Food Service Associate
Occ SummaryDepending on the size of the entity and department structure, Level ILevel IILevel Iand Level II may be combined.Perform routine tasks and manual work under immediatesupervision in support of hospital food service operations; operatedish machine; wash pots andperform heavy cleaning duties; transport equipment, food, supplies, andrefuse as directed.Perform a variety of tasks in preparation, service and delivery of foodproducts and/or serviceoperations (ie. prepare, mix, assemble, portion, serve and store foodas directed; receive inspect,store, secure disburse and control inventory of foodstuffs, suppliesand equipment). Also mayfunction as a cashier when directed.Work PerformedLevel Ifollowing:Level II*Retrieve, collect, and transport food service supplies, equipment andrefuse as directed.* Strip carts/trays, sort, rinse, dishes and silverware, operate andunload dish machine, and store clean items; inspect washed items forcleanliness and breakage.* Clean and maintain dish machine; clean and sanitize assigned areas.*Washes pots, pans and equipment.* Collect, sort and dispose of trash.*Follow all safety procedures for using equipment and chemicals.* In addition to the duties described in Level I, performs the*May set up and serve food to patients and cafeteria customers asspecified by menus, ensuringthat all food items are properlyportioned and handled withinestablished sanitation standards.*May operate and monitor proper functioning of food service equipment;follow all safetyprocedures for using equipment and chemicals; clean and sanitizeequipment after use.*May assist in tray line and/or cafeteria setup, ensuring that qualitystandards are maintained andsafe food handling guidelines are adheredto.*Detect and report improperly prepared food or food that does not meetstandards and/ordefective/damaged merchandise and status of all supplies in stock. *Mayassist in the care andmaintenance of workareas and alert supervisors to problems as theyarise.*May place food and supply orders with approved vendors under directionand guidance of FoodService Manager.*May review stock levels of common foodstuffs and advanced menu items,conduct physicalinventories and maintain inventory records; unload incoming suppliesand equipment.*May transport food carts to assigned locations.*May prepare and set up food items to be delivered to cateringfunctions as needed*May plan, organize and provide service for routine and more complexcatering functions.*May work as needed for specially planned catering events.*May maintain an accurate inventory of all catering equipment.*May be responsible for the maintenance and upkeep of the cateringarea. If functioning as acashier:*Calculate total cost of items on food tray; accept payment in cash ormeal tickets.*Ensure validity of meal cards.*Total cash/tickets at end of work period; deposit money and preparedeposit report sheet.Knowledge, Skills and AbilitiesLevel Ipractices.*Ability to lift/push/pull 50 pounds.*Ability to read/write and follow oral and written instructions.Level II -Same as level I plus :*Basic math skills*Basic computer/cashier/calculator skills*Strong customer service skills*Ability to operate food preparation equipment.*Ability to prepare/handle foodstuffs using safe food handling *Abilityto maintain inventoryLevel CharacteristicsLevel ILevel IIHeavy cleaning dutiesExcellent customer service skillsAbility to work effectively with minimal supervisionAbility to maintain inventory
4067 FOOD SERVICE ASSOCIATE
Job Family Level
Full Time / Part Time
Regular / Temporary
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Essential Physical Job Functions:Certain jobs at Duke University and Duke University Health System mayinclude essential job functions that require specific physical and/ormental abilities. Additional information and provision for requests forreasonable accommodation will be provided by each hiring department.
Level INo previous food service experience required.Level IIWork requires six months of food service experience.
Degrees, Licensures, Certifications
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