Institutional Food Service Worker

Government of the Virgin Islands

3d • Onsite

About The Position

Under the immediate supervision of a Kitchen Manager or designee, this employee is responsible for food preparation, storage, and inventory of foods for a government institution. The Institutional Food Service Worker is also responsible for the total care of all kitchen utensils and equipment. Work in this class involves a variety of unskilled duties, including some custodial or laboring assignments, although primary emphasis is on food service activities. Work requires the maintenance of a high standard of cleanliness and sanitation. Although cooking is not a primary duty, employees in this role are responsible for food arrangement and service, cafeteria serving, simple food preparation such as making salads, toast, or coffee, and maintaining the kitchen, cafeteria, pantries, and dining rooms. They may also assist with cooking as operational needs require and provide food service to other institutionalized groups during emergencies.

Requirements

• High School Diploma or its equivalent from an accredited institution.
• Two (2) years of work experience in preparing and serving foods.
• Knowledge of equipment, utensils, and materials used in preparing and serving large quantities of food.
• Knowledge of care and cleaning kitchen equipment.
• Knowledge of food values and portion control.
• Knowledge of ordering supplies, equipment, services, and inventory control.
• Knowledge of food preparation and service, as well as the use and care of dishes, implements, and kitchen utensils.
• Knowledge of sanitary methods used in food preparation and related food service activities.
• Skill in cooking and preparing simple foods.
• Skill in customer service and courtesy.
• Ability to handle various challenges related to the attitudes and behavior of individuals who are sick, including those with confining, communicable, or mental illnesses.
• Ability to read, write, and follow oral and written instructions and recipes.
• Ability to work long hours while standing, tolerating varying temperatures.
• Ability to learn, understand, and follow various diet plans and menus.
• Ability to perform routine custodial duties.
• Ability to be in good physical condition, moderately heavy lifting, and moving in large-scale kitchen operations.
• Ability to follow a rotating work schedule, including weekends and holidays, and work under varying conditions.
• Ability to establish and maintain efficient working relationships with all persons contacted in the course of work.

Responsibilities

• Provides assistance in washing, peeling, and preparing fruits and vegetables; cleaning, dressing, and cutting up fish and meats.
• Collect used dishes, utensils, and trays from dining areas and return them to the kitchen.
• Cleans tables, chairs, and floors in the dining room and kitchen; and washes kitchenware.
• Sweeps and mops pantry, kitchen, dining room, and other floors.
• Makes sandwiches and prepares simple items such as cereal, toast, coffee, and salads under supervision.
• Set up trays for meals, dish out food, and serve meals in dining areas or at bedside.
• Delivers meals to patients at their bedside after transporting food in heavy electric conveyors to the nursing units, and collects trays from patients, returning all equipment to the main kitchen.
• Performs any other related duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED