough pace Team-oriented, adaptable, dependable Strong initiative and work ethic Positive attitude, high energy, coachable Ability to communicate effectively with guests and team members Responsibilities: Serve as the point of contact for all food preparation needs, and takes ownership of the food preparation area Follow the afternoon/evening checklist, confirming that all prepped food is ready for dinner shift Collaborate with the Kitchen Director to place truck orders for fresh food items Keep the food prep station neat, clean and orderly at all times Efficiently create prepped "cold" menu items, such as wraps, salads, fruit, and catering trays, adhering to Chick-fil-A standards Keep up-to-date with new products, referring to menu cards Wash and put away kitchen dishes Assist other areas of the restaurant with opening tasks Always adhere to all company policies and procedures Carry out instructions given by the Back-of-House leadership Thank you for your interest in employment at Chick-fil-A at Fox Chapel!
California Department of Education
Concord, California
Mt. Diablo Unified School District Food & Nutrition Services Assistant Summary Definition Under general supervision, the job of the Food & Nutrition Services Assistant is to support the food service activities at assigned locations with specific responsibilities preparing, assisting in cooking, and serving food items to students and/or school personnel, while maintaining proper food safety and Hazard Analysis Critical Control Points (HACCP) protocols and record keeping. Maintains kitchens in a safe and sanitary condition. Directly Responsible To Food & Nutrition Services Area Supervisor. Work guided and directed by Food & Nutrition Services Lead Food Service Worker. Example of Duties E: Essential Functions (May perform any combination of the essential functions shown below. This position is not intended to be an exhaustive list of duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements). Acts as cashier for the purpose of ensuring accurate completion of all cashier processes. E Sets up, prepares, and breaks down serving areas in cafeteria, grab n go lines, mobile carts, or satellite locations on campus for the purpose of serving meals to students and staff. E Assists in the cooking and preparation of food for the purpose of ensuring effective menu implementation. Assembles main entrees, vegetables, salads, dressings, breads, etc., utilizing menus and recipes prepared by staff for the purpose of producing meals according to menu plan. Cleans kitchen, utensils, dishes, equipment, storage, food preparation, and serving areas for the purpose of maintaining required sanitary conditions. E Load and unload meals for the purpose of serving meals to students and staff. E Provides assistance with nutrition processes (e.g. daily record keeping, meal counts, production records, food and refrigerator/freezer temperature monitoring, quantity and quality of food inventory, cleanliness of equipment, cleanliness of preparation and serving areas, food preparation and serving, reporting equipment operating problems and other kitchen issues to Lead Food Service Worker, etc.) for the purpose of ensuring implementation of daily processes and all nutrition service requirements. E Arranges food and beverage items for the purpose of serving them to students and staff in an efficient manner. Reports safety issues in kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment. Attends unit meetings within the work day, for the purpose of gathering information required to perform job functions. Performs other related duties as assigned. DESIRABLE QUALIFICATIONS Skills Perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based upon competencies required to satisfactorily perform the functions of the job include: Adhere to food production processes Communicate effectively with others Completing tasks in a timely manner Preparing and maintaining accurate records Operate standard office equipment and commercial kitchen equipment Pertinent software applications Applying assessment instruments Knowledge Perform basic math, including calculations using fractions, percent, and/or ratios. Knowledge skill based upon competencies required to satisfactorily perform the functions of the job include: Beginning understanding of the Culinary Arts/food preparation Understand complex multi-step written and oral instructions Knowledge of Production kitchen operation Knowledge in scale reading Food safety practices and procedures Food Production timelines Health standards and hazards Ability To be flexible within a variety of circumstances. Ability skill based upon competencies required to satisfactorily preform the functions of the job include: Operate equipment using a variety of standardized methods Work with a variety of individuals Problem solving to identify issues and create action plans Working as part of a team Adapting to changing work priorities Meeting deadlines and schedules Organizing tasks Working with frequent interruptions Responsibility Responsibilities include; working under general supervision using standardized routines. Work Environment/Physical Demands The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; frequent use of step ladder and balancing; stooping, kneeling, crouching, and/or crawling; and fine finger dexterity. Generally the job requires 45% walking and 55% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness. Capable of frequently lifting/ carrying/ pushing/ pulling up to 25 lbs; up to SO lbs occasionally; lifting/ carrying/ pushing/ pulling over 51 lbs will be done as part of a team; considerable physical activity required. Hazards Exposure to bulk food, equipment and metal objects; and working in cold, hot and freezing temperature environments. Licenses and Certificates A valid California Driver's License (Preferred) CA ServSafe Food Handling Certification (Preferred) Experience Job related experience with increase levels of responsibility is desired. Education (Minimum) High School Diploma or equivalent Board Approval Expected: 1-18-23 Salary Range: 355 Requirements / Qualifications Requirements / Qualifications
Mar 13, 2024
Full time
Mt. Diablo Unified School District Food & Nutrition Services Assistant Summary Definition Under general supervision, the job of the Food & Nutrition Services Assistant is to support the food service activities at assigned locations with specific responsibilities preparing, assisting in cooking, and serving food items to students and/or school personnel, while maintaining proper food safety and Hazard Analysis Critical Control Points (HACCP) protocols and record keeping. Maintains kitchens in a safe and sanitary condition. Directly Responsible To Food & Nutrition Services Area Supervisor. Work guided and directed by Food & Nutrition Services Lead Food Service Worker. Example of Duties E: Essential Functions (May perform any combination of the essential functions shown below. This position is not intended to be an exhaustive list of duties, knowledge, or abilities associated with this classification, but is intended to accurately reflect the principal job elements). Acts as cashier for the purpose of ensuring accurate completion of all cashier processes. E Sets up, prepares, and breaks down serving areas in cafeteria, grab n go lines, mobile carts, or satellite locations on campus for the purpose of serving meals to students and staff. E Assists in the cooking and preparation of