Food Service Worker

Position Type:
Child Nutrition Services/Food Service - Worker - 4

Date Posted:
10/1/2024

Location:
FOOD SERVICE ADMINISTRATION Beaumont independent school district

Job Description

JOB TITLE:


Food Service Worker


CLASSIFICATION:


Nonexempt


REPORTS TO:


Food Service Manager


PAY GRADE:


AX


1


/185 Days


LOCATION:


Food and Nutrition Services/Assigned Campus


DATE REVISED:


12/11/2024


FUNDED BY:


Child Nutrition Department



PRIMARY PURPOSE:
Assist in preparation, service and clean up of appropriate quantities of food to meet menu requirements and regulations. Maintain high standards in food production, sanitation and safety practices. Uphold the policies of the operational School Nutrition Programs while upholding the standards of the Child Nutrition Department and Beaumont ISD.



QUALIFICATIONS:

Education/Certification:

• High School diploma or GED preferred
• Food Handlers Certification for the State of Texas
• Certified through the Texas Association for School Nutrition (TASN) preferred
• Meet/exceed the minimum six (6) hours of annual training requirements for School Nutrition Programs

Special Knowledge/Skills:

• Able to read, understand and follow production records
• Able to read, understand and follow recipes
• Able to convert recipes using basic math skills with the ability to add and subtract two digit numbers and multiply and divide with 10's and 100's; able to perform these operations using units of American money and weight measurement, volume and distance
• Adhere to Federal, State and Local policies, procedures and regulations
• Adheres to classified employee work rules and School Nutrition Personnel and Uniform Standards

Experience:

• Experience in institutional food service operations, preferably K-12 food service operations

MAJOR RESPONSIBILITIES AND DUTIES:

Demonstrate food personal work ethic:

1. Support the department with regular attendance and punctuality
2. Plan ahead for absences per CND Handbook with a minimum of calling in at least an hour before you are to report to work
3. Show high initiative and self-motivation
4. Do not utilize equipment, technology or time at work for personal needs. This includes but is not limited to the internet, social media, personal phone calls, texting or camera use
5. Maintain an organized and clean workspace
6. Swipe in and out every day. Each employee scans in for himself/herself only. Any employee found to be scanning in for another employee who is not present is subject to immediate dismissal. The CND administrative office must give prior approval for overtime.
7. Verify time swipes weekly and send changes in writing to the CN Secretary
8. Maintain knowledge of employee handbook and follow all procedures outlined in the handbook, including, but not limited to, cell phone use, attendance, uniform and behavior in the kitchen, on BISD property or when representing BISD in the community.

Knowledge of methods, materials, equipment, and appliances used in food preparation:

1. Maintain knowledge of equipment utilized in the kitchen including slices, mixers, pressure steamers, kettles, tilt skillets, ovens, microwaves, conveyor ovens, warmers, blast chillers, power soak sinks, and food utility carts.
2. Maintain knowledge and regular use of computer processes with work email and time and attendance programs.
3. Maintain knowledge of appropriate equipment to use in the preparation of menu items.
4. Notify the kitchen manager of equipment in need of repair.

Knowledge in HACCP sanitation and safety practices:

1. Maintain a clean kitchen at all times. Utilize "clean as you go" techniques. Dispose of trash properly.
2. Demonstrate good personal appearance and cleanliness in work habits as outlined in the CND Handbook.
3. Follow proper hygiene procedures at all times
4. Be knowledgeable in proper use of all cleaning and sanitizing chemicals.
5. Document all food items and verify temperatures at required times throughout preparation and serving periods using the software and equipment provided.
6. Take samples daily from each food prepared, place in appropriate bags, date/label and immediately place in the cooler. Keep all samples for one week and discard samples at the end of the week unless notified otherwise by the manager.
7. All food and beverages should be stored according to HACCP standards. This includes labeling, proper placement on shelves and correct temperature areas for storage.
8. Record temperatures for all reach in coolers and reach in freezers at least two times per day in the mornings and afternoons before leaving. Walk-in temperatures are automatically recorded.
9. Maintain a safe work environment at all times through on the spot correction and/or report work order needs to your manager for processing repairs.

Ability to schedule and carry out daily operations:

1. Maintain all serving schedules in cooperation with the CND and school

administration

1. Ensure that all menu items are ready in order to meet scheduled meal times
2. Prepare all meal components in the correct quantity and meal pattern and ensure students have the correct number of components choices at breakfast and lunch.

Ability to schedule and carry out daily operations (cont.):

1. Produce all food items according to menu recipe specifications and in accordance with USDA, TDA and department regulations and standards
2. Maintain knowledge of hot and cold food preparations
3. Attend staff meetings to understand duties and deadlines in regards to operational needs
4. Maintain knowledge of communications sent from the CND Administrative office or your campus Principal
5. Document all usage of products with your manager, either on the production record or other written record used in your kitchen
6. Assist with receiving, inspecting and storing products upon arrival. Date all products and store stock in a rotating first in first out (FIFO) method
7. Document money management processes daily as applicable for cashiers.
8. Perform other functions assigned by the CND administrative office, CND supervisors or your kitchen manager

EQUIPMENT USED:

• Large and small kitchen equipment to include, but not limited to, slices, mixers, pressure steamers, kettles, tilt skillets, ovens, microwaves, conveyer ovens, warmers, blast chillers, power soak sinks, sharp cutting tools and food utility carts.

WORKING CONDITIONS:

Mental Demands

• Ability to work with frequent interruptions and have the ability to maintain emotional control under stress

Physical Demands

• Frequent and continual walking, pushing and pulling
• Frequent stooping, bending and kneeling
• Ability to lift and carry a minimum of 50 pounds during the course of the day
• Frequently bending or twisting at the neck and trunk while performing the duties of the job
• Frequent reaching with hands and arms and repeated same hand/arm/finger

Motion as in operating a cash register or as a food server

• Frequent exposure to freezer and cooler temperatures and humidity
• Specific vision abilities required by this job include close vision, depth perception, peripheral vision and color vision

Environmental Demands

• Exposure to above average heat and cold temperatures and humidity
• Exposure to hazardous chemicals
• Work around machinery with moving parts
• Work with hands in water
• Work on possibly slippery surfaces

Probation Period:
The first 90 calendar days after the employee's hire date, all new, rehired and employees who have transferred or been promoted into another job position within the CND will work on a 90 day probationary period.


The above statements describe the general purpose and responsibilities assigned to the job and are not an exhaustive list of all responsibilities, duties, and skills that may be required. This job description is not an employment agreement or contract. The administration has the exclusive right to alter this job description at any time without notice.


Approved by Immediate Supervisor:


Date:


Reviewed by HR Director:


Date:


Received by Employee:


Date:


The Beaumont Independent School District does not discriminate on the basis of age, color, disability, national origin, race, religion, or sex in the educational programs or activities that it operates and is an equal opportunity employer.