Mid Day Shift - Food Service Operation Worker

Mid Day Shift - Food Service Operation Worker

Purpose of Job The Food Service Operation Worker prepares, cooks, and serves food in large quantities while maintaining sanitation and cleanliness to reduce food infection risk.

Required Productivity Complete assigned tasks within a reasonable timeframe and within the specified range of errors.

Schedule Requirements Forty‑hour work week beginning on Sunday and ending on Saturday. The department is open 5 AM – 7 PM every day of the year. Staff will be required to work 2 weekends and be off 1 weekend. Employees must be available between those work times as they will be given a schedule.

• Process, prepare, and cook a variety of food into various consistencies and portion sizes for regular and modified diets.
• Operate electrical and mechanical kitchen equipment with moving parts and high temperatures, utilizing sharp utensils. Bends/stoops, lifts items unassisted up to 40 lbs. and up to 75 lbs. with assistance.
• Set up serving line and serve food onto trays for individuals (tray line and cafeteria). Portion food into small containers or onto food trays requiring repetitive motion.
• Walk or stand 80 % of the workday. At times the floor will be wet and potentially slippery. Wear slip‑resistant shoes.
• Perform cleaning and sanitizing of all equipment, utensils, fixtures, floors, and vehicles. Sweep, mop, take trash to dumpster, operate a dish machine, wash dishes in a three‑compartment sink.
• Operate vehicles and/or act as vehicle safety spotter behind backing vehicles. Climb up/down from vehicles. Requires walking and pushing food carts.
• Operate cash register.

Shift Availability Must be available for shift work Monday – Friday, 10:30 am – 6:30 pm.

Entry Level

Full‑time

Management and Manufacturing

Staffing and Recruiting