Part-Time Food Service Worker – Weekends Only

Southern Foodservice Management, Inc.; Fort Gregg-Adams (VA); Sur place; USD 21 000 - 30 000; Temps partiel

Résumé du poste

Southern Foodservice Management, Inc. is seeking a Part-Time Food Service Worker for weekends at the Fort Lee location. The role involves food preparation, serving customers, cleaning, and upholding safety standards in a military dining facility.

Must be able to obtain base access; position pays $18.75 per hour with Saturday and Sunday shifts. Requires physical stamina and adherence to HACCP/safety protocols in a fast-paced environment.

Qualifications

• Ability to work weekends and provide reliable attendance.
• Food handling experience preferred or willingness to learn HACCP standards.
• Must be able to lift up to 20 lbs and stand for extended periods.

Responsabilités

• Food preparation and meal service during weekends.
• Assist cooks with basic cooking tasks and food assembly.
• Serve customers on the serving lines and maintain flow of service.
• Clean and reset work areas, restock supplies, and follow safety procedures.

Connaissances

Customer service

Food safety

Teamwork

Description du poste

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.