Job Description

HUMAN SERVICES FOOD SERVICE WORKER - PART-TIME

JOB CODE HSD002

Effective Date:	07/08N

DISTINGUISHING FEATURES OF THE CLASS:

The fundamental reason this classification exists is to perform a variety of food service related tasks. This class is responsible for the cleanliness and sanitation of kitchen, dining, and storage areas and may be responsible for assisting with the preparation and serving of food in a commercial kitchen or serving site. Related duties may fluctuate with the needs of the kitchen or the senior center. General supervision/guidance is provided by the Senior Programs Supervisor.

ESSENTIAL FUNCTIONS:

• Cleans all kitchen, storage, and dining areas including floors through sweeping, mopping, or vacuuming.
• Cleans/sanitizes equipment, counters, shelves, cabinets, drawers, tables, chairs, racks, carts, and windows;
• Washes, sanitizes, and properly stores all utensils, pots, pans, dishes, trays, etc., using cleaning products correctly;
• Assists with inventory, receiving, and proper storage of food, disposables, and supplies, and the requisitioning of disposables and cleaning products;
• Stores food, supplies, disposables, and utensils properly in dry and refrigerated storage areas;
• Assists cooks with preparation of food for cooking or serving by cleaning, cutting, peeling, opening containers, or sorting certain food items;
• Portions foods accurately, serves food attractively, and brews coffee and tea;
• Monitors quantity and quality of foods received for service in satellite sites, and maintains proper serving temperatures of food;
• Prepares serving areas by turning on steam table, setting up serving lines with hot/cold foods, replenishing condiments and beverage dispensers, arranging and restocking salad bar and/or buffet items;
• Assists with serving food from serving line or prepares and/or transports food trays including special events or meetings, keeping service areas clean during service, and putting away or disposing of leftover food as required;
• Performs related duties as required or assigned by Senior Programs Supervisor;
• Demonstrates continuous effort to improve operations, decrease turnaround times, streamline work processes, and work cooperatively and jointly to provide quality seamless customer service.

Required Knowledge, Skills and Abilities:

Knowledge of:

• Methods, materials, and practices of safe food preparation and handling used in kitchen operation and related activities.
• Proper methods to inventory and store food, supplies, and disposables, and maintain.
• Use of standard food preparation tools, utensils, and portion control equipment.
• Proper methods for washing, sanitizing, and storing all tableware and kitchenware.

Ability to:

• Follow prescribed procedures for monitoring temperatures, quantity, and quality of food and portion control.
• Present food attractively for service.
• Bag and take kitchen and dining room trash to dumpster.
• Maintain adequate stock levels of detergents, disposables, and cleaning supplies.
• Clean/sanitize food preparation, production, serving, and dining surfaces, areas, and equipment as required.
• Clean work area, equipment, and floors using broom, mop, and sponge, cleaning solution or other appropriate tools or materials.
• Move objects between 20-50 pounds short distances (20 feet or less).
• Learn job-related material primarily through oral instruction and observation which takes place mainly in an on-the-job training setting.
• Understand and follow oral and written instructions in the English language.
• Work in a standing position for long periods of time (up to 5 hours).
• Work cooperatively with other City employees and the general public.

Additional Requirements:

• Must possess a current Maricopa County Food Service Worker License at the time of hire.
• Some positions will require the performance of other essential and marginal functions.

ACCEPTABLE EXPERIENCE AND TRAINING:
One year of experience in commercial, institutional, or related kitchen/food related operation. Other combinations of experience and education that meet the minimum qualifications may be substituted.