The Food Service Worker I performs routine food service work on a designated shift and rotation in the Central Kitchen and/or at a satellite kitchen/serving area under general supervision. Work involves preparing, portioning, distributing and serving food for regular and therapeutic diets, and sanitation of equipment, work areas, dishes, utensils, pots and pans. Other duties may be required which are related to the functions of the position. Maintains sufficient knowledge of duties to satisfy the requirements of the position. Handles food in accordance with federal, state, and hazard analysis and critical control point (HACCP) guidelines. Follows kitchen and food safety procedures and practices. May be required to drive state vehicle to deliver food to homes. Must be willing to work weekends and holidays. May work unusual or extended hours in the event of a disaster or operational necessity.
|Essential Job Functions:
Attends work on a regular basis and may be required to work a specific shift schedule or, at times, even a rotating schedule, extended shift, and/or overtime in accordance with agency leave policy and performs other duties as assigned.
Prepares and portions food for prescribed diets following food service procedures.
Prepares scheduled snacks and supplements. Maintains supply of snack items.
Participates in the distribution of food in a safe and sanitary manner according to food service policies. May be required to drive on or off campus to deliver food on campus and/or pick up food from a local vendor.
Assists in serving food by following food service procedures.
Follows proper food handling in accordance to food service procedures, state, federal, and HACCP guidelines.
Follows procedures for sanitation and storage of the dishes and food service equipment.
Follows required sanitation procedures for cleaning kitchen, stock room, food preparation areas, and satellite areas.
Observes safety procedures and practices.
Completes required training per policy.
|Knowledge Skills Abilities:
- Knowledge of food preparation methods, of food storage standards, and sanitation regulations.
- Skill in the operation and sanitizing of food service equipment.
- Ability to prepare and serve food, to clean dining, serving, and food preparation areas according to facility/department standards, and to maintain accurate records.
- Ability to speak and read English.
- Ability to follow written and oral instructions.
- Ability to complete basic math used in cooking/preparation.
- Ability to lift minimum of 25 pounds.
- Ability to bend and reach, stand/walk on hard floors for extended period of time.
- Ability to work in hot and/or cold conditions.
- Ability to smell, taste, and see.
- Ability to work harmoniously and productively with co-workers and residents.
|Registration or Licensure Requirements:
Must have or be able to attain Food Handler’s Card within 60 days of employment at state’s cost.
|Initial Selection Criteria:
- Experience in food service work preferred but not required.
- One of the following is required:
• Paid or unpaid experience in food service work; or
• Graduation from a standard senior high school or equivalent; or
• Some work experience.