Food Service Worker

"Ensuring Safety Excellence: In compliance with Washington State's ESSB5123, we prioritize safety in our workforce by conducting controlled substance testing, including marijuana, for this position, which is deemed safety-sensitive."

Job Description:

Under the direction of the Food Services Program Manager and Kitchen Supervisor, a Food Service Worker is primarily responsible for nutritious appealing meals, snacks for the clients, and hot entrees as part of a cycle menu. Maintains dish room, washes dishes, utensils, pots, and pans, disposes of trash, cleans, and maintains food service areas as directed. They prepare food according to standardized menus, recipes, or verbal instructions given by the Kitchen Supervisor and other related services in a timely and sanitary manner while focusing on a consistently high level of customer service.

Qualifications:

Successful applicants will:

• High School Diploma or GED Preferred. Work in jobs having similar duties in prerequisite.
• Educational training related to nutrition or food services is preferred.
• Food services and cooking experience required.

Benefits & Compensation:

The hourly range for this position is $17.75-23.05

We offer a comprehensive benefits package (full-time employees) including:

• Medical, dental, vision, life, and supplemental insurance
• Health savings, flex spending, and dependent care accounts
• Life AD & D and Long-Term Disability
• 401K with employer matching

For more detailed information on benefits click here: https://triumphtx.org/wp-content/uploads/2023/09/Benefit-Summary-2023-2024.pdf

Food Service Worker Job Duties:

• Work schedules and standardized menus/recipes are followed to prepare simple foods scheduled for that day.
• Follows all HAACP procedures. Comply with regulations established by the Department of Health and Health Distract related to such things as sanitation, hygiene, food handling, and storage, and correct temperatures in refrigerators, freezers, and storage areas.
• Checks and records temperature and full in HACCP logs including, refrigeration, cooked food, holding food, delivery, arrival, sanitation, and cooling food.
• Request needed products from cook leads or managers. Check supplies or food products delivered by the supplier to be sure they meet the type, quantity, and quality. Help with ordering when situations dictate the assistance.
• Participate, if asked, to purchase adequate food and other supplies for the kitchen, within guidelines and procedures. Keep costs low as possible and look for discontinued and sale items. Properly label all receipts and files in the appropriate file for records.
• Wash Dishes and clean the kitchen. Washes and sanitizes all service and cookware in accordance with all health department regulations.
• Clean serving area; sweeps and mops floors; wipes spills; collects and removes trash; replaces trash can liners; washes trays and cards; sorts and stacks dishes, glasses, and utensils; washes dishes, pots, and pans; fills and empties dishwasher and stacks clean dishes, glasses, and cups; cleans coffee pots, and other commercial equipment.
• Receive and unload a shipment of product, storing food away in designated areas within 2 hours of receiving, labels, and dating product applying the first items used of the "first-in, first-out" (FIFO) concept in stock rotation.
• Have a regular in-person contact with patients, staff, and/or the public while serving food and cleaning the food service area.
• Keep the kitchen clean and orderly including all appliances, floors, walls, storage areas, freezers, and refrigerators.
• They are to participate as a member of the staff in general, to promote the recovery of the clients in our care.
• Prepares complex hot entrees, side dishes, and baked goods as part of a rotating menu cycle. Prepares food for distribution from a central kitchen to client facility locations that requires transportation of food and serve designated portions to the clients.
• Coordinates with the foodservice team cooking schedules to have food ready at serving time.
• Work with the Kitchen Supervisor or the Food Service Program Manager to accommodate the special dietary needs of patients and make reasonable alterations to regular menu items to accommodate special diets and food allergies. Follow any special menus provided

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