food for the purpose of ensuring effective menu implementation. Assembles main entrees, vegetables, salads, dressings, breads, etc., utilizing menus and recipes prepared by staff for the purpose of producing meals according to menu plan. Cleans kitchen, utensils, dishes, equipment, storage, food preparation, and serving areas for the purpose of maintaining required sanitary conditions. E Load and unload meals for the purpose of serving meals to students and staff. E Provides assistance with nutrition processes (e.g. daily record keeping, meal counts, production records, food and refrigerator/freezer temperature monitoring, quantity and quality of food inventory, cleanliness of equipment, cleanliness of preparation and serving areas, food preparation and serving, reporting equipment operating problems and other kitchen issues to Lead Food Service Worker, etc.) for the purpose of ensuring implementation of daily processes and all nutrition service requirements. E Arranges food and beverage items for the purpose of serving them to students and staff in an efficient manner. Reports safety issues in kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment. Attends unit meetings within the work day, for the purpose of gathering information required to perform job functions. Performs other related duties as assigned. DESIRABLE QUALIFICATIONS Skills Perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based upon competencies required to satisfactorily perform the functions of the job include: Adhere to food production processes Communicate effectively with others Completing tasks in a timely manner Preparing and maintaining accurate records Operate standard office equipment and commercial kitchen equipment Pertinent software applications Applying assessment instruments Knowledge Perform basic math, including calculations using fractions, percent, and/or ratios. Knowledge skill based upon competencies required to satisfactorily perform the functions of the job include: Beginning understanding of the Culinary Arts/food preparation Understand complex multi-step written and oral instructions Knowledge of Production kitchen operation Knowledge in scale reading Food safety practices and procedures Food Production timelines Health standards and hazards Ability To be flexible within a variety of circumstances. Ability skill based upon competencies required to satisfactorily preform the functions of the job include: Operate equipment using a variety of standardized methods Work with a variety of individuals Problem solving to identify issues and create action plans Working as part of a team Adapting to changing work priorities Meeting deadlines and schedules Organizing tasks Working with frequent interruptions Responsibility Responsibilities include; working under general supervision using standardized routines. Work Environment/Physical Demands The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; frequent use of step ladder and balancing; stooping, kneeling, crouching, and/or crawling; and fine finger dexterity. Generally the job requires 45% walking and 55% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness. Capable of frequently lifting/ carrying/ pushing/ pulling up to 25 lbs; up to SO lbs occasionally; lifting/ carrying/ pushing/ pulling over 51 lbs will be done as part of a team; considerable physical activity required. Hazards Exposure to bulk food, equipment and metal objects; and working in cold, hot and freezing temperature environments. Licenses and Certificates A valid California Driver's License (Preferred) CA ServSafe Food Handling Certification (Preferred) Experience Job related experience with increase levels of responsibility is desired. Education (Minimum) High School Diploma or equivalent Board Approval Expected: 1-18-23 Salary Range: 355 Requirements / Qualifications Requirements / Qualifications
Job postings Case Dining Service Worker I / Dining Service Worker I Back to search results Apply now Job no: 934841 Work type: Support Staff Pay Grade:02 Major Administrative Unit / College:Division Of Student Life And Engagement Department:Culinary Services Dining Operations Sub Area:1585- Service Maint. Salary:17.54 Location: East Lansing Categories: Residential and Hospitality Services, Service Maintenance- 1585, Full Time (90-100%), Union Working/Functional Title Case Dining Service Worker I Position Summary To prep, organize, prepare, and supply various food items pertaining to the salad bars, cold and hot food stations, and to-order service stations in one of the Residence Dining Halls; assists cooks by combining ingredients, portioning, and serving from prepared to order stations; maintains proper food handling and storage techniques to eliminate waste and spoilage; will work within a diverse work force; works directly with customers. This position is located in Case Hall. All positions in SLE are designated as critical status. In the event of a university closure, modification, or suspension of operations due to snow or other emergency condition, persons in this position are expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension. If a person has an approvedremote work agreementto work a portion of their normally scheduled work hours remotely, they may be called upon to work on-site to serve the MSU community. Unit Specific Education/Experience/Skills + Casual knowledge of food ingredients and correct preparation and serving techniques is necessary. + One-year satisfactory experience as a worker in a food related area or an equivalent combination of education and experience is desirable. + Willingness to work a flexible shift is necessary. + Standards of personal hygiene consistent with sanitation rules and regulations is necessary. + Occasional lifting of 26 to 75 pounds is required. Desired Qualifications Customer oriented and ability to anticipate needed changes in service and customer demands; skilled in taking initiative and being highly flexible. Equal Employment Opportunity Statement All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status. Work Hours Monday 2:30 p.m. - 11:00 p.m., Tuesday off, Wednesday through Sunday 2:30 p.m. - 11:00 p.m., alternating weekends off. Building Location N CASE HALL Website Careers.msu.edu Summary of Physical Demands Occasional lifting of 26 to 75 pounds is required. Bidding eligibility ends March 19, 2024 at 11:55 P.M. Advertised: Mar 13, 2024 Eastern Daylight Time
Mar 26, 2024
Full time
