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Food Service Worker

Location: Bethesda, MD
Strativia is seeking a full time (40 hours/week) food service worker to support our client at NIH in Bethesda, MD. The successful incumbent is familiar with the following cooking methods singularly or in combination: grilling, broiling, baking, roasting, boiling, frying, braising, sautéing, poaching, and steaming.

In this role you will:
  • Prepare a full range of foods such as meats, poultry, seafood, fish, vegetables, fruits, soups, sauces, and gravies in bulk and for single orders.
  • Prepares and cooks a full line of breakfast foods such as bacon, sausage, eggs, pancakes, French toast, cooked cereals; a limited number of bakery type foods such as cookies, muffins, and quick breads. Products prepared must adhere to standardized recipes involving different levels of difficulty to meet established standards. Makes judgments, at different steps during the preparation process, about products being prepared to ensure that quality meets standards. Effectively applies knowledge of quantity and short order cookery procedures to produce standard food products.
  • Operate specialized equipment to cook food in large quantities and to rapidly chill and store the prepared items under refrigeration while following special health and safety procedures.
  • Plan (i.e. determines sequence of preparation) and coordinates the preparation of entire meals which requires coordinating the cooking of several items with different cooking times and characteristics. Plans the cooking process to produce a complete meal on time and at the proper temperature.
  • Incumbent uses menus, standardized recipes, and production tallies to schedule and prepare foods for meals under the guidance of the kitchen supervisor in accordance with quality and timeliness standards for the service.
  • Coordinates the food preparation assignments of food service workers who assist with preparation. Ensures that lower graded employees perform cooking assignments correctly. Assists supervisors in training new cooks.
  • Takes daily inventory of items stored in production unit and communicates any needs to supervisor of items needed for food production.
  • Maintains clean, sanitary and orderly work area; completes ware washing and related tasks.
  • Demonstrates understanding of infection control procedures through preparation techniques, food handling, and personal hygiene habits. Labels, dates, stores and rotates foods to ensure safety; exercises Hazard Analysis and Critical Control Point (HACCP) principles; performs other cleaning tasks (i.e., cleaning refrigerator, oven, work tables, walls) using proper cleaning agents and protective gear.
  • Must be able to prepare several different short order food items simultaneously within established timeframes. According to menu, must identify advanced preparation items needed and perform a variety of advanced preparation tasks.
  • Sets up hot food station with pasta, soups, gravies and other large quantity production food items. Ensures amount produced is correct according to production report using batch cooking to maintain quality of food.
  • Operates a variety of kitchen equipment properly and safely; disassembles and assembles for cleaning equipment such as cook tanks, agitating kettles, pump fill stations, tipper ties, blast chillers, and vacuum packers. Maintains clean, sanitary and orderly work area. Records food temperatures as part of maintenance procedure for safe service of foods. Brings food up to safe temperatures when indicated. Reports faulty equipment to supervisor; labels, dates, stores and rotates foods to ensure safety; performs other cleaning tasks (i.e., cleaning refrigerators, ovens, work tables, walls) that are assigned, using proper cleaning agents.
Additional Duties:
As needed, performs any other food service related duties such as weighing and measuring food items, checking trays, serving on the patient tray line, delivery and picking up trays, preparing special feedings; trays for research protocols, breaking down tray line by removing unused food to an appropriate storage area or discarding, and delivering soiled pans and utensils to pots washing area.
In addition to working in the production area of the main kitchen and metabolic kitchen, there may be periods where the contractor will also be required to support the food service duties in the main kitchen including: checking trays, serving on the patient tray line, delivering and picking up trays, preparing special feedings and trays for research protocols, breaking down tray line by removing unused food to an appropriate storage area or discarding, and delivering soiled pans and utensils to pot washing area.
Depending on the level of control needed for a research diet, the diet may be prepared in either the Main Kitchen or the Metabolic Kitchen. A dietitian involved with the protocol will determine which kitchen is best suited for the research diet.
  • Read, write, and speak English to effectively communicate with all patients and other health care providers
  • Complete work that sitting, walking, or standing for long periods of time (4-8 hours) and may occasionally require stooping or kneeling (e.g., to pick up items from the floor or to remove and replace items on lower shelves) and/or reaching above shoulders (e.g., to remove or replace items on upper shelves)
Essential Information: 
Due to the implementation of several new metabolic protocols and an increase in the volume of research diets, an additional cook and food service worker are required to supplement the existing metabolic kitchen staff. The candidates selected will be required to work full time 40 hours per week on varied schedules that include weekends, holidays and evening work.   In addition, these positions are designated as emergency/essential positions and candidates are required to report to duty during inclement weather and other times when the federal government is closed.
Strativia is an Equal Opportunity Employer and strives for diversity. Strativia in accordance with applicable law, does not discriminate in hiring or otherwise in employment on the basis of race, color, religion, sex, national origin, age, marital or veteran status, disability, sexual orientation, or any other legally protected status. EOE/AA/Vets.
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