Food Service Technician

Discovery Behavioral Health•Orange, CA

5d•$19 - $21•Onsite

About The Position

The Food Service Technician performs the essential job functions of dishwashing, serving, food prep, and janitorial duties. The duties assigned within this job description are at the discretion of the manager of the dietary department. This position is responsible for providing exemplary customer service and ensuring that the patients have an overall pleasant dining experience.

Requirements

Graduated from High School OR completed a GED OR
Previous work-related experience
Strong understanding of food safety and sanitation practices
Effective interpersonal and oral communication skills

Responsibilities

Follow all food safety and physical safety guidelines.
Ensures sharps are counted and locked in partnership with Dietary Leadership.
Adheres to all kitchen, dining room and HACCP procedures.
Run test cycle prior to starting dishes to ensure proper temperature of 120 degrees Fahrenheit on wash and rinse cycles.
Checking the sanitizer strength utilizing a test strip.
Log the temperature at least 3x daily and compare PH levels.
Bus tables after meals in dining room and surrounding areas.
Wash dishes, pots, pans and any other items after meals and during meal preparation.
Set up tables for next service
Clean dish area, serving areas, tables, floors and all areas within the dietary responsibility.
Empties trash and places new bags during and at the end of shift.
Maintains a clean work area following infection control procedures.
Floors are maintained throughout the shift with spills being attended to immediately.
After clean items are dry, inspects to ensure cleanliness and puts items away for reuse.
Prep all meals as assigned.
Mealtime service: serving patients, staff and guests, keeping the service line stocked, clean, and organized.
Stocking shelves, receiving and arranging orders in correct storage areas.
Sandwich, salad and baking production.
Prep all items according to recipes and specifications and in quantities and varieties as directed by immediate supervisor.
Sets up all serving areas to include but not limited to dessert area, fruit/yogurt bar, salad bar, condiments and drink stations – refilling/restocking and ensuring cleanliness throughout the serving of all meals.
Ensures that all containers are stocked and readily available with dishes, trays, silverware, cups and napkins.
Cover, date, refrigerate and rotate all applicable foods.
Ensure proper food temperatures for service.
Prevent runouts of all food items by informing cooks ahead of time for items needed on the serving line.
Communicates when stock is running low on all items to the Dietary leader.
When assigned, sets up special functions, delivers food items for functions and cleans up after functions. Restock, clean and serve in the cafeteria in between functions on assigned function days.