Main Responsibilities and Required Skills for a Food Service Worker
A Food Service Worker is a professional who plays a crucial role in the food industry, ensuring that customers receive high-quality service and delicious meals. These individuals work in various settings, such as restaurants, cafeterias, and catering services, contributing to the overall dining experience. In this blog post, we describe the primary responsibilities and the most in-demand hard and soft skills for Food Service Workers.
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Main Responsibilities of a Food Service Worker
The following list describes the typical responsibilities of a Food Service Worker:
Accept
Accept and reconcile deliveries and puts away stock.
Accommodate
Accommodate customers with special dietary needs.
Address
Address customer concerns promptly and professionally.
Adhere to
Adhere to safety policies and procedures including proper food safety and sanitation.
Advise
Advise Chef of malfunction equipment.
Answer
Answer phones and greets and assists patient in selection of regular and modified diets.
Apply
Apply safety requirements pertaining to proper use of tools, equipment and cleaning products.
Arrange
Arrange dining areas with clean utensils, plates, and napkins.
Assemble
Assemble prepared foods on trays with accuracy.
Assemble nourishment carts.
Assist in
Assist Cooks to clean and prepare such uncooked food as salads, vegetables and fruits.
Assist in basic food preparation and special function catering as delegated.
Assist in organizing reservations and seating arrangements.
Assist in the preparation and cooking of various food items.
Assist the Cook in the preparation and service of meals.
Assist with ongoing cleaning of kitchen and dining areas.
Assist with preparing salads, sandwiches and desserts.
Assure
Assure compliance with all sanitation and safety requirements.
Attach
Attach a completed Form SF-15 from the Veterans Administration.
Check
Check weekly and daily menus for required meal production.
Clean
Clean and sanitize items such as dishwasher mats, carts and waste disposal units.
Clean, cut, cook meat, fish, or poultry.
Clean and sanitize dishes, flatware, trays, cups, glasses and cooking utensils.
Clean, cut and prepare fruit and vegetables for use in daily menu as required.
Clean food wagons, fridges and storage areas.
Clean pots, pans and cooking utensils as per procedure.
Clean work area as necessary or assigned.
Clean work areas, equipment and utensils.
Collect
Collect all garbage in the kitchen and delivers it to the garbage disposal.
Collect soiled trays and return same to the dish room for processing.
Communicate
Communicate any customer-related problems to appropriate personnel.
Communicate effectively both orally and in written English.
Communicate proactively to direct supervisor to ensure superior outcomes are met on a daily basis.
Communicate with supervisors to address operational issues.
Complete
Complete broken equipment work orders.
Complete defined production schedule as assigned by Team-Lead, Lead-Hand or Manager.
Contribute to
Contribute to the planning and execution of special events and functions.
Coordinate with
Coordinate with chefs and other kitchen personnel to streamline workflow.
Deliver
Deliver and retrieves carts throughout the centre.
Deliver trays to serving areas for the service of meals.
Distribute
Distribute supplies, utensils and portable equipment.
Edit
Edit and organize labels outside & inside for the scheduled production of the day.
Ensure
Ensure adequate level of supplies, food, snack and beverage items for customer needs.
Ensure all equipment needed for the day is clean and powered on for service.
Ensure all leftover food products are stored properly.
Ensure all POS material is up to date.
Ensure cleanliness of work areas.
Ensure compliance with company service standards and inventory and cash control procedures.
Ensure compliance with food safety and health standards.
Ensure compliance with sanitation and safety requirements.
Ensure food dispensers and containers are changed and cleaned daily.
Ensure portion control to minimize waste and maintain consistency.
Ensure that immediate and surrounding work areas are safe, and free of actual or potential hazards.
Ensure the completion of all work assignments according to department standards.
Evaluate
Evaluate the quality of raw food and ensures the quality of the finished product.
Execute
Execute cooking techniques to prepare a variety of dishes.
Fill out
Fill out all HACCP logs bringing any discrepancies to your Manager immediately.
Fold
Fold napkins throughout the day to maintain an adequate supply.
Follow
Follow all Food Safety practices and complete required HACCP logs.
Follow established policies, procedures and standards.
Follow principles of sanitation and safety in handling food and equipment.
Follow proper hygiene and sanitation procedures to ensure food safety.
Follow safe food handling practices.
Gather
Gather and measure ingredients according to recipes.
Give
Give clear instructions and guide inmate workers in the performance of food service duties.
Handle
Handle Cash, credit card payments.
Handle food ingredients according to safety and sanitation standards.
Inform
Inform customers about daily specials and promotions.
Inspect
Inspect workstations for compliance with service standards.
Interact with
Interact with customers in the serving, retail and dining areas.
Interact with customers, take orders, and deliver meals with a friendly demeanor.
Keep
Keep area of clean and sanitized.
Keep buffets well-stocked and visually appealing.
Keep chef informed of any missing menu or inventory items.
Keep glass and counter tops clean and free of debris at all times.
Keep in mind that this position will require working in shifts, during weekends and holidays.
Keep records and requisition for supplies / equipment as needed.
Keep refrigerator stocked and product rotated using the first in, first out rule.
Keep the restaurant clean and organized all the time (FOH, Kitchen, Bathrooms, Equipment etc.).
Keep up with industry trends to suggest innovative menu options.
Keep work area clean and organized.
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Load
Load and move dishes to and from kitchen and dining areas.
Maintain
Maintain a clean, neat appearance, complies with Annual Uniform policy.
Maintain a clean, sanitary working environment.
Maintain a fast pace and ability to multitask when performing duties.
Maintain and keep secure cleaning equipment and agents in a safe and efficient manner.
Maintain a positive attitude.
Maintain area of responsibility in a clean and orderly manner, report any deficiencies to Management.
Maintain a tidy and organized workspace for efficient operations.
Maintain clean, neat and orderly areas.
Maintain food safety and sanitation standards in the preparation and kitchen areas.
Maintain high standards for work areas and appearance.
Maintain proper safety and sanitation standards, maintain a safe work environment.
Maintain quality in advanced preparation by proper use of vacuum packaging and date labeling.
Maintain safe environment at all times.
Maintain safety and security as required by departmental policy.
Maintain the highest level of quality customer relations orientation.
Make
Make and serve beverages, including coffee, tea, and soft drinks.
Make beverages such as tea, coffee, juices.
Make precise measurements, weights and blend correct amounts of ingredients required.
Make salads, dressings, gelatin, toast, or sandwiches.
Notify
Notify cooks if food temperatures are not within acceptable limits.
Observe
Observe HACCP guidelines to ensure safe food handling / preparation methods.
Offer
Offer assistance to visitors and staff in a friendly and courteous manner.
Operate
Operate all food service equipment including the cash register.
Operate and cleans food service equipment and furniture.
Operate cash register, receives money and reconciles cash drawer.
Operate commercial cleaning equipment.
Operate dish machine effectively to ensure proper cleanliness and sanitation of items washed.
Organize
Organize and communicate waiting lists during peak times.
Package
Package and label prepared product and displays finished goods for sale.
Perform
Perform a variety of tasks integral to the operation of the food service operation.
Perform cashier duties using the POS system.
Perform cleaning duties such as sweeping and damp-mopping floors.
Perform general cleaning duties.
Perform general cleaning duties (i.e. sweeping, mopping floors).
Perform job duties 100% every day, every shift for optimal productivity.
Perform proper food packaging / storing based on safety requirements and customers instructions.
Perform repetitive motions with wrists, hands, and fingers.
Perform sales transactions.
Perform sanitation duties as assigned, in dish room and / or pot washing area.
Perform storage, distribution and inventory functions, such as.
Perform such other related duties as may be assigned.
Plate
Plate meals including snacks, desserts and salads.
Plate meals including snacks, main course, desserts and salads.
Prepare
Prepare all food required for daily service.
Prepare and assembles food and supplies for catered events.
Prepare and deliver nourishment.
Prepare and delivers late trays and supplemental feedings to nursing units.
Prepare and serve meals according to establish normes.
Prepare and set up of food at an account and location.
Prepare food for distribution including portioning, measuring, wrapping and / or blending.
Prepare, presents and serves meals, ensuring the quality of the food and overall presentation.
Prepare salads, sandwiches and milkshakes.
Prepare tables and serving areas for meal services.
Present
Present food for, service according to established standards.
Process
Process payments accurately and provide change when necessary.
Provide
Provide customer service in the cafeteria, handling cash, and supporting tray.
Provide efficient service, keeping areas clean at all times including server counters.
Provide excellent customer service to residents.
Provide full name, email address, phone number, postal address on the CV.
Provide input on menu development based on customer preferences.
Provide necessary assistance to the Dining Services Manager.
Provide related training and orientation and overseeing the operation of the unit during shift.
Provide service in all retail areas, including cashiering and line serving.
Provide the highest quality of service and respect to others at all times.
Read
Read recipes and / or product directions.
Receive
Receive and inspect incoming food deliveries for quality and accuracy.
Record
Record refrigerator temperatures on floor stock form daily.
Remove
Remove trash and garbage to designated areas.
Replace
Replace trash can liners.
Replenish
Replenish food and beverages in the cafeteria or catered event as necessary.
Replenish food items and ensure product is stocked to appropriate levels.
Replenish menu items as required and maintain proper presentation.
Report
Report all accidents and injuries in a timely manner.
Report and / or rectify safety hazards.
Request
Request needed products from procurement.
Resolve
Resolve customer concerns and relays relevant information to supervisor.
Respond to
Respond to customer questions about menu items and services.
Respond to inquiries and resolve concerns, as appropriate, from the residents.
Return
Return excess nourishments as requested.
