Food Service Worker

The Food Service Worker (FSW) is responsible for completing tasks as outlined. Work is initially performed under OJT conditions with supervision and detailed explanation of assignments, procedures, and techniques. Work is expected to be completed independently after initial period of training and familiarization of no longer than 80 hours of OJT. Set up cafeteria lines, steam tables, dining room tables, and side service stands with hot and cold food items, and other items as required for appropriate meal service. Serve dining facility customers in accordance with established recipes and government supervisor guidance. Portion food items into standard serving sizes using proper utensils and containers. Serve uniform portions of food on customer plates. Follow food safety and sanitation procedures, policies and practices in accordance with department policy and Tri-service Food Code sanitation standards. Assist customers through the serving line by placing food items on their tray and carrying trays to customer tables upon diner request. Set up, operate, clean, and maintain a mechanical dishwasher, including the continuous conveyor belt-feeding dishwasher. Remove inspection doors, strainer pans screens, and spray arms for prevention maintenance and cleaning. Set up, operate, and clean commercial three bay sink. Scrape, soak, scour, and scrub pots and pans, heavier cooking utensils, mixing bowls to ensure cleaned/sanitized and ready for service. Set up and maintain appropriate water temperature and chemical sanitation concentration as required for sanitation products. Maintain and restock hand-washing stations with soap, paper towels, and other required items, as needed. Restock hair restraint stations, as needed. Set up, clean and restock dining room tabletop items to include napkin dispensers, salt and pepper shakers, as needed, throughout the foodservice operation. Perform heavy duty cleaning tasks throughout the food service and related areas, such as cleaning ceilings, exhaust hoods, cleaning under and behind kitchen equipment, washing floors and walls, cleaning walk-in refrigerators and freezers. Clean facility work areas and tasks in accordance with daily, weekly, and monthly cleaning schedules. Utilize sanitizing/cleaning chemicals using established instructions for dilution and use. Move heavy garbage cans when collecting and transferring trash from work area to disposal area. Dispose of trash and recycling items in accordance with hospital guidelines. Break down and clean assigned area when the meal is finished, and return items as required to the main kitchen, or appropriate storage area. Alert supervisor to any potential threats to food safety and takes appropriate action to avoid risk to consumers. Reports malfunctioning equipment and inadequate supplies to supervisor. Complete all NSD Worksite Orientation/training requirements prior to starting on the floor/at the worksite. Maintain a current government issued Common Access Card (CAC) and Identification Badge(s). Complete annual mandatory training requirements within a timely manner during birth month, or as assigned. Minimum Qualifications Must be a high school graduate or equivalent. Must be able to complete and comprehend orientation training within allotted time (A total of 24 hours). o Day 1 & 2: General Orientation (ID/facility, Mandatory computer training), coordinated/conducted by Site Supervisor. o Day 3: 8 hours of On-the-Job Training (OJT) with two (2) hours in each area (Main Kitchen, Patient Tray Area, Ware Washing, Dish Room, and Salad Prep) conducted/coordinated by Government Supervisor. Contractor filling Food Service Worker (Cashier) will conduct OJT in the cashier area of operations. Ability to learn and independently perform the basic duties of each of the areas within 80 hours of OJT. Must be able to learn and safely operate hand tools (i.e. chef's knife), electric vegetable machine, electric vegetable peeler, meat slicer, potato peeler, vertical cutter, mixer, commercial dish machine, steam kettle and various manual equipment within the on-the-job training period. Must be familiar with safety precautions for all equipment before operating. Must possess Food Sanitation and safety training to satisfactorily meet the requirements of Tri-Service Food Code. Ability to participate in and comprehend ongoing food service and sanitation training conducted in English. Ability to work safely while utilizing proper personal protective equipment and following the equipment manual. Must possess and employ strong customer service skills and customer service etiquettes. Must have ability to read, write and speak English fluently, have basic computer knowledge, and be able to perform basic math skills. Must be able to stand or walk for prolonged periods and lift items weighing up to 40 pounds and push carts. The heavier items (over 44 pounds) are moved with assistance from other workers. Must be able to wear specific protective clothing or devices in the performance of duties (i.e. hearing protection). Must be able to adhere to safety, sanitation and hygienic procedures IAW OSHA, PM, Tri- Service Food Code and local regulatory guidance.