Job postings Case Dining Service Worker I / Dining Service Worker I Back to search results Apply now Job no: 934841 Work type: Support Staff Pay Grade:02 Major Administrative Unit / College:Division Of Student Life And Engagement Department:Culinary Services Dining Operations Sub Area:1585- Service Maint. Salary:17.54 Location: East Lansing Categories: Residential and Hospitality Services, Service Maintenance- 1585, Full Time (90-100%), Union Working/Functional Title Case Dining Service Worker I Position Summary To prep, organize, prepare, and supply various food items pertaining to the salad bars, cold and hot food stations, and to-order service stations in one of the Residence Dining Halls; assists cooks by combining ingredients, portioning, and serving from prepared to order stations; maintains proper food handling and storage techniques to eliminate waste and spoilage; will work within a diverse work force; works directly with customers. This position is located in Case Hall. All positions in SLE are designated as critical status. In the event of a university closure, modification, or suspension of operations due to snow or other emergency condition, persons in this position are expected to make all reasonable attempts to report to work as scheduled for the duration of the closure/suspension. If a person has an approvedremote work agreementto work a portion of their normally scheduled work hours remotely, they may be called upon to work on-site to serve the MSU community. Unit Specific Education/Experience/Skills + Casual knowledge of food ingredients and correct preparation and serving techniques is necessary. + One-year satisfactory experience as a worker in a food related area or an equivalent combination of education and experience is desirable. + Willingness to work a flexible shift is necessary. + Standards of personal hygiene consistent with sanitation rules and regulations is necessary. + Occasional lifting of 26 to 75 pounds is required. Desired Qualifications Customer oriented and ability to anticipate needed changes in service and customer demands; skilled in taking initiative and being highly flexible. Equal Employment Opportunity Statement All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, citizenship, age, disability or protected veteran status. Work Hours Monday 2:30 p.m. - 11:00 p.m., Tuesday off, Wednesday through Sunday 2:30 p.m. - 11:00 p.m., alternating weekends off. Building Location N CASE HALL Website Careers.msu.edu Summary of Physical Demands Occasional lifting of 26 to 75 pounds is required. Bidding eligibility ends March 19, 2024 at 11:55 P.M. Advertised: Mar 13, 2024 Eastern Daylight Time
JOB TITLE: Cafeteria Helper - 6 Hrs - District Wide REPORTS TO: Food Service Director EVALUATED BY: Food Service Director JOB SUMMARY: Under the supervision of the Food Service Manager, assists in any area of food preparation in the school kitchen and assumes the responsibility of the operation of the cafeteria in the absence of the Food Service Manager and does related work as required. Reports to Food Service Manager and/or District Food Service Director. QUALIFICATIONS OF POSITION: Knowledge of: Methods of preparing, cooking and serving foods in large quantities Basic kitchen utensils and equipment Kitchen sanitation and safety precautions Ability to: Prepare salads, sandwiches and other foods Operate equipment found in school kitchens Supervise student helpers if required Understand and carry out oral and written directions Maintain cooperative relationships with fellow employees and students Maintain a neat, clean and professional appearance Complete tasks assigned by district food service director Obtain an Oregon food handlers card within 30 days of hire. ESSENTIAL DUTIES AND RESPONSIBILITIES: May be responsible for several or all of the following: Assists a Food Service Manager in performing routine preparation duties Assists in food serving Performs cleaning, dishwashing and other duties in the kitchen Assumes being in charge of lunchroom and kitchen in the absence of supervisor Perform physical requirements which may include: Moderate degree of physical stamina and frequent lifting up to 50 lbs Frequent and prolonged standing, sitting, walking, bending, and arm lifting Exposure to conditions of heat and cold Other related duties as assigned POSITION BEGINS: TBD SALARY RANGE: $18.71/hourly CLOSING DATE: Open Until Filled FOR INFORMATION CONTACT: Mike Kelly, Food Services Director Phone: Email: ONLINE APPLICATION SUBMIT: Note: Application must include the following Cover Letter Resume Two current letters of recommendation TalentEd Recruit & Hire
Mar 18, 2024
Full time
JOB TITLE: Cafeteria Helper - 6 Hrs - District Wide REPORTS TO: Food Service Director EVALUATED BY: Food Service Director JOB SUMMARY: Under the supervision of the Food Service Manager, assists in any area of food preparation in the school kitchen and assumes the responsibility of the operation of the cafeteria in the absence of the Food Service Manager and does related work as required. Reports to Food Service Manager and/or District Food Service Director. QUALIFICATIONS OF POSITION: Knowledge of: Methods of preparing, cooking and serving foods in large quantities Basic kitchen utensils and equipment Kitchen sanitation and safety precautions Ability to: Prepare salads, sandwiches and other foods Operate equipment found in school kitchens Supervise student helpers if required Understand and carry out oral and written directions Maintain cooperative relationships with fellow employees and students Maintain a neat, clean and professional appearance Complete tasks assigned by district food service director Obtain an Oregon food handlers card within 30 days of hire. ESSENTIAL DUTIES AND RESPONSIBILITIES: May be responsible for several or all of the following: Assists a Food Service Manager in performing routine preparation duties Assists in food serving Performs cleaning, dishwashing and other duties in the kitchen Assumes being in charge of lunchroom and kitchen in the absence of supervisor Perform physical requirements which may include: Moderate degree of physical stamina and frequent lifting up to 50 lbs Frequent and prolonged standing, sitting, walking, bending, and arm lifting Exposure to conditions of heat and cold Other related duties as assigned POSITION BEGINS: TBD SALARY RANGE: $18.71/hourly CLOSING DATE: Open Until Filled FOR INFORMATION CONTACT: Mike Kelly, Food Services Director Phone: Email: ONLINE APPLICATION SUBMIT: Note: Application must include the following Cover Letter Resume Two current letters of recommendation TalentEd Recruit & Hire
Job Summary Under supervision position works to assist in the preparation, setting up, serving and selling of school food. Position works to maintain food service facilities and equipment in neat, clean, safe and sanitary condition. Position works to provide an efficient operation of a school cafeteria including. Essential Duties Assist in preparation of all food items including main dishes, sandwiches, salads, baked goods and fruits and vegetables. Assist in setting up food preparation serving lines. Assists in cooking, setting up and serving food items to students and staff. Assists in preparing school meals that comply with state and federal regulations and the requirements of the National School Lunch Program. Assist with maintaining the food service facility and equipment in a clean, safe, and sanitary condition. Operates a variety of kitchen equipment including ovens, mixers, slicers, steamers, dishwashers. Follows all established HACCP Guidelines and Procedures. Follows all established safety guidelines and procedures to ensure job safety. Assists in inventory control of food items and supplies. May act as a cashier, including collecting money, making change and counting money. Follows all established state and federal regulations and complies with all established school nutrition and school board policies. Communicates positively with school nutrition employees, school staff, students, parents and visitors. Maintains a positive image of the school nutrition program. Performs any other related duties as assigned by the supervisor or other appropriate administrator. Job Specifications 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. Reasonable accommodation may be made to enable individuals with disabilities, who are otherwise qualified, to perform the essential functions. Minimum Qualifications (Knowledge, Skills and/or Abilities