Food Service Worker

Commander, Navy Installations Command • Chesapeake, VA

13d • Onsite

About The Position

The Food Service Worker performs food preparation, cashier, customer service, catering-support, and cleaning duties in dining and related food-service areas. The role includes preparing and assembling foods according to recipes and demand, requisitioning supplies, packaging and storing food, and following HACCP procedures, including recording food temperatures. The worker operates a cash register, handles and verifies cash, and provides courteous service to customers.

The worker stocks, organizes, sanitizes, and maintains work areas and equipment; monitors food and nonfood supplies; stores unused food; minimizes waste; and publicizes special meals or food items. The position also supports catering and other food-service activities by preparing food, beverages, equipment, and supplies and by setting up and cleaning equipment.

Additional duties include washing dishes and cookware manually or with mechanical equipment, operating dishwashing and tray-return equipment, disposing of waste, cleaning and sanitizing kitchen and dish-room areas, replenishing cafeteria service items, and setting up, serving, and breaking down the cafeteria serving line. Other duties may be assigned.

Work takes place in a noisy, sometimes warm kitchen and dining room or a remote site within a medical treatment facility. The employee works directly with customers and is regularly exposed to hot liquids, sharp blades, hot surfaces, and temperature changes when entering walk-in refrigeration or freezing units. The job requires constant standing, reaching, lifting, and walking, with frequent lifting or moving of objects weighing up to 30 pounds.

Requirements

• Knowledge of basic food preparation and safety, cash collection, sanitation, customer courtesy, and hospitality.
• Ability to follow basic recipes, combine ingredients, and prepare assigned foods.
• Knowledge of techniques for measuring dry, liquid, and fat ingredients and a basic understanding of recipe construction.
• Skill in measuring and weighing ingredients and adjusting recipe yields according to standard procedures.
• Ability to perform multistep tasks and use judgment in sequencing work.
• Ability to serve uniform individual portions and maintain concentration when several customers require service at once.
• Ability to perform simple arithmetic, operate a cash register, and make change.
• Knowledge of basic sanitation standards and procedures to prevent contamination of food and supplies.
• Ability to comply with safety and sanitation procedures and work independently and as a team member.
• Ability to operate a computerized cash-register system and other food-service equipment.
• Must pass applicable records and background checks and successfully pass the E-Verify employment verification check; discrepancies must be resolved as a condition of employment.
• Must maintain the privacy of official work information and data and demonstrate ethical conduct.

Responsibilities

• Prepare and assemble food and beverages according to recipes, forecasted demand, and established standards.
• Request food and nonfood supplies in accordance with established policies and procedures.
• Package and store food properly and follow HACCP procedures, including documenting food temperatures.
• Operate cash registers, replace register-printer paper, and count and verify cash.
• Provide courteous, professional customer service.
• Stock, organize, set up, clean, sanitize, and maintain work areas and equipment before, during, and after operating hours.
• Ensure food and nonfood supplies are available, store unused food properly, and minimize waste.
• Market and publicize special meals or food items.
• Support catering and other food-service activities by requisitioning supplies, preparing food and equipment, and setting up and cleaning equipment.
• Wash pots, pans, dishes, trays, and service ware manually or with mechanical equipment; operate the rotating tray return and dish machine.
• Dispose of waste according to safety and sanitation procedures; empty garbage disposal and trash as needed.
• Clean and sanitize dish-room, kitchen, pot-and-pan, and related areas, and mop after each meal.
• Set up and replenish condiments, silverware, trays, glassware, plates, disposable plates and cups, containers, and plastic ware in the server area.
• Set up, serve food on, and break down the cafeteria serving line.
• Perform other duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed