To produce, package, distribute and serve safe, appealing meals for senior nutrition program and catered clients. Assists with maintaining cleanliness and organization of the food service environment; and assists with food production, set-up, service, and clean-up of catered events. The food service worker may perform a variety of food service tasks in the areas of meal assembly and service, dishwashing, sanitation, and safety based on the accountabilities listed below: Follow specific policies, procedures, and guidelines for daily functions (e.g., dishwasher, expediter). Preps and prepares foods following standardized recipes and production sheets. Ensures that time and temperature on all foods prepped are recorded following guidelines set in recipe book. Portions, assembles, and packages foods in an efficient and appealing manner following portion control guidelines. Counts food items and meals accurately to insure proper amounts are produced and distributed. Adheres to established timelines to insure timely production and distribution of food. Assembles bagged meals accurately and carefully to prevent shortages, spillage, and leakage. Assembles food containers properly on dock according to routes. Adheres to food safety procedures in all aspects of work, including hand washing, glove use, hygiene, date-marking, temperature control, cleaning and sanitizing food contact surfaces and prevention of cross-contamination. Demonstrates teamwork and a willingness to help coworkers without being asked. Demonstrates strong customer service behaviors and commitment to client satisfaction. Participates in production meetings, staff meetings, in-services, and other required meetings. Accurately fills meal site stock orders; informs Chef Supervisor of stock-outs. Puts stock away properly, ensuring rotation of products and compliance with storage requirements. Assists with food production, set-up, service, and clean-up of catered events. Maintains cleanliness and organization of food service environment. Utilizes, cleans, and sanitizes food service equipment properly and safely, including slicer, knives, choppers, mixers, ovens, and broiler. Takes and records temperatures of food and equipment.