Required) Education of at least a high school diploma preferred. Must possess a basic knowledge of food preparation and food safety and sanitation. Must complete an approved food safety and sanitation course. Must possess the ability to perform basic cooking functions. Must possess the ability to operate a variety of food service equipment. Must be able to work quickly and efficiently. Must be able to read and write and understand and carry out oral and written directions. Must possess the ability to be a team player and work well with others. Must maintain a strong work attendance record. Must possess the ability to establish and maintain effective working relationships with school nutrition staff, other school staff, parents and the community. Working Conditions & Physical Requirements The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. Must have the ability to stand for extended periods of time on cement floors; exhibit manual dexterity, hear and understand speech at normal levels; speak in audible tones so that others may understand clearly; physical agility to lift up to 50 pounds; to bend, stoop, walk and reach overhead. Must be able to withstand variable kitchen temperatures from extreme heat to extreme cold. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud. Temperatures in the work environment vary from extreme heat to extreme cold. This job description in no way states or implies that these are the only duties to be performed by this employee. The School Nutrition Worker will be required to follow any other instructions and to perform any other related duties as assigned by the School Nutrition Manager or appropriate administrator. Bedford County Public Schools reserves the right to update, revise or change this job description and related duties at any time. " />
Mar 16, 2024
Full time
Job Summary Under supervision position works to assist in the preparation, setting up, serving and selling of school food. Position works to maintain food service facilities and equipment in neat, clean, safe and sanitary condition. Position works to provide an efficient operation of a school cafeteria including. Essential Duties Assist in preparation of all food items including main dishes, sandwiches, salads, baked goods and fruits and vegetables. Assist in setting up food preparation serving lines. Assists in cooking, setting up and serving food items to students and staff. Assists in preparing school meals that comply with state and federal regulations and the requirements of the National School Lunch Program. Assist with maintaining the food service facility and equipment in a clean, safe, and sanitary condition. Operates a variety of kitchen equipment including ovens, mixers, slicers, steamers, dishwashers. Follows all established HACCP Guidelines and Procedures. Follows all established safety guidelines and procedures to ensure job safety. Assists in inventory control of food items and supplies. May act as a cashier, including collecting money, making change and counting money. Follows all established state and federal regulations and complies with all established school nutrition and school board policies. Communicates positively with school nutrition employees, school staff, students, parents and visitors. Maintains a positive image of the school nutrition program. Performs any other related duties as assigned by the supervisor or other appropriate administrator. Job Specifications 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. Reasonable accommodation may be made to enable individuals with disabilities, who are otherwise qualified, to perform the essential functions. Minimum Qualifications (Knowledge, Skills and/or Abilities Required) Education of at least a high school diploma preferred. Must possess a basic knowledge of food preparation and food safety and sanitation. Must complete an approved food safety and sanitation course. Must possess the ability to perform basic cooking functions. Must possess the ability to operate a variety of food service equipment. Must be able to work quickly and efficiently. Must be able to read and write and understand and carry out oral and written directions. Must possess the ability to be a team player and work well with others. Must maintain a strong work attendance record. Must possess the ability to establish and maintain effective working relationships with school nutrition staff, other school staff, parents and the community. Working Conditions & Physical Requirements The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. Must have the ability to stand for extended periods of time on cement floors; exhibit manual dexterity, hear and understand speech at normal levels; speak in audible tones so that others may understand clearly; physical agility to lift up to 50 pounds; to bend, stoop, walk and reach overhead. Must be able to withstand variable kitchen temperatures from extreme heat to extreme cold. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud. Temperatures in the work environment vary from extreme heat to extreme cold. This job description in no way states or implies that these are the only duties to be performed by this employee. The School Nutrition Worker will be required to follow any other instructions and to perform any other related duties as assigned by the School Nutrition Manager or appropriate administrator. Bedford County Public Schools reserves the right to update, revise or change this job description and related duties at any time. " />
Job Description Summary The Prep Cook helps with station assignments, maintains place, and prepares hot and cold foods for the restaurant according to Chef's specifications. Job Posting Deadline Applications for this position will be accepted on a rolling basis. Essential Job Functions • Set up station and mise-en place to Chefs specifications • Cook food to order • Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc. • Undertake basic cooking duties such as reducing sauces, parboiling food etc. • Prepare simple dishes such as salads, entrees etc. • May be involved in sauteing, grilling, and roasting stations • Help organize kitchen items including, dry goods, kitchen equipment, storage containers, cleaning supplies, and food deliveries • Set up, work, and breakdown station • Maintain station cleanliness throughout shift and help washing dishes, sanitizing surfaces, taking out trash • Submit production needs for the following day by shift end • Other duties as assigned
Mar 14, 2024
Full time
Job Description Summary The Prep Cook helps with station assignments, maintains place, and prepares hot and cold foods for the restaurant according to Chef's specifications. Job Posting Deadline Applications for this position will be accepted on a rolling basis. Essential Job Functions • Set up station and mise-en place to Chefs specifications • Cook food to order • Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc. • Undertake basic cooking duties such as reducing sauces, parboiling food etc. • Prepare simple dishes such as salads, entrees etc. • May be involved in sauteing, grilling, and roasting stations • Help organize kitchen items including, dry goods, kitchen equipment, storage containers, cleaning supplies, and food deliveries • Set up, work, and breakdown station • Maintain station cleanliness throughout shift and help washing dishes, sanitizing surfaces, taking out trash • Submit production needs for the following day by shift end • Other duties as assigned
