Food Center Worker

SUMMARY

Assumes responsibility for producing and packaging attractive, correctly portioned food in an atmosphere of cleanliness, efficiency, cooperation, friendliness, and maintains food safety and sanitation requirements. Practices food safety standards by adherence to uniform, head covering, face mask requirements, and practices standards of good grooming. Performs assigned tasks in a minimum of two of the three following categories of duties as well as other related duties assigned by Food Center supervisory staff. 

ESSENTIAL DUTIES AND RESPONSIBILITIES 

FOOD PREPARATION DUTIES

1. Completes meal preparation tasks for multiple facets of the foodservice program.
2. Completes modified meal preparation as specified per menu instructions.
3. Follows standardized recipes and procedures. Reports discrepancies to the designated supervisor.
4. Opens cases, cans, boxes, and bags of food and empties food into appropriate containers.      
5. Responsible for continuous quality checks of products. Reports any deviation from standards to supervisor.
6. Places filled containers of food onto carts for movement to storage or packaging lines.
7. Operates, in a safe, efficient manner, small and large foodservice equipment, including but not limited to: immersion blender, can opener, food processor, tote lifter, box cutter, knife, and pallet jack.
8. Maintains a clean and orderly work area. Follows standards of food safety in preparing and storing food and meals.
9. Cleans and sanitizes work areas and equipment as assigned
10. Must be present at work. 

BULK FOOD ASSEMBLY AND DISTRIBUTION DUTIES

1. Organizes and arranges packaging lines per approved diagrams and procedures as assigned. Starts and stops machine.
2. Brings containers of food and supplies to appropriate locations on the packaging lines.
3. Fills hopper of Vemag filler, piston filler, and de-nester as required.
4. Fills food trays with specified portions of food on moving conveyor belt by working efficiently, using both hands across on a double tray line, from the left or right side of a packing line at a rate of twenty-five items per minute.
5. Replenishes food and supplies at the packaging lines as required.
6. Checks filled trays for required food components, appearance, and seal; arranges filled trays of food into baskets at the end of the assembly line at a rate of fifty items per minute.
7. Stacks completed baskets of trays onto transport dollies.
8. Moves filled transport dollies to appropriate storage.
9. Follows standards of food safety in packaging and storing foods and meals.
10. Cleans and sanitizes work areas and equipment as assigned.
11. Counts, boxes, labels, and moves menued fresh fruit, to the shipping dock, according to the daily Delivery Record.
12. Assembles food for the Fresh Fruit and Vegetable Program (FFVP), assembles items for the Afterschool Snack Program (ASP), and moves these items to the shipping cooler, according to the daily Delivery Record.
13. Sorts baskets of food according to the daily Delivery Record. 

GENERAL HOUSEKEEPING DUTIES

1. Sets up, operates, drains and cleans the three bay sink with agitator.
2. Washes, rinses, and sanitizes small equipment using approved procedures in the three bay sink.
3. Set ups, fills, loads, operates, unloads, drains, and maintains pot washer.
4. Prewashes carts, dollies, machine components, totes and move these items to the pot washer.
5. Cleans and sanitizes carts and dollies in the pot washer.
6. Cleans and sanitizes packaging lines.
7. Sweeps and mops assigned work, storage, and common areas.
8. Operates floor scrubber per manufacturer instructions and department standards.
9. Places opened cans, flattened boxes, and other trash in designated receptacles to maintain neat, orderly, and safe work area at all times.
10. Moves trash receptacles from work areas to trash compactor or recycle containers and disposes of trash.

SUPERVISORY RESPONSIBILITIES

None

QUALIFICATIONS

To perform this job successfully, an individual must be able to satisfactorily perform tasks from a minimum of two of the three categories of essential duties as evaluated in a performance review. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

EDUCATION and/or EXPERIENCE

High school diploma or general education degree (GED) required; or one to three years related experience and/or training in repetitive task or light manufacturing environment; or equivalent combination of education and experience. 

LANGUAGE SKILLS

Reads and comprehends simple instructions, short correspondence, and product labels in English. Must be able to write simple correspondence and to speak effectively to supervisors and other employees of the organization. 

MATHEMATICAL SKILLS

Performs simple, three-digit mathematical calculations using addition, subtraction, multiplication, or division. Performs these calculations related to units of weight and volume and basic counting from one to fifty items. 

REASONING ABILITY

Ability to quickly and accurately count food items in baskets. Ability to apply common sense understanding to carry out detailed but uninvolved written and oral instructions. Deals with problems involving a few concrete variables in standardized situations. 

CERTIFICATES, LICENSES, REGISTRATIONS

Food safety training preferred. 

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, an individual must be able to perform the following activities without restrictions: handle food; handle detergents and other cleaning solutions; place hands in water of varying temperatures using approved protective measures; regularly lift and position materials weighing up to 50 pounds; move and position loaded transport dollies (400 - 500 pounds), sustain walking and standing on hard and sometimes slippery or uneven surfaces; sustain repetitious motions of fingers, hands, wrists, and arms; and frequently push, pull, stoop, and/or bend. 

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, an individual is regularly exposed to conditions that are typical in a food packaging environment. These conditions include a chilled environment of 42F to 50F, refrigerator and freezer temperatures; noise produced from equipment and from large groups of employees; aromas from chemical characteristics of cleaning solutions; and risks of cuts, burns, contusions, electrical shock and other injuries from failure to follow safety procedures in the operation and cleaning of foodservice preparation and food packaging equipment.

WAGE:

$12.39 - $17.84/hr