Food Service Technician

The Food Service Technician will assist the Food Service Manager in all aspects of operating a clean, efficient food service for the college community.

Minimum Qualifications

• High school diploma

• Two years' food service experience.

• Ability to operate cash register and make change.

• Knowledge of food service practices and procedures.

Preferred Qualifications

• Current ServSafe certificate highly desired.

• Culinary Arts and Food Sanitation training highly desired.

Essential Duties

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Assist in food preparation.

• Maintain and understand the catering orders and schedule. Assist in taking orders as needed.

• Assist with deliveries when they arrive, including unloading supplies and organizing the stock room, cooler and freezer.

• Set up event area, including, but not limited to, positioning tables and chairs, setting up tablecloths, ensuring utensils are prepared.

• Set up food area, including, but not limited to, handling/moving large serving dishes, properly setting up both cold and hot serving dishes, maintaining adequate inventory before and during the event.

• Clean up after an event, including, but not limited to, take down of tables, chairs, loading of dirty dishes and utensils, cleaning and organizing of supplies.

• Clean, wash, peel and cut fruits, vegetables, and other food for optimal presentation.

• Transports all materials to and from the event area, following all health and safety qualifications for food and serving ware.

• Operate a cash register and credit card reader with accuracy.

• Maintain a positive work environment by working and communicating in a courteous and professional manner with all guests, co-workers, and vendors.

• Assisting customers and taking orders

• Bag, box, wrap, and prepare take-out orders.

• Washing pot and pans by hand when necessary

• Empty and clean all trash receptacles.

• Clean refrigerators and freezers

• Clean dish and dry storage areas

• Always follow sanitation policies.

• Assist the prep cook and other kitchen staff as needed, especially during peak times.

• Maintain kitchen work areas, equipment, and utensils in a clean and orderly condition.

• Sanitize the kitchen area, including the floor.

• Refill ice bins and BIB when needed.

• Operate commercial kitchen and grill equipment.

• Open and/or close restaurant as scheduled.

• Help always maintain an "A" health inspection score.

• Follow portion controls as outlined by the Food Service Manager.

• Other duties as assigned.

LANGUAGE SKILLS:

Ability to read and comprehend simple instructions, short correspondence, recipes and memos; ability to write simple correspondence; and ability to effectively present information in one‑on‑one and small group situations to customers, clients, and other employees of the organization.

MATHEMATICAL SKILLS:

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, weights and volume and ability to use weights and measures in following recipes and other instructions.

REASONING ABILITY:

Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form and ability to deal with problems involving several concrete variables in standardized situations.

Physical Demands

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand; walk; sit; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; and stoop, kneel, crouch, or crawl. The employee is occasionally required to climb or balance.

• The employee must regularly lift and/or move up to 60 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The noise level in the work environment is usually moderate.

• Commercial food service equipment, including ovens, grills, stoves, knives, slicers, mixers and freezers are present in this workplace.

• Raw meat and other potentially hazardous materials are present in this workplace.

• Mild solvents (detergents, bleach, ammonia, etc.) may be used for cleaning in this workplace.