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Schedule RequirementsThe department is open 5 AM - 7 PM every day of the year. Forty-hour (40) work week beginning on Sunday and ending on Saturday. Staff will be required to work 2 weekends and off 1 weekend. Must be available between those work times as they will be given a schedule.
Responsibilities- Processes, prepares and cooks a variety of food into various consistencies and portion sizes for regular and modified diets.
- Operates electrical and mechanical kitchen equipment with moving parts and operates at high temperatures. Utilizes sharp utensils. Bends/stoops, lift items up to 40 lbs. unassisted and up to 75 lbs. with assistance.
- Sets up serving line and serves food onto trays for individuals (tray line and cafeteria). Portions food into small containers or onto food trays requiring repetitive motion.
- Walks/stands 80% of the workday. At times the floor will be wet and potentially slippery. Wear slip-resistant shoes.
- Performs cleaning and sanitizing of all equipment, utensils, fixtures, floors, and vehicles. Sweeping, mopping, taking trash to dumpster, operating a dish machine, washing dishes in a 3-compartment sink.
- Operates vehicles and/or acts as vehicle safety spotter behind backing vehicles. Climbs up/down from vehicles. Requires walking and pushing food carts.
- Operates cash register.
QualificationsPass screening requirements
Perks and Benefits- Overtime available
- Health benefits