Food Service Worker Graduate

Position Summary: In our Graduate Dining Facility the selected candidate will be responsible for performing numerous tasks relative to cold food preparation, service and warewashing. Specific functions include preparation of cold foods utilizing standardized recipes, setting up the dining rooms and severy, serving food, busing tables, and proper garbage disposal and sanitation procedures. S/he will also be responsible for all levels of customer service and for maintaining the kitchen
and stations in a clean, safe and orderly fashion.

Major Duties and Responsibilities

Food Preparation

Prepares cold food items for the menu in accordance with the standardized recipes, established portion sizes, proper production techniques, and department presentation standards to ensure uniformly high quality products. May cook products to be used in salad production. (Ex eggs for egg salad)

May assist in hot food production at the direction of a cook or RFSW during peak demand or for training purposes.

Prepares items as requested by customers.

Participates in taking, observing and recording food temperatures and equipment temperatures in accordance with HACCP policies and principles.

Maintains the kitchen, kitchen equipment, and related areas in a safe and sanitary condition at all times. Reports any safety and sanitation hazards.

Adheres to the policy of "clean as you go". Assists in daily, weekly, and periodic cleaning and maintenance duties.

Maintains the storage areas utilizing proper storage techniques, including enforcing a FIFO (first-in/first ?out) policy for all food products.

Is familiar with all food preparation procedures including the regular use of standardized recipes.

Breaks down food items at the end of each day's final meal period and properly stores them. Covers, labels, and dates all leftover food for storage

Alerts management to products, which are spoiled or otherwise inedible.

Service

Set up serving area prior to service according to established line set-up procedures and New Jersey State Health Codes and Regulations.

Serves customers from a variety of food stations as assigned.

Maintains neat appearance of service lines throughout meal including appropriate garnishing.

Utility and Warewashing

Safely operates the dish machine to wash and clean all service ware being sure they are completely clean and dry before returning them to service.

Returns clean dishes, pots and pans, and utensils to appropriate areas. This includes sorting and inspecting silverware.

Participates in taking, observing and recording equipment temperatures in accordance with HACCP policies and principles.

Washes pots and pans and returns to proper storage areas.

Keeps the machines and work area clean and sanitary at all times, including de-liming of machines. Maintains dishroom and observes all New Jersey State Health Codes and Regulations.

Reports any malfunctioning equipment to management for repair.

Watches for any safety and/or sanitary hazards. Corrects the hazard (i.e. mopping up spills) or reports it to management for correction and follow-through.

Performs other tasks as directed by University management

*NOTE*
Possible Schedule:
Monday - Wednesday......................4:00 pm - 9:00 pm
Friday -...........................................4:00 pm - 9:00 pm
Sunday -.......................................10:30 am - 3:30 pm
Schedule will be discussed during the interview process and established when an offer of employment is made. Flexibility, nights, weekends as well as work outside the unit is required. Schedule may change due to business neeeds.

Essential Qualifications: Minimum Requirements

1. Ability to read, write and follow verbal and written instructions.

2. Flexibility with scheduling. Weekend work and work outside unit required.

Essential Job Functions:

1. Stand or walk up to 2 hours at one time for a total of 6-8 hours per day;

2. Sit for no more than 2 hours during an 8 hour day, except for cashiers and card checkers who may sit for 2 -4 hours at one time for a total of 4 -6 hours per day;

3. Lift or carry up to 30 pounds frequently (34 -66% of the workday);

4. Lift or carry up to 50 pounds occasionally (less than 33% of the workday);

5. Push or pull using forces up to 50 pounds occasionally (less than 33 % of the workday);

6.Frequently use hands for simple grasping, fine manipulation, pushing or pulling with forces up to 30 pounds (34 -66% of the workday);

7. Bend, squat, kneel, climb stairs, reach overhead, lift overhead occasionally (less than 33% of the work day);

8. Lift up to 30 pounds in a range of motio ns from floor to overhead; lift 50 pounds in a range of motions from floor to chest height;

9. Work under a range of temperature conditions (e.g., kitchens, walk-in refrigerators and freezers, etc);

10. Possess physical agility, full range of motion, and ability to maintain balance.

Experience

Six months in a commercial or institutional food service setting (Preferred, not require.)

Skills Required

1. Good interpersonal skills with ability to take direction and work with others.

2. Must be able to learn prescribed methods.

3. Must be able to work rapidly and efficiently during rush periods.

4. Must be familiar with food service procedures.

Finalist must successful complete a pre-employment physical and background check.

EEO
M/F/D/V

Preferred Qualifications:

Education Required: No Degree

Application Deadline: Open Until Filled or See Position Summary.