Food Service Worker NA-02

• Sets up cafeteria lines steam-tables dining room tables and side service stands with hot and cold food itemsincluding meats vegetables salads desserts bread butter and beverages; replenishes as necessary.
• Serves food by order and proper proportion. Break down and cleans tables and area when meal is finished and returns dishes and food to the kitchen area. Brews coffee according to then umber of servings
• Assembles or toss fresh fruit and green salads in quantity using prepared dressings and portions into standard serving sizes. Makes cold sandwiches using prepared ingredients.
• Washes tables and counters. Operates break downs and cleans all equipment assigned to the area for food preparation. Clean kitchen equipment such as worktables sinks and refrigerators
• Scrapes soaks scours and scrubs heavy cooking utensils such as mixing bowls or pots. Separates food waste and trash from dishes glasses and silverware.

Conditions of employment

• Direct Deposit and Social Security Card is required.
• Meet qualification/eligibility/background requirements for this position.
• A one-year probationary period may be required.
• Must be willing and able to work evenings weekends and Special MWR events.
• This position may require a health screening due to the lifting requirement of 40 lbs. Immunizations may be required as a condition of employment for the health and safety of those in the facility.

Qualifications

Resumes must be two pages (or less). Resumes should clearly demonstrate the applicants relevant experience skills knowledge and abilities as they pertain to this position.

A qualified candidate must possess the following:

1. Must be willing and able to understand and follow simple instructions.
2. Must be willing and able to use hand tools for cleaning and operating simple machines.
3. Must possess ability to perform tasks involving several procedures and concentrate on work assignments despite interruptions and distractions.
4. Possess knowledge of basic food handling techniques personal hygiene standards and safe work procedures.
5. Possess knowledge of basic arithmetic such as addition subtraction multiplication division fractions and decimals such as counting the number of tables in order to determine the number of portions or meals required or how many servings a particular container will yield.
6. Must be willing to complete food sanitation and safety training within the first thirty (30) days of employment and on an annual basis thereafter.

• Possess 6 months or more experience working in the food service industry.

Applicant meeting the Best Qualifying Criteria/Highly Preferred will be referred to the hiring manager. All other qualified applicants will be referred if requested by the hiring manager.

Claimed experience must be verifiable through your resume. Assumptions will not be made.