Food Service Worker Senior

FOOD SVC WORKER SR (005651)

UCPath Position ID: TBD_248

Position Description History/Status

Approved Date:

4/9/2024 2:29:10 PM

Date Last Edited:

4/9/2024 2:29:04 PM

Last Action Effective Date:

Organization Details

Business Unit (Location):

LACMP

Organization Code:

5000O

Organization:

ADMINISTRATIVE VICE CHANCELLOR         

Division Code:

5901D

Division:

ADMINISTRATION                         

Department:

317000 - ON CAMPUS HOUSING

Position Details

UCPath Position Number:

TBD_248

Position Description ID

172186

UC Payroll Title:

FOOD SVC WORKER SR (005651)

Personnel Program

Professional and Support Staff (PSS)

Salary Grade:

STEPS

Job Code FLSA:

Non-Exempt

Union Code (Collective Bargaining Unit):

SX: Service

Employee Relations Code:

E: All Others - Not Confidential

Employee Class (Appt Type):

2 - Staff: Career

Full-Time Equivalent (FTE)

1

SUPERVISION

UCPath Reports to Position Number:

40053897

Reports to Payroll Title:

FOOD SVC MGR 1

UCPath Department Head Position Number:

40046231

Department Head Payroll Title:

FOOD SVC MGR 2

SUPERVISION - Indicates that the incumbent performs a variety of routine duties within established policies and procedures or by referral to the supervisor’s guidelines.

5652

Food Service Worker

50

POSITION SUMMARY

Under the direction of the Management Team or Principal Cook, Cook or Assistant Cooks, perform semi-skilled food preparation, serve customers, and perform general maintenance duties. Serve as a lead for a group of five or less Food Service Workers. Assign and monitor work to ensure all food items are prepared correctly and according to established time frames. Ensure all items are prepared according to standardized recipes and in accordance with preparation and production methods. Ensure all food items are presented to guest at the proper temperature and with the appropriate garnishment. Provide guests with courteous and gracious service.  Wash, trim, cut and pan meats and vegetables. Store, seal, and label food for storage. Set-up and maintain cleanliness of work areas and dining room. Maintain cleanliness and storage of preparation equipment, plates, silverware, glassware, pots, pans and service utensils. Assist in organization of refrigerator, freezers and storage rooms. Remove all trash from tables and floor areas.  Interacts with team members and guests in a high-volume dining environment.

FoodHandling (Preparation/Presentation/Oversight)

Perform semi-skilled food preparation of various items from a diverse menu.

Follow recipes, portion guidelines and production requirements to produce and present cold food menu items. Place prepared food items in proper food storage containers, seal and label. Ensure all food items that are assigned to be finished for customers are presented in a restaurant style including garnish for individual plate or buffet service. Consistently complete assigned production flow/ service records accurately. Comply with all food handler procedures required by the department’s requirements. Assign and monitor food production needs to Food Service Workers and ensure the completion of food production for service at scheduled meal hours. Ensure food items are maintained at proper temperatures.

60%

Guest Service

Provide gracious service to guests by anticipating their needs and taking the initiative to create service solutions accommodating their requests within the parameters of the departments targeted budget and program. Ensure that personal grooming and uniform projects the professional image necessary to gain guests' confidence.

Utilize body language such as eye contact, facial expressions, gestures and posture that reflect an outgoing, friendly, attentive and responsive communication to guests.

Utilize clear communication skills, including active listening and verbal communication with guests and team members that ensure a balance in speed of service with respect and hospitality.

Communicate traffic flow during meal service and provide leadership for 1-5 Food Service Workers.

20%

Sanitation and Organization of Work Area

Follows proper procedures in maintaining cleanliness and proper sanitation of assigned work area during shift. Properly sanitizes production and transportation equipment and counters in work area. Removes all dirty utensils, pans and equipment used in production, transportation or food displays and delivers to assigned dishwashing area.

Follows proper procedures in cleaning production, storage, and service area of work station at the end of shift including but not limited to preparation, storage and transportation equipment, service counters and sneeze guards.

