Food Service Worker Ii - (US-NC-Durham - 27722)

Minimum Education: None
Job Type: Full Time
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Responsibilities and Requirements : Occupational SummaryPerform routine food service tasks under general supervision or instructions in a food production and/or customer service area; prepare portioned and fast food on grill, in broiler, or in deep fat fryer as appropriate, and operate point-of-sale cash register; wash and clean equipment as assigned. Work PerformedAssist in the preparation of foods such as meats, vegetables, baked goods and desserts; prepare food to include beverages, salads, dressings, sandwiches, and cold plates; prepare portioned and fast foods on grill, in broiler, or in deep fat fryer as appropriate. Operate point-of-sale cash register; calculate total cost of items and accept payment in cash, on meal cards, or on charge cards; perform other various clerical duties in food services offices as required; provide customer service as needed. Operate food production equipment to include slicers, choppers, dicers, mixers, vertical cutters, patty making machines, and other vegetable, bakery, and meat processing equipment. Transport food or supplies to serving areas; ensure that areas are properly set up; assemble and replenish food, supplies, and equipment as required; ensure proper temperature of food in steam tables and correct counter display; take orders, portion, and serve food to customers; record portions served according to procedure; remove, cover, wrap, label, store, rotate, and discard food and condiments as directed. Clear soiled dishes and refuse from tables in dining halls; scrape refuse into garbage containers; load trays and soiled dishes on conveyers, racks, and carts; remove and dispose of trash; set up and operate dish machine. Clean assigned area following proper sanitary procedures, to include equipment, counters, work and dining tables, chairs, refrigerators, utensils, and dispensers; sweep and mop floors; vacuum carpets and empty ash trays. Ensure all supplies, materials and equipment are available in assigned work areas for proper performance of duties; maintain replenishment as necessary; prepare supplies and materials as required; report equipment malfunctions; report need to repair equipment, furniture, building, and fixtures.

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