FOOD SERVICE WORKER -Available 8A-4P M-F; 7A-10P Sat; 7A-8P Sundays
Company Name:
Army & Air Force Exchange Service
# Job Description
UNDER DESIGNATED SUPERVISION, PREPARES AND SERVES FOOD IN A POPEYE''S CHICKEN ACTIVITY THAT REQUIRES VERY LIMITED AND MINIMAL COOKING SKILLS. TAKES AND FILLS ORDERS, TOTALS ITEMS ON REGISTER, ACCEPTS MONEY AND MAKES CHANGE. OPERATES, CLEANS AND SANITIZES KITCHEN EQUIPMENT IN A SITUATION WHERE SET PROCEDURES ARE FOLLOWED. ASSISTS IN PROVIDING INTERIOR/EXTERIOR FACILITY SANITATION/CLEAN-UP.
1. AS REQUIRED BY CHANGING WORK STATIONS IN THE FACILITY, ON A REGULAR AND RECURRING BASIS AND IN ACCORDANCE WITH PRESCRIBED PROCEDURES, SETS UP THE STATION AND PERFORMS THE FOLLOWING:
A. CASHIER STATION: TAKES ORDERS, PREPARES BEVERAGES, TOTALS ITEMS ON REGISTER, ACCEPTS MONEY, MAKES CHANGE AND PRESENTS ORDER TO CUSTOMER.
B. FILLERBAG STATION: FILLS AND BAGS ORDERS TO INCLUDE INDIVIDUAL PIECES OF CHICKEN, CHICKEN NUGGETS, DINNERS, BOXED CHICKEN AND SIDE ORDERS.
C. DRIVE-THRU STATION: TAKES ORDERS, PREPARES BEVERAGES, TOTALS ITEMS ON REGISTER, ACCEPTS MONEY, MAKES CHANGE, FILLS AND BAGS ORDERS, TO INCLUDE INDIVIDUAL PIECES OF CHICKEN, CHICKEN NUGGETS, DINNERS, BOXED CHICKEN AND SIDE ORDERS AND PRESENTS ORDER TO THE CUSTOMER.
D. PREP STATION: OPERATES A VARIETY OF KITCHEN EQUIPMENT, SUCH AS A STEAMER, MICROWAGE OVEN, RANGE OR OTHER IN A SITUATION WHERE SET PROCEDURES ARE FOLLOWED, WHERE COOKING SKILLS ARE MINIMIZED AND WHERE OPERATIONS PERFORMED ARE REPETITIVE. PREPARES RICE, RED BEANS, COLE SLAW, ONION RINGS, CORN ON THE COB, TACOS, BARBEQUE SANDWICHES, BEANS, GIZZARDS, LIVERS, ETC.
E. SEASONING STATION: DEFROSTS, WASHES, CLEANS, COUNTS AND MARINATES/SEASONS CHICKENS/CHICKEN NUGGETS.
F. FRYING STATION: MIXES COATING INGREDIENTS, COATS FOOD PIECES, AS APPROPRIATE, PLACES ITEMS INTO DEEP FAT FRYERS, REMOVES ITEMS WHEN DONE AND STACKS ON DRAINING TRAYS AND MOVES ITEMS TO THE SERVING LINE. FILTERS AND BOILS OUT FRYERS, TAKING STEPS TO PROTECT THE SHORTENING. FILLS FRYERS WITH FRESH SHORTENING.
G. CLEANING STATION: CLEANS THE INTERIOR AND EXTERIOR OF THE FACILITY. INSURES THAT REQUIRED LEVEL OF SANITATION IS MAINTAINED. WASHES, RINSES, SANITIZES AND STORES ALL UTENSILS/EQUIPMENT USED AT THE STATION TO WHICH ASSIGNED AND ASSISTS IN OTHER AREAS AS NEEDED.
2. PERFORMS VARIOUS PRODUCT QUALITY CHECKS. MAKES MODIFICATIONS WHEN PRODUCT QUALITY IS NOT MET.
3. PERFORMS OTHER RELATED DUTIES AS ASSIGNED.
# Job Qualifications
EDUCATION: HIGH SCHOOL OR EQUIVALENT.
Experience: ABILITY TO READ AND INTERPRET INSTRUCTIONS TO PERFORM SIMPLE CALCULATIONS USED IN FOOD PREPARATION AND CASH REGISTER OPERATION.
If a sufficient number of qualified candidates do not apply, the minimum qualifications may be lowered without reposting.
# Additional Qualifications/Requirements
ROTATING SCHEDULE. MUST BE AVAILABLE TO WORK BETWEEN 8:00AM-4PM MON - FRIDAY; 7:00AM-10:00PM SATURDAYS; 7:00AM-8:00PM SUNDAYS INCLUDING NIGHTS, WEEKENDS, AND HOLIDAYS. SCHEDULE SUBJECT TO CHANGE WITH PROPER NOTICE. POSITION IS LOCATED AT THE POPEYES IN THE PX FOOD COURT ON FT CAMPBELL.
INTERESTED EXTERNAL CANDIDATES ARE ENCOURAGED TO CAREFULLY COMPLETE THE HOSPITALITY ASSESSMENT AS IT IS A TOOL USED TO DETERMINE THE TOP APPLICANTS. DUE TO THE IMPORTANCE OF THE ASSESSMENT, ALLOW ENOUGH TIME TO ANSWER EACH QUESTION THOROUGHLY.
Vacancy Number: H-017855-2014
Job Title: FOOD SERVICE WORKER -Available 8A-4P M-F; 7A-10P Sat; 7A-8P Sundays
Exchange Location: United States - Kentucky - Fort Campbell
Facility Name: CAMPBELL POPEYE'S 10570
Employment Category: Intermittent
Career Area: Hospitality and Restaurant Operations
Job Grade: 2
Supervisor: No
Salary Minimum: $8.17
Salary Maximum: $8.17
Number of Positions Remaining: 2
Removal Date: 13-Oct-2014Estimated Salary: $20 to $28 per hour based on qualifications.
Army & Air Force Exchange Service
# Job Description
UNDER DESIGNATED SUPERVISION, PREPARES AND SERVES FOOD IN A POPEYE''S CHICKEN ACTIVITY THAT REQUIRES VERY LIMITED AND MINIMAL COOKING SKILLS. TAKES AND FILLS ORDERS, TOTALS ITEMS ON REGISTER, ACCEPTS MONEY AND MAKES CHANGE. OPERATES, CLEANS AND SANITIZES KITCHEN EQUIPMENT IN A SITUATION WHERE SET PROCEDURES ARE FOLLOWED. ASSISTS IN PROVIDING INTERIOR/EXTERIOR FACILITY SANITATION/CLEAN-UP.
1. AS REQUIRED BY CHANGING WORK STATIONS IN THE FACILITY, ON A REGULAR AND RECURRING BASIS AND IN ACCORDANCE WITH PRESCRIBED PROCEDURES, SETS UP THE STATION AND PERFORMS THE FOLLOWING:
A. CASHIER STATION: TAKES ORDERS, PREPARES BEVERAGES, TOTALS ITEMS ON REGISTER, ACCEPTS MONEY, MAKES CHANGE AND PRESENTS ORDER TO CUSTOMER.
B. FILLERBAG STATION: FILLS AND BAGS ORDERS TO INCLUDE INDIVIDUAL PIECES OF CHICKEN, CHICKEN NUGGETS, DINNERS, BOXED CHICKEN AND SIDE ORDERS.
C. DRIVE-THRU STATION: TAKES ORDERS, PREPARES BEVERAGES, TOTALS ITEMS ON REGISTER, ACCEPTS MONEY, MAKES CHANGE, FILLS AND BAGS ORDERS, TO INCLUDE INDIVIDUAL PIECES OF CHICKEN, CHICKEN NUGGETS, DINNERS, BOXED CHICKEN AND SIDE ORDERS AND PRESENTS ORDER TO THE CUSTOMER.
