Food Service Operator I (Hourly)

Student Food Service Operator

Under frequent supervision, prepares and serves student breakfasts and lunches at assigned school, following established procedures and standards of quality and cleanliness. Reports to the Manager of Student Nutrition Services.

Specific duties and responsibilities include preparing and cooking food items for student meals in the prescribed quantity and as scheduled; monitoring cooking times and temperatures to ensure thorough heating as required for consumer safety. Sets up serving lines and maintains cleanliness of serving area, ensures the availability of necessary serving utensils, and serves food in the appropriate quantity per customer. Cleans, sanitizes and stores utensils, pans, serving ware, warmers, freezers, coolers, ovens, carts, cookware, floors, and restrooms. Inspects daily food and supply deliveries to ensure compliance with required quantity and quality standards. Operates a variety of equipment such as a braising pan, oven, steamers, dishwasher, fryers, mixers, meat slicer, pallet jack, thermometer, conveyor belt, can opener, power soak sink, trash compactor, icemaker, scales, kitchen utensils, knives, cleaning equipment and tools. Interacts and communicates with various individuals, such as immediate supervisor, co-workers, school personnel, and students.

Complies with all federal laws, state statutes, Board policies, administrative rules, and directives.

Additional duties may include performing duties of cashier, as needed, filling in for absent co-workers as needed, assembling bag lunches for field trips, preparing boxes and cans for recycling, maintaining cleanliness of kitchen and eating areas, and performing related duties as required.

Minimum education and training requires a high school diploma supplemented by six months of experience in commercial food preparation, or an equivalent combination of education, training and experience that provides the required knowledge, skills and abilities. Requires food safety certification or obtain within 6 months of employment. Acceptable certification include: ServSafe and/or HACCP (Hazzard Analysis Critical Control Points).