Food Service Operator I 7-Hour

Food Service Operator I

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.

Essential Functions:

• Prepares and cooks food items for student meals in the prescribed quantity and as scheduled; monitors 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 perform duties of cashier, as needed, and may fill in for absent co-workers as needed.
• Assembles bag lunches for field trips.
• Prepares boxes and cans for recycling.
• Maintains cleanliness of kitchen and eating areas.
• Performs 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).

Minimum Qualifications and Standards:

Required Physical Requirements:

Must be physically able to operate a variety of machines and equipment, including a cooking equipment, kitchen appliances and utensils, etc. Must be able to exert up to ten pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Physical demands are in excess of those for sedentary work; must be able to remain on feet for extended periods of time, stoop, kneel, push, pull, etc. Must be able to lift and/or carry weights of up to fifty pounds.

Data Conception:

Requires the ability to compare and/or judge the readily observable functional, structural or compositional characteristics (whether similar to or divergent from obvious standards) of data, people or things.

Interpersonal Communications:

Requires the ability of speaking and/or signaling people to convey or exchange information. Includes receiving assignments and/or directions from supervisor.

Language Ability:

Requires the ability to read a variety of policy and procedure manuals, food manuals, recipes, etc. Requires the ability to prepare forms and reports with proper format. Requires the ability to speak with and before others with clarity, voice control and confidence.

Intelligence:

Requires the ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions, and to deal with problems involving a few concrete variables in or from standardized situations. Requires the ability to learn and understand principles and techniques, to make routine independent judgments in absence of supervision, and to acquire knowledge of topics related to primary occupation. Must have the ability to comprehend and interpret received information.

Verbal Aptitude:

Requires the ability to record and deliver information, and to follow verbal and written instructions. Must be able to communicate effectively and efficiently with persons of varying educational backgrounds.

Numerical Aptitude:

Requires the ability to add and subtract totals, to multiply and divide, and to determine time and weight.

Form/Spatial Aptitude:

Requires the ability to inspect items for proper length, width and shape; identify harmonious or contrasting combinations as in cooking; and visually read various information.

Motor Coordination:

Requires the ability to coordinate hands and eyes using kitchen machinery and utensils.

Manual Dