Food Services Worker III (Tier 4)

Job Description

Provides meal service and related support services as assigned. Responsible for preparing dining room areas, serving lines, counters, stands, and special dining event areas. Maintains cafeteria serving lines and replaces and/or refills consumables. Responsible for washing and sorting dishes, utensils, linens, and equipment. Places food containers in serving order, fills salt and pepper shakers, and places linen and silverware on tables. Cleans kitchen equipment, pots and pans, counters, and tables. Sweeps and mops floors. Performs general housekeeping duties in and around the dining facility, kitchen and storage areas. Moves food and supplies as assigned. May assist senior personnel in basic food preparation (bringing ingredients to the work area, vegetable prep, etc.). May support inventory, equipment PM or other activities. Performs duties in accordance with TB MED 530 and Title 29, Code of Federal Regulation Part 1910.1200, as applicable. Other duties as assigned.

Basic Job Requirements

High school diploma / GED equivalent, or an equivalent combination of education and experience, and Minimum of one (1) year to three (3) years related experience

Other Job Requirements

Requires the job knowledge, skill level and physical ability necessary to perform assigned job functions. To ensure compliance with safety, health and security requirements in the contract, employee will possess the ability to read, write, speak and understand the English language at the intermediate level as necessary to perform assigned job functions.

Candidate must possess TB Med 530 - Tri Service  Food Code or ServSafe Certification at time of hire and maintain TB Med 530 - Tri Service Food Code or ServSafe Certification for the duration of employment.

Preferred Qualifications