Food Service Helper (On-Call Substitute) This is an entry level food service position involving performance of simple, routine, manual work in the preparation and serving of food in a cafeteria or other dining area. Employees of this class are also responsible for cleaning, kitchen equipment and utensils and non-disposable eating utensils, glassware, and china. Work is performed under direct and close supervision of a higher ranking food service employee. Supervision of others is not a responsibility of this class. Does related work as required. Must be able to lift and carry up to 30 pounds.
Job Duties:
Prepares ingredients for salads, sandwiches, and cold plates in a timely manner, as per that cafeteria's serving schedule and/or Manager requires.
Portions and garnishes all desserts, salads, and fruits for serving in a timely manner, as per that cafeteria's serving schedule and/or Manager requires.
Trims, washes and prepares vegetables in a timely manner, as per that cafeteria's serving schedule and/or Manager requires.
Sets up serving lines with condiments, hot and cold foods, and table services.
Serves food from steam table or food line in cafeteria-style operation.
Washes and sanitizes all pots, pans, and utensils.
Cleans and dries silver, china, and glassware; Fills sugar bowls, salt and pepper shakers, and napkin holders, and holders for utensils and straws; Cleans dining tables of dirty dishes and trays in the absence of lunchroom aides; Washes and sanitizes dining room tables, chairs, and trays in the absence of lunchroom aides.
Operates kitchen appliances and equipment. Advises students of well-balanced meals. Must understand all USDA Regulations for the HHFKA, and must be able to vocalize this if asked by your cafeteria Manager. Cleans kitchen and dining room area. Serves as cashier on student faculty food service line.
