AOS Staffing
Weekend work required (no exceptions)
Be able to work 5:00am-1:30pm or 12:00pm-8:30pm rotating weekends and holidays Pay rate : $15-$18 per hour
Role Purpose
Performs a variety of food service production activities such as pre-preparation and preparation of hot and cold foods for patient services, retail and catering operations following all dietary requirements. Properly handles and stores food per applicable regulatory requirements.
Responsibilities Preps and prepares food items by cutting, chopping, slicing, dicing, pureeing, marinating, etc. This includes washing, peeling, cutting, seeding vegetables/fruits, along with weighing and measuring designated ingredients. Follows standardized recipes, producing food items by utilizing various cooking techniques such as sauting, broiling, braising, blanching, baking, grilling, deep fat frying, and steaming using a variety of institutional equipment while meeting proper food quality and proper serving temperatures. Properly chills and stores foods in designated areas following all labeling, dating, food safety guidelines and rotation procedures as well as completing designated food safety quality control logs. Ensures compliance of special dietary requirements, nutritional restrictions, allergens, modified textures and other special dietary needs. Cleans kitchen equipment, appliances, and work areas to ensure conformance to the highest level of sanitation.
Requirements: -At least 2 years of experience in the food service industry -7 year background check -2 Professional Reference letters from Supervisor within the past 2 years -Drug Screen -TB test -Provide Proof of all vaccinations -Tdap -Flu -MMR Vaccination/Titer -Hep A/Titer -Varicella
Be able to work 5:00am-1:30pm or 12:00pm-8:30pm rotating weekends and holidays Pay rate : $15-$18 per hour
Role Purpose
Performs a variety of food service production activities such as pre-preparation and preparation of hot and cold foods for patient services, retail and catering operations following all dietary requirements. Properly handles and stores food per applicable regulatory requirements.
Responsibilities Preps and prepares food items by cutting, chopping, slicing, dicing, pureeing, marinating, etc. This includes washing, peeling, cutting, seeding vegetables/fruits, along with weighing and measuring designated ingredients. Follows standardized recipes, producing food items by utilizing various cooking techniques such as sauting, broiling, braising, blanching, baking, grilling, deep fat frying, and steaming using a variety of institutional equipment while meeting proper food quality and proper serving temperatures. Properly chills and stores foods in designated areas following all labeling, dating, food safety guidelines and rotation procedures as well as completing designated food safety quality control logs. Ensures compliance of special dietary requirements, nutritional restrictions, allergens, modified textures and other special dietary needs. Cleans kitchen equipment, appliances, and work areas to ensure conformance to the highest level of sanitation.
Requirements: -At least 2 years of experience in the food service industry -7 year background check -2 Professional Reference letters from Supervisor within the past 2 years -Drug Screen -TB test -Provide Proof of all vaccinations -Tdap -Flu -MMR Vaccination/Titer -Hep A/Titer -Varicella