Food Production Worker I

SUPERVISORY RESPONSIBILITIES None. SUMMARY The Food Production Worker I is a physical occupation responsible for to the preparation, production, packaging and serving of food and cleaning of food service equipment and facilities related to the Food Services program. Assists in the fulfillment of the agency’s vision, “For Those We Serve,” by empowering individuals who thrive as healthy, self-sufficient and contributing members of our communities.

DUTIES AND RESPONSIBILITIES/ESSENTIAL FUNCTIONS Machine and hand washes various food service equipment including pots, pans and related equipment. Washes insulated food service containers using a variety of cleaning solutions, hot water, both inside and outside of facility. Cleans and sanitizes work areas and premises, including restrooms, employee lounge, and inside and outside production areas.

Washes, sanitizes and store pots and pans and related equipment. Assists in food preparation, and the dish-up and assembly of food trays and bulk meals. Collects and disposes of trash in accordance with established procedures. Follows the program guidelines and regulations. Wears protective shoes and clothing. Adheres to all Fresno EOC Personnel Policies and Procedures.

Maintains regular attendance and punctuality. Works evenings and weekends as required. Performs other duties as assigned.

QUALIFICATIONS

To execute this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION

High school diploma or GED. EXPERIENCE One year of related work experience in food production preferred. OTHER QUALIFICATIONS Must possess and maintain Food Handlers card or obtain within thirty (30) days of employment. Familiar with public health regulations, required food temperatures, use of thermometers, and danger zones.

Knowledge of sanitation and safety procedures common to large-quantity food service operations, and understanding of FIFO method with reference to food storage. Ability to read and comprehend procedures, calculate arithmetic and complete forms. Available to work flexible days/hours to meet program needs. Effective communication and organizational skills.

PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, employee is regularly required to stand, walk, push, pull, lift, and move moderate to heavy objects, up to 50 pounds.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to moving mechanical parts, extreme cold, and extreme heat (from hot oven area and freezer); hot surfaces and spattering grease. The employee is frequently exposed to wet and/or humid condition, toxic or caustic cleaning chemicals, and risk of electrical shock and sharp objects.

The employee is occasionally exposed to vibration. The employee is occasionally exposed to outside weather conditions. The noise level in the work environment is usually moderate. Note: The statements herein are intended to describe the general nature and level of work being performed, but are not to be seen as a complete list of responsibilities, duties, and skills required.

Also, they do not establish a contract for employment and are subject to change at the discretion of Fresno EOC. REV. 01/04/2019