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Food Service Associate

Job number:

22-67

Category:

Service positions

Department:

Dietary

Status:

Per Diem

Schedule:

Variable shifts

Description:

This position requires the ability to work any open shifts and the following positions in the kitchen and cafe: Tray Line, Dishwasher, Cafe and Supply Stocker.

A brief summary of each of these positions job duties are below. Other duties will apply as assigned/required.

SUMMARY OF DUTIES AND JOB FUNCTIONS

Tray Line

    1. Appropriately cleans, sanitizes, and maintains work station.
    2. Prepares coffee cart for service.
    3. Appropriately prepares and plates desserts, sandwiches, salads, and other items for meal service.
    4. Prepares beverages for each meal service by adhering to the Food and Nutrition Manager’s instructions, hot/cold holding procedures, diet orders, applicable fluid restrictions, serving size, patient/resident preferences, and the production binder.
    5. Stocks kitchen reach-in refrigerator appropriately.
    6. Follows FIFO (first in, first out) when stocking all foods and beverages.
    7. Assists department staff, when needed, with cleaning/sanitizing the kitchen, cleaning/washing tableware and kitchenware, pulling clean tableware and kitchenware from the dish machine, and storing tableware and kitchenware.

Dishwasher

    1. Checks the dish machine for hard-water build-up at the start of each shift; cleans the dish machine appropriately.
    2. Correctly cleans/washes/sanitizes tableware, kitchenware, and food service equipment.
    3. Correctly pulls/stores sanitized tableware, kitchenware, and other food service equipment from the dish machine.
    4. Accurately records the dish machine’s temperature and reports any temperature issues to the Food and Nutrition Manager.
    5. Properly delimes the dish machine once per month.
    6. Cleans and sanitizes service carts at the beginning and end of each shift (or when visibly soiled).

Cafe

    1. Appropriately cleans, sanitizes, and maintains work station.
    2. Appropriately cleans, sanitizes, and maintains the café.
    3. Properly cleans/sanitizes cafeteria tables and chairs at the start of each shift and routinely during the shift.
    4. Maintains stock and an appealing organization in the café refrigerator and display case.
    5. Follows FIFO (first in, first out) when stocking all foods and beverages.
    6. Accurately checks and records all temperatures for all refrigerators and freezers in the café; reports temperatures that are out of range to the Food and Nutrition Manager.

Supply Stocker

    1. Correctly receives items from food service vendors and notifies the Food and Nutrition Manager if a discrepancy is discovered.
    2. Follows FIFO (first in, first out) when stocking.
    3. Routinely cleans, sanitizes, and maintains storage areas.
    4. Maintains a logical organization within the walk-in cooler/freezer and dry storages.
    5. Assists department staff with food/beverage preparation and service as needed.
    6. Assists department staff, when needed, with cleaning/sanitizing the kitchen, cleaning/washing tableware and kitchenware, pulling clean tableware and kitchenware from the dish machine, and putting away tableware and kitchenware.

QUALIFICATIONS­­­­­­­­­­­

  • A Washington State Food Worker Card is required and must be obtained before start date.
  • Must be 17 years of age or older.
  • Basic computer skills required.
  • Willingness to cross-train is required.
  • Food preparation experience is preferred.
  • Ability to work any shift is required.

Closing:

Open until filled

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