MWR Food Service Worker (Dishwasher)

NAVBASE Point Loma; San Diego (CA); Sur place; USD 32 000 - 52 000; Plein temps

Résumé du poste

NAVBASE Point Loma is seeking a Food Service Worker in the Morale, Welfare and Recreation Department's Food and Beverage Division. The role involves routine food service preparation and cash handling as required, with emphasis on coordination to meet meal schedules.

The position requires knowledge of food terminology, standard recipes, basic arithmetic, and sanitation principles. Training of junior staff may be part of the duties, as well as protecting monies and records.

Qualifications

• Experience organizing meal service schedules.
• Familiar with food terminology and standardized recipes.
• Ability to operate a cash register.
• Strong arithmetic skills.
• Ability to safeguard monies and records.
• Knowledge of sanitation principles to prevent spoilage.
• Ability to train new food workers in routine duties.

Responsabilités

• Perform routine food service preparation.
• Provide cash handling as required.
• Organize assignments to meet meal schedules.
• Assist in training lower or new food workers.

Connaissances

Organize assignments

Food terminology

Cash register

Arithmetic

Monies and records

Sanitation principles

Train junior staff

Description du poste

This position is located in the Food and Beverage Division of the Morale, Welfare and Recreation Department in the Navy Region Southwest. The primary purpose of this position is to perform routine food service preparation and to provide cash handling responsibilities as required.

• Must have skill to organize assignments to meet meal schedules.
• Must understand food terminology, measurements and serving information in standardized recipes and regular and modified menus.
• Must be able to operate a cash register.
• Skill in performing basic arithmetic.
• Ability to maintain and protect monies and records.
• Must apply knowledge of general sanitation principles to safeguard food against spoilage and waste.
• Required to have thorough understanding of routine methods and procedures used in all functional areas of food service operation and skill to assist in training lower or new food workers in routine duties.