California Department of Education
San Mateo, California
JOB SUMMARY: Under immediate direction of the Student Nutrition Services Lead, prepare and serve food in a school cafeteria; maintain food service facilities in a clean and sanitary condition; understands and works effectively with people of differing cultures; and perform related duties as assigned. CLASS CHARACTERISTICS: Employees with minimal experience in food services may be trained on all duties to be assigned. Position incumbents work under immediate direction of the Nutrition Services Lead and perform duties according to prescribed methods and practices. ESSENTIAL FUNCTIONS: Prepare vegetables, fruit, meat, and other foods for cooking; prepare salads, sandwiches, desserts, and beverages. Assist in preparation of scratch cooked entrees and baking bread and pastries; check recipes to estimate quantities of ingredients. Heats, portions and serves food to students and staff according to established procedures; set up steam tables and apportion and arrange food for serving; serve lunches and snacks for students and faculty; assures proper temperature of foods. Maintains food service facilities, equipment and utensils in a clean and sanitary condition; cleans serving counters, tables, chairs, food containers and other food service equipment in the kitchen. Retrieves food items according to established quantity specifications; stocks condiments, food items and paper goods; stores and rotates supplies in storage areas including freezing temperature areas. Operates standard food service equipment such as ovens, utensils, microwaves and warmers; operates a calculator, money counter and computerized cash register in performing cashier duties as assigned; and counts money and makes correct change. Serve food in a food distribution line. Count and stock food on lunch carts and maintain records of items received and sold. May operate a hand operated snack and/or ala carte service cart. Arranges and sells food items, accounts for cash, student meal cards, and meal counts. Fills and wipes off condiment containers. Restocks napkin and eating utensil dispensers. Washes, sanitizes and cleans kitchen equipment, surfaces, and serving areas. Performs related duties as assigned. EMPLOYMENT STANDARDS: Incumbent must be able to perform essential functions above with or without reasonable accommodation. Incumbent must maintain a positive, helpful, constructive attitude and working relationship with the department supervisor and departmental employees, other District employees, the Board of Education, students, parents and the general public. QUALIFICATIONS: Education/Experience: High school diploma or equivalent (GED). Six (6) months of experience performing work involving food preparation using standard kitchen tools and equipment, and serving food in large quantities. KNOWLEDGE OF: Practices, procedures, methods of organizing and techniques involved in quantity of food preparation and serving including salads, sandwiches, and simple desserts. Interpersonal skills using tact, patience and courtesy. Proper lifting and moving materials techniques. Standard kitchen equipment and utensils. Sanitation and safety practices related to preparing, handling and serving food. Portion control techniques. Skills to compute weights, measures, counts, portions, and cashiering. Prefer computer knowledge including Microsoft office, e-mail, and basic data entry. ABILITY TO: Understand and follow oral and written directions. Make basic arithmetical calculations needed to measure quantities. Learn to operate food preparation appliances found in school cafeterias. Learn basic procedures, methods, and equipment used in preparing and serving large quantities of food. Learn sanitation practices related to the handling and serving of food. Maintain harmonious working relations with school officials, school employees, and students. Work with a point of sales system. Work cooperatively with others in all services areas of the Student Nutrition Department (Cafeteria, Snack bar, and Food services carts.) Prepare and serve hot and cold menu items to students and staff at an assigned school site. Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Perform cashiering duties as assigned. Learn to operate a computer. Operate standard kitchen equipment safely and efficiently. Communicate effectively both orally and in writing. Maintain various records related to work performed. Read and interpret records to determine proper food quantity specifications. Add, subtract, multiply and divide with speed and accuracy. Handle hot material and work in an environment dominated by wide temperature extremes. Meet schedules and time lines. Observe health, sanitation, and safety requirements. Meet District standard of professional attitude as outline in Board Policies 4119.21, 4219.21, & 4319.21, Professional Standards for Classified Employees. Meet and Understand State of California Universal Mandated Meals Program, Ed Code Section 49501.5 WORKING CONDITIONS: ENVIRONMENT: Food service environment. Work is performed in a high school cafeteria environment; subject to heat from ovens, lifting, pulling, pushing and standing for long periods of time. PHYSICAL DEMANDS: Stamina sufficient to stand for extended periods of time. Dexterity of hands and fingers sufficient to handle cooking tools and to operate food service equipment. Speech and hearing sufficient to receive instructions and relay information. Physical strength sufficient to push, carry, and lift large and heavy ( lbs.) boxes, sacks of food, pots, and kettles. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Vision sufficient to evaluate status of food in preparation, read preparation requirements, read temperature gauges and dials. Work in cold and freezer temperature areas. Operate a food services cart. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment and metal objects LICENSES AND OTHER REQUIREMENTS: Must obtain a Serve-Safe certificate from the Department of Environmental Health within 6 months of employment and must re-certify within 6 months of expiration of certificate. Must successfully pass the District's pre-employment Department of Justice Live Scan fingerprinting. Must successfully pass the District's pre-employment tuberculosis testing. Requirements / Qualifications Requirements / Qualifications
Mar 13, 2024
Full time
