HFM BOCES is looking for a part-time,10-month, benefits eligible, food service helper.
The Food Service Helper position is involves routine manual work performed under immediate supervision in connection with the preparation and service of food. On occasion Substitute Food Service Helpers may perform cooking duties involving lesser degrees of skill than regularly required of employees in the classification of Cook.
ESSENTIAL FUNCTIONS/TYPICAL TASKS (ILLUSTRATIVE ONLY):
The minimum performance expectations include, but are not limited to, the following functions/tasks:
- Prepares and builds food and beverage items according to standardized recipes and directions
- Assumes responsibility for quality and quantity of food to be prepared as directed
- Properly stores food by adhering to food safety policies and procedures
- Sets up work stations including prep tables, service counters, hot wells, steam tables, etc.
- Breaks down, cleans, and sanitizes work stations
- Serves food to students and staff while ensuring guest satisfaction and anticipating the customers’ needs
- Replenishes food items and ensure product is stocked to appropriate levels
- Maintains excellent customer service and positive attitude towards students, staff, co-workers, etc.
- Maintains high standard of sanitation and safety in work area and in preparation of food
- Adheres to safety policies and procedures including proper food safety and sanitation
- Perform daily and as needed special cleaning work area, using safety and sanitation techniques to include sweep, mop and clean kitchen
- May be required to empty garbage and waste
- Provides supervisor with daily record of cold and hot food temperatures taken during preparation and holding times to ensure safety and quality of food prepared
- Attend workshop and training classes requested and approved by supervisor to improve knowledge and skill level
- Record daily production reports
- May act as cashier as required
- Operate point of sale equipment and software
- Other duties and tasks as assigned by manager
KNOWLEDGE, SKILLS AND ABILITIES:
- Demonstrates excellent customer service skills
- Understands and follows oral and written directions Has knowledge of weights and measures
- Ability to read and follow a recipe
- Ability to read and understand a package label
- Ability to learn knife skill training and safety
- Has knowledge in the use and care of large kitchen equipment
- Understands basic food preparation and cooking skills
- Understands basic math
- Ability to follow food safety and sanitary procedures
- Knowledge of cleaning methods, material and equipment
- Ability to read and record temperatures
- Possess problem-solving skills, patience and creativity
- Ability to communicate positively and effectively
- Ability to work cooperatively with others and independently as needed
- Ability to be tactful, courteous, dependable, resourceful, and show initiative
- Ability to work quickly and efficiently under pressure
- Cleanliness
- Neatness of appearance
- Physical condition commensurate with the demands of the position
EQUIPMENT USED:
- Food Processor
- Slicer
- Knife(s)
- Blender
- Kitchen Scale
- Measuring Utensils
- Hot and Cold Serving Units
- Push Carts and Racks
- Reach in Refrigerator
- Reach-in Cooler
- Walk-in Cooler
- Walk-in Freezer
- Dishwasher
- Convection Oven
- Conventional Oven
- Streamer
- Ice Machine
- Coffee Maker
- Vending Equipment
- Cash Register
- Computer
- Printer
ENVIRONMENTAL CONDITIONS:
- Cold and hot temperature ranges in kitchen and with cooking/cooling equipment
- Ability to tolerate varying noisy level
- Ability to tolerate stressful situations
- Potential for slippery surfaces
- Hard surface flooring
- Fast pace environment
- Heavy lifting