Part-Time Food Services Team Member

Arkansas State University- Newport

The Food Service Worker is responsible for food production, sanitation, safety, security, customer service, program regulations and accountability, equipment use and care, and professional excellence. The food service worker is to provide an environment that supports healthy food habits while maintaining program integrity and customer satisfaction.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Maintain high standards of control for quality food production and service.

Follows operational procedures for efficient and effective food production and service.

Maintains an environment conducive to protecting the health and well-being of patrons through high levels of food safety and sanitation standards.

Maintains a safe facility for the performance of work.

Maintains quality standards for the presentation and service of food in a pleasant environment.

Maintains a high level of ownership in regard to all federal, state, and local regulations.

Maintains accountability of recorded documentation for compliance with federal, state, and local regulations.

Performs all duties and responsibilities ethically and professionally.

ADDITIONAL RESPONSIBILITIES

Additional duties and responsibilities may arise based upon the needs of the college; other duties may be assigned.

QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty mentioned satisfactorily. The requirements listed below represent the knowledge, skill, and/or ability required.


EDUCATION AND EXPERIENCE
A high school diploma and one-year previous work-related experience or equivalent combination of knowledge.

ENGLISH LANGUAGE

Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.

OPERATION MONITORING

Ability to watch gauges, dials, or other indicators to make sure a machine is working properly.

ACTIVE LISTENING

Ability to give full attention to what other people are saying, take time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

MONITORING

Ability to monitor/assess performance of yourself, others, or organizations to make improvements or take corrective action.

ARM/HAND STEADINESS

Ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.

COORDINATION

Ability to coordinate two or more limbs (for example, two arms, two legs, or one leg and one arm) while sitting or standing. It does not involve performing the activities while the whole body is in motion.

NEAR VISION

Ability to see details at close range (within a few feet of the observer).

ORAL COMPREHENSION

Ability to listen to and understand information and ideas presented through spoken words and sentences.

PROBLEM SENSITIVITY

Ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.

STATIC STRENGTH

Ability to exert maximum muscle force to lift, push, pull, or carry objects up to 50 pounds.

TRUNK STRENGTH

Ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing.

FINGER DEXTERITY

Ability to make precisely coordinated movements of the fingers of one or both hands to grasp, or manipulate

PUBLIC CONTACT
Regular contact with the public, current and future students as well as alumni.

EMPLOYEE CONTACT
Regular contact with other university employees at all levels within the organization.

REQUIRED CERTIFICATES, LICENSES, REGISTRATIONS
Valid Arkansas Driver’s License

PREFERRED CERTIFICATES, LICENSES, REGISTRATIONS
None

TOOLS & EQUIPMENT

Commercial use food choppers or cubers or dicers — Choppers; Dicers

Commercial use food slicers — Bread slicers; Electric meat and cheese slicers; Tomato slicers

Commercial use food warmers — Steam tables

Commercial use ovens — Brick ovens; Ovens

Commercial use scales — Combination slicers/electronic portion scales; Food scales; Point of sale POS interface scales; Thermal label printing scales

PHYSICAL ACTIVITIES
The following physical activities described here are representative of those that an employee must meet to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions and expectations.

While performing the functions of this job, the employee is continuously required to talk or hear; frequently required to stand on hard surfaces; frequently required to walk, sit, use hands to finger, handle, or feel, reach with hands and arms; frequently bending and stooping; and frequently required to climb and descend stairs and ladders.

The employee must occasionally lift and/or move up to 50 pounds with some lifting above head and shoulders. Specific vision abilities required by this job include close vision.

ENVIRONMENTAL CONDITIONS
Some equipment may be hazardous and some assignments are not climate controlled.

The noise level in the work environment is usually moderate with periods of high noise exposure resulting from the operation of kitchen equipment.