Food Service Worker

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A food service worker is a fundamental position responsible for culinary tasks. The food service worker is responsible for the proper preparation, set up, and execution of a particular station or dish. The culinary work in this position must follow commitments to sustainability and proper health and safety guidelines.

• Perform quality work within deadlines with or without direct supervision.
• Interact professionally with other employees, customers, and suppliers.
• Work effectively as a team contributor on all assignments.
• Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.

• Prepares hot and cold items per recipes and production guidelines for a specific station or area of a food service location.
• Washes, peels, cuts, and seeds vegetables and fruits; weighs and measures designated ingredients.
• Ensures par levels are maintained for your station. Takes temperature of food at designated times throughout the shift and documents the temperatures in log books.
• Carries pans, kettles, and trays of food to and from workstations, stove, and refrigerator.
• Properly stores foods in designated areas following wrapping, dating, and rotation procedures.
• Cleans work areas, equipment, and utensils; distributes supplies, utensils, and portable equipment.
• Utilizes approved food production standards to ensure proper quality, serving temperatures, and standard portion control.
• Follows all recipe, food production and presentation standards.
• Completes end of shift production sheets.
• Set up station or section in time for service.
• Serves customers in an efficient and friendly manner; resolves customer concerns.
• Collects, sorts, and washes dishes.
• Sweeps and mops kitchen floors.
• Washes worktables, walls, refrigerators, and large equipment.
• Distributes supplies, utensils, and portable equipment.
• Segregates and removes trash and garbage and places it in designated containers.
• Transfers supplies, equipment, and food between storage and work areas.
• Loads or unloads trucks picking up or delivering supplies and food.
• Completes all logs with accurate information throughout the shift.
• Keeps areas clean, organized and full.
• Interacts with co-workers to ensure compliance with company service standards, and inventory and cash control procedures.
• Assures compliance with all HACCP, Serv Safe, Department of Health and JHU sanitation and safety requirements.

• Strong passion and motivation to create great food.
• General culinary knowledge of basic kitchen practices, protocols, and procedures.
• 2 years of equivalent experience working in a high-volume restaurant kitchen.
• Understanding of typical culinary units of measure.
• Ability to work safely and efficiently with large volume culinary equipment including but not limited to grill, fryers, steamers, tilt skillets, and convection ovens.
• Ability to follow all health and safety standards.
• Possess the ability to meet specific uniform standards for this position.
• Utilize all Personal Protective Equipment’s per guidelines.
• Wear a cut resistance glove whenever using a sharp or potentially sharp tool or instrument.
• Ability to use time keeping system to properly record time worked for payroll processing.

• Serv Safe and Allertrain certified or
  Obtain Serv Safe and Allertrain certificates within first 2 months of employment.

• Part-Time Positions:
  The job requisition includes opportunities for part-time positions. Varied nights and weekend work may be required.
• Benefits Eligibility:
  Eligibility for benefits will commence for individuals working a minimum of 30 hours per week. Those who meet this requirement will be entitled to the benefits package offered by the organization.
• Availability Consideration:
  When reviewing the open positions, please carefully consider your availability and ensure that it aligns with the requirements of the role you are interested in. Make sure you can commit to the designated working hours and any schedule variations as needed.
• Bargaining Unit Positions:
  These job openings fall under the bargaining unit category. Bargaining unit positions typically involve collective bargaining between the employer and a labor union representing the employees. The terms and conditions of employment, including wages, benefits, and working conditions, are negotiated through this process.
• Bidding and Seniority Order:
  For summer and fall positions, a bidding system is followed, and the allocation of positions is based on seniority order. This means that candidates with greater seniority within the organization will have priority in selecting their preferred positions and shifts. Please take this into account when considering the likelihood of being awarded a specific role in the future.
• Application Process:
  
  To be considered for a…