The following duties are normal for this position. These are not to be construed as exclusive or all-inclusive. Other duties may be required and assigned. Serves food and/or works on tray line in accordance with portion requirements; supplies and arranges food items. Serves meals on nursing units according to therapeutic/consistency doctor-ordered diets. Maintains records of amount and type of food served. Assists in food preparation, performing a variety of tasks assigned by supervisor. Assists in maintaining clean and sanitary conditions in food service areas as assigned. Operates dishwasher and cleans dishes, pots, pans, and cooking utensils. Cleans and sanitizes food service equipment, as well as kitchen and cafeteria floors. Delivers and returns food carts. Assists in freight deliveries and stocking of coolers, freezers, and other food storage areas. Maintains a customer service-focused approach when completing tasks. Works as cashier, operating cash register and/or calculator for cash transactions in cafeteria as necessary. Attends in-services as required.

Desirable Knowledge and Abilities:

Working knowledge of types and varieties of food, food preparation, serving techniques, and proper food storage. Working knowledge of use and care of dishes, kitchen utensils, and food service equipment. Working knowledge of sanitary techniques used in handling, preparing, and serving food and maintaining cleanliness in food service areas. Ability to read and comprehend diet cards, orders, production charts, etc. Ability to maintain basic records and reports. Ability to use and understand weights and measures and their relationship to food preparation. Ability to work effectively and harmoniously with co-workers. Ability to be flexible in accepting job assignments. Ability to follow a timed activity schedule. Must possess a special interest in caring for and serving all residents of the facility and a willingness to work for the best interests of the facility. Must exercise tact and courtesy in dealing with residents, co-workers, other staff, and visitors. Must be alert and provide attention to detail to ensure food served is at the proper temperature and palatable. Working knowledge of quality assurance, resident rights, infection control, and their relationship to the overall functioning of the Food Service Department.

Physical Requirements:

Must be able to stand and walk on a hard surface, bend, and stoop during the work shift. Lifting or carrying 10 pounds or greater, but not more than 50 pounds, is completed with the assistance of a co-worker. Lifting or carrying above shoulder height is limited to a load of not greater than 10 pounds. In this work environment, there is exposure to noise, water, grease, and abnormal heat/cold, as well as potential for serious burns, cuts, and injuries working with food service equipment (i.e., mixers, slicers, steam cookers, ovens, etc.).

Training and Experience:

In evaluating candidates for this position, Fond du Lac County may consider a combination of education, training, and experience that provides the necessary knowledge, skills, and abilities to perform the duties of the position.