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Food Services Worker

Food Services Worker

Job ID 
2018-1198
# of Openings 
1
Posted Date 
7/10/2018
Category 
Nutritional Services
Type 
Regular Full-Time
Schedule 
40 hours per week; flexible schedule; some weekend work.
Location 
US-VA-Norfolk
Zip Code 
23502

More information about this job

Overview

 

(APPLICATION FORM REQUIRED:  Applicants may download their resume; however, we are unable to schedule an interview without a completed online application for employment.  All final candidates must pass a post-offer, pre-employment drug screen and a criminal history background check.)

 

SECTION I. JOB SUMMARY:

 

The Food Service Dishwasher will wash dishes to insure compliance with sanitation and infection control requirements.  

 

 

 

Responsibilities

SECTION II: WORK PERFORMED

 

All staff involved in the food services department will comply with applicable federal, state and local laws, rules, regulations and requirements and in accordance with the current U.S. FDA Food Code and USDA School Meals Program.

 

  • Maintain a safe, clean and sanitary work environment.
  • Use all food service equipment according to manufacturer’s safe operating instructions.
  • Record all required logs.
  • Employ personal judgment and experience using best practices.
  • Complete additional cleaning tasks as assigned.
  • Perform other duties as assigned by supervisor.
  • Maintain proper health and hygiene.

 

                                                                                                          

DIETARY STATION:         #5 DISH-WASHER

WORK HOURS: 8:00AM – 4:30PM; 

15 MINUTE BREAK: 10:45 AM;  LUNCH:  12:30 PM

 

  • Wash and sanitize dishware, eating utensils and cook ware.
  • Sweep and mop floors in the dish-pit, kitchen and storage areas.
  • Clean and sanitize reach in refrigerators.
  • Remove trash.
  • Clean and sanitize all carts and bus tubs.
  • Other duties as assigned.

 SECTION III: CONDUCT In addition to the specifics listed below, incumbent must demonstrate respect and courtesy towards the individuals served here, family members, guests, vendors, and co-workers at all times, and acting as an “good will ambassador of St. Mary’s,” positively greet others and offer assistance as needed.

 Attendance and punctuality.                                  

  • Works well with others.                                         
  • Uses time appropriately.                                        
  • Attire is appropriate for job, including personal protective equipment (PPE).           
  • Courteous to residents, visitors and staff.                                           
  • Follows instructions with a positive attitude.        
  • Complies with all applicable policies and procedures.              

 

 

 

SECTION IV. QUALIFICATIONS:

 

  • Education: Incumbent should have the ability to read, speak, write, and follow oral and written directions. A High School Diploma or a GED is required.

 

 

  • Training and Experience: Experience cooking at home for personal consumption or experience in another commercial or institutional kitchen is required.       All employees that work in Food Service must have a CURRENT FOOD HANDLER’S CARD. Certified Food Service Manager Certificate is desirable.

 

 

  • Job Knowledge: The cook must be able to cook a variety of foods in large quantities and be familiar with seasoning required, appropriate cooking times, characteristics of various cuts of meats and names and contents of various types of dishes.       He/she must be able to perform basic mathematics to adjust recipes for quantities of food required.

 

 

SECTION V. PHYSICAL AND OTHER REQUIREMENTS:

 

  • Must be able to sit, stand, walk, bend, and squat for variable periods of time.
  • Safely and properly use all food service equipment and machines.
  • Must use proper body mechanics to safely lift up to thirty-five (35) pounds.
  • Must be able to safely and efficiently push, pull the hot/cold food carts to and from the living units.
  • Comply with Saint Mary’s Home established policies and procedures.
  • Attend all mandatory training, in-services and participate in drills and evacuations.
  • Acknowledge designation as a mandatory reporter.
  • Must wear company-issued photo identification (ID) badge at all times.
  • Must comply with Health Insurance Portability and Accountability Act (HIPAA) rules and requirements.

Qualifications

SECTION III: CONDUCT In addition to the specifics listed below, incumbent must demonstrate respect and courtesy towards the individuals served here, family members, guests, vendors, and co-workers at all times, and acting as an “good will ambassador of St. Mary’s,” positively greet others and offer assistance as needed.

 

  • Attendance and punctuality.                                  
  • Works well with others.                                         
  • Uses time appropriately.                                        
  • Attire is appropriate for job, including personal protective equipment (PPE).           
  • Courteous to residents, visitors and staff.                                           
  • Follows instructions with a positive attitude.        
  • Complies with all applicable policies and procedures.                

 

SECTION IV. QUALIFICATIONS:

 

  • Education: Incumbent should have the ability to read, speak, write, and follow oral and written directions. A High School Diploma or a GED is required.
  • Training and Experience: Experience cooking at home for personal consumption or experience in another commercial or institutional kitchen is required.       All employees that work in Food Service must have a CURRENT FOOD HANDLER’S CARD. Certified Food Service Manager Certificate is desirable.
  • Job Knowledge: The cook must be able to cook a variety of foods in large quantities and be familiar with seasoning required, appropriate cooking times, characteristics of various cuts of meats and names and contents of various types of dishes.       He/she must be able to perform basic mathematics to adjust recipes for quantities of food required. 

 

SECTION V. PHYSICAL AND OTHER REQUIREMENTS:

 

  • Must be able to sit, stand, walk, bend, and squat for variable periods of time.
  • Safely and properly use all food service equipment and machines.
  • Must use proper body mechanics to safely lift up to thirty-five (35) pounds.
  • Must be able to safely and efficiently push, pull the hot/cold food carts to and from the living units.
  • Comply with Saint Mary’s Home established policies and procedures.
  • Attend all mandatory training, in-services and participate in drills and evacuations.
  • Acknowledge designation as a mandatory reporter.
  • Must wear company-issued photo identification (ID) badge at all times.
  • Must comply with Health Insurance Portability and Accountability Act (HIPAA) rules and requirements.

Schedule

40 hours per week; flexible schedule; some weekend work.