Reports to: Chef Manager
FLSA Exemption: Non-Exempt
Division: Institutional Dining
Location: Philadelphia, PA 19139
Performs a wide range of duties involved with preparing and/or serving foods and beverages in one or more of a variety of food service environments. May perform such duties as preparing salad items, hot foods, and/or cold foods, and/or assisting in the preparation of bakery items, as appropriate to the position. Assist in cleaning work areas, equipment, utensils. May assist in the set-up, service; and collection of garbage/trash; as appropriate to the area of operation. May serve food to customers and/or perform cashiering duties as appropriate.
- This position is open pending the successful outcome of the bid process.
Includes the following. Other duties may be assigned.
- Sets up food service, kitchen, or salad area facilities, equipment and utensils, under detailed instruction and, in accordance with specific area needs; checks food temperatures and/or prepares areas for daily operations; may operate cooking or bakery equipment as assigned.
- Conveys food and supplies from the main kitchen, bakery, and/or salad preparation area to the serving site either by carrying or by utilizing a motorized cart.
- Follows prescribed procedure in setting up hot and cold food lines; ice cream, yogurt, and/or ice machines; chooses proper utensils and sets steam line to appropriate temperature for menu items.
- Prepares or assists in the preparation of hot and cold meat and vegetable dishes, beverages, salads, sandwiches, pie fillings, simple bakery items, salad dressings, and/or other similar food items, as appropriate to the position.
- Serves food items to customers from counters and/or steam tables, in accordance with specific instructions, ensuring that appropriate portions are served, and adds relishes and garnishes according to instructions.
- Replenishes foods, silverware, glassware, dishes, and trays at serving stations; may order and replenish condiments.
- Tends to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.
- May clean, wash and maintain work areas, including floors, facilities, pots, pans, service ware, utensils, and equipment; collect and places garbage and trash in designated containers; as appropriate to the area of operation.
- May perform cashiering duties, as required.
- May provide guidance and training to other employees performing related work.
- Performs miscellaneous job-related duties as assigned.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- High school diploma or general education degree (GED).
- Previous food service industry and/or Quick Serve Restaurant (QSR) experience preferred.
- Must obtain and maintain a ServSafe Manager certification within 90 days of hire and complete additional training required by the contract and franchisor.
- Must clear state background check upon hire.
Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports and business correspondence.
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations is required. Must be able to perform basic math calculations.
Ability to define problems, collect data, establish facts, draw valid conclusions and develop solutions. Ability to interpret a variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate (fast food restaurant setting).
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to walk, stand, sit; use hands and talk or hear. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. Must have the ability to lift 10 pounds frequently and up to 30 pounds occasionally.
