Food Service Assistant (OPS)

Tallahassee State College; Tallahassee (FL); On-site; USD 1,653,120 - 2,479,680; Part time

Job summary

Tallahassee State College is seeking a part-time Food Service Assistant at the Florida Public Safety Institute Cafeteria in Havana, FL. 25 hours per week, Monday through Friday, with a starting wage of $15.00 per hour based on experience.

Responsibilities include preparing and cooking a variety of foods, maintaining sanitary conditions, operating kitchen equipment, and serving patrons. One year of experience is required along with knowledge of basic safety procedures.

Qualifications

• One year of experience serving, preparing, and/or cooking meats, vegetables, soups, gravies, and other items.
• Knowledge of basic food service safety and sanitation procedures and requirements.
• Ability to safely operate commercial kitchen equipment.
• Ability to follow written and verbal instructions.

Responsibilities

• Prepare, cook meats, vegetables, soups, gravies, potatoes; bake goods, sauces, salads and soups.
• Set oven temperatures and monitor cooking times; operate ovens and grills.
• Clean equipment and utensils; maintain sanitary conditions in work and storage areas.

Skills

Food service

Safety procedures

Communication

Equipment operation

Tools

Commercial kitchen equipment

Job description

HIRING SALARY

$15.00 per hour starting, salary is calculated based on experience.

HOURS

25 hours per week, Monday - Friday

CONTACT

Ryland Moore at [e-mail]

OVERVIEW

Florida Public Safety Institute located in Havana, Florida has an immediate opening for a part time Food Service Assistant.

MAJOR FUNCTION

The OPS Food Service Assistant is housed at the Florida Public Safety Institute Cafeteria and works under the direction of the Food Service Director and Shift Supervisor. The role involves preparing, cooking meats, vegetables, soups, gravies, and potatoes; baking goods, sauces, salads and soups; setting oven temperatures and monitoring cooking times; operating ovens and grills; cleaning equipment and utensils; maintaining sanitary conditions in work and storage areas; cleaning grills, stoves, ovens, cooking vats, and serving areas; and serving patrons at food counters.

MINIMUM TRAINING/EXPERIENCE

One year of experience serving, preparing, and/or cooking meats, vegetables, soups, gravies, and other items.

QUALIFICATIONS

Knowledge of basic food service safety and sanitation procedures and requirements; skill in operating and maintaining food preparation equipment; ability to safely operate commercial kitchen equipment; ability to follow written and verbal instructions; ability to prioritize and complete work; ability to communicate effectively; ability to make independent decisions or judgments; ability to understand and apply applicable rules, regulations, policies, and procedures.