Food Service Worker

TRDI•McConnell AFB, KS

About The Position

PRIMARY DUTIES AND RESPONSIBILITIES · Operates a variety of kitchen utensils to weigh, measure, mix, wash, peel, cut, grind, stir, strain, and season and knead foodstuffs for cooking, serving and storing. · Assists in the preparation of hot and/or cold foods, and properly stores food, utilizing knowledge of temperature requirements and spoilage. · Inspects workstations for compliance with service standards. · Cleans and sanitizes workstations and equipment following all Sodexo, client and regulatory rules and procedures. · Sets up stations with entree, soups, salads, breads, condiments, other food products and utensils. · Provides general stocking duties in service area. · Serves and replenishes food from counters and steam tables (sometimes using a conveyor food belt) and breaks down stations at the end of meal periods. · Use a stepping stool. · Brews coffee and tea. · May be required to restock other beverage areas. · May work on a tray line to distribute food. · Interacts with customers in the serving, retail and dining areas. · Assist customers with opening containers and cutting food when requested. · Washes dishes by hand or place them in a dishwashing machine. · Washes worktables, walls, refrigerators and meat blocks. · Sweeps, mops, cleans and vacuums floors. · Break down and store food items at the end of each day’s final meal period. · Remove and move trash and garbage from designated areas. · Transfers supplies and equipment within and between storage and work areas such as pantry and dish room. · Attend all allergy and foodborne illness in-service training. · Comply with all company safety and risk management policies and procedures. · Reports all accidents and injuries in a timely manner. · Participate in regular safety meetings, safety training and hazard assessments. · Complies with all Sodexo HACCP policies and procedures. · Attends training programs (classroom and virtual) as designated. · Adheres to Operations Security (OPSEC) standard operations procedures. · Adheres to Property Control Plan for management of Government Furnished Property (GFP). · Adheres to the safety and health program that complies with EM 385-1-1 and applicable OSHA, DOD, Armed Forces Branch(s), Federal, state, and local safety, environmental and health requirements. · Maintain a site-specific Accident Prevention Plan (APP) in accordance with Appendix A, EM 385-1-1. · Other tasks as directed by the Project Manager/Supervisor. The above statements describe the general nature and level of work being performed by individuals assigned to this classification. This is not intended to be an exhaustive list of all responsibilities and duties required of personnel so classified.

Requirements

Ability to communicate orally and in writing in a clear and concise manner.
Ability to effectively delegate and develop team members.
Ability to maintain confidentiality of information.
Ability to make decisions and solve problems while working under pressure.
Ability to work a flexible work schedule.
Detail oriented and strong organizational skills.
Have commercial cooking experience.
Pass and maintain any required security clearance requirements.
Comply with Drug Free Workplace policy.
High school education or GED.
1-year relevant work experience within a commercial food service environment.
Ability to organize effectively, solve problems quickly and communicate clearly.
Focused with a drive to succeed.
Ability to manage time effectively and handle both internal and external conflicts.

Nice To Haves

SERV Safe Food Handler Certification preferred.

Responsibilities

Operates a variety of kitchen utensils to weigh, measure, mix, wash, peel, cut, grind, stir, strain, and season and knead foodstuffs for cooking, serving and storing.
Assists in the preparation of hot and/or cold foods, and properly stores food, utilizing knowledge of temperature requirements and spoilage.
Inspects workstations for compliance with service standards.
Cleans and sanitizes workstations and equipment following all Sodexo, client and regulatory rules and procedures.
Sets up stations with entree, soups, salads, breads, condiments, other food products and utensils.
Provides general stocking duties in service area.
Serves and replenishes food from counters and steam tables (sometimes using a conveyor food belt) and breaks down stations at the end of meal periods.
Use a stepping stool.
Brews coffee and tea.
May be required to restock other beverage areas.
May work on a tray line to distribute food.
Interacts with customers in the serving, retail and dining areas.
Assist customers with opening containers and cutting food when requested.
Washes dishes by hand or place them in a dishwashing machine.
Washes worktables, walls, refrigerators and meat blocks.
Sweeps, mops, cleans and vacuums floors.
Break down and store food items at the end of each day’s final meal period.
Remove and move trash and garbage from designated areas.
Transfers supplies and equipment within and between storage and work areas such as pantry and dish room.
Attend all allergy and foodborne illness in-service training.
Comply with all company safety and risk management policies and procedures.
Reports all accidents and injuries in a timely manner.
Participate in regular safety meetings, safety training and hazard assessments.
Complies with all Sodexo HACCP policies and procedures.
Attends training programs (classroom and virtual) as designated.
Adheres to Operations Security (OPSEC) standard operations procedures.
Adheres to Property Control Plan for management of Government Furnished Property (GFP).
Adheres to the safety and health program that complies with EM 385-1-1 and applicable OSHA, DOD, Armed Forces Branch(s), Federal, state, and local safety, environmental and health requirements.
Maintain a site-specific Accident Prevention Plan (APP) in accordance with Appendix A, EM 385-1-1.
Other tasks as directed by the Project Manager/Supervisor.