JOB SUMMARY: Under immediate direction of the Student Nutrition Services Lead, prepare and serve food in a school cafeteria; maintain food service facilities in a clean and sanitary condition; understands and works effectively with people of differing cultures; and perform related duties as assigned. CLASS CHARACTERISTICS: Employees with minimal experience in food services may be trained on all duties to be assigned. Position incumbents work under immediate direction of the Nutrition Services Lead and perform duties according to prescribed methods and practices. ESSENTIAL FUNCTIONS: Prepare vegetables, fruit, meat, and other foods for cooking; prepare salads, sandwiches, desserts, and beverages. Assist in preparation of scratch cooked entrees and baking bread and pastries; check recipes to estimate quantities of ingredients. Heats, portions and serves food to students and staff according to established procedures; set up steam tables and apportion and arrange food for serving; serve lunches and snacks for students and faculty; assures proper temperature of foods. Maintains food service facilities, equipment and utensils in a clean and sanitary condition; cleans serving counters, tables, chairs, food containers and other food service equipment in the kitchen. Retrieves food items according to established quantity specifications; stocks condiments, food items and paper goods; stores and rotates supplies in storage areas including freezing temperature areas. Operates standard food service equipment such as ovens, utensils, microwaves and warmers; operates a calculator, money counter and computerized cash register in performing cashier duties as assigned; and counts money and makes correct change. Serve food in a food distribution line. Count and stock food on lunch carts and maintain records of items received and sold. May operate a hand operated snack and/or ala carte service cart. Arranges and sells food items, accounts for cash, student meal cards, and meal counts. Fills and wipes off condiment containers. Restocks napkin and eating utensil dispensers. Washes, sanitizes and cleans kitchen equipment, surfaces, and serving areas. Performs related duties as assigned. EMPLOYMENT STANDARDS: Incumbent must be able to perform essential functions above with or without reasonable accommodation. Incumbent must maintain a positive, helpful, constructive attitude and working relationship with the department supervisor and departmental employees, other District employees, the Board of Education, students, parents and the general public. QUALIFICATIONS: Education/Experience: High school diploma or equivalent (GED). Six (6) months of experience performing work involving food preparation using standard kitchen tools and equipment, and serving food in large quantities. KNOWLEDGE OF: Practices, procedures, methods of organizing and techniques involved in quantity of food preparation and serving including salads, sandwiches, and simple desserts. Interpersonal skills using tact, patience and courtesy. Proper lifting and moving materials techniques. Standard kitchen equipment and utensils. Sanitation and safety practices related to preparing, handling and serving food. Portion control techniques. Skills to compute weights, measures, counts, portions, and cashiering. Prefer computer knowledge including Microsoft office, e-mail, and basic data entry. ABILITY TO: Understand and follow oral and written directions. Make basic arithmetical calculations needed to measure quantities. Learn to operate food preparation appliances found in school cafeterias. Learn basic procedures, methods, and equipment used in preparing and serving large quantities of food. Learn sanitation practices related to the handling and serving of food. Maintain harmonious working relations with school officials, school employees, and students. Work with a point of sales system. Work cooperatively with others in all services areas of the Student Nutrition Department (Cafeteria, Snack bar, and Food services carts.) Prepare and serve hot and cold menu items to students and staff at an assigned school site. Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Perform cashiering duties as assigned. Learn to operate a computer. Operate standard kitchen equipment safely and efficiently. Communicate effectively both orally and in writing. Maintain various records related to work performed. Read and interpret records to determine proper food quantity specifications. Add, subtract, multiply and divide with speed and accuracy. Handle hot material and work in an environment dominated by wide temperature extremes. Meet schedules and time lines. Observe health, sanitation, and safety requirements. Meet District standard of professional attitude as outline in Board Policies 4119.21, 4219.21, & 4319.21, Professional Standards for Classified Employees. Meet and Understand State of California Universal Mandated Meals Program, Ed Code Section 49501.5 WORKING CONDITIONS: ENVIRONMENT: Food service environment. Work is performed in a high school cafeteria environment; subject to heat from ovens, lifting, pulling, pushing and standing for long periods of time. PHYSICAL DEMANDS: Stamina sufficient to stand for extended periods of time. Dexterity of hands and fingers sufficient to handle cooking tools and to operate food service equipment. Speech and hearing sufficient to receive instructions and relay information. Physical strength sufficient to push, carry, and lift large and heavy ( lbs.) boxes, sacks of food, pots, and kettles. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Vision sufficient to evaluate status of food in preparation, read preparation requirements, read temperature gauges and dials. Work in cold and freezer temperature areas. Operate a food services cart. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment and metal objects LICENSES AND OTHER REQUIREMENTS: Must obtain a Serve-Safe certificate from the Department of Environmental Health within 6 months of employment and must re-certify within 6 months of expiration of certificate. Must successfully pass the District's pre-employment Department of Justice Live Scan fingerprinting. Must successfully pass the District's pre-employment tuberculosis testing. Requirements / Qualifications Requirements / Qualifications
California Department of Education
Redondo Beach, California
REDONDO BEACH UNIFIED SCHOOL DISTRICT CLASS TITLE: CHILD NUTRITION SERVICES ASSISTANT II BASIC FUNCTION: Under the direction of an assigned supervisor or lead, prepare and serve hot and cold menu items to students and staff at an assigned middle school or high school site; assist with cooking and baking various food items; maintain food service facilities, equipment and utensils in a clean and sanitary condition; assure the efficient operation of an elementary food service site as assigned. DISTINGUISHING CHARACTERISTICS: Child Nutrition Services Assistant II incumbents perform more responsible preparation and service activities at middle school or high school kitchens and may be responsible for the efficient operation of an elementary food service site. Incumbents in the Child Nutrition Services Assistant III classification serve as a second-in-command of a middle school or high school kitchen, coordinate catering services, and cook and bake food items from scratch. The Child Nutrition Services Assistant I classification performs entry-level food preparation and service to students at assigned school sites. REPRESENTATIVE DUTIES: ESSENTIAL DUTIES: Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures; assure proper temperature of foods; assure compliance with safety and sanitation regulations. Assist with cooking and baking a variety of food items such as main dishes, breads and desserts. Assure the efficient operation of an elementary food service site or stand-alone facility as assigned by the position; complete daily production records, heat and serve food, and order perishables such as milk and produce. Prepare fruits, vegetables, cereals and desserts; assemble various ingredients as assigned; package and wrap food items according to established procedures and portion control standards; serve meals on serving lines; set out prepared foods. Prepare and package food items for distribution to school sites as assigned by the position; utilize specialized machines in the quantity packaging of food items Maintain food service facilities, equipment and utensils in a clean and sanitary condition; sweep and mop floors to assure a safe and sanitary work environment; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment. Clean serving counters, tables, chairs, food containers and other food service equipment; prepare food and beverages for sale; count and set-up plates, trays and utensils. Prepare salads, sandwiches and packaged foods for distribution; mix, slice, grate and chop food items; open cans; replenish containers as necessary. Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts. Stock condiments, food items and paper goods; assist in the storage and rotation of supplies in storage areas; assist with daily and periodic inventories as assigned. Perform routine cashiering duties utilizing a Point of Sale (POS) system as assigned; count money and make correct change; pick up, count and maintain daily records of monies received. Prepare salad or snack bar for use including setting up, filling containers and removing items as assigned by the position; maintain snack or salad bar in clean condition. OTHER DUTIES: Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Quantity food preparation including washing, cutting and assembling food items and ingredients. Sanitation and safety practices related to preparing, handling and serving food. Standard kitchen equipment and utensils. Interpersonal skills using tact, patience and courtesy. Proper lifting techniques. Basic math and cashiering skills. Oral and written communication skills. Basic record-keeping techniques. ABILITY TO: Prepare and serve hot and cold menu items to students and staff at an assigned school site. Assist with cooking and baking various food items. Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Wash, cut, slice, grate, mix and assemble food items and ingredients. Operate standard kitchen equipment safely and efficiently. Follow health and sanitation requirements. Communicate effectively both orally and in writing. Work independently with little supervision. Establish and maintain cooperative and effective working relationships with others. Understand and follow oral and written directions. Maintain routine records. Meet schedules and time lines. Operate a POS system and make change accurately. EDUCATION AND EXPERIENCE: Any combination equivalent to: one year experience in quantity food preparation. LICENSES AND OTHER REQUIREMENTS: Valid ServSafe Certificate. WORKING CONDITIONS: ENVIRONMENT: Food service environment. Subject to heat from ovens. PHYSICAL DEMANDS: Standing for extended periods of time. Hearing and speaking to exchange information. Lifting, carrying, pushing or pulling moderately heavy objects as assigned by position. Dexterity of hands and fingers to operate food service equipment. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Seeing to monitor food quality and quantity. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Requirements / Qualifications Requirements / Qualifications
Mar 05, 2024
Full time
REDONDO BEACH UNIFIED SCHOOL DISTRICT CLASS TITLE: CHILD NUTRITION SERVICES ASSISTANT II BASIC FUNCTION: Under the direction of an assigned supervisor or lead, prepare and serve hot and cold menu items to students and staff at an assigned middle school or high school site; assist with cooking and baking various food items; maintain food service facilities, equipment and utensils in a clean and sanitary condition; assure the efficient operation of an elementary food service site as assigned. DISTINGUISHING CHARACTERISTICS: Child Nutrition Services Assistant II incumbents perform more responsible preparation and service activities at middle school or high school kitchens and may be responsible for the efficient operation of an elementary food service site. Incumbents in the Child Nutrition Services Assistant III classification serve as a second-in-command of a middle school or high school kitchen, coordinate catering services, and cook and bake food items from scratch. The Child Nutrition Services Assistant I classification performs entry-level food preparation and service to students at assigned school sites. REPRESENTATIVE DUTIES: ESSENTIAL DUTIES: Prepare and serve a variety of hot and cold menu items; observe quality and quantity of food served according to established procedures; assure proper temperature of foods; assure compliance with safety and sanitation regulations. Assist with cooking and baking a variety of food items such as main dishes, breads and desserts. Assure the efficient operation of an elementary food service site or stand-alone facility as assigned by the position; complete daily production records, heat and serve food, and order perishables such as milk and produce. Prepare fruits, vegetables, cereals and desserts; assemble various ingredients as assigned; package and wrap food items according to established procedures and portion control standards; serve meals on serving lines; set out prepared foods. Prepare and package food items for distribution to school sites as assigned by the position; utilize specialized machines in the quantity packaging of food items Maintain food service facilities, equipment and utensils in a clean and sanitary condition; sweep and mop floors to assure a safe and sanitary work environment; operate dishwashers and wash trays, pots, pans, plates, utensils and other serving equipment. Clean serving counters, tables, chairs, food containers and other food service equipment; prepare food and beverages for sale; count and set-up plates, trays and utensils. Prepare salads, sandwiches and packaged foods for distribution; mix, slice, grate and chop food items; open cans; replenish containers as necessary. Operate standard food service equipment such as slicers, warmers, ovens, fryers, stoves and carts. Stock condiments, food items and paper goods; assist in the storage and rotation of supplies in storage areas; assist with daily and periodic inventories as assigned. Perform routine cashiering duties utilizing a Point of Sale (POS) system as assigned; count money and make correct change; pick up, count and maintain daily records of monies received. Prepare salad or snack bar for use including setting up, filling containers and removing items as assigned by the position; maintain snack or salad bar in clean condition. OTHER DUTIES: Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Quantity food preparation including washing, cutting and assembling food items and ingredients. Sanitation and safety practices related to preparing, handling and serving food. Standard kitchen equipment and utensils. Interpersonal skills using tact, patience and courtesy. Proper lifting techniques. Basic math and cashiering skills. Oral and written communication skills. Basic record-keeping techniques. ABILITY TO: Prepare and serve hot and cold menu items to students and staff at an assigned school site. Assist with cooking and baking various food items. Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Wash, cut, slice, grate, mix and assemble food items and ingredients. Operate standard kitchen equipment safely and efficiently. Follow health and sanitation requirements. Communicate effectively both orally and in writing. Work independently with little supervision. Establish and maintain cooperative and effective working relationships with others. Understand and follow oral and written directions. Maintain routine records. Meet schedules and time lines. Operate a POS system and make change accurately. EDUCATION AND EXPERIENCE: Any combination equivalent to: one year experience in quantity food preparation. LICENSES AND OTHER REQUIREMENTS: Valid ServSafe Certificate. WORKING CONDITIONS: ENVIRONMENT: Food service environment. Subject to heat from ovens. PHYSICAL DEMANDS: Standing for extended periods of time. Hearing and speaking to exchange information. Lifting, carrying, pushing or pulling moderately heavy objects as assigned by position. Dexterity of hands and fingers to operate food service equipment. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching. Seeing to monitor food quality and quantity. HAZARDS: Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes. Requirements / Qualifications Requirements / Qualifications
