Food Service Associate

The Food Service Associate (FSA) is responsible for the daily operation of their assigned kitchen and other establishments that prepare and serve food and beverages. The FSA is responsible for the overall operation and cleanliness of their assigned kitchen, maintaining inventory, preparing weekly food orders, maintaining food stock, kitchen safety techniques and understand health standards.

Qualifications

• Minimum of two (1) year work experience in food production or equivalent
• Possession of, or capable of acquiring, a Food Handler's Certificate

Core Job Duties

• Understands and complies with County/State/Federal health codes to ensure the health and safety of all staff and persons served.
• Understands and follows all appropriate health codes to ensure the health and safety of all staff and persons served.
• Ensure kitchen, preparation/serving areas, dining areas, and storage areas are clean, safe, and sanitary.
• Ability to plan, prepare, and assemble portions in strict accordance with the dietitian approved menu.
• Prepare food items ensuring quality, portion control, flavor, and temperature are all accounted for.
• Transport food as necessary.
• Utilizes all protective equipment (hair nets/hats, gloves, non-skid shoes, etc.).
• Manages inventory weekly to ensure proper ordering practices.
• Prepares and submits weekly food and supply orders for review and approval, monitoring food costs at assigned site.
• Ensure that food items are properly organized, dated, rotated, and put away in correct storage area.
• Inspect food items and equipment daily.
• Maintain menu system nutritional records and store on-site.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Ensure all paperwork as assigned by Food Service Manager is completed and submitted in a timely manner.
• Maintain inventory of all equipment and maintain accurate records of warranties and maintenance on all equipment.
• Maintains acceptable attendance record. Respects break periods and works with Supervisor to ensure coverage during any absences. Manage time efficiently with no overtime unless pre-approved.
• Maintains accurate and up-to-date records.
• Ensure and enforce the highest standards of cleanliness and sanitization in the operations of all the kitchen.
• Ability to meet the physical demands of working in a busy kitchen setting to include the following:
  • Bending, squatting, kneeling, carrying or lifting up to 35 pounds with regularity, and carrying or lifting up to 50 pounds occasionally.
• Orally communicate information effectively and accurately.
• Assure program operates within the constraints of the agency’s certification (CARF, DMH) standards.
• Abide by program and agency policies and procedures.
• Other job duties and special projects as assigned.