10%

Sanitation and Organization of Work Area

See that appropriate service equipment such as plates, silverware, glassware display ware, service utensils, transportation and storage equipment are assembled for their work area at the beginning and completion of their shift and prior to the start of any meal service.

See that all trash is removed from counters and floor areas of food production and storage areas throughout the shift.

10%

•

Performs other duties as assigned.

•

Complies with all policies and standards.

•

Complies with the University of California, Los Angeles (UCLA) Principles of Community.

•

This position description is not intended to be a complete list of all responsibilities, duties or skills required for the job and is subject to review and change at any time, with or without notice, in accordance with the needs of the organization.

QUALIFICATIONS

High School Diploma

Preferred

1-2 Years

One to two years of experience in food preparation and general maintenance in a kitchen or dining area; or an equivalent combination of education and experience.

Preferred

Ability to read, understand and speak English sufficient to determine and carry out job duties.

Required

Skill in interacting effectively with guests and team members and managers in a high volume public contact setting using positive body language, direct eye contact, active listening, and problem solving techniques.

Required

Time management and organization skills to review daily production needs and plan daily work schedule.

Required

Ability to lead small teams, 1-5 people, in a collaborative manner, motivating team to complete tasks effectively and efficiently.

Required

Ability to learn and apply the rules and procedures of sanitation and safety as they apply to production, storage and service within a food establishment.

Required

Ability to measure dry and liquid food stuffs in units of measurement such as cup, pint, quart, pound, and oz to properly adhere to recipe and production requirements.

Required

Ability to operate equipment such as grills, pizza ovens, fryers, mixers, food processors, food cutters, meat slicers, blenders, hot wells, radio communication devices, hydraulic lifts, trash compactors, ware washing, garbage disposal, and refuse pulper equipment.

Required

Skill in adding and subtracting whole numbers, decimals and fractions sufficient to properly adhere to production and customer flow parameters.

Required

Knowledge of the rules and procedures of sanitation and safety as they apply to production, storage and service within a food establishment.

Required

Culinary knowledge of food inventory, recipes, menus and production methods, including a good understanding of culinary terminology.

Required

Ability to accurately complete and maintain paperwork, including temperature logs and production records.

Required

SPECIAL REQUIREMENTS AND/OR CONDITIONS OF EMPLOYMENT

Background Check: Continued employment is contingent upon the completion of a satisfactory background investigation.

Live Scan Background Check: A Live Scan background check must be completed prior to the start of employment.

Age Requirement: Candidate(s) must be 18 years or older to be eligible to be hired.

Pre-Placement Physical: Employment is contingent upon the completion of a satisfactory physical examination.

Reading Comprehension Test: A reading assessment will be conducted.

LOCATION AND PHYSICAL, ENVIRONMENTAL, MENTAL (PEM) REQUIREMENTS

Environment and Work Location Information

Environment Type:

Non-Clinical Setting

Location Setting:

Campus

Location:

Housing & Hospitality-Dining

Standing/Walking

X

X

Sitting

X

Bending/Stooping

X

X

Squatting/Kneeling

X

X

Climbing

X

Lifting/Carrying/Push/Pull 0-25 lbs

X

X

Lifting/Carrying/Push/Pull 26-50 lbs

X

X

Lifting/Carrying/Push/Pull over 50 lbs

X

Physical requirements other

X

Chemicals, dust, gases, or fumes

X

X

Loud noise levels

X

X

Marked changes in humidity or temperature

X

X

Microwave/Radiation

X

Operating motor vehicles and/or equipment

X

X

Exposures other

X

Sustained attention and concentration

X

X

Complex problem solving/reasoning

X

Ability to organize & prioritize

X

X

Communication skills

X

X

Numerical Skills

X

X

Mental demands other

X

X

Classification 3:  Position in which exposure to blood, body fluids or tissues is not part of the position description. The normal routine task involves no exposure to blood, body fluids or tissues and the employee can decline to perform tasks which involve a perceived risk without retribution.