Southern Foodservice Management, a national contract food service company, is now looking to hire a Part-Time Food Service Worker – Weekends Only for our Fort Lee location.

• The pay is $18.75 an hour
• Part-Time – Weekends Only
• Saturday and Sunday
• Must be able to obtain and maintain access to the military installation. A valid REAL ID is required for base access. 

Duties and Responsibilities

Food Preparation and Meal Service

• Responsible for preparation work of menu items as assigned by Cook I and Cook IIs, including but not limited to slicing, dicing, chopping, cutting, rolling, mixing, washing, rinsing, and panning.
• Responsible for efficiently and proficiently serving customers on the serving lines during meal service times. Must maintain proper flow rate of customers as prescribed by Management.
• Perform simple cooking tasks, such as one-step heating, as assigned by Cook I.
• Prepare food products according to the daily menu's recipes, ensuring products are properly cooked and garnished for the serving line.
• Check food temperatures to ensure required ranges are maintained.
• Replenish food items as required during service, greet and assist customers, and break down service areas after meal periods.
• Maintain proper food safety and handling techniques per applicable food code and HACCP standards.

Dining Facility and Cleaning Duties

• Perform cleaning duties as assigned by the cleaning schedule, including sweeping, mopping, wiping, scrubbing, polishing, and washing.
• Sort and replenish silverware, china, glassware, and smallwares.
• Wash pots, pans, utensils, plates, bowls, and silverware.
• Scrape trays from the tray return mechanism to maintain proper clearing and flow of customers.
• Properly operate dishwashing equipment at a sufficient speed to maintain flow per Army standards.
• Maintain cleanliness and appearance of service lines and surrounding areas during meal periods.
• Clear and thoroughly clean service lines and areas after meal service.
• Empty trash receptacles and remove trash.
• Maintain general cleanliness of the facility, inside and outside, as assigned by the cleaning schedule.
• Restock food service utensils and equipment as required.
• Properly clean assigned work areas and equipment.
• Perform salting, ice removal, and maintenance of safe walkways during winter conditions as assigned.

Safety and General Responsibilities

• Properly handle chemicals according to Safety Data Sheets (SDS) and Southern Foodservice Management safety protocols.
• Follow proper safety procedures to ensure a safe working environment.
• Take and maintain required temperature records and logs.
• Conduct duties in an orderly and professional manner according to Southern Foodservice Management's Code of Conduct.
• Follow all company policies and procedures.
• Follow direction from Cook I, Shift Leaders, Supervisors, and Building Management.
• Perform other duties and tasks assigned by Assistant Managers or Supervisors during the normal work schedule.
• Team members may be assigned to support meal production, service, and cleaning after meals or throughout the dining facility.

  Physical Requirements: 

• Strength: Lift up to 20lbs.
• Posture: Standing 70%, walking 30%.
• Movement of objects: Frequent.
• Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional.
• Stooping: Frequent.
• Reaching: Frequent.
• Handling: Frequent.
• Talking/Hearing: Frequent.
• Seeing: Frequent.
• Temperature Variation: Frequent.