Food Services Steward (Second Shift)

Position Title:

Food Services Steward (Second Shift)

Job Description:

POSITION TITLE: STEWARD, Dish Room FPFDSV-STEW01
STATUS: Part Time
DEPARTMENT: Food Service
DIVISION: Business & Auxiliary Services
CLASSIFICATION: Non-exempt
UNION: Non-union
REPORTS TO: Kitchen Operations Manager
PLACEMENT: Food Service
MINIMUM PAY RATE: $13.00 per hour

POSITION SUMMARY

Supports Food Service operations by washing dishes, glassware, all kitchen cookware and utensils, returning items to their proper storage location
Washing floor mats and walls, mopping floors, emptying and cleaning garbage cans and receptacles,
Delivering and picking up of catering orders, and outlet orders, putting away delivered products.
Maintaining overall kitchen and cafeteria sanitation and cleanliness through cleaning of all equipment on a routine basis.

ESSENTIAL JOB DUTIES AND KEY RESPONSIBILITIES

Properly operate an automated dishwasher and cleaning and stacking of all pots, pans, china glassware, silverware, and catering equipment. Performing regular cleaning of various kitchen equipment to include microwave, soup kettle, tilt skillet, oven, grill, stove, steam table, toaster, coolers, freezers, shelves, warmers, coffee machine, floor mats, cleaning of floor drains, knives, deep fryers, vent hoods, hood filters, meat slicer, cash register, food processor, blender, etc. Deliver food & supplies to food outlets and other areas, as needed. Maintain proper food service sanitation by ensuring proper dish machine temperatures and chemical concentrations are achieved when cleaning, by taking temperatures and recording on a log for dish room. Ensuring proper First In, First Out stock rotation. Wash floor mats, clean the floor drains. Break down all cardboard boxes and move pallet and other delivery storage items, (i.e. carts, milk crates, beverage crates, bread racks) to designated location. Empty the garbage and thoroughly clean garbage receptacles through the cafeteria and dining areas. Maintain cleanliness of all dish room and chemical room equipment, including but not limited to dish mats, storage cabinets and storage racks, dish return areas, cafeteria and tables. Maintain cleanliness of locker room and pot washing areas, kitchen and all other working areas in accordance with sanitation methods. Assist with stocking pop coolers and storage area maintenance, as well as with other Foodservice job areas. Attend cross training in other Foodservice job areas as assigned. Provide excellent customer service by being friendly, helpful, and courteous, with positive attitude throughout the day. Participate in achieving departmental and college goals and objectives. Perform related duties as assigned.

MINIMUM QUALIFICATIONS

Suitable experience for the job and willingness to learn cleaning procedures. Complete ANSI Food Handlers Certification for State of Illinois within 30 days of hire. Must pass physical examination. Ability to move, carry, and/or lift a minimum of 50 pounds, climb ladders, and work in tight spaces. Ability to follow specific verbal and/or written instructions. Courteous, dependable, able to follow both oral and written instructions, and ability to work well with diverse population. Must maintain a high degree of personal hygiene, appearance and cleanliness.

PHYSICAL DEMANDS

The employee is required to stand for prolonged period of time. Ability to move/push/pull stocked utility carts, lift, stack and maneuver objects with a weight up to 50 lb is required.

WORKING CONDITIONS

Able to work on stepladders on a routine basis. Operate and clean various kitchen equipment to include microwave, soup kettle, tilt skillet, oven, grill, stove, steam table, toaster, warmers, coffee machine, knives, deep fryers, vent hoods, hood filters, meat slicer, cash register, etc. Exposures: Changing Temperatures (60-110 degrees F), slippery floors, bacteria in foods, noise and vibrations. Safety requirements: Adhere to company, property, and department safety standards and procedures including following Food and Drug Administration food handler illness reporting agreement. Wear slip resistant shoes and properly positioned hair restraints at all times, utilize proper guards and safety mechanisms on equipment, use proper lifting techniques, use and maintain sharpened knives and follow all food safety procedures. Display knowledge of safe operation of hot foods services line and equipment while maintaining the level of safety required and exhibited by JJC, Will County Health Department, Food and Drug Administration and OSHA requirements. Various kitchen equipment to include microwave, soup kettle, tilt skillet, oven, grill, stove, steam table, toaster, warmers, coffee machine, knives, meat slicer, cash register, etc. Exposures: Changing Temperatures (60-110 degrees F), slippery floors, bacteria in foods, noise and vibrations. Safety requirements: Adhere to company, property, and department safety standards and procedures including following Food and Drug Administration food handler illness reporting agreement. Wear Safety shoes and properly positioned hair restraints at all times, utilize proper guards and safety mechanisms on equipment, use proper lifting techniques, use and maintain sharpened knives and follow all food safety procedures must be followed. Display knowledge of safe operation of hot foods services line and equipment while maintaining the level of safety required and exhibited by JJC, Will County Health Department, Food and Drug Administration and OSHA requirements.

EQUIPMENT AND/OR MACHINES USED

Automated dishwasher and associated chemicals, utility carts, bus tubs, plate and glassware stacking racks, garbage cans, brooms, mops, etc. Kitchen equipment to include, but not limited to microwave, soup kettle, tilt skillet, oven, grill, stove, steam table, toaster, coolers, freezers, shelves, warmers, coffee machine, floor mats, cleaning of floor drains, knives, deep fryers, vent hoods, hood filters, meat slicer, cash register, food processor, blender, etc.

WORK SCHEDULE

First Shift--- Employees should be available to work:

• Monday thru Friday from 8 a.m. – 2:30 p.m.
• Saturdays, as needed. from 8 a.m. – 2:30 p.m..

Second Shift--- Employees should be available to work:

• Monday thru Thursday from 10:00 am to 6:30 pm
• Fridays from 8 a.m. – 2:30 p.m.
• Saturdays, as needed, from 10:00 am to 6:30 pm

Work schedule will not exceed 28 hours per week.

Ninety (90) calendar day probationary period.

Full Time/Part Time:

Part time

Union (If Applicable):

Scheduled Hours:

28
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