Food Service Worker

Wage Grade 2 Food Service Workers perform tasks with several steps or a sequence of tasks that requires attention to work operations. They follow set procedures in accomplishing repetitive assignments and follow an established sequence of work such as working in the dish room, passing trays, portioning cold foods and dipping hot foods.

Duties include but are not limited to :

• Using proper cleaning solutions to sanitize food preparation surfaces.
• Cleaning walk-in refrigerators and freezers in a food service or food handling organization.
• Handling and storing sanitized dishes, glasses and silverware for public use.
• Making sandwiches using prepared ingredients for cafeteria or buffet lines.
• Portioning food items into standard serving sizes using the proper utensils and containers.
• Assembling and tossing fresh fruit or green salads in large quantities for public consumption.
• Brewing coffee in a restaurant / commercial size coffee maker.
• Setting up glasses, silverware, dishes, trays and condiments in communal dining areas.
• Scouring and scrubbing heavy cooking utensils such as mixing bowls and pots.
• Performing heavy duty cleaning tasks such as ceilings and / or exhaust hoods.
• Loading and operating a continuous conveyor belt feeding dishwasher.
• Setting up cafeteria lines and / or steam-tables with hot and cold food items.
• Standing / walking to clear tables and carrying trays of heavy dishes for several hours or more at a time.
• Sweeping and mopping floors repetitively in high traffic areas such as corridors, entry ways, cafeterias and other areas.
• Moving kitchen equipment such as stand mixers, weight scales and meat slicers to clean spaces behind and under such equipment.
• Emptying trashcans containing food scraps and waste.
• Delivering meals, which may include hot foods and liquids, to patients' bedsides or patrons.
• Reading and understanding written material such as time and duty schedules.
• Reading and following instructions with regard to safety data sheets for hazardous chemicals.
• Reading and following instructions on menus, recipes, and / or basic work instructions.
• Following label directions in using cleaning or disinfecting / sanitizing agents.
• Applying sanitation principles to safeguard food against spoilage and waste.
• Adhering to safety policies and procedures when performing manual work involving lifting, carrying, transporting and delivering food or other items.
• Working quickly without accidents while at the same time being attentive to the quality of your work.
• Recognizing typical health and safety hazards for yourself and other workers around you.
• Working rapidly and accurately under the pressure of deadlines.

Work Schedule : 10 : 30am-7 : 00pm may include weekends and holidays. Static schedules with set days off assigned at the time of onboarding.

Work Schedule :

Position Description Title / PD# : Food Service Worker / PD99921S

Physical Requirements : Food Service Workers at this grade level perform work requiring repeated and frequent periods of heavy manual effort in lifting and carrying hot and cold items. Incumbent's work involves moderate to heavy physical effort. The incumbent is subject to continuous standing / walking; frequent stooping, reaching, pushing, pulling, and bending. Frequently lift or move objects weighing up to 40 pounds and occasionally lift or move objects weighing over 40 pounds with assistance as needed.

Work Environment : The work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. The work area is well lighted, but usually noisy from food service activities, and there is danger of slipping on floors where food or beverages have been dropped. Food service workers are regularly exposed to hot liquids (grease, water, etc.), sharp cutting blades, hot working surfaces and extreme temperature changes when entering walk-in refrigeration or freezing units. Incumbent is exposed to dangers of cuts, burns, bruises, and injuries from machines. They are also required to have hands in water containing cleaning compounds for relatively long periods. Working areas are usually noisy and occasionally crowded.