Food Service Attendant - Part-time

Trinity Services Group • Clayton, NY

18h • Onsite

About The Position

This position is for a Food Service Attendant with Trinity Services Group, a TKC Holdings Company, assisting with and delivering meals for the Jefferson County Meals program. It is a part-time role, Monday-Friday from 10:30 am to 1:30 pm. The attendant will receive prepared foods from a central kitchen, assist with meal service, and clean up according to company policies. The role involves limited paperwork but requires effective communication with Management. Personal vehicle use is required for deliveries, with mileage reimbursement provided. Trinity Services Group offers a career path, training, and DailyPay for immediate access to earned wages.

Requirements

• High school diploma or Equivalent, and you must be at least 18 years of age.
• Ability to lift 10-15 lbs.
• Knowledge of proper lifting techniques.
• Ability to understand oral and written instructions.
• Ability to deal with the elderly population
• Dependable and in good physical condition. This job requires some lifting and prolong standing times.
• Must have ability to cooperate with others and supervise volunteers if required.
• Must be able to keep simple records.
• Must adhere to all confidentiality procedures.

Responsibilities

• Put on hair restraint, wash hands. Make sure that you are in clean clothes and that you have a clean apron.
• Be familiar with emergency procedures at your site: location of exits, fire extinguisher, designated meeting places, phones and appropriate phone numbers etc.
• Prepare bleach solution using proper quantities of bleach and water. Sanitize work area which includes kitchen counters, dining tables, top of steam table etc.
• Check and record on daily site report refrigerator and freezer temps.
• Review menu for the day, portion control guide for the meal and sign in sheet for the day.
• Locate proper utensils to be used for the meal.
• Set out locked donation box and donation envelopes. Make sure to have participant registration cards and daily reservation sheets easily accessible for the day’s use and in case of emergency.
• Make coffee based on the reservations for the day. Make sure extra coffee is available for walk-ins and should a senior want a second cup. Allow any senior coming to your location the opportunity for a cup of coffee if they request one.
• Set sanitized tables according to the reservations for the day. Change table arrangements with the seasons if possible.
• Decorate the sire dining area for monthly holiday meals when possible.
• When food arrives, check to ensure there are no missing items and the quantity ordered has been received. In the event of shortages or missing items, telephone the central kitchen immediately.
• Take temperatures of both hot and cold food, record on site report. Place hot food on burners of stove, in preheated steam table, or in the oven depending on incoming temperature. Place cold foods in the refrigerator. See attached guide for specific details on temperatures. The food should not be re- heated over 170 degrees.
• No more than 15 minutes prior to serving, put milk, dessert, salads etc. out on table.
• If appropriate at your site, set out containers of hot soapy water for soaking dishes and silverware.
• Make sure all staff and volunteers wash hands, put on hair restraints and use gloves when in kitchen area and when serving food.
• Take temperatures of the food before serving and record on site report.
• Serve meals at designated serving time at your site. Serve handicapped or any special needs seniors first.
• If there is leftover food, record on site report and offer seconds to the participants.
• Sit with seniors to solicit comments and record on site report. Make sure to sign up all participants for the next day that request a meal for the next day sign the reservation sheet.
• Count contributions and record on site report. A volunteer is required to count with you and sign the site report. When completed the sign in sheet, reservation sheet and site report should be placed in the locked money bag and then given to the driver or placed in a locked area until the next delivery is received. The locked bag when received by the driver should be accounted for by the drivers signature on the driver pick up sheet.
• Discard any leftover foods.
• Wash and sanitize all items used for the meal service. A 3 compartment sink or a dishwasher is required. All items must be air dried.
• Store all supplies, utensils, coffee etc. in a locked cabinet if available.
• Check supplies and order accordingly. Supplies are sent to each site weekly. Do Not over order.
• Call meal count into the central kitchen no later than 1:00 p.m.
• Make final check of kitchen and dining area to make sure all is clean and equipment and supplies are stored properly.
• Other duties as determined by the needs of the business

Benefits

• Medical w/prescription coverage
• Benefit Credit received when enrolled in a TKC medical plan, to help offset your benefit costs. Benefit Credit of $750 annually, will be divided evenly among your paychecks throughout the Plan Year.
• Dental
• Vision
• Basic Life and Basic Accidental Death and Dismemberment Insurance
• Voluntary benefits (i.e. short term, long term disability and many more) options may be selected to create the right package for you
• Paid Time Off
• Company Match for the 401(k) Retirement Savings Plan
• DailyPay providing you immediate access to earned wages.

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 501-1,000 employees