OPS FOOD SUPPORT WORKER - 50601593

State of Florida•PEMBROKE PINES, FL

3d•Onsite

About The Position

This position is in the Other Personnel Service (Temporary) system. The incumbent will work under the supervision of the Food Service Director with direct supervision from the Food Production and Services Supervisor in the day-to-day food service operation. The role is responsible for compliance with state and facility safety procedures in the operation and cleaning of equipment, ensuring clean and sanitary conditions in all areas of the kitchen, food preparation, and serving lines. This includes operating and maintaining equipment, estimating food requirements, preparing and cooking hot and cold food items, cutting and de-boning meat, slicing meat, utilizing leftover meat, stocking serving lines, and maintaining kitchen inventory. The position also assists with purchase requests, verifies incoming shipments, and attends in-service training. Other duties include special catering events and meal charges.

Requirements

Must be willing and able to work weekends and holidays as required.
Must be willing and able to work overtime.
Must be willing and able to lift 50 pounds.
Must have basic computer skills.
Must be able to communicate effectively in English; writing, speaking, reading & understanding.
Must have excellent customer skills and interpersonal skills.
Successful completion of the employment screening process to include, but not limited to, a Level II background check and drug test.

Nice To Haves

Experience with food service in a cafeteria style setting.

Responsibilities

Responsible for compliance with state and facility safety procedures in the operation of production and cleaning of equipment.
Responsible for ensuring that clean and sanitary conditions are maintained in all areas of the kitchen food preparation and serving lines; turn on and set temperature on grills, stoves, deep fryer, and broiler.
Operate and maintain equipment used according to FDVA procedures.
Responsible for estimating food requirements; preparation and cooking of all types of hot and cold food items according to menu and approved recipes.
Cut and de-bone ham, poultry, and fish. Slice meat according to menu needs.
Utilize leftover meat items.
Place food items on serving lines and keep serving line well stocked.
Maintain, check, and control kitchen inventory to determine quantities available as well as amounts needed for operation.
Assist with purchase requests for food, cleaning supplies, utensils, pots and pans, dishes, and paper products.
Verify incoming shipments and receipts in the absence of stock person.
Attending in-service training classes and performs related duties assigned by supervisor.
Performs other related duties as required including special catering events and meal charges.