D. PREP STATION: OPERATES A VARIETY OF KITCHEN EQUIPMENT, SUCH AS A STEAMER, MICROWAGE OVEN, RANGE OR OTHER IN A SITUATION WHERE SET PROCEDURES ARE FOLLOWED, WHERE COOKING SKILLS ARE MINIMIZED AND WHERE OPERATIONS PERFORMED ARE REPETITIVE. PREPARES RICE, RED BEANS, COLE SLAW, ONION RINGS, CORN ON THE COB, TACOS, BARBEQUE SANDWICHES, BEANS, GIZZARDS, LIVERS, ETC.
E. SEASONING STATION: DEFROSTS, WASHES, CLEANS, COUNTS AND MARINATES/SEASONS CHICKENS/CHICKEN NUGGETS.
F. FRYING STATION: MIXES COATING INGREDIENTS, COATS FOOD PIECES, AS APPROPRIATE, PLACES ITEMS INTO DEEP FAT FRYERS, REMOVES ITEMS WHEN DONE AND STACKS ON DRAINING TRAYS AND MOVES ITEMS TO THE SERVING LINE. FILTERS AND BOILS OUT FRYERS, TAKING STEPS TO PROTECT THE SHORTENING. FILLS FRYERS WITH FRESH SHORTENING.
G. CLEANING STATION: CLEANS THE INTERIOR AND EXTERIOR OF THE FACILITY. INSURES THAT REQUIRED LEVEL OF SANITATION IS MAINTAINED. WASHES, RINSES, SANITIZES AND STORES ALL UTENSILS/EQUIPMENT USED AT THE STATION TO WHICH ASSIGNED AND ASSISTS IN OTHER AREAS AS NEEDED.
2. PERFORMS VARIOUS PRODUCT QUALITY CHECKS. MAKES MODIFICATIONS WHEN PRODUCT QUALITY IS NOT MET.
3. PERFORMS OTHER RELATED DUTIES AS ASSIGNED.
# Job Qualifications
EDUCATION: HIGH SCHOOL OR EQUIVALENT.
Experience: ABILITY TO READ AND INTERPRET INSTRUCTIONS TO PERFORM SIMPLE CALCULATIONS USED IN FOOD PREPARATION AND CASH REGISTER OPERATION.
If a sufficient number of qualified candidates do not apply, the minimum qualifications may be lowered without reposting.
# Additional Qualifications/Requirements
ROTATING SCHEDULE. MUST BE AVAILABLE TO WORK BETWEEN 8:00AM-4PM MON - FRIDAY; 7:00AM-10:00PM SATURDAYS; 7:00AM-8:00PM SUNDAYS INCLUDING NIGHTS, WEEKENDS, AND HOLIDAYS. SCHEDULE SUBJECT TO CHANGE WITH PROPER NOTICE. POSITION IS LOCATED AT THE POPEYES IN THE PX FOOD COURT ON FT CAMPBELL.
INTERESTED EXTERNAL CANDIDATES ARE ENCOURAGED TO CAREFULLY COMPLETE THE HOSPITALITY ASSESSMENT AS IT IS A TOOL USED TO DETERMINE THE TOP APPLICANTS. DUE TO THE IMPORTANCE OF THE ASSESSMENT, ALLOW ENOUGH TIME TO ANSWER EACH QUESTION THOROUGHLY.
Vacancy Number: H-017855-2014
Job Title: FOOD SERVICE WORKER -Available 8A-4P M-F; 7A-10P Sat; 7A-8P Sundays
Exchange Location: United States - Kentucky - Fort Campbell
Facility Name: CAMPBELL POPEYE'S 10570
Employment Category: Intermittent
Career Area: Hospitality and Restaurant Operations
Job Grade: 2
Supervisor: No
Salary Minimum: $8.17
Salary Maximum: $8.17
Number of Positions Remaining: 2
Removal Date: 13-Oct-2014Estimated Salary: $20 to $28 per hour based on qualifications.
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