food service technician

Ascension parish School Board

<div><p><b>Ascension Parish School Board
</b></p><p><b>Job Description<br>
</b></p><p></p><div><div><div><div><p><b>I.<br>
</b></p></div><div><p><b>JOB TITLE:
 </b></p></div><div>Child Nutrition Programs Technician
</div><div><p><b>JOB TYPE:<br>
</b></p></div><div><p>862<br>
</p></div></div><br>
<p></p><div><div><p><b>POSITION REPORTS TO:
 </b></p></div><div>Cafeteria Manager / Satellite Cafeteria Manager
</div><div><p><b>PAY GRADE:<br>
</b></p></div><div><p>CN-2 (CN-1 for part-time)<br>
</p></div></div><br>
<p></p><div><div><p><b>FLSA STATUS:<br>
</b></p></div><div><p>Non-Exempt<br>
</p></div><div><p><b>ASSIGNMENT PERIOD<br>
</b></p></div><div><p>180 days<br>
</p></div></div><br>
</div></div><p></p><h1 class="jobSectionHeader"><b>II. </b><b>SUMMARY OF POSITION&rsquo;S PURPOSE<br>
</b></h1><p></p><p>Performs various activities related to the safe and sanitary preparation and serving of lunches for school facilities<br>
</p><p></p><h2 class="jobSectionHeader"><b>III. </b><b>MINIMUM QUALIFICATIONS<br>
</b></h2><p></p><div><ul><li>EDUCATION/CERTIFICATION &ndash; Prefer a High School Diploma or its equivalent. Must pass the SFS test.
</li></ul><ul><li>EXPERIENCE &ndash; 0 to 6 months of basic work experience
</li></ul><ul><li>SKILLS &ndash; Knowledge of basic cooking technology. Must possess positive human relations skills.
</li></ul>OTHER REQUIREMENTS - Must be physically capable of lifting in excess of 25 pounds on a continual basis. This position requires sustained manual dexterity with close mental/visual attention and the ability to perform job functions in a standing position for a majority of the workday. This position is exposed to environmental and temperature extremes, chemicals, and odors on a daily basis. Lifting, stooping, walking and reaching are required on a continuous basis. Must be free of any infectious or communicable diseases which, according to a determination by the United States Secretary of Health and Human Services, poses a risk of transmission through the handling of food.<br>
<ul><li>
</li></ul></div><p></p><h2 class="jobSectionHeader"><b>IV. </b><b>DUTIES AND RESPONSIBILITIES
</b></h2><div><ul><li>Prepares and serves food according to pre-established recipes and schedules. Ensures that the food served is nutritious and tasty and meets food service requirements. Operates kitchen equipment.
</li></ul><ul><li>Maintains a clean and sanitary lunchroom and kitchen facility to include proper disposal of waste materials. Collects breakfast/lunch money.
</li></ul><ul><li>Removes food from serving trays, warmers and refrigerator.
</li></ul><ul><li>Assists with stocking items in the storeroom, refrigerator, and freezer as needed.
</li></ul><ul><li>Provides courteous and prompt service to all internal and external customers including students, parents, co-workers, etc.. Prioritizes and addresses requests and assignments in a professional manner to develop cooperative relationships and to ensure that student and employee records confidentiality is assured.
</li></ul><ul><li>Identifies opportunities and recommends methods to improve service, work processes and financial performance, e.g. expense management. Assists in the implementation of quality improvement initiatives.
</li></ul><ul><li>Assists co-workers in the completion of tasks and assignments to ensure continuity of service. Orients new co-workers and actively supports teamwork throughout the school system.
</li></ul>Performs other services as required.<br>
<ul><li>
</li></ul></div><p></p><p>NOTE: This job description is a summary of the primary duties and responsibilities of the position. It is not intended to be a comprehensive listing of all duties and responsibilities. The Ascension Parish School Board reserves the right to change this description at its discretion.<br>
</p><p></p><div><ul><li><b>SIGNATURES:<br>
</b></li></ul></div><p></p><div><div><div><div><p>Supervisor<br>
</p></div><p></p><div><p>Date<br>
</p></div></div><br>
<div></div><div><div><p>Employee<br>
</p></div><p></p><div><p>Date<br>
</p></div></div><br>
</div></div><p></p><p>This job description was approved by the Ascension Parish School Board on: July 25, 2000.</p></div>

