Job Summary

The primary purpose of this position is to provide a student trainee in the Pathways Summary Program with on the-job training and guidance. The student trainee produces all food products using standardized recipes to support established menus and time schedules to meet daily meal formations. Prepare box lunches in support of athletics, airmanship and related programs and provide food service for three meals per day; breakfast, lunch and dinner, to the assigned organization.

Job Description

(Contact the location/installation as indicated in the How to Apply section of this announcement on how to submit your resume and application package) WG-01: All applicants must be enrolled in a high school diploma or General Education Diploma (GED) program. Knowledge of basic arithmetic in order to count number of tables/trays required, to determine number of servings a container will yield, and to count change when required to perform cashier duties. Ability to learn knowledge of food service sanitation standards including procedures to prevent contamination, spoilage, and waste. Ability to concentrate on work assignments despite interruptions and distractions. Ability to do tasks with several steps and to follow established sequence of tasks without more than normal supervision. Ability to learn to use and maintain food service tools and equipment such as knives, mechanical dishwasher, and powered cleaning equipment. Ability to learn food service safety regulations, practices, and procedures. Ability to read and understand simple signs, names of food items, and instructions. Physical Effort Perform work requiring light to moderate physical effort. They are subject to continuous standing and walking, and frequent stooping, reaching, pushing, pulling, and bending. They frequently lift or move objects weighing up to 40 pounds unassisted (e.g., pushing small carts of dirty dishes) and occasionally lift or move objects weighing more than 40 pounds (e.g., filling beverage dispensers) with the assistance of other workers. Working Conditions Work is performed in kitchen areas where the steam and heat from cooking and dishwashing equipment often cause uncomfortably high temperatures and humidity. The work area is well lighted but usually noisy from food service activities, and there is danger of slipping on floors where food or beverages have been spilled. Employee is regularly exposed to hot liquids, sharp cutting blades, hot working surfaces, and extreme temperature changes when entering walk-in refrigerators or freezers. PART-TIME OR UNPAID EXPERIENCE: Credit will be given for appropriate unpaid and or part-time work. You must clearly identify the duties and responsibilities in each position held and the total number of hours per week. VOLUNTEER WORK EXPERIENCE: Refers to paid and unpaid experience, including volunteer work done through National Service Programs (i.e., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student and social). Volunteer work helps build critical competencies, knowledge and skills that can provide valuable training and experience that translates directly to paid employment. You will receive credit for all qualifying experience, including volunteer experience.