Food Service Worker

·      Assist Chefs and kitchen staff with various tasks as needed, including delivering food to specified locations and setting-up food service tables as needed.

·      Prepare a variety of foods according to Supervisor’s instructions, following approved procedures

·      Mix ingredients for green salads, vegetable salads, pasta salads as directed by Chefs

·      Assemble sandwiches, wraps, vegetable and fruit for trays, platters, and boxed lunches

·      Prepare, assemble, portion and package food items for both serving and vending as directed

·      Store food in designated containers and storage areas to prevent spoilage

·      Carry food supplies, equipment, and utensils to and from storage and work areas.

·      Washes and cleans equipment, food preparation areas, dining tables, work areas to include floors while maintaining the highest possible standards of sanitation.

·      Maintain a clean and safe work area adhering to food safety and health standards, using cleaning chemicals and supplies in accordance with specified safety protocols

·      Safe food handling practices shall be followed at all times and mandatory safety and food handling trainings, provided by the employer, shall be undertaken as necessary.

·      Use manual and/or operates electric appliances to clean, peel, slice, and trim foods as directed by Chefs in a safe manner

·      Remain alert to potential problems that could lead to equipment malfunction and inform Supervisor immediately if equipment is not working properly

·      Inform Supervisors when supplies are getting low,

·      Maintain and organize all food logs, event order requests, labels, work order, etc.

SERVING RESPONSIBILITIES

·      Exceptional customer service

·      Prepare and serve food neatly assisting with serving meals, beverages, and other related duties

·      Demonstrate a complete understanding of menu items and explain them to guests accurately

·      Checks menu items and ensures a sufficient supply throughout daily service or event

·      Use a Point of Sale system/cash register to record the order, compute the amount of the bill, collect payment from guests, and make change

·      Balance register, accounting for all transactions

·      Clean and maintain all food preparation and serving areas promoting a clean image to guests

·      Maintains a professional, clean appearance in a clean uniform

·      Works with student workers and helpers in a professional manner

·      Cooperates and communicates with other campus staff and students to promote a positive campus climate

·      Assist with orientation and training of temporary and new employees as directed.

·      Perform other duties as assigned.

EDUCATION, TRAINING AND/OR RELATED EXPERIENCE:

• High school or vocational school graduate or equivalent or working toward diploma. 
• Good working knowledge and use of the English language
• Six months' to one year minimum in food handling

REASONING COMPETENCY:

·    Level 2 - Competent

·    Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form.

·    Ability to deal with problems involving several concrete variables in standardized situations.

·    Ability to exhibit maturity, good judgment, and flexibility

LANGUAGE COMPETENCY:

·     Level 2 – Competent

·     Ability to read & interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.

·     Ability to relate, speak, and cooperate effectively before groups of customers, students, clients or employees of organization.

MATHEMATICAL COMPETENCY:

·       Level 1 ‑ Entry

·       Ability to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions, and decimals.

·       Ability to make change and count a cash register drawer

·       Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

PERFORMANCE REQUIREMENTS:

·       Ability to handle pressure, exercise quick thinking, and maintain an adequate energy level through the work day.

·       Able to operate kitchen utensils and equipment safely and efficiently.

·       Able to work in an environment that is subject to temperature changes.

·       Able to tolerate standing and lifting throughout the work day.

·       Ability to exhibit and maintain a high standard of professional knowledge, appearance, behavior, and attitude.

·       Must be able to understand the proper use and maintenance of major equipment including stoves, refrigeration, slicer, knives, and dish machine.

·       Must work safely to reduce the risk of injury to self, co-workers, and campus faculty, staff, and students.

·       Promptly reports personal injury to Supervisor and seeks first aid as required.

OTHER TRAINING OR CERTIFICATION:

·       Valid California Driver’s License (Required by the first day of service).

·       California Department of Motor Vehicles printout of the new employee’s driving record (Required)

·       California Food Handler Card

·       First Aid Certificate must be acquired during the employee’s probationary period