Food Service Worker Catering & Conference

Food Service Position

Summary: Performs tasks with several steps or sequence of tasks such as: sets up food service counters, steam tables, dining room tables, hot and cold food service stands. Responsibilities include setting up glasses, silverware, butter, condiments, salads, desserts, bread, and cold beverages on serving counters as instructed. Maintains a clean and sanitary environment, equipment, utensils, and surfaces. Incumbent responsibilities may include scraping and pre-rinsing dishes, glasses, and flatware for washing. Separates food waste and trash. Loads dishes into the dishwasher; hand washes dishes. Stacks and stores clean dishes. Scrapes, cleans, scrubs, washes, or wipes ranges, ovens, fryers, and urns. Cuts, scrapes, chops, dices, or peels fruit and vegetables. Removes soiled dishes, glasses, and flatware from tables and carries to the dish-washing area. Cleans tables, other trash, or soiled linens and wipes clean tables. Performs other duties as assigned.

Requirements: Conditions of employment require resumes to include information demonstrating experience and knowledge, skills, and abilities (KSAs) as they relate to this position. Applicants are encouraged to be clear and specific when describing their experience level and KSAs. A qualified candidate possesses the following:

• Knowledge and understanding of food handling techniques, personal hygiene standards, and safe work procedures.
• Knowledge of techniques for measuring ingredients and basic understanding of recipe construction.
• Knowledge of basic arithmetic in order to count the number of tables and serving bowls required to determine the number of servings a container will yield.
• Working knowledge of diet principles.
• Working knowledge of sanitation standards and procedures to prevent contamination.
• Skill to perform tasks involving several procedures.
• Skill to overcome practical production problems, evaluate final food products, and initiate corrective action when an item does not meet established quality standards.
• Skill to develop standardized recipes for quantity cooking; able to expand and modify recipes according to the capacity of the equipment in the kitchen as well as in response to adjustments in the number of servings required.
• Ability to communicate effectively in English, both orally and in writing, and possess strong interpersonal communication skills.

Education: H.S. Diploma or equivalent.

Additional Information: Successful completion of National Agency Check (NACI) background check with written inquiries is required. Must be able to obtain a Food Handler's Certificate. Must be able to use simple kitchen equipment and use common utensils. Must be able to operate a cash register. Must be able to follow food recipes and combine ingredients for pizza, salads, and other menu items. Must be willing to work nights, weekends, and holidays to support business needs and schedule will vary. Work involves light to moderate physical effort such as frequently lifting or moving objects weighing up to 30 pounds, constantly standing and walking, and occasionally lifting up to 45 pounds.