Food Service Worker

Wage grade 3 workers can do all the duties of a lower grade worker. They can work in one or more functional areas of the kitchen such as food preparation, dish pot washing, dry and refrigerated storage and receiving, and the serving area doing work such as portioning cold food, dipping hot food, working in the dish room and passing trays.

Major duties and responsibilities include (but are not limited to):

• Sets up assigned station with the correct supplies and food items.
• Portions food items into standard serving sizes using the proper utensils and specified dishware.
• Prepares beverages according to the number of servings required.
• Prepares fresh fruit/cold salads/dressings/sandwich fillings and cold sandwiches and simple cold sandwiches and simple cold desserts in specified quantities.
• Decides what food items to serve for the most common diets.
• Identifies obvious discrepancies between the prescribed diets and the food items designated by the menu.
• Provides assistance to cooks in the food preparation area, such as weigh, measure and assemble ingredients according to standardized recipes.
• Prepares uncooked food items such as sandwich spread and salad dressings.
• Clean all equipment assigned to food service and related areas.
• Prepares boxed/to go meals.
• Selects and places correct items on patient trays.
• Reads and interprets regular or modified menus, individual diet cards, tray tickets or patient selections.
• Performing other duties as assigned.

Work Schedule: Sunday through Saturday - 20 hours a week with a rotating schedule that may include weekends, holidays, days, and evenings.
Position Description Title/PD#: Food Service Worker/PD99920A
Critical Skills Incentive (CSI): Not Approved
Relocation/Recruitment Incentives: Not authorized

Starting at $18.66 Per Hour (WG 3)