Food Service Worker

Title Food Service Worker Reports To Food Service Director Supervises None FLSA Status Non-Exempt Employment Group Education Minnesota- Mora ESP AFL-CIO General Definition of Work Under the direction of the Kitchen Lead in coordination with the Kitchen Manager and Food Service Director, assists in the preparation and servicing of hot and cold foods in the kitchen and /or school cafeteria; perform routine cashiering duties; maintain food service facilities, equipment and utensils in a clean and sanitary condition. Qualification Requirements The Food Service Worker must be able perform this job successfully in the kitchen that they are assigned to. An individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable an individual with disabilities to perform the essential functions. Essential Functions Assist in the preparation and serving of hot and cold food; heat, pan and arrange food items; serve as part of a team to assemble various food items and ingredients as assigned; package and wrap food items according to established procedures and and portion control standards; assure proper temperature of foods at all stages of prep , cooking and serving. Prepare salads, sandwiches, fruits, vegetables, packaged foods, bakery items and other foods for distribution; measure, mix, chop, cut, slice, stir, and /or blend a variety of ingredients used in food preparation activities as requested; open , label and date food products . Serve meals on serving lines; set out prepared foods; replenish containers as necessary; assist with setting up the serving lines , and assist in all kitchen/cafeteria activities Clean and sanitize work areas, serving counters, and food containers; prepare food and beverages to be served either in the lunch/breakfast line, salad bar or ala carte. Perform routine cashiering duties as assigned; receive and count money; make correct change. Operate standard food service equipment such as slicers, warmers, ovens, sealer, and packing maintenance. Follow established health, safety and sanitation principles applicable to food serving and kitchen maintenance. Stock condiments, food items and paper goods; assist in the storage and rotation of food, leftovers, supplies in storage areas. Prepare and maintain logs and records; inventory food and supplies; track food for daily production logs. Maintain food service facilities, equipment and utensils in a clean and sanitary condition; sweep and mop floors to assure a safe and sanitary work environment; wash trays, pots, pans, plates, utensils and other serving equipment. Operate a computer, calculator, and software; answer telephone calls, send and receive text messages ; send and receive emails. Needs to be able to train and provide work direction to student workers. Attend meetings, in-service training and workshops as assigned. Knowledge of or ability to learn Thorough knowledge of the Mora Public Schools Hazard Analysis and Critical Control Points program and the Minnesota Department of Education School Food Services food components and amounts served for reimbursable meals General knowledge of materials and methods used in preparing and serving meats, breads, vegetables and other foods on a large scale Basic food preparation including washing, cutting and assembling food items and ingredients. General knowledge of food preparation equipment use and care General knowledge of food values and nutrition General knowledge of the U.S.D.A. rules and regulations An understanding of sanitation principles applicable to food serving and kitchen maintenance Quantify food preparation and handling Provide timely service of foods for students and staff Skilled in using specialized kitchen utensils and equipment Can wash, cut, slice, grate, mix and assemble food items Ability to get along well with others. Interpersonal skills using tact , patience and courtesy Communicate effectively both orally and in writing Operate a computer and assigned software programs Perform routine arithmetical calculations and make change accurately; Basic record keeping Maintain regular attendance Complete work with interruptions. Education and Experience High school diploma or GED and minimal experience in large scale food preparation, or equivalent combination of education and experience. Physical Requirements This work requires the regular exertion of up to 10 pounds of force, frequent exertion of up to 25 pounds of force and occasional exertion of up to 50 pounds of force Work regularly requires standing, speaking or hearing, using hands to finger, handle or feel, reaching with hands and arms, tasting or smelling and repetitive motions. Frequently requires walking, pushing or pulling and lifting and occasionally requires climbing or balancing and stooping, kneeling, crouching or crawling 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. Work requires preparing and analyzing written or computer data. Work has standard vision requirements ; visual inspection involving small defects and/or small parts. Using measuring devices and observing general surroundings and activities. Work frequently requires exposure to extreme heat (non-weather) and occasionally requires wet, humid conditions (non-weather). Working near moving mechanical parts, exposure to fumes or airborne particles, exposure to toxic or caustic chemicals. Exposure to extreme cold (non-weather) Exposure to blood-borne pathogens and may be required to wear specialized personal protective equipment and exposure to bodily fluids. Work is generally in a moderate to very loud noise location (e.g. cafeteria, grounds maintenance, kitchen equipment). Special Requirements SERVSAFE, School Food Service Short Course I & II, and Basic School Food Service Sanitation Certification may be obtained within one (1) year of hire. #J-18808-Ljbffr