Food Service Technician

Food Service Technician - Part Time

Mercy

<div><div><ul><li>Springfield, Missouri</li><li>
Non-Clinical Support</li><li>
Support Services</li><li>
Regular</li><li>
Full-time</li><li>
Mercy Hospital Springfield</li><li>
JR248892</li></ul><div><div><div><div><div>
</div></div></div></div></div></div><div></div><div><div><h1 class="jobSectionHeader"><b>
Find Your Calling At Mercy!</b></h1><p></p>
Demonstrates proficiency in food preparation and meal assembly in all positions. Sets up and breaks down serving stations. Inventories and orders food and supplies following menus. Ensures tasks are completed when manager is not available. Directs the efforts of others.<p></p><h1 class="jobSectionHeader"><b>
Position Details:</b></h1><p></p><p>
Education:
<br>
Licensure:
<br>
Experience:
<br>
Certifications:
</p><p>NWA: ServSafe Food Handler Certificate(or State equivalent) within 90 days of hire.</p><p>
Other: Good communication skills required. Must be able to multi-task several duties at once and possess ability to work quickly while maintaining accuracy. The physical demands described here are representative of the minimums that must be met by an employee to perform all essential functions of the job. Most physical demands are below, plus:<br>
Minimal: overhead lifting of &lt; 35 lbs, kneeling or crouching, carrying up to 70 lbs, pinch grip, data entry<br>
Occasional: balancing on slippery surfaces, Push &lt; 57 lbs force, pull &lt; 48 lbs force<br>
Frequent: lift floor to desk height of &lt; 70 lbs<br>
Continuous: gripping &lt; 40 lbs both sides, hand coordination
<br>
Preferred Education: High school diploma or equivalent.</p><p>
Preferred Licensure:
<br>
Preferred Experience: 90 days experience in hospital food service</p><p>
Certifications:
<br>
Preferred Other:</p><p></p><h1 class="jobSectionHeader"><b>
Why Mercy?</b></h1><p></p><p>
From day one, Mercy offers outstanding benefits - including medical, dental, and vision coverage, paid time off, tuition support, and matched retirement plans for team members working 32+ hours per pay period.</p><p></p><p>
Join a caring, collaborative team where your voice matters. At Mercy, you'll help shape the future of healthcare through innovation, technology, and compassion. As we grow, you'll grow with us.</p></div></div></div>

Advanced Food Service Technician (Non-Exempt)

US Department of Veterans Affairs

Health Technician (Dietetic)

