OFFICE OF HUMAN RESOURCES - Archdiocese of Newark



OFFICE OF HUMAN RESOURCES

POSITION DESCRIPTION

Position: Food Service Worker

Department: St. John Vianney Residence

Reports To: Administrator

Classification: Non-Exempt

General Description

Facilitates food service necessary to administer meals in a timely manner.

Specific Duties/Responsibilities

The following specific responsibilities are representative of duties required in this position. They may be unilaterally but reasonably changed based on the working environment and departmental needs.

• Takes meal orders.

• Serves meals and beverages.

• Cleans tables, washes and puts away dishes, glassware and silverware.

• Replaces soiled table linens, sets tables and replenishes clean linens.

• Sweeps floors.

• Collects and places trash in designated containers

• Other duties as assigned

Qualifications/Skills

• General knowledge of food service and hygiene

• Ability to use some cooking and cleaning equipment

• Knowledge of sanitary/safety issues (i.e. use of cleaning chemicals)

Education and/or Experience

High School degree or at least 1 month of related experience or training.

Physical Demands

While performing the duties of this job, the employee is frequently required to stand; walk; reach with hands and arms; and climb or balance. The employee must regularly lift and/or move up to 25 pounds.

Vision abilities include close vision and distance.

The physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job in a normal office environment.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work Schedule

Part-Time Food Service Worker

Saint John Vianney Residence

Every Saturday 8:30 AM -1:30 PM

Weekend Work Schedule:

8:30 AM – Breakfast Service:

A. As soon as you report in:

1. Finish serving the priests presently in the dining room, making sure that all their requests for breakfast have been filled.

2. Remove all dirty dishes and place settings from the table.

3. Equalize the number of place settings remaining. Example: If there are 2 unused place settings at one table and 6 at another – equalize it to 4 and 4 at each table.

4. Be sure each table has a complete set up on all juices, milks, creamers, fruit, jam, butter and margarine.

5. Wash the dirty dishes and utensils as accumulated. Do not let them pile up until after breakfast.

8:40 AM – After Mass:

A. The majority of the priests will be in for breakfast at this time.

1. Take all requests and fill them as quickly and politely as possible.

2. Be sure to go to each table with 2 types of coffee, serving them as requested and asking the priests if they would like anything else.

3. When all requests have been filled return to the pantry area to continue washing dirty dishes and utensils.

4. When a table is emptied you may then go into the dining room with the cart and clear away the food and dishes (never rush the priests at meal).

9:20 AM – 9:30 AM – After Breakfast

A. Complete cleaning the tables and do the following:

1. Wipe each placemat thoroughly and store.

2. Wash the table tops and wipe each chair.

3. Wipe the salt and pepper shakers.

4. Refill all the sugar packets, etc..

5. Set tables immediately for lunch.

B. Check the sign out book for how many places to set up for the luncheon meal and do so accordingly.

C. Complete washing the dishes and utensils and do the following:

1. Clear out the dishwasher basket of all remaining food and clean all water marks.

2. Store all clean dishes and utensils (Be sure the flatware has been wiped with a cloth before storing).

Weekend Work Schedule

3. Clean all the counter tops in the pantry and store any unnecessary items.

10:00 – 10:20 AM – Breakfast Break

A. Proceed to roof (warm weather only!!)

1. Take a bucket, spray cleaner, and clean rags and wash down all roof furniture as needed.

2. Water the plants.

*In case it is remaining do some of the following jobs:

1. Clean both food carts thoroughly.

2. Wipe all window sills in both pantry and kitchen.

3. Thoroughly wash the counter tops in the kitchen

4. Straighten out utensil drawers in the kitchen making sure that the

proper utensils are in the proper drawers

5. Straighten the pantry and pantry shelves.

6. Sweep the floors in pantry and kitchen area

7. Take all wet and dirty linens to the laundry room

*************Keep busy**********************************************

11:00 AM - 11:30 AM – Interim Job Duties:

A. Do the above jobs 1-7 as needed and have time for.

11:30 AM – Preparations For Luncheon Meal:

A. Table Preparation:

1. Place All Cold Food on cart.

a) Ice Tea, pitcher of water and any other cold beverage being served for dinner. (One set for each table).

b) Butter.

c) Three different kinds of salad dressings.

d) Any special condiments to be used at that specific meal (such as mint jelly, mustard, cheese, etc., check with the cook).

e) Lemon slices and small stainless steel pitchers of milk for coffee and creamers

*Important: Be sure there is a duplicate complete set up for each table being used.

