Food Preparation Workers

Key Responsibilities

• Vacuum dining area and sweep and mop kitchen floor.
• Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.
• Make special dressings and sauces as condiments for sandwiches.
• Prepare and serve a variety of beverages, such as coffee, tea, and soft drinks.
• Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
• Distribute food to waiters and waitresses to serve to customers.
• Receive and store food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas.
• Package take-out foods or serve food to customers.
• Inform supervisors when equipment is not working properly and when food and supplies are getting low, and order needed items.
• Stir and strain soups and sauces.
• Use manual or electric appliances to clean, peel, slice, and trim foods.
• Take and record temperature of food and food storage areas, such as refrigerators and freezers.
• Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
• Operate cash register, handle money, and give correct change.
• Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or serving.
• Cut, slice or grind meat, poultry, and seafood to prepare for cooking.
• Scrape leftovers from dishes into garbage containers.
• Store food in designated containers and storage areas to prevent spoilage.
• Place food trays over food warmers for immediate service, or store them in refrigerated storage cabinets.
• Weigh or measure ingredients.
• Carry food supplies, equipment, and utensils to and from storage and work areas.
• Remove trash and clean kitchen garbage containers.
• Assemble meal trays with foods in accordance with patients' diets.
• Butcher and clean fowl, fish, poultry, and shellfish to prepare for cooking or serving.
• Add cutlery, napkins, food, and other items to trays on assembly lines in hospitals, cafeterias, airline kitchens, and similar establishments.
• Load dishes, glasses, and tableware into dishwashing machines.
• Mix ingredients for green salads, molded fruit salads, vegetable salads, and pasta salads.
• Stock cupboards and refrigerators, and tend salad bars and buffet meals.
• Prepare a variety of foods, such as meats, vegetables, or desserts, according to customers' orders or supervisors' instructions, following approved procedures.
• Keep records of the quantities of food used.
• Portion and wrap food, or place it directly on plates for service to patrons.