Part-Time Food Service Worker – Weekends Only

Description

Southern Foodservice Management, a national contract food service company, is now looking to hire a Part-Time Food Service Worker – Weekends Only for our Fort Lee location.

• •The pay is $18.75 an hour
• •Part-Time – Weekends Only
• •Saturday and Sunday
• •Must be able to obtain and maintain access to the military installation. A valid REAL ID is required for base access.

Duties and Responsibilities

Food Preparation and Meal Service

• •Responsible for preparation work of menu items as assigned by Cook I and Cook IIs, including but not limited to slicing, dicing, chopping, cutting, rolling, mixing, washing, rinsing, and panning.
• •Responsible for efficiently and proficiently serving customers on the serving lines during meal service times. Must maintain proper flow rate of customers as prescribed by Management.
• •Perform simple cooking tasks, such as one-step heating, as assigned by Cook I.
• •Prepare food products according to the daily menu's recipes, ensuring products are properly cooked and garnished for the serving line.
• •Check food temperatures to ensure required ranges are maintained.
• •Replenish food items as required during service, greet and assist customers, and break down service areas after meal periods.
• •Maintain proper food safety and handling techniques per applicable food code and HACCP standards.

Dining Facility and Cleaning Duties

• •Perform cleaning duties as assigned by the cleaning schedule, including sweeping, mopping, wiping, scrubbing, polishing, and washing.
• •Sort and replenish silverware, china, glassware, and smallwares.
• •Wash pots, pans, utensils, plates, bowls, and silverware.
• •Scrape trays from the tray return mechanism to maintain proper clearing and flow of customers.
• •Properly operate dishwashing equipment at a sufficient speed to maintain flow per Army standards.
• •Maintain cleanliness and appearance of service lines and surrounding areas during meal periods.
• •Clear and thoroughly clean service lines and areas after meal service.
• •Empty trash receptacles and remove trash.
• •Maintain general cleanliness of the facility, inside and outside, as assigned by the cleaning schedule.
• •Restock food service utensils and equipment as required.
• •Properly clean assigned work areas and equipment.
• •Perform salting, ice removal, and maintenance of safe walkways during winter conditions as assigned.

Safety and General Responsibilities

• •Properly handle chemicals according to Safety Data Sheets (SDS) and Southern Foodservice Management safety protocols.
• •Follow proper safety procedures to ensure a safe working environment.
• •Take and maintain required temperature records and logs.
• •Conduct duties in an orderly and professional manner according to Southern Foodservice Management's Code of Conduct.
• •Follow all company policies and procedures.
• •Follow direction from Cook I, Shift Leaders, Supervisors, and Building Management.
• •Perform other duties and tasks assigned by Assistant Managers or Supervisors during the normal work schedule.
• •Team members may be assigned to support meal production, service, and cleaning after meals or throughout the dining facility.

Requirements

Physical Requirements:

• •Strength: Lift up to 20lbs.
• •Posture: Standing 70%, walking 30%.
• •Movement of objects: Frequent.
• •Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional.
• •Stooping: Frequent.
• •Reaching: Frequent.
• •Handling: Frequent.
• •Talking/Hearing: Frequent.
• •Seeing: Frequent.
• •Temperature Variation: Frequent.