California Department of Education
Waterford, California
DEFINITION Under general supervision, to maintain food service facilities and equipment in a neat, clean, safe and sanitary condition; to prepare, serve and sell foods and snacks; to assist in the cleaning of the kitchen and serving areas, utensils and equipment; and to do other related work as required. ESSENTIAL DUTIES 1. Participate in the preparation, packaging and serving of foods, including the preparation of sandwiches, salads, relishes, hot entrees and a variety of other foods. 2. Package foods following predetermined portion control standards. 3. Assist in maintaining the food service facility in a safe, clean and sanitary condition. 4. Assist in the preparation of entrees, vegetables, salads, salad dressings and desserts. 5. May assist in requisitioning, receiving and storing of foodstuffs, supplies and materials. 6. Heat, set up, serve and sell hot and cold foods, salads, beverages, desserts and snacks to students and faculty. 7. Assist in maintaining inventory control and operational records. 8. May act as a cashier, including the counting of monies and developing cash receipt records. 9. Clean serving counters, tables, chairs, food containers and other equipment. 10. Operate dishwasher and wash and store trays, plates, utensils and other serving equipment. 11. May be responsible for the delivery of prepared foods to other locations. 12. Assist in setting up food preparation lines. 13. Clean and store kitchen equipment. 14. Assist in the preparation of food, involving such activities as preparing sandwiches, mixing salads, grating cheese, and preparing fruits and vegetables. 15. May fill vending machines. 16. Performs other related work as required. QUALIFICATIONS Knowledge of: Basic methods of preparing and serving foods in large quantities; Type A lunch and breakfast program requirements; Standard food service appliances and equipment; Lunch and breakfast program requirements; Arithmetical calculation processes and simple record keeping procedures. Ability to: Operate a variety of food service equipment; Collect money and make change accurately; Work quickly and efficiently; Understand and carry out oral and written directions; Establish and maintain cooperative working relationships. PHYSICAL DEMANDS The physical requirements indicated below are examples of the physical aspects that this position classification must perform in carrying out essential job functions. 1. Persons performing service in this position classification will exert 25 to 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects. 2. This type of work involves walking or standing for extended periods. 3. Perceiving the nature of sound, near and far vision, depth perception, providing oral information, the manual dexterity to operate food service related equipment, and handle and work with various materials and objects are important aspects of this job. Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job. EXPERIENCE AND EDUCATION Any combination of experience and training that would likely provide the required knowledge and skill is qualifying. A typical way to obtain the required knowledge and skill would be: Experience: None required. Education: Equivalent to the completion of the twelfth grade. License and Certificate Requirement Possession of a valid California Motor Vehicle Operator's License. Requirements / Qualifications Requirements / Qualifications
Mar 05, 2024
Full time
DEFINITION Under general supervision, to maintain food service facilities and equipment in a neat, clean, safe and sanitary condition; to prepare, serve and sell foods and snacks; to assist in the cleaning of the kitchen and serving areas, utensils and equipment; and to do other related work as required. ESSENTIAL DUTIES 1. Participate in the preparation, packaging and serving of foods, including the preparation of sandwiches, salads, relishes, hot entrees and a variety of other foods. 2. Package foods following predetermined portion control standards. 3. Assist in maintaining the food service facility in a safe, clean and sanitary condition. 4. Assist in the preparation of entrees, vegetables, salads, salad dressings and desserts. 5. May assist in requisitioning, receiving and storing of foodstuffs, supplies and materials. 6. Heat, set up, serve and sell hot and cold foods, salads, beverages, desserts and snacks to students and faculty. 7. Assist in maintaining inventory control and operational records. 8. May act as a cashier, including the counting of monies and developing cash receipt records. 9. Clean serving counters, tables, chairs, food containers and other equipment. 10. Operate dishwasher and wash and store trays, plates, utensils and other serving equipment. 11. May be responsible for the delivery of prepared foods to other locations. 12. Assist in setting up food preparation lines. 13. Clean and store kitchen equipment. 14. Assist in the preparation of food, involving such activities as preparing sandwiches, mixing salads, grating cheese, and preparing fruits and vegetables. 15. May fill vending machines. 16. Performs other related work as required. QUALIFICATIONS Knowledge of: Basic methods of preparing and serving foods in large quantities; Type A lunch and breakfast program requirements; Standard food service appliances and equipment; Lunch and breakfast program requirements; Arithmetical calculation processes and simple record keeping procedures. Ability to: Operate a variety of food service equipment; Collect money and make change accurately; Work quickly and efficiently; Understand and carry out oral and written directions; Establish and maintain cooperative working relationships. PHYSICAL DEMANDS The physical requirements indicated below are examples of the physical aspects that this position classification must perform in carrying out essential job functions. 1. Persons performing service in this position classification will exert 25 to 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects. 2. This type of work involves walking or standing for extended periods. 3. Perceiving the nature of sound, near and far vision, depth perception, providing oral information, the manual dexterity to operate food service related equipment, and handle and work with various materials and objects are important aspects of this job. Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job. EXPERIENCE AND EDUCATION Any combination of experience and training that would likely provide the required knowledge and skill is qualifying. A typical way to obtain the required knowledge and skill would be: Experience: None required. Education: Equivalent to the completion of the twelfth grade. License and Certificate Requirement Possession of a valid California Motor Vehicle Operator's License. Requirements / Qualifications Requirements / Qualifications