State of Oklahoma

<div>
 <strong>
  Job Posting Title
  <br/>
  <br/>
 </strong>
 Food Service Specialist
 <br/>
 <br/>
 <strong>
  Agency
  <br/>
  <br/>
 </strong>
 131 DEPARTMENT OF CORRECTIONS
 <br/>
 <br/>
 <strong>
  Supervisory Organization
  <br/>
  <br/>
 </strong>
 DOC EWCC
 <br/>
 <br/>
 <strong>
  Job Posting End Date
  <br/>
  <br/>
 </strong>
 Refer to the date listed at the top of this posting, if available. Continuous if date is blank.
 <br/>
 <br/>
 Note: Applications will be accepted until 11:59 PM on the day prior to the posting end date above.
 <br/>
 <br/>
 <strong>
  Estimated Appointment End Date (Continuous if Blank)
  <br/>
  <br/>
 </strong>
 <strong>
  Full/Part-Time
  <br/>
  <br/>
 </strong>
 Full time
 <br/>
 <br/>
 <strong>
  Job Type
  <br/>
  <br/>
 </strong>
 Regular
 <br/>
 <br/>
 <strong>
  Compensation
  <br/>
  <br/>
 </strong>
 Level I - $31,603.44
 <br/>
 <br/>
 Level II - $33,183.67
 <br/>
 <br/>
 Level III - $35,498.14
 <br/>
 <br/>
 Level IV - $39,722.34
 <br/>
 <br/>
 <strong>
  Job Description
  <br/>
  <br/>
 </strong>
 <strong>
  Basic Purpose
 </strong>
 :
 <br/>
 <br/>
 Positions in this job family are involved in working with inmates to handle, prepare, cook, and serve food for regular, modified, and special diets at a state correctional facility. This includes maintaining clean and sanitary work, preparation and serving areas.
 <br/>
 <br/>
 <strong>
  Typical Functions
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Monitors and guides inmates working in food service.
  </li>
  <li>
   Prepares foods, salads, and desserts; cooks or bakes a variety of items.
  </li>
  <li>
   Supplies unit with meat, fish, or fowl as ordered; cuts and prepares meat.
  </li>
  <li>
   Cleans and prepares foods using tools such as knives, slicers and peelers, and equipment such as ovens and steamers.
  </li>
  <li>
   Follows written diet orders and master menu.
  </li>
  <li>
   Operates dishwasher; gathers, cleans, stacks and hand washes or scours pots, pans, dishes, silverware and other cooking and baking utensils.
  </li>
  <li>
   Removes refuse from kitchen area.
  </li>
  <li>
   Sweeps, mops, and scrubs kitchen, dining, and storage areas.
  </li>
  <li>
   Labels, loads, and delivers food carts or trays; picks up trays after use.
  </li>
  <li>
   Defrosts and cleans refrigerators, walk-in coolers, and related equipment.
  </li>
  <li>
   Maintains inventory by properly storing and rotating stock.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Level Descriptor
  <br/>
  <br/>
 </strong>
 <strong>
  Level I
  <br/>
  <br/>
 </strong>
 This is the basic level of this job family where employees are assigned simple and routine duties of handling, preparing and serving food in a state correctional facility. In this role, they will perform tasks such as preparing toast, tea, and coffee, and maintaining the cleanliness of the food service area.
 <br/>
 <br/>
 <strong>
  Level II
  <br/>
  <br/>
 </strong>
 This is the career level of this job family where employees are assigned responsibility for a variety of tasks involved in preparing and serving meals in a state correctional facility.
 <br/>
 <br/>
 This includes using items for cooking and baking, cutting and preparing meat, poultry or fish, and frying or roasting foods. Positions are also responsible for the direction of others, performing simple and routine duties involving the handling and serving of food, and maintaining a clean and sanitary work area. In this role, they will make recommendations for future food needs, receive and store food, and assist with serving food.
 <br/>
 <br/>
 <strong>
  Level III
  <br/>
  <br/>
 </strong>
 This is the leadership level of the job family where employees are assigned responsibility for performing highly skilled work involving the operation of an institutional food service unit and supervising other food service specialists in the requisition, storage, cooking, baking, and serving of food, the preparation of meats, poultry and fish for cooking, and the inspection and maintenance of sanitary kitchen and work areas. Under the direction of a nutrition therapist, some positions at this level will do nutritional assessments, ongoing charting in dietary progress notes, and communicate with nursing and nutrition departments on patient concerns.
 <br/>
 <br/>
 <strong>
  Level IV
  <br/>
  <br/>
 </strong>
 At this level, employees are assigned responsibility for the administration of a food service unit and activities of assigned staff, which may include employees, inmates, and/or others in the preparation and serving of food in a state correctional facility. In this role, they will provide direction to staff members in completing assigned work and ensure completion of required activities. Responsibilities will also be assigned for interpreting menus and menu instructions, ensuring proper hygiene and sanitation methods are followed, inspecting kitchen and dining areas, requisitioning supplies and maintaining a storeroom.
 <br/>
 <br/>
 <strong>
  Knowledge, Skills, Abilities, And Competencies
  <br/>
  <br/>
 </strong>
 <strong>
  Level I
  <br/>
  <br/>
 </strong>
 Knowledge, skills and abilities required at this level include knowledge of basic food preparation techniques; of food service operations; of proper sanitation practices; and of basic mathematics. Ability is required to carry out routine tasks to completion; to follow oral and written instructions; and to establish and maintain effective working relationships with others.
 <br/>
 <br/>
 <strong>
  Level II
  <br/>
  <br/>
 </strong>
