Food Service Worker I

Food Service Worker I

Salary Schedule Range: 18

Starting pay rate (based on experience) $20.88 - $22.51

Hours per day: 3.5 (10:30 a.m to 2:00 p.m)

Months per year: 9

Purpose of Position: To perform food service preparation, including cooking and baking, at an assigned production kitchen.

Reporting: Reports to an assigned supervisor.

Employment Status: Part-time, depending on assignment. (FLSA Non-exempt)

Location: School site production kitchen.

Essential Functions:

Assist in quantity preparation of a variety of baked, cooked or grilled foods, meats, sandwiches, salads, soups, sauces and dressings.

Review production schedules to determine variety and quantity of goods to bake and to assemble supplies and equipment needed for daily cooking or baking activities.

Prep vegetables and fruits using a variety of food service equipment or knives.

Interpret recipes to prep or prepare appropriate portions.

Prepare puddings, cakes, cookies, pastries, bread, rolls, muffins, pies and other baked goods from pre-packaged mixes or from scratch; heat, portion, and serve food to students and staff.

Comply with food handling and safety practices and maintain sanitary working conditions.

Clean serving counters, tables, chairs, food containers, utensils, and other food service equipment.

Inventory supplies and maintain proper quantities.

Perform cashiering as needed using a Point-of-Sale system.

Wash, cut, slice and grate fruits and vegetables; mix ingredients according to recipes and other directions.

Complete production sheets and other records as required.

Establish and maintain cooperative working relationships with school staff, District staff and students.

Maintain punctual and consistent attendance.

Other Functions:

Perform related duties as assigned.

Working Conditions & Physical Demands:

Inside work with no exposure to weather conditions.

Hearing and speaking to exchange information in person or on the telephone; seeing to read recipes, manuals or other documents; dexterity of hands and fingers to operate food services equipment and use knives and utensils; standing for extended periods of time, bending, stooping, kneeling or crouching; reaching overhead, above the shoulders or horizontally to store or retrieve materials; lifting heavy cartons of canned goods, boxes or sacks, weighing up to 25 pounds.

Knowledge, Skills and Abilities:

Knowledge and experience in quantity cooking, baking and serving, preferably in an institutional setting.

Knowledge of food handling, safety and sanitation.

Working knowledge of the rules, regulations and eligibility requirements of the National School Lunch program.

Ability to operate a computer terminal, and common software applications like MS Office and Google Suite.

Ability to read or interpret recipes or preparation instructions.

Ability to use appropriate English usage, grammar, spelling, punctuation and vocabulary.

Ability to understand and follow verbal and written directions.

Ability to meet production schedules and timelines.

Ability to work collaboratively with others.

Education, Training and Experience:

Any combination equivalent to sufficient experience, training and/or education to demonstrate the knowledge and abilities listed above.

Additional Requirements:

ServSafe Certification preferred.