Food Service Worker

Performs all or a variety of the following duties either regularly or on a rotating basis.1. Prepares and assembles food products in accordance with computerized or other basic recipes for quick service carryout area of the dining room and in support of addition food services. Includes but not limited to preparation of hot items sandwiches fruits vegetables salads other side dishes and beverages. Requisitions needed food and non-food items from the Subsistence/ Supply Section in accordance with established policies and procedures. Prepares foods in accordance with forecasted demand or other established standards. Packages food in individual containers and stores food properly. Complies with HACCP procedures during food preparation storage and service including documentation of proper food temperatures. Operates cash registers changes printer paper for cash registers and counts/verifies cash. Demonstrates professionalism through continued courtesy customer service and employee teamwork. Accounts for leftovers and complete cook worksheets as appropriate. (60%)

2. Stocks organizes sets up cleans and maintains the work area prior to during and after scheduled hours of operation. Ensures equipment is properly sanitized and operational and food and nonfood supplies are available. Properly stores unused food. Minimizes unnecessary waste of food and nonfood items. Markets and publicizes special meals or food items. (25%)

3. Supports catering and other food service activities by requisitioning needed food and nonfood items; preparing food beverages equipment and supplies; and setting up and cleaning all necessary equipment. (10%)

4. Performs a variety of maintenance and cleaning duties in the dish room pot and pan and server areas. Manually or using mechanical equipment washes heavy pots pans dishes trays and service ware from the kitchen dining room catering functions and patient care units. Operates rotating tray return. Disassembles trays returned from dining areas. Disposes of waste IAW established safety and sanitation procedures. Loads dish machine and unloads clean dishes. Stores clean dishes and sanitized items in designated areas. Empties garbage disposal after each meal. Sets up and maintains proper manual dishwashing sinks IAW established procedures and temperatures. Cleans and sanitizes dish room pot and pan areas to include countertops tray return dishwashing machine dish rack tray return scrapping sinks and pot and pan machines. Empties trash to trash Dumpster as needed. Mops dish room kitchen and pot and pan area after each meal. Sets up and replenishes condiments silverware trays glassware plates disposable plates and cups in server area. Replenishes disposable containers and plastic ware. Cleans up spills in the server. Sets up serves food and breaks down cafeteria serving line. (5%)

• Must pass all applicable records and background check.
• Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
• Starting May 7 2025 non-affiliated individuals requesting access will need a REAL ID-compliant drivers license or another acceptable form of identification to access CNRMA Installations. (review required documents section for more information.)
• Personal protection equipment must be worn at all times when employee is exposed to hazardous conditions.

Resumes must include information which demonstrates experience and knowledge skills and ability (KSAs) as they relate to this position. Applicants are encouraged to be clear and specific when describing their experience level and KSAs.

A qualified candidate must possess:

The employee must have knowledge of the principles of basic food preparation and safety cash collection sanitation and customer courtesy and hospitality. The employee also must have the ability to follow basic recipes combine ingredients and prepare all assigned foods. They have knowledge of proper techniques for measuring the volume of dry liquid and fat ingredients. They have a basic understanding of recipe construction. They have skill in measuring and weighing ingredients to adjust recipe yields according to standard procedures. Employee must comply with proper safety and sanitation procedures work independently and as a team member and operate a computerized cash register system and other foodservice equipment.

RESPONSIBILITY

The employee must have knowledge of the principles of basic food preparation and safety cash collection sanitation and customer courtesy and hospitality. The employee also must have the ability to follow basic recipes combine ingredients and prepare all assigned foods. They have knowledge of proper techniques for measuring the volume of dry liquid and fat ingredients. They have a basic understanding of recipe construction. They have skill in measuring and weighing ingredients to adjust recipe yields according to standard procedures. Employee must comply with proper safety and sanitation procedures work independently and as a team member and operate a computerized cash register system and other foodservice equipment.