Food Service Worker - Fairfield School Nutrition

Core Competencies: Food Safety & Compliance: Consistently follows food safety, sanitation, and applicable regulatory standards; maintains accurate logs and documentation and complies with all Whitsons policies at all times. Execution & Reliability: Completes assigned food preparation, service, and sanitation tasks accurately and on time; follows portion and production standards to ensure consistent, high-quality meal service every shift. Attention to Detail: Demonstrates care in portioning, temperature monitoring, station setup, and recordkeeping; ensures every station is stocked, clean, and properly maintained throughout the service day. Teamwork: Works cooperatively with the Chef Manager, Lead Cook, and fellow food service workers; contributes to a positive, productive kitchen environment and supports the team's daily service goals. Customer Focus: Serves guests in a friendly and professional manner; takes pride in the quality and presentation of every meal; maintains a welcoming and clean station at all times. Professionalism: Arrives on time, follows assigned schedules and break rotations, maintains proper dress and hygiene standards, and consistently presents a positive image on behalf of Whitsons.

Work Environment and Other Details: Expected Hours of WorkThis is a full-time or part-time non-exempt position. Days and hours of work are aligned with the facility's food service schedule. Occasional extended hours may be required in support of special events or operational needs.

Travel Requirements: This position is primarily site-based. Occasional travel to other locations may be required for substitute coverage or support. Physical Demands of the JobThe Team Member is required to stand on their feet for the majority of the workday; frequently walk, talk, and hear; use hands and fingers to handle food, tools, and equipment; and reach with hands and arms. Must be able to lift and/or move up to 50 pounds, including while turning side to side. Exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment. Movement in and out of storerooms and near freezers is regularly required. Specific vision abilities required include close vision and the ability to adjust focus. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work Environment: This position operates primarily in a kitchen and food service production environment. Standing is required for the majority of the workday. The noise level is moderate to loud during meal service periods.