 Knowledge, skills and abilities required at this level include knowledge of basic food preparation techniques; of food service operations; of proper sanitation practices; of basic mathematics; of ingredients used in baking and cooking; of food storage, preparation and cooking; of recipe usage; of standard weights and measures used in cooking and in calculating and measuring ingredients; of operation of kitchen equipment and utensils; of practices and problems of meat storage and preparation; of modern methods and materials used in large scale baking, cooking, and meat cutting; of cutting, mixing and adding ingredients to all types of meat; and of sanitary and health standards. Ability is required to carry out routine tasks to completion; to follow oral and written instructions; to establish and maintain effective working relationships with others; to prepare and cook foods, baked goods and meat; to follow written and oral instructions; to direct the work of food service personnel; and to use a variety of tools and knives to cut or slice meat and other foods.
 <br/>
 <br/>
 <strong>
  Level III
  <br/>
  <br/>
 </strong>
 Knowledge, skills and abilities required at this level include knowledge of basic food preparation techniques; of food service operations; of proper sanitation practices; of basic mathematics; of ingredients used in baking and cooking; of food storage, preparation and cooking; of recipe usage; of standard weights and measures used in cooking and in calculating and measuring ingredients; of operation of kitchen equipment and utensils; of practices and problems of meat storage and preparation; of modern methods and materials used in large scale baking, cooking, and meat cutting; of cutting, mixing and adding ingredients to all types of meat; of sanitary and health standards; of supervisory principles and practices; and of basic nutrition. Ability is required to carry out routine tasks to completion; to follow oral and written instructions; to establish and maintain effective working relationships with others; to prepare and cook foods, baked goods and meat; to follow written and oral instructions; to direct the work of food service personnel; to use a variety of tools and knives to cut or slice meat and other foods; to control food stock; and to communicate effectively, both orally and in writing.
 <br/>
 <br/>
 <strong>
  Level IV
  <br/>
  <br/>
 </strong>
 Knowledge, skills and abilities required at this level include knowledge of basic food preparation techniques; of food service operations; of proper sanitation practices; of basic mathematics; of ingredients used in baking and cooking; of food storage, preparation and cooking; of recipe usage; of standard weights and measures used in cooking and in calculating and measuring ingredients; of operation of kitchen equipment and utensils; of practices and problems of meat storage and preparation; of modern methods and materials used in large scale baking, cooking, and meat cutting; of cutting, mixing and adding ingredients to all types of meat; of sanitary and health standards; of supervisory principles and practices; of basic nutrition; of food service organization and operation; of menu planning; of recipe interpretation; of the principles of training; and of administrative principles and practices. Ability is required to carry out routine tasks to completion; to follow oral and written instructions; to establish and maintain effective working relationships with others; to prepare and cook foods, baked goods and meat; to follow written and oral instructions; to direct the work of food service personnel; to use a variety of tools and knives to cut or slice meat and other foods; to control food stock; to
 <br/>
 <br/>
 communicate effectively, both orally and in writing; to interpret and prepare special dietary menus and menu instructions; and to organize and supervise the work of others.
 <br/>
 <br/>
 <strong>
  Education And Experience
  <br/>
  <br/>
 </strong>
 <strong>
  Level I
  <br/>
  <br/>
 </strong>
 None required.
 <br/>
 <br/>
 <strong>
  Level II
  <br/>
  <br/>
 </strong>
 Education and experience requirements at this level consist of one year of experience in commercial or institutional food service or an equivalent combination of education and experience, substituting one year of vocational or technical school training in food preparation for the required experience.
 <br/>
 <br/>
 <strong>
  Level III
  <br/>
  <br/>
 </strong>
 Education and experience requirements at this level consist of two years of experience in commercial or institutional food service or an equivalent combination of education and experience, substituting one year of vocational or technical school training in food preparation for the required experience.
 <br/>
 <br/>
 <strong>
  Level IV
  <br/>
  <br/>
 </strong>
 Education and experience requirements at this level consist of three years of experience in commercial or institutional food service or an equivalent combination of education and experience, substituting one year of vocational or technical school training in food preparation for the required experience.
 <br/>
 <br/>
 <strong>
  Special Requirements
  <br/>
  <br/>
 </strong>
 Some positions may require possession of a valid driver&rsquo;s license at time of appointment.
 <br/>
 <br/>
 <strong>
  Additional Job Description
  <br/>
  <br/>
 </strong>
 Eddie Warrior Correctional Center
 <br/>
 <br/>
 This is not a remote position.
 <br/>
 <br/>
 <strong>
  Equal Opportunity Employment
  <br/>
  <br/>
 </strong>
 The State of Oklahoma is an equal opportunity employer and does not discriminate on the basis of genetic information, race, religion, color, sex, age, national origin, or disability.
 <br/>
 <br/>
 Current active State of Oklahoma employees must apply for open positions internally through the Workday Jobs Hub.
 <br/>
 <br/>
 If You Are Needing Any Extra Assistance Or Have Any Questions Relating To a Job You Have Applied For, Please Click The Link Below And Find The Agency For Which You Applied For Additional Information
 <br/>
 <br/>
 Agency Contact
</div>


