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Food Service Worker - Univ. of Maine

Company Name:
Aramark
Responsibilities: GENERAL RESPONSIBILITIES:Prepare a daily report that verifies transactionsBe able to work quickly and concisely under pressureUnderstand what is inclusive of a reimbursable mealEnsure storage of food in a proper and sanitary mannerOrganize and assist in major cleaning of refrigerators, freezers, and cooking and serving equipment at the regularly scheduled intervalsEnsure food items and supplies are checked in as they arriveEnsure daily cleaning and sterilization of all dishes, silverware, and cooking utensilsPromote good public relationsAttend in-service meetings as scheduled by the General Manager/LeadProper utilization of leftovers as requiredMaintain a constant sense of cost controlAdhere to all HACCP regulations for sanitation, food handling, and storageAdhere to the uniform policyCommunicate with the Kitchen Manager daily to understand and properly prepare menu for the dayServe food at proper portions as requestedAdjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, steam kettles, and all other cooking and serving equipmentMeasure and mix ingredients according to standardized recipes using blenders, mixers, grinders, slicers, and other preparation equipment to prepare entrees, soups, salads, sandwiches, gravies, desserts, sauces, casseroles, and other food itemsBake, roast, broil, boil, and steam meats, fish, vegetables, and other foodsObserve and test food being cooked by tasting, smelling, and taking temperature to assure it is cookedMay wash, peel, cut, and shred vegetables and fruits to prepare them for useMay bake bread, rolls, cakes, and pastriesOther related duties as assignedMUST BE ABLE TO:Skillfully use hand tools or machines needed for your workRead instructions for items to be madeUse math to calculate changeWork with client(s) with tact and diplomacyPerform work that is routine and organizedPHYSICAL DEMANDS:Lifting twenty (20) pounds unassisted and more with assistance; frequent lifting and/or carrying of objects weighing up to twenty (20) poundsReaching, handling, fingering, feeling, seeing, standing, walkingInside Job (defined as spending approximately 75% or more of the time inside)Temperature changes: variations in temperature, which are sufficiently marked and abrupt to cause noticeable bodily reactions. Qualifications: QUALIFICATIONS:Foodservice Sanitation Certificate as neededHigh School diploma/GED

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