Food Service

Job Title

Education/Certification: High school diploma or GED, food handler certification or be able to obtain certification within 90 days of employment. Special Knowledge/Skills: Knowledge of methods, materials, equipment, and appliances used in food preparation. Effective planning and organizational skills. Must be able to perform basic math; read and follow instructions; and understand multi-step written and oral instructions. Experience: Preferred one year food service experience or related experience.

Responsibilities (May include but not limited to): Attends in-service training, workshops, etc. for the purpose of acquiring new information to perform job functions and to meet professional standards as required by the NSLP.

Major Responsibilities and Duties

Cafeteria Management: Maintain required documentation, including nutritional labels and information. Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.

Policy, Reports, and Law: Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements.

Safety: Ensure that food items are stored in safe and hazard-free environment. Establish and enforce standards of cleanliness, health, and safety following health and safety codes and regulations. Maintain safe work environment.

Equipment Used: Large and small kitchen equipment to include electric slicer, mixer, pressure steamer, tilt skillet, sharp cutting tools, oven, warmer/proofer, dishwasher, and food and utility cart.

Working Conditions: Mental Conditions/Physical Demands/Environmental Factors: Maintain emotional control under stress. Frequent standing, walking, pushing, and pulling; moderate lifting and carrying; some stooping, bending, and kneeling; limited exposure to extreme hot and cold temperatures.