FOOD SERVICE AIDE PT 24 hrs

Schedule: Friday, Saturday and Sunday  (Dishwasher)

Primary responsibilities will include washing dishes via commercial dish washing machine or hand washing, cleaning and sanitizing work areas, storing and stocking food items and working side-by-side with other food service staff members. Occasional assistance with general food production in the kitchen (washing and slicing fruit and vegetables with knife or produce cutter, preparing and plating various dessert items, preparing sandwiches and salads), as well assistance in setting up the food service hot or cold service lines and dining room beverage stations for meal service.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Dishwashing - primarily utilizing a commercial dish washing machine, some dishwashing completed manually. Dishwashing accounts for about 80 - 90% of this position.
• Prepares the dining room for meal service. This includes, but is not limited to setting tables with silverware, coffee dispensers, napkins and setting up beverage service.
• Service clean up after meal service in dining room following established procedures.
• Follows proper cleaning procedures for all work areas including storeroom, walk-ins, reach-in refrigeration units, dish machine and dish room, and various equipment.
• Assists in special functions and events as assigned. (Preparation, Service and Clean-Up)
• Assists in organizing, rotating and properly labeling / dating, stocking and storing food deliveries and supplies; keeping areas clean and maintaining sanitation.
• Maintain high standards of cleaning and sanitation; adhering to HACCP (Hazard Analysis Critical Control Point) principles to the operation.
• Attend meetings and serve on various departmental / employee / campus committees as assigned.
• Practice good safety and sanitation habits (which includes following dress code, wearing slip resistant shoes, proper hair coverings, proper use of gloves, back support, and equipment), and participate as a Safety Team member.
• Perform other duties as assigned, including those assigned by a Supervisor, Lead and/or Cook.

• Must have a minimum of 6 months experience in a commercial, professional (back-of-the house) kitchen facility; 12 months of relevant commercial kitchen experience preferred.
• 1+ year of both FOH and BOH (Front-of-House / kitchen and Back-of-House / Dining Room) food service experience in a senior living community organization or healthcare facility. (preferred)
• Ability to report to work on time and complete the assigned work shift.
• Ability to read and follow verbal and written instructions.
• Ability to maintain confidentiality in a variety of circumstances and to make sound judgments.