B. Other preparation:

1. Make a pot of hot water on the stove and fill the carafes. Also make a pot of decaffeinated and regular coffee.

2. Place bread in oven to warm. Cover with foil to prevent drying or burning.

3. Help the cook make the individual salads, especially if cook is busy. Place them on a tray and keep refrigerated until time to serve.

4. Place food cart along side the serving table in kitchen.

5. Line up serving utensils to be used with each food dish and place on cart.

6. Line bread baskets with napkins, set on counter until ready to serve the bread. Keep bread covered when served.

Weekend Work Schedule

7. Check with the cook regarding any special diets or special foods to be served to individual priests.

8. Make up desert tray consisting of desert of the day, assorted fruit of any other specified by the cook. Except those which have to be refrigerated until served (Ex: ice Cream), be sure you have clean utensils to serve with each desert.

9. Ask the cook if there is anything else to be done. Please help cook if needed.

C. Just before lunch:

1. Place salads at ach setting.

2. Put out small buckets of ice with tongs.

3. Place hot bread (covered) on tables.

4. Put out any last minute item needed

12:00 Noon – Lunch:

D. During lunch:

1. When the residents have eaten their salads, remove the salad bowls and dressings from the tables.

2. Serve each table the main course and accompaniments.

3. Serve the special dies or special foods to individual priests.

4. Serve coffee, tea, or any beverage requested and then leave.

5. Ask if there is anything else needed and then leave.

6. Periodically check, by looking through door window, to see if you are needed or if the priest have finished. Never rush the meal or the priest.

E. Interim:

1. Pre-rinse and rack used salad bowls.

2. Cover and refrigerate left over salad dressings.

12:25 PM – After the main course:

F. Finishing up lunch:

1. When the residents seem to be finished eating, bring in the cart to the dining area, remove the stack of used dishes and left over food. Bring cart into the pantry.

2. Serve the deserts and any other beverage desired at this time.

3. Fill any special requests for deserts.

4. Bring mobil garbage can into the pantry. Place by dishwasher. Scrape dishes of any food.

5. Pre-rinse , rack and wash dishes. Put away clean dishes in proper storage area.

6. Wipe and store utensils.

7. Bring roll of saran wrap into pantry. Consolidate, wrap, and store any left over foods.

12:40 PM or so:

G. After the luncheon meal:

1. In the dining Room:

Weekend Work Schedule

A. Clean tables of all used dishes and utensils.

B. Remove and store any remaining food items.

C. Remove unclean table cloths and place in designated baskets outside of kitchen area.

D. Wipe each table thoroughly.

E. Set up table for the breakfast meals – No more than6 place settings per table.

2. In the pantry:

A. Finish washing all used dishes and utensils and store .

B. Clean basket in the dishwasher also underneath the basket.

C. Wipe dry the dishwasher surfaces. Remove any water stains. Clean all counter tops and surfaces in the pantry.

D. Remove filled plastic bag of garbage, tie and place in outside garbage can.

E. Put a clean plastic bag in garbage can and place the can in the corner of the kitchen.

F. Sweep pantry and kitchen. Mop up any spilled water or dirty or dangerous areas in both areas.

1:30 PM:

H . Before leaving check the following:

1. Turn off exhaust fans

2. Check to see if both stove and oven is off.

3. Lock front, side and back doors.

4. Close windows in pantry, kitchen area, plus all the first floor.

5. Turn off all air conditioners.

6. Turn off first floor lights, except for one in the lobby.

Work Schedule

Part-Time Food Service Worker

Saint John Vianney Residence

Hours: Alternate Wednesdays 4:30 PM -7:30 PM

*Please note if a holiday falls on a Monday, Tuesday or alternate Wednesday the hours will be the same as Sunday

Evening Work Schedule

4:30 PM:

A. Preliminary Duties:

1. Check the dinner menu and confer with the cook regarding what is being served

2. Check the: “Sign–Out” book and number of place settings for accuracy in number and equipment, also check with the cook for any last minute changes.

3. Pre-rinse and rack any used dishes left in pantry area.

B. Table Preparation:

1. Prepare cart:

a. Iced tea, pitcher of water, carafe of wine, and any other cold beverage being served for dinner (one set-up for each table)

b. Butter

c. Salad dressings.

d. Special condiments to be used at that specific meal, mint jelly, mustard, ketchup, cheeses, check with the cook on this.

