Food Service - Part-time

Food Service Worker

Provides nutritious and appealing meals to students, teachers, other school personnel, and visitors.

Essential Functions/Assigned Tasks:

• Observe and promote safe work practices and procedures;
• Prepare food according to standardized recipes and established food preparation procedures;
• Transfers supplies and equipment between storage, serving, and cleaning areas in an appropriate manner;
• Stores food in designated areas, utilizing knowledge of temperature requirements and food spoilage guidelines;
• Stores food in refrigerators after covering, labeling, and dating; properly discards outdated food items;
• Courteously serves food with accuracy and speed while adhering to portion control, safety and appearance guidelines;
• Maintains kitchen work areas, equipment, and utensils in clean and orderly conditions;
• Sweeps and mops floors;
• Washes work tables, walls, and equipment as directed;
• Washes pots and pans according to established procedures;
• Scrapes food from dirty dishes and washes them in dishwasher following established procedures;
• Inspects cleaned dishes for cleanliness, chips, cracks, etc., and stores in the appropriate location;
• Accepts payment for food, using a cash register or other means as directed by the cafeteria manager;
• Follows trash separation and proper disposal procedures;
• Reports needed supplies and equipment malfunction to the manager;
• Follows established sanitary techniques while preparing and serving food and while handling clean utensils;
• Attends in-service training sessions to develop and improve knowledge and skills;
• Performs job activities in a timely efficient manner and displays a willingness to work beyond the end of the contract work time if the need arises;
• Adheres to personal hygiene requirements;
• Complies with and supports school and division regulations and policies;
• Maintains proper boundaries with students at all times, assuring respect for the ethical and legal duties in a staff-student relationship and the essential duty to serve as a role model;
• Provides good role model in appearance, demeanor, dress and behavior for the students served;
• Models nondiscriminatory practices at all times;
• Performs related duties as assigned by the manager in accordance with school/division policies and practices.

Knowledge, Skills and Abilities:

The candidate must be able to follow oral and written directions and have the ability to get along well with others.

Education and Experience:

Any combination of education and experience equivalent to completion of high school. Experience proficiency in quantity food service functions is preferred. The candidate must possess good moral character and is expected to be a role model in and out of the school setting.

Physical Demands/Requirements:

Duties are typically performed in areas related to the cafeteria and kitchen. Work is typically performed walking or standing. Physical stamina is required to tolerate continuous standing, walking, bending, stooping, reaching, grasping, kneeling, and lifting of objects weighing up to approximately 45 pounds is required. The ability to withstand temperature variances common to foodservice facilities is required. Vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; visual acuity is required for preparing analyzing written and computer data, determining the accuracy and thoroughness of work, and observing general surroundings and activities. Foodservice workers are in daily contact with teachers, students, administration, the general public and other work related personnel. The ability to coordinate and prioritize work activity, handle complaints, express a service-model attitude, communicate effectively and work with limited supervision.

Evaluation:

The cafeteria manager, in collaboration with the principal, will evaluate performance on the ability and effectiveness in carrying out the above responsibilities.