Food Service Tech III

Overview:

Overview

Responsible for set up and service of cafeteria customers for breakfast, lunch and dinner as assigned. Maintains proper sanitation and food handling standards, presentation and plating standards and generates good will with customers thru positive customer interaction, as defined by department and regulatory agencies. Follow money handling procedures as established by health center and department.

Responsibilities:

Responsibilities

Attendance:

1.1. Absences during evaluation period _________________

1.2. Tardy during evaluation period __________________

1.3. Total number of missed days during evaluation period _________________

1.4. Lack of advance notice for absences________________________________

1.5. Breaks-abuse of time ___________________________________________

1.6. Clock out rules complied with for appointments and breaks_____________

Workflow/Task Completion

2.1. Completes assigned workload during shift, including pre-prep and restocking

2.2. Can keep pace with work flow-assistance is not normally needed

2.3. Organization of the work station is efficient and lends to smooth service

Team work

3.1. Works well with others

3.2. Complaints regarding others are confidential

3.3. Complaints about management decisions are aired with Management and not the world

3.4. Treats others by the Gold standard

3.5. Offers constructive opinions and gives praise when things go well

Attitude

4.1. Pride in Product and Presentation

4.2. Caring attitude toward customers and co-workers

Record Keeping/Documentation

5.1. Records counts required for leftover tracking, notes extra portions produced

5.2. Notifies Management of non-working or unsafe equipment

Tray line

5.3. Temp Logs completed (first and second temperatures)

5.4. Refrigerator temperature log completed

5.5. Use of phone message systems

Personal Hygiene

6.1. Hand washing per standards and utilizes gloves appropriately

6.2. Hair covering

6.3. Clean uniform and appropriate foot ware with socks or hose

6.4. Clean aprons and proper disposal of used aprons

6.5. Name Badge displayed

6.6. Appropriate jewelry

Perform other job functions as assigned.

Prepare all cold items as assigned for patient and contracted meals.

8.1. Maintains department quality standards, exhibiting pride in product and presentation.

8.2. Prepares quantity as per tally sheet or production orders, using quantity recipes provided.

8.3. Demonstrates proper food handling techniques.

8.4. Recipes are used for products, correct portion sizes.

8.5. Maintains appropriate garnishes

8.6. Follows panning diagrams for steam table placement and portioning.

Sanitation/Food Handling/Safety

9.1. Food products are maintained out of the danger zone during prep and service periods

9.2. Leftovers are dated and labeled, covered and stored in proper location for future use or discarded as appropriate.

9.3. Personal items are stored out of the work area

9.4. Personal protective equipment is utilized

9.5. Care is taken with knives in use and in storage

9.6. Use of wet floor signs and attention to hazards which can lead to trips and falls is apparent

9.7. Cover trash cans after use, clean trash cans when changing bags

9.8. Sanitary/soap buckets/rags to be the first thing done when arriving at your station.

Qualifications

Education: High School education or equivalent.

Licensure:

Experience:

Certifications:

Other: Good communication skills, both written and oral. Prior food service experience is desirable, especially prior experience with diets and working around a tray assembly unit. Completing coordination activities. Push/pull food tray carts up to 18lbs. Reach in multiple directions.

Preferred Education:

Preferred Licensure:

Preferred Experience:

Preferred Certifications:

Preferred Other:

Options: