Food Service Worker (2604) - San Francisco Department of Public Health

Company Description

The Department of Public Health prioritizes equitable and inclusive access to quality healthcare for its community and values the importance of diversity in its workforce. All employees at the Department of Public Health work to advance equity, inclusion, and diversity with a specific lens and focus on race, ethnicity, gender, sex, sexuality, disability, and immigration status. 

• Application Opening : Friday, March 21, 2025
• Application Deadline : Application filing will close on or after Tuesday, April 1, 2025.
• Salary: $57,382-$73,190 Annually
• Appointment Type: Permanent Civil Service
• Recruitment ID: CBT-2604-H00132

The Mission of the San Francisco Department of Public Health (SFDPH) is to protect and promote the health of all San Franciscans. SFDPH strives to achieve its mission through the work of multiple divisions - the San Francisco Health Network, Population Health, Behavioral Health Services, and Administration. The San Francisco Health Network is the City’s only complete system of care and has locations throughout the City, including Zuckerberg San Francisco General Hospital and Trauma Center, Laguna Honda Hospital and Rehabilitation Center, and over 15 primary care health centers. The Population Health Division (PHD) provides core public health services for the City and County of San Francisco: health protection, health promotion, disease and injury prevention, and disaster preparedness and response. Behavioral Health Services operates in conjunction with SFHN and provides a range of mental health and substance use treatment services.

Job Description

The 2604 Food Service Worker supports food preparation, service, and cleanliness in institutional and food service environments. This position performs a variety of tasks to ensure the efficient operation of food service facilities and adherence to safety and sanitation standards. 

Essential Duties: 

• Setting up food stations, counters, and tables for food service following established policies and procedures 
• Preparing regular diet foods (e.g., toast, cereal, sandwiches, salads) for customers and assisting with special diet preparation by cutting, slicing, and portioning food using commercial kitchen equipment (e.g., blenders, knives, toasters) 
• Assisting cooks with basic food preparation, including light cooking, panning food, and prepping food items 
• Preparing food products by measuring and weighing ingredients according to recipes, utilizing scales and measuring tools, and converting measurements as needed 
• Serving food to customers and patients in cafeterias, dining halls, and hospital wards
• Serving food using designated portion control utensils and properly selecting appropriate equipment and utensils during meal periods 
• Maintaining a daily supply of serving utensils and items needed for service 
• Performing routine auxiliary tasks, such as transporting supplies to and from storage rooms, managing meal card use, and distributing linen supplies 
• Assembling patient meals by reading menus that indicate dietary requirements and selecting appropriate food items for delivery 
• Lifting and transporting bulk foods weighing up to 50 lbs. (e.g., flour, sugar, beans, potatoes) to storage areas, and moving hot trays or pans weighing up to 40 lbs. with prepared foods to the tray line for patient meal preparation
• Handling cash transactions accurately by verifying the cash register, keying in charges, making change, accepting valid meal tickets/passes, and reconciling totals
• Receiving, storing, and issuing food and supply items according to invoices, requisitions, and guidelines, while verifying the quality and quantity of items received and issued
• Working in environments such as freezers, refrigerators, dry storage, chemical storage, and loading dock areas using pallet jacks, hand trucks, and flatbed carts 
• Maintaining department sanitation by washing and sanitizing pots, pans, griddles, steam kettles, ovens, hoods, drains, carts, dishes, utensils, storage spaces, equipment, food containers, tables, and other areas as required
• Ensuring cleanliness of work areas by using sanitation chemicals (which may be potentially hazardous) for tasks such as sweeping and mopping floors, wiping walls, and following established garbage, compost, and recycling protocols 
• Maintaining cleanliness of cookware and utensils by removing and disposing of food and waste, sanitizing items using dishwashers, and or