Food Service Worker

Description

**RELIEF**

SUMMARY:  

Assists in the preparation, service and cleanup of meals to residents, staff, family members and guests at St. John’s United.  Works under the direct supervision of the Cook(s) and Executive Chef.

ESSENTIAL JOB FUNCTIONS: 

Food Production:

• Responsible for the daily set up of the dish washing room (i.e.: preparing the soaking tubs, checking the soap lines, etc)
• Responsible for the proper return and storage of dishes after being cleaned
• Serves the resident food and beverages as assigned
• Assist and prepare meals as directed
• Transport food carts to designated areas as directed in a safe and efficient manner

Kitchen sanitation and safety:

• Maintains clean work areas, utensils, and equipment.
• Practices appropriate sanitation and safety techniques in accord with ServSafe.
• Obtains ServSafe Certification.
• Practices appropriate knife and equipment safety at all times.
• Performs daily and weekly cleaning duties as assigned.
• Labels all foods appropriately.
• Protects equipment, utensils, food, and other items of inventory from contamination, spoilage, and pilferage.

Safety:

• Obeys safety rules of St. John’s United.
• Identifies, reports, and/or corrects obvious safety hazards.
• Attends mandatory safety in-services.
• Utilizes proper body mechanics when stocking supplies or carrying items.

Mission/Customer Service:

Supports the growth and actively engages in the Eden Alternative philosophy, including a work environment with plants and animals.

Follows the St. John’s Guidelines for Customer Service

*Let the Mission be your guide

*Make eye contact and smile

*Greet & welcome each and every person

*Seek out personal contact

*Provide immediate service-listen & act

*Use appropriate body language at all times

*Be gracious to each & every person

Employee Responsibilities:

• Follows policy and procedures on annual TB testing.
• Follows policy and procedures on annual influenza vaccinations.
• Attends all mandatory in-services.
• Complies with all certification and training requirements as determined by the Executive Chef.
• Performs other duties as assigned by the Lead Cook, Cook(s) and Executive Chef or person in charge of area where work is being done.

Requirements

Minimum Requirements:

Less than high school, no previous work experience required.  Knowledge of health and sanitation regulations would be beneficial.     

Knowledge, skills, and abilities required:

• Ability to safely operate and maintain kitchen equipment (i.e. dish washing machine, cleaning equipment, etc.)
• Ability to understand written and verbal communication.  Ability to communicate and interact effectively in a professional manner.
• Ability to work under time deadlines, manage time efficiently and work effectively with a variety of staff members, residents, and related personnel
• Ability to lift and manipulate heavy objects.
• Skill in organization, coordinating, and time management.
• Ability to understand and follow safety policies and procedures.

PHYSICAL DEMANDS:

Requires moderate physical work more than 70% of the time, including lifting up to 25 pounds regularly and up to 50 pounds occasionally, standing, carrying, lifting, walking, and bending for prolonged periods of time.

WORKING CONDITIONS:

• Work involves some exposure to extreme temperatures, dirt, fumes, smoke, unpleasant odors, and/or loud noises.
• Work involves minimal exposure to hazards, bloodborne pathogens, or physical risks, which require following basic safety precautions.
• Normal health care and food service environment.
• Work involves exposure to plants and animals within the environment.  

The examples of essential job functions identify the major duties and requirements for the performance of this job and do not identify all duties, responsibilities and requirements performed by positions in this class.