Return carts, dishes, and leftover food to the kitchen and disposes of all food waste and trash.
Review
Review our veterans' preference page for details about eligibility and how to apply.
Sanitize
Sanitize and wash dishes and other items by hand.
Scrap
Scrape and sort dirty dishware and place in the dishwasher.
Scrap food debris from reusable wares.
Serve
Serve customers quickly and courteously using proper service techniques and portioning.
Serve food to residents / patients.
Serve patients in a friendly, efficient manner following outlined steps of service.
Serve on food line and operates cash register as required.
Set
Set, clear and clean dining areas including tables and chairs.
Set tables in the dining room for each meal service.
Set-up
Set-up and break down of retail and catering functions.
Set-up and delivery of food to residents.
Set-up and delivery of food trays to residents.
Set-up and refills condiments, dispensers, and food pans.
Set-up, and serves customers in cafeteria).
Set-up items for purchase on daily basis.
Set-up, operates cash register and serves customers) under minimal supervision.
Show
Show the degree awarded or conferred date and the field of study.
Slice
Slice and prepare all necessary food products.
Slice meats, cheeses, and breads.
Stack
Stack clean dishes, and utensils.
Stock
Stock refrigerators and prep table.
Stock all service stations.
Stock pantries with correct par levels of food items on a daily basis.
Store
Store canned, boxed, and / or frozen items in food storage area.
Store food in designated areas following wrapping, dating, food safety and rotation procedures.
Store items in appropriate locations.
Suggest
Suggest additional items to enhance the customer's dining experience.
Sweep
Sweep, mop and wash floors.
Track
Track and restock supplies to avoid shortages during busy periods.
Transport
Transport all dirty tableware from lounge area to dishwashing area.
Transport, deliver, and collect meal trays for patients.
Transport food items and carts to and from nursing units or other food service locations.
Travel
Travel to other sites may be required.
Trust
Trust determination process.
Understand
Understand and oversees that safe food handling procedures are followed.
Use
Use various kitchen tools and machinery safely and efficiently.
Utilize
Utilize equipment in performing job functions according to department safety procedures.
Warm
Warm up gravy, soups and sauces as necessary.
Wash
Wash dishes, utensils, cutlery, pots, pans, steam kettles etc..
Wash pots and cleans kitchen equipment and assigned area.
Wash, sort and store dishes, cutlery and cooking utensils.
Wipe
Wipe down booths and chairs, move tables and chairs, and clean floors as necessary.
Wipe tables, chairs, and other surfaces to maintain a clean environment.
Work
Work closely with Executive Chef and Sous Chef to stay within budget and to ensure recipe accuracy.
Work collaboratively with peers, visitors, patients, management team, and other hospital staff.
Work life balance through predictable advance scheduling.
Work patient tray line assembling prepared foods on trays for general and therapeutic diets.
Most In-demand Hard Skills
The following list describes the most required technical skills of a Food Service Worker:
Understanding and implementing food safety protocols.
Proficiency in using knives for chopping, slicing, and dicing.
Mastery of various cooking methods, such as grilling, sautéing, and baking.
Accurate processing of cash transactions and providing change.
Familiarity with electronic order processing systems.
Efficiently track and manage food and beverage supplies.
Contributing to menu development based on customer preferences.
Adherence to health and safety regulations.
Exceptional communication and interpersonal skills.
Efficiently handling multiple tasks in a fast-paced environment.
Ensuring accuracy in food preparation and order fulfillment.
Flexibility to handle unexpected situations and changing demands.
Working seamlessly with kitchen and service staff.
Quick and effective resolution of operational issues.
Skill in making and serving various beverages.
Consistent and accurate portioning of food items.
Contributing to the planning and execution of special events.
Ability to suggest additional items to enhance customer experience.
Accommodating customers with special dietary needs.
Staying informed about current food and beverage trends.
Most In-demand Soft Skills
The following list describes the most required soft skills of a Food Service Worker:
Communication: Clear and effective communication with customers and team members.
Customer Focus: Prioritizing customer satisfaction and delivering exceptional service.
Adaptability: Flexibility to handle varying customer needs and restaurant dynamics.
Teamwork: Collaborating harmoniously with colleagues to achieve common goals.
Problem-Solving: Quick and effective resolution of customer and operational challenges.
Stress Management: Maintaining composure in high-pressure situations.
Positive Attitude: Approaching work with enthusiasm and a positive mindset.
Time Management: Efficiently managing time to meet customer needs and service standards.
Attention to Detail: Ensuring accuracy in order fulfillment and food preparation.
Professionalism: Presenting a polished and professional image in interactions with customers.
Conclusion
Food Service Workers who excel in both hard and soft skills are essential for creating memorable dining experiences. Whether it's through expertly prepared dishes, impeccable service, or a warm and welcoming atmosphere, these professionals contribute significantly to the success of any food service establishment.
