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Food Service Worker (equiv. Cook 2)

Posting Details

Position Information

Title Food Service Worker (equiv. Cook 2)
Location Vallejo
Department TUC Dining
Position Number 3S9919
Job Description

The Food Service Worker will be a sandwich artist and provide support in all aspects of the kitchen operation, assist the kitchen manager with catering activities, stock the vending machines, and support the operation of the café and bistro. Preparation and serving of food for daily dining guests as well as for all catering events. This position is equivalent to a Cook 2.

Job Duties

PREPARATION RESPONSIBILITIES
• Assist Chefs and kitchen staff with various tasks as needed, including delivering food to specified locations and setting-up food service tables as needed.
• Prepare a variety of foods according to Supervisor’s instructions, following approved procedures
• Mix ingredients for green salads, vegetable salads, pasta salads as directed by Chefs
• Assemble sandwiches, wraps, vegetable and fruit for trays, platters, and boxed lunches
• Prepare, assemble, portion and package food items for both serving and vending as directed
• Store food in designated containers and storage areas to prevent spoilage
• Carry food supplies, equipment, and utensils to and from storage and work areas.
• Washes and cleans equipment, food preparation areas, dining tables, work areas to include floors while maintaining the highest possible standards of sanitation.
• Maintain a clean and safe work area adhering to food safety and health standards, using cleaning chemicals and supplies in accordance with specified safety protocols
• Safe food handling practices shall be followed at all times and mandatory safety and food handling trainings, provided by the employer, shall be undertaken as necessary.
• Use manual and/or operates electric appliances to clean, peel, slice, and trim foods as directed by Chefs in a safe manner
• Remain alert to potential problems that could lead to equipment malfunction and inform Supervisor immediately if equipment is not working properly
• Inform Supervisors when supplies are getting low,
• Maintain and organize all food logs, event order requests, labels, work order, etc.
SERVING RESPONSIBILITIES
• Exceptional customer service
• Prepare and serve food neatly assisting with serving meals, beverages, and other related duties
• Demonstrate a complete understanding of menu items and explain them to guests accurately
• Checks menu items and ensures a sufficient supply throughout daily service or event
• Use a Point of Sale system/cash register to record the order, compute the amount of the bill, collect payment from guests, and make change
• Balance register, accounting for all transactions
• Clean and maintain all food preparation and serving areas promoting a clean image to guests
• Maintains a professional, clean appearance in a clean uniform
• Works with student workers and helpers in a professional manner
• Cooperates and communicates with other campus staff and students to promote a positive campus climate
• Assist with orientation and training of temporary and new employees as directed.
• Perform other duties as assigned.

SUPERVISORY RESPONSIBILITIES
N/A

Required Qualifications

QUALIFICATIONS:
• Knowledge of basic nutrition, food, food preparation, food handling, and sanitation is vital
• Knowledge of the operation and care of a commercial kitchen and commercial kitchen equipment
• Demonstrate expertise as a sandwich artist and salad maker.
• Experience in large quantity food preparation and service.

EDUCATION, TRAINING AND/OR RELATED EXPERIENCE:
• High school or vocational school graduate or equivalent or working toward diploma.
• Good working knowledge and use of the English language
• Six months’ to one year minimum in food handling

REASONING COMPETENCY:
• Level 2 – Competent
• Ability to apply commonsense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.
• Ability to exhibit maturity, good judgment, and flexibility

LANGUAGE COMPETENCY:
• Level 2 – Competent
• Ability to read & interpret documents such as safety rules, operating and maintenance instructions and procedure manuals.
• Ability to relate, speak, and cooperate effectively before groups of customers, students, clients or employees of organization.

MATHEMATICAL COMPETENCY:
• Level 1 Entry
• Ability to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions, and decimals.
• Ability to make change and count a cash register drawer
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

PERFORMANCE REQUIREMENTS:
• Ability to handle pressure, exercise quick thinking, and maintain an adequate energy level through the work day.
• Able to operate kitchen utensils and equipment safely and efficiently.
• Able to work in an environment that is subject to temperature changes.
• Able to tolerate standing and lifting throughout the work day.
• Ability to exhibit and maintain a high standard of professional knowledge, appearance, behavior, and attitude.
• Must be able to understand the proper use and maintenance of major equipment including stoves, refrigeration, slicer, knives, and dish machine.
• Must work safely to reduce the risk of injury to self, co-workers, and campus faculty, staff, and students.
• Promptly reports personal injury to Supervisor and seeks first aid as required.

OTHER TRAINING OR CERTIFICATION:
• Valid California Driver’s License (Required by the first day of service).
• California Department of Motor Vehicles printout of the new employee’s driving record (Required)
• California Food Handler Card
• First Aid Certificate must be acquired during the employee’s probationary period

Preferred Qualifications

NA

Physical Demands

NONE: Sitting, climbing or balancing, stooping, kneeling, crouching or crawling, wet, humid conditions (non-weather), working near moving mechanical parts, working in high, precarious places, fumes or airborne particles, extreme cold (non-weather), extreme heat (non-weather) risk of electric shock, working with explosives, risk of radiation, vibration, needle sticks/blood borne pathogens.

UP TO 1/3 OF THE TIME: lifting up to 35 lbs.

1/3 TO 1/2 OF THE TIME: Talking, hearing, using hands to finger, handle, feel or write, toxic or caustic chemicals, outdoor weather conditions.

2/3 OR MORE OF THE TIME: standing, walking, reaching with hands or arms, tasting or smelling, sight, keying, lifting up to 10 lbs.

VISION REQUIREMENTS: Must meet DMV vision requirements

TYPICAL NOISE LEVEL: High

Special Conditions for Eligibility
EEO Statement

Touro College and University System is committed to providing all persons equal opportunity in education and employment, and to ensuring a safe and non-discriminatory educational and work environment in compliance with Title IX of the Higher Education Amendments of 1972 (“Title IX”), Title VI and Title VII of the Civil Rights Act of 1964, the Violence Against Women Act (“VAWA”), the New York State Education Law, and other applicable laws. It is the policy of the College to prohibit unlawful discrimination in employment and in the administration of College programs, services, activities, and admissions on the basis of race, religion, sex, color, national or ethnic origin, age, disability, sexual orientation, gender, pregnancy, veteran status, or any other status protected by law.

FLSA Non-Exempt
Salary Detail
Salary

Posting Detail Information

Posting Number S00357P
Desired Start Date
Position End Date (if temporary)
Special Instructions to Applicant

Supplemental Questions

Required fields are indicated with an asterisk (*).

Documents Needed To Apply

Required Documents
  1. Resume
Optional Documents
  1. Cover Letter