Food Service Specialist

SpaceX

<div>
 SpaceX was founded under the belief that a future where humanity is out exploring the stars is fundamentally more exciting than one where we are not. Today SpaceX is actively developing the technologies to make this possible, with the ultimate goal of enabling human life on Mars.
 <br/>
 <br/>
 <strong>
  FOOD SERVICES SPECIALIST - TEMPORARY POSITION
  <br/>
  <br/>
 </strong>
 The SpaceX Hospitality team serves employees, customers, government partners, potential clients, and visitors with snacks, daily meals, and full-service events. The Food Service Specialist is a team-oriented role for individuals who thrive in fast-paced, dynamic environments while working collaboratively or independently. They must be familiar with basic customer service principles and have a firm understanding of food and beverage safety principles. This role requires identifying and using equipment such as soda machines, hot- and cold-food holding and storage, basic restaurant/catering equipment, serving utensils, and small wares. Individuals must handle task ownership flexibly, switching tasks throughout the day as needed. Daily duties may change on short notice based on staffing and business needs, including but not limited to serving guests, meal production, supporting orders and inquiries, maintaining dining space cleanliness, stocking and distributing products, taking inventory, and setting up/working stations at various outlets per leadership specifications. This position supports SpaceX&rsquo;s mission by delivering excellent customer service, fostering a welcoming atmosphere, providing flexible support, ensuring accurate order fulfillment, and producing high-quality food and beverages to boost morale and productivity.
 <br/>
 <br/>
 <strong>
  Responsibilities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Set up, maintain, and clean workstations, surrounding areas, dining, work, and storage spaces to ensure safety and organization
  </li>
  <li>
   Perform cleaning and maintenance on departmental tools, equipment, and food service areas (including but not limited to beverage stations, coolers, and hot holding units)
  </li>
  <li>
   Complete daily record keeping, tasks, and opening/closing checklists
  </li>
  <li>
   Meet time and quality standards set by leadership while working with urgency
  </li>
  <li>
   Engage customers, fulfill orders, and demonstrate strong customer service and communication skills (including menu changes)
  </li>
  <li>
   Assist with catering and event requests
  </li>
  <li>
   Adhere to proper safety guidelines and food safety/sanitation practices
  </li>
  <li>
   Interact professionally with guests, supervisors, and co-workers
  </li>
  <li>
   Support proper product rotation, storage, and delivery according to food safety requirements
  </li>
  <li>
   Follow stocking routes, track inventory, and receive/distribute products around the site
  </li>
  <li>
   Participate in the training of additional Hospitality roles and responsibilities as instructed by leadership
  </li>
  <li>
   Start of site-based responsibilities (if applicable)
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Position Details
  <br/>
  <br/>
 </strong>
 This is a
 <strong>
  temporary
 </strong>
 position with SpaceX, for the length of time as stated, and is subject to change with minimal notice as business needs dictate.
 <br/>
 <br/>
 <ul>
  <li>
   LENGTH OF POSITION: 3 months
  </li>
  <li>
   LOCATION: Brownsville, TX
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Basic Qualifications
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   High school diploma or equivalency certificate
  </li>
  <li>
   1+ years of experience in food preparation, customer service, or other food services support role
