Part-Time Food Service Worker – Weekends Only

Southern Foodservice Management Inc; Fort Gregg-Adams (VA); Vor Ort; USD 25.000 - 28.000; Teilzeit

Zusammenfassung

Southern Foodservice Management Inc. is hiring a Part-Time Food Service Worker – Weekends Only at our Fort Lee location. The role supports food preparation, serving customers, and maintaining dining facility cleanliness on Saturdays and Sundays.

Responsibilities include following recipes, ensuring food safety, stocking items, and adhering to HACCP standards, with a focus on fast, friendly service for military dining facilities under Army standards.

Aufgaben

• Food preparation and meal service as assigned by Cook I/II.
• Serve customers on serving lines during meal service times.
• Maintain proper food temperatures and garnish prepared items.
• Replenish food items, greet customers, and break down service areas.
• Follow food safety and HACCP standards at all times.
• Perform cleaning duties per schedule: sweeping, mopping, wiping, and washing.
• Sort, replenish, and wash silverware, china, glassware, and smallwares.
• Operate dishwashing equipment at sufficient speed to maintain flow.
• Restock utensils and equipment; clean work areas and equipment.
• Assist with winter procedures: salting, ice removal, and safe walkways.

Jobbeschreibung

Description

Southern Foodservice Management, a national contract food service company, is now looking to hire a Part-Time Food Service Worker – Weekends Only for our Fort Lee location.

• The pay is $18.75 an hour
• Part-Time – Weekends Only
• Saturday and Sunday
• Must be able to obtain and maintain access to the military installation. A valid REAL ID is required for base access.

Duties and Responsibilities

Food Preparation and Meal Service

• Responsible for preparation work of menu items as assigned by Cook I and Cook IIs, including but not limited to slicing, dicing, chopping, cutting, rolling, mixing, washing, rinsing, and panning.
• Responsible for efficiently and proficiently serving customers on the serving lines during meal service times. Must maintain proper flow rate of customers as prescribed by Management.
• Perform simple cooking tasks, such as one-step heating, as assigned by Cook I.
• Prepare food products according to the daily menu's recipes, ensuring products are properly cooked and garnished for the serving line.
• Check food temperatures to ensure required ranges are maintained.
• Replenish food items as required during service, greet and assist customers, and break down service areas after meal periods.
• Maintain proper food safety and handling techniques per applicable food code and HACCP standards.

Dining Facility and Cleaning Duties

• Perform cleaning duties as assigned by the cleaning schedule, including sweeping, mopping, wiping, scrubbing, polishing, and washing.
• Sort and replenish silverware, china, glassware, and smallwares.
• Wash pots, pans, utensils, plates, bowls, and silverware.
• Scrape trays from the tray return mechanism to maintain proper clearing and flow of customers.
• Properly operate dishwashing equipment at a sufficient speed to maintain flow per Army standards.
• Maintain cleanliness and appearance of service lines and surrounding areas during meal periods.
• Clear and thoroughly clean service lines and areas after meal service.
• Empty trash receptacles and remove trash.
• Maintain general cleanliness of the facility, inside and outside, as assigned by the cleaning schedule.
• Restock food service utensils and equipment as required.
• Properly clean assigned work areas and equipment.
• Perform salting, ice removal, and maintenance of safe walkways during winter conditions as assigned.

Safety and General Responsibilities

• Properly handle chemicals according to Safety Data Sheets (SDS) and Southern Foodservice Management safety protocols.
• Follow proper safety procedures to ensure a safe working environment.
• Take and maintain required temperature records and logs.
• Conduct duties in an orderly and professional manner according to Southern Foodservice Management's Code of Conduct.
• Follow all company policies and procedures.
• Follow direction from Cook I, Shift Leaders, Supervisors, and Building Management.
• Perform other duties and tasks assigned by Assistant Managers or Supervisors during the normal work schedule.
• Team members may be assigned to support meal production, service, and cleaning after meals or throughout the dining facility.

Requirements

Physical Requirements:

• Strength: Lift up to 20lbs.
• Posture: Standing 70%, walking 30%.
• Movement of objects: Frequent.
• Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional.
• Stooping: Frequent.
• Reaching: Frequent.
• Handling: Frequent.
• Talking/Hearing: Frequent.
• Seeing: Frequent.
• Temperature Variation: Frequent.