Career Center

Currently trying to fill positions in 2 shifts: 1:00PM – 9:30PM and 2:00PM – 10:30PM.


Food Service Worker 2 - Grocery Candidate Bank. This posting will be used to recruit for multiple Food Service Worker 2 - Grocery positions.

POSITION PURPOSE
Work throughout the unit, including the espresso area and point of sale counter, gathering and preparing menu items to customer order, taking payments for orders, assisting with the receiving and stocking unit merchandise, and participating in unit organization and cleanliness, instructs and checks the work of Food Service Workers 1 and student employees

DESCRIPTION OF DUTIES

Leadership
•Assign student, hourly and/or Food Service Workers 1 to meet operation and service needs.
•Ensure that security and cash handling requirements are met each day; follow up with staff and supervisor on discrepancies.
•Participate and train staff in receiving, storing and rotating merchandise/stock in refrigerators, freezers or storage rooms according to food handling guidelines and department procedures.
•Occasionally prepare and serve espresso for customers; train staff on equipment, preparation, and service.
•Print worksheets from CBORD FSS system, including order guides, production sheets, recipes and inventory tally sheets.
Cashier/Point of Sale Operation
•Operate point of sale systems, keying in sales, taking payments and making change; account for receipts at the end of the work shift
•Ensure that security and cash handling requirements are met each day
•Follow up with Lead on cash handling discrepancies

Stocking, Storage and Receiving
•Stock food and beverage display areas and ensure that all food items are attractively displayed, meet all quality assurance standards, and are properly identified and priced; keep display cases full throughout shift
•Refrigerate perishable foods and maintain proper storage of other foods and supplies; ensure that area is fully stocked
•Store merchandise received and rotate stock in refrigerators, freezers or storage rooms according to food handling guidelines and department procedures
•Monitor and handle prepared foods for compliance with Washington State health code regulations, including taking and recording food temperatures before the food leaves the production area
•Ensure adequate supply of non-food and food supplies necessary for operation
•Receive ordered materials, check purchase receipts and invoices; return damaged goods; and stock shelves
•Maintain compliance with state and institution policies regarding receipt, issuance and inventory of supplies, materials and equipment

Cleanliness and Safety
•Clean and maintain food service equipment and work areas, including stockroom areas; maintain compliance with sanitation and safety regulations
•Inspect food service equipment to determine proper care, use and operation; report malfunctions
•Close down and clean Espresso Bar and espresso equipment, as well as set up and stocking
•Ensure all visible surfaces are clean and orderly; keep all areas of the operation clear of all litter and debris
•Report operational and safety problems to Lead/Supervisor/Manager promptly

Additional Duties
•Take inventory counts using tally sheets from CBORD FSS system.
•Frequently positions self to lift items or boxes/bins of product from floor or low shelving or placing items on low shelving for preparing or cooking food.
•Perform related duties as assigned.


MINIMUM QUALIFICATION
•One year as a Food Service Worker 1 or equivalent.
•Possession of, or eligible to obtain, a Washington State Food Worker Card within two weeks of employment.

CONDITIONS OF EMPLOYMENT
•A satisfactory outcome from the employment verification and reference check processes.
•Maintenance of a valid Washington State Food Worker Card.
•Ability to stand for 8 hours and to lift up to 40 lbs.
•Demonstrate the ability to maintain safety and sanitation standards.

Schedules may be changed with two weeks’ notice. These positions are nine-month cyclic position that will work full-time, mid-September to mid-June. Additional work may be available in the summer based on business needs and seniority.