Food Service Worker (Temporary)

Department: Human Services

Location: Northfield

Hours: 40 hours/week

Union/Mgmt: Union

NJCSC Test Required: No

Grant Funded: No

Note: This is a full-time, 6-month TEMPORARY position in the Department of Human Services.

Definition

Under direction of a Cook, Head Cook, Food Service Supervisor, or other supervisory official, does the less complicated tasks involved in preparing and serving food, and/or in cleaning food service facilities and equipment; does other related duties as required. NOTE: The definition and examples of work for this title are for illustrative purposes only. A particular position using this title may not perform all duties listed in this job specification. Conversely, all duties performed on the job may not be listed.

Examples of Work:

Acts as general assistant in a kitchen, bakery, cannery, dining room, cafeteria, or other food preparation or service unit.

Washes, scrubs, pares, hulls, cores, and prepares vegetables, fruits, and berries for cooking or for serving using manual or power driven equipment.

Keeps the kitchen or other areas in a safe, clean, and orderly condition at all times.

Serves food from steam tables or from other cooking utensils, and arranges and delivers trays.

Waits on tables.

Delivers food to dining rooms.

Prepares salads, desserts, and beverages.

Sets tables, changes table linens, and counts dishes, linen, and silverware.

Washes dishes, trays, pots, pans, silverware, and other kitchen and food service equipment.

Washes floors, walls, and linoleum in kitchen, dining room, and food storage area.

Polishes metal equipment and silverware.

Waxes floors.

Washes and polishes ranges, roasters, broilers, milk cans, and other equipment.

Receives and stores food supplies.

Will be required to learn to utilize various types of electronic and/or manual recording and information system used by the agency, office, or related units.

Knowledge and Abilities:

Knowledge of the preparation of vegetables and fruits for cooking.

Knowledge of methods and materials used in cleaning, polishing, and in maintaining kitchen, storage, and food service areas in a clean, sanitary, orderly, and safe condition.

Ability to remember oral and written instructions and directions and to learn quickly from demonstrations.

Ability to serve food from steam tables or other utensils efficiently.

Ability to prepare trays and to set tables.

Ability to wait on tables and to deliver trays.

Ability to do manual work involved in washing dishes, pots, and pans, in polishing silverware and metal equipment, in keeping ranges, broilers, roasters, and other equipment clean and polished, and to scrub and wax floors, halls, and other areas.

Ability to keep simple records.

Ability to learn to utilize various types of electronic and/or manual recording and information systems used by the agency, office, or related units.

Ability to read, write, speak, understand, and communicate in English sufficiently to perform the duties of this position. American Sign Language or Braille may also be considered as acceptable