Food Service Assistant Position
Division: Center for Veterans Issues, Ltd.
Department: Transitional Housing Program & Services (THP)
Reports to: Food Service Coordinator
The focus of the Food Service Assistant is to assist with the planning, organizing, managing, and coordinating the day-to-day activities of the Food Service Operations. The incumbent will also prepare and serve breakfast, lunch, and dinner at Vet’s Place Central as well as prepare the meals for the other Transitional Housing locations.
Duties and Responsibilities
- Write up a planning chart, getting information on the number of meals needed
- Complete a standard production form for the meal count sheet and the portions served
- Lift cases of produce, weighing between 25 and 50 pounds, averaging 35 pounds, from shelf onto push cart or onto preparation area (total lifting per day averages about 500 pounds)
- Clean up preparation area, including sink, stove, floor, utensils used in cooking in order to maintain sanitary conditions
- Weigh proportions using kitchen scale based on the amount needed, place food in pans
- Prep ingredients needed for scheduled meal, following written recipes (sauté vegetables, pre-brown meat, cook rice, etc.) using kitchen equipment (40 gallon skillet, roasting and convection ovens)
- Prepare meals for the residents of Vet’s Place Central and Boudicca House
- Serve meals to the residents of Vet’s Place Central
- Supervise volunteers
- Other duties as assigned or requested
Other Skills and Abilities
- Effective communication skills
- Able to apply mathematical concepts such as fractions, percentages, and proportions
- Good analytical skills
- Time management and organizational skills
- Ability to follow directions and instructions from supervisor
- High school diploma required
- Two years of commercial cooking experience required
- ServSafe certified required
- Reliable transportation required
- Valid Wisconsin driver’s license and current automobile insurance required
While preparing meals/serving food the environment will be hot, moderately loud, and fast-paced. There is also the use of kitchen equipment with moving parts, extremely hot parts, and sharp parts. During non-meal duties, the working environment is generally favorable. Lighting and temperature are adequate. Travel will be less than 15% and is local.
Work is physical in nature and consists of walking, long periods of standing, bending, stooping, reaching, and carrying and lifting up to 50 pounds.
There are no direct reports.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.