Summary

The San Diego Healthcare System is currently recruiting for A Food Service Worker (Ingredient Control) to work in Nutrition and Food Services. The primary purpose of this position is to serve as Food Service Workers for Nutrition and Food Service (N&FS) and are responsible to follow set procedures in accomplishing repetitive assignments and follow an established sequence of work.

Qualifications

To qualify for this position - applicants must meet all requirements by the closing date of this announcement. EXPERIENCE: A specific length of training and experience is not required - but you must show evidence of training or experience of sufficient scope and quality of your ability to do the work of this position. Evidence which demonstrates you possess the knowledge - skills - and ability to perform the duties of this position must be supported by detailed descriptions of such on your resume. Applicants will be rated in accordance with the OPM Federal Wage System Qualification Standards. SCREEN-OUT ELEMENT: Your qualifications will first be evaluated against the prescribed screen out element - which usually appears as question 1 in the on-line questionnaire. Those applicants who appear to possess at least the minimal acceptable qualification requirement are considered for further rating; those who do not are rated ineligible and are eliminated. The potential eligibles are then rated against the remainder of the Job Elements: Interpret Instructions - Specifications (other than blueprint reading) Materials Technical Practices Without more than normal supervision Work Practices Experience refers to paid and unpaid experience - including volunteer work done through National Service programs (e.g. - Peace Corps - AmeriCorps) and other organizations (e.g. - professional; philanthropic; religions; spiritual; community; student; social). Volunteer work helps build critical competencies - knowledge - and skills and can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience - including volunteer experience. Note: A full year of work is considered to be 35-40 hours of work per week. Part-time experience will be credited on the basis of time actually spent in appropriate activities. Applicants wishing to receive credit for such experience must indicate clearly the nature of their duties and responsibilities in each position and the number of hours a week spent in such employment.

Duties

• Major duties are below but not limited to: On a daily basis - the employee receives and inspects food and supply items delivered by vendors and Supply Chain Management - checks for accuracy of quantity and quality of items received - and reports discrepancies to supervisor
• Maintains inventory
• checks condition of perishable items to prevent food spoilage and loss
• Stores items correctly - rotating stock using FIFO (first in first out) principle to prevent spoilage - and for use by expiration date
• Keeps appropriate records related to the receipt and distribution of food items and non-food supplies
• Employee screens and identifies shipping and receiving documents for discrepancies
• As needed - prepares master order for food and non-food deliveries
• uses proper techniques to measure and portion dry - fat - and liquid ingredients when issuing ingredients
• Works collaboratively with production cooks in the ingredient control process to maintain a smooth production operation
• Delivers ingredients and/or supplies to preparation and service areas to meet production and service schedules
• Routinely prepares subsistence and non-food supply orders - making adjustments based on an existing inventory
• Records refrigerator/freezer temperatures per established schedules - reporting discrepancies to the supervisor
• Using thawing guide breaks out frozen food according to menu/census information
• Frozen perishable items being readied for issue are transported from freezer to appropriate refrigerator - taken out of cases or crates in sufficient time for the items to reach the desired thawed condition
• Follows strict security guidelines to protect food and non-food supplies from pilferage
• Maintains order in storage areas to ensure easier access - expediting issuances and the inventory process
• Signs for receiving reports for food and supplies
• Maintains the inventory of supplies and inventory records as required
• Enters inventory results into Computrition or similar software
• Uses a computer terminal to record and retrieve recipe - menu and inventory data and to produce printouts of such information for various work units in the kitchen
• Operates all equipment in the assigned area and maintains it in sanitary condition
• Cleans assigned working area and ensures storeroom and storage refrigerators are maintained in a clean - orderly and organized manner
• Assures products moving through the system are maintained in accordance with Hazard Analysis Critical Control Point (HACCP) - or similar accepted methodology
• Participates in the NFS Dietetic Internship Program by conducting orientation sessions with the dietetic interns
• Work Schedule: Variable - rotating day and Holidays off
• Position Description Title/PD#: Food Service Worker-Ingredient Control Worker/PD11798O Physical Requirements: Must be able to carry and/or lift large food containers and move heavily loaded carts and pallets
• Must use proper body mechanics
• Incumbent is subject to continuous standing and walking - frequent stopping - reaching - pushing - stretching - pulling and bending
• Work requires frequent and/or continuous lifting - carrying - moving - and pushing heavy items up to 50 pounds - unassisted - and occasionally lift or move objects weighing over 40 pounds with assistance of lifting devices or other workers
• Items may include cases of supplies - heavy carts (up to 400 pounds) and filled garbage cans - among others
• The employee sweeps - vacuums - and spot mops floors as assigned - and may be required to use powered cleaning equipment
• works with a variety of cleaning compounds - chemicals and detergents
• Work is performed under pressure with strict deadlines
• Work requires concentration for prolonged periods of time while performing duties - accepting some interruption of work - and allowing for prompt resumption of the task at hand.