The Food Service Worker (FSW)isresponsiblefor completingtasksasoutlined.Work is initially performed under OJT conditions with supervision and detailed explanation of assignments, procedures, and techniques. Work is expected to be completed independently after initial period of training and familiarization of no longer than 80 hours of OJT.
· Setupcafeterialines,steamtables,diningroomtables,andsideservicestandswithhotand cold food items, and other items as required for appropriate meal service.
· Serve dining facility customers in accordance with established recipes and government supervisorguidance.Portionfooditemsintostandardservingsizesusingproperutensilsand containers. Serve uniform portions of food on customer plates.
· Followfoodsafetyandsanitationprocedures,policiesandpracticesinaccordancewith department policy and Tri-service Food Code sanitation standards.
· Assistcustomersthrough theservinglinebyplacingfooditemsontheirtrayand carrying trays to customer tables upon diner request.
· Set up, operate, clean, and maintain a mechanical dishwasher, including the continuous conveyorbelt-feedingdishwasher.Removeinspectiondoors,strainerpansscreens,andspray arms for prevention maintenance and cleaning.
· Setup,operate,and cleancommercialthreebaysink.Scrape,soak,scour, andscrubpotsand pans, heavier cooking utensils, mixing bowls to ensure cleaned/sanitized and ready for service. Set up and maintain appropriate water temperature and chemical sanitation concentration as required for sanitation products.
· Maintainandrestockhand-washingstationswithsoap,papertowels,andotherrequireditems, as needed. Restock hair restraint stations, as needed. Set up, clean and restock dining room tabletop items to include napkin dispensers, salt and pepper shakers, as needed, throughout the foodservice operation.
· Perform heavy duty cleaning tasks throughout the food service and related areas, such as cleaningceilings,exhausthoods,cleaningunderandbehindkitchenequipment,washingfloors and walls, cleaning walk-in refrigerators and freezers. Clean facility work areas and tasks in accordance with daily, weekly, and monthly cleaning schedules. Utilize sanitizing/cleaning chemicals using established instructions for dilution and use.
· Moveheavygarbagecanswhencollectingandtransferringtrash fromworkareatodisposal area. Dispose of trash and recycling items in accordance with hospital guidelines.
· Breakdownand clean assignedareawhenthemealisfinished,andreturnitemsasrequired to the main kitchen, or appropriate storage area.
· Alertsupervisortoanypotentialthreatstofoodsafetyandtakes appropriateactiontoavoid risk to consumers. Reports malfunctioning equipment and inadequate supplies tosupervisor.
· CompleteallNSDWorksiteOrientation/trainingrequirementspriortostartingonthefloor/at the worksite.
· MaintainacurrentgovernmentissuedCommonAccessCard(CAC)andIdentification Badge(s).
· Completeannualmandatorytrainingrequirementswithinatimelymannerduringbirth month, or as assigned.
Minimum Qualifications
· Mustbeahighschoolgraduateorequivalent.
· Mustbeabletocompleteandcomprehendorientationtrainingwithinallottedtime (A total of 24 hours).
o Day1&2:GeneralOrientation(ID/facility,Mandatorycomputertraining), coordinated/conducted by Site Supervisor.
o Day3:8hoursofOn-the-Job Training(OJT)withtwo(2)hoursineacharea(Main Kitchen, Patient Tray Area, Ware Washing, Dish Room, and Salad Prep) conducted/coordinatedbyGovernmentSupervisor.ContractorfillingFoodService Worker (Cashier) will conduct OJT in the cashier area of operations.
· Abilitytolearnandindependentlyperformthebasicdutiesofeachoftheareaswithin80 hours of OJT.
· Must be able to learn and safely operate hand tools (i.e. chef’s knife), electric vegetable machine, electric vegetable peeler, meat slicer, potato peeler, vertical cutter, mixer, commercialdishmachine,steamkettleandvariousmanualequipmentwithintheon-the-job trainingperiod.Mustbefamiliarwithsafetyprecautionsforallequipmentbeforeoperating.
· Must possess FoodSanitationandsafetytrainingtosatisfactorilymeet therequirements of Tri-Service Food Code.
· Abilitytoparticipateinandcomprehendongoingfoodserviceandsanitationtraining conducted in English.
· Abilitytoworksafelywhileutilizingproperpersonalprotectiveequipmentandfollowingthe equipment manual.
· Mustpossessandemploystrongcustomerserviceskillsandcustomerserviceetiquettes.
· Musthaveabilitytoread,writeandspeakEnglishfluently,havebasiccomputerknowledge, and be able to perform basic math skills.
· Mustbeabletostandorwalkforprolongedperiods andliftitemsweighingupto40pounds and push carts. The heavier items (over 44 pounds) are moved with assistance from other workers. Must be able to wear specific protective clothing or devices in the performance of duties (i.e. hearing protection).
· Mustbeabletoadhereto safety,sanitationandhygienicprocedures IAW OSHA,PM,Tri- Service Food Code and local regulatory guidance.