* Important: Please be sure there is a duplicate and complete set-up for each table used.

C. Other Preparation:

1. Make a pot of hot water and fill the thermal containers, a pot of coffee and a pot of decaffeinated coffee.

2. Place type of bread being served that meal in the oven to warm. Cover with foil to prevent drying or burning.

3. Make the salads. Place them on a tray and keep refrigerated until time to serve.

4. Place food cart along side the serving table in the kitchen.

5. Line up serving utensils to be used with each food dish and place on cart.

6. Line bread baskets with napkins and set on counter until ready to serve the bread. Keep the bread covered when served.

7 Check with the cook regarding any special diets or foods to be served to individual priests.

8. Make up desert tray consisting of desert of the day, assorted fruit or any other specified by the cook (except those that have to be refrigerated until served such as ice cream). Be sure you have clean utensils to serve with each desert.

9. Ask the cook if there is anything else to be done. Help her if needed.

Evening Work Schedule

5:55 PM:

D. Just before dinner:

1. Place salads at each setting.

2. Put out small buckets of ice with tongs.

3. Place hot bread (which is covered) on each table.

4. Put out any last minute item needed.

6:00 PM:

E. Dinner:

1. When the residents have eaten their salads, remove the salad bowls and dressings from the table.

2. Serve each table the main course and accompaniments.

3. Serve the special diets or special foods to individual priests.

4. Serve coffee, tea, or any beverage requested and then leave.

5. Ask if there is anything else needed and then leave.

6. Periodically check, by looking through door window, to see if you are needed or if the priest have finished. Never rush the meal or the priest.

F . Interim:

1. Pre-rinse and rack used salad bowls.

2. Cover and refrigerate left over salad dressings.

3. On Mondays and Fridays, after happy hour:

a. Take a wet cloth and a dry towel to clean 2nd floor lounge.

b. Wash glasses and put on shelf or in cabinets.

c. Clean off rest of bar and around the room. Turn off lights and a/c then return to pantry.

d. Wrap and store any left over hors d’oeuvres.

4. On other days – while the residents are eating:

a. Check the sign out book for how many will be in for breakfast the next morning.

b. Line up on counter all dishes and utensils needed for the breakfast meal. You will need for each place setting: knife, fork, tablespoon, teaspoon, napkin and water glass.

Cereal bowl, 7 inch plate, bread plate, cup and saucer.

Note: Do not set tables for breakfast – before the dinner meal unless permission given.

G. 6:25 PM – After the main course:

1. When the residents seem to be finished eating, bring in the cart to the dining area, remove the stack of used dishes and left over food. Bring cart into pantry.

2. Serve the deserts and any beverage desired at this time

3. Fill any special request for deserts.

4. Bring Mobil garbage can into the pantry. Place by dishwasher. Scrape dishes of any food.

5. Pre-rinse , rack and wash dishes. Put away clean dishes in proper storage area.

6. Wipe and store utensils.

7. Bring roll of saran wrap into pantry. Consolidate, wrap, and store any left over foods.

Evening Work Schedule

H. 6:40 PM or so – After the dinner meal:

1. In the dining Room:

a. Clean tables of all used dishes and utensils.

b. Remove and store any remaining food items.

c. Remove unclean table cloths and place in designated baskets outside of kitchen area.

d. Wipe each table thoroughly.

e. Set up table for the breakfast meals – No more than6 place settings per table.

2. In the pantry:

a. Finish washing all used dishes and utensils and store.

b. Clean basket in the dishwasher also underneath the basket.

c. Wipe dry the dishwasher surfaces. Remove any water stains. Clean all counter tops and surfaces in the pantry.

d. Remove filled plastic bag of garbage, tie and place in outside garbage can.

e. Put a clean plastic bag in garbage can and place the can in the corner of the kitchen.

f. Sweep pantry and kitchen. Mop up any spilled water or dirty or dangerous areas in both areas.

I. 7:30 PM – Before Leaving:

1. Check the following:

a. Turn off both exhaust fans.

b. Check to see if both stove and oven is off.

c. Lock front door, side and back doors.

d. Close windows in pantry, kitchen area, plus all the 1st floor.

e. Turn off air conditioners.

f. Turn off 1st floor lights, except for one in the lobby.

J. Whenever there are two food service workers on duty:

One will help the cook in the kitchen before serving the meal. Both will serve the priests and be responsible for cleaning, setting up and the remainder of the chores in the job description. Both will complete any other duties as requested or required by the administrator

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