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Preferred Skills And Experience
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   3+ years of experience in food preparation, customer service, or other food services support roles
  </li>
  <li>
   Self-motivated and takes initiative in a dynamic, fast-paced environment
  </li>
  <li>
   Previous work experience in a high-volume output environment
  </li>
  <li>
   Previous work experience in team settings
  </li>
  <li>
   Effective interpersonal, oral, and written communication skills
  </li>
  <li>
   Effective time management skills
  </li>
  <li>
   Effective understanding of food safety and sanitation practices
  </li>
  <li>
   Basic computer skills (Microsoft Office primarily)
  </li>
  <li>
   Familiarity with allergen identification and common dietary restrictions
  </li>
  <li>
   High level of professionalism
  </li>
  <li>
   Experience in a corporate environment
  </li>
  <li>
   Basic understanding of beer and wine service
  </li>
  <li>
   Knowledge of different styles of service
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Additional Requirements
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Must have or obtain TX Food Handlers card (training provided internally as needed)
  </li>
  <li>
   Valid state issued driver&rsquo;s license
  </li>
  <li>
   Must be able to work all shifts and available for overtime, weekends and holiday(s) as needed
  </li>
  <li>
   Stand: Up to 10 hours per day
  </li>
  <li>
   Sit: Up to 1 hour
  </li>
  <li>
   Push/Pull: Up to 50lbs. (unassisted) 1-2 hours per day
  </li>
  <li>
   Overhead reach: Up to 6 hours per day
  </li>
  <li>
   Walk: Up to 10 hours per day
  </li>
  <li>
   Lift/Carry: Up to 25lbs. (unassisted) 1-2 hours per day
  </li>
  <li>
   Climb (ladder/stairs): Up to 3 hours per day
  </li>
  <li>
   Kneel/Crouch: Up to 6 hours per day
  </li>
  <li>
   Upper body twist: Up to 6 hours per day
  </li>
  <li>
   Ability to work in temperatures over 80 degrees up to 3 hours per day
  </li>
  <li>
   Candidate must be capable of safely performing the physical requirements of the job listed in the job description. Candidate may be required to complete a pre-employment questionnaire and/or physical to confirm these capabilities, which may include a medical history review.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Itar Requirements
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   To conform to U.S. Government export regulations, applicant must be a (i) U.S. citizen or national, (ii) U.S. lawful, permanent resident (aka green card holder), (iii) Refugee under 8 U.S.C.
  </li>
  <li>
   1157, or (iv) Asylee under 8 U.S.C.
  </li>
  <li>
   1158, or be eligible to obtain the required authorizations from the U.S. Department of State. Learn more about the ITAR here.
   <br/>
   <br/>
  </li>
 </ul>
 SpaceX is an Equal Opportunity Employer; employment with SpaceX is governed on the basis of merit, competence and qualifications and will not be influenced in any manner by race, color, religion, gender, national origin/ethnicity, veteran status, disability status, age, sexual orientation, gender identity, marital status, mental or physical disability or any other legally protected status.
 <br/>
 <br/>
 Applicants wishing to view a copy of SpaceX&rsquo;s Affirmative Action Plan for veterans and individuals with disabilities, or applicants requiring reasonable accommodation to the application/interview process should reach out to EEOCompliance@spacex.com
 <em>
  .
 </em>
</div>


Food Services Specialist - Temporary

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Food Service Technician

Food Service Technician - Part Time

Advanced Food Service Technician (Non-Exempt)

Health Technician (Dietetic)

Food Service Specialist

Food Services Specialist - Temporary

Food Service Specialist