Food Service Worker, FOH

Help us Serve those who Serve us in the USMC! Yes, come help take care of our Troops!

Food Service Worker (FSW) works under the direction of the Food Service Manager/Lead Supervisor. The FSW performs a wide variety of simple serving and cleaning tasks under general supervision. Performance is evaluated on compliance with instructions, accepted serving practices, customer service skills, and sanitary requirements.

LANGUAGE SKILLS
Requirements:
The ability to read and comprehend simple instructions, short correspondence, and memos. The ability to write simple correspondence. Ability to communicate with customer as required.

PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; use hands to manipulate or feel objects, tools, or controls; and reach with hands and arms. The employee frequently is required to communicate. The employee is occasionally required to walk, stoop, kneel, or crouch, and taste or smell. The employee must regularly lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. However, while lifting amounts above 30 pounds a partner must be used. The employee is required to stand for approximately 80% of the time and will frequently be required to bend.

WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions within the work environment. The noise level in the work environment is usually loud.

Duties and responsibilities

•\tSets up food on serving lines and portions food for individual servings in accordance with master menu requirements.
•\tResupplies hot and cold food on service lines during meal periods.
•\tReplaces glassware, dishes and silverware and refills condiment containers.
•\tClean, wash and sanitize tables and countertops.
•\tCleans work area, utensils and equipment; removes garbage; mops floors, walls, windows and tables.
•\tRemoves dirty dishes, glasses and silverware from the serving counters.
•\tOperates electric dish washing machines in Scullery & Pot Shack Areas; loading and unloading, and/or washes dishes, glassware, pots and pans and kitchen utensils by hand.
•\tMakes coffee in urns.
•\tPerforms a wide variety of manual tasks in kitchen or dining area of a food activity, which involves light to moderate physical effort and is done according to established procedures.
•\tMaintains equipment, work areas, restrooms, exterior of building and utensils and tables to established sanitation standards.
•\tEmpties all trash containers.
•\tAssemble and maintains equipment.
•\tEnsuring that proper sanitization and cleaning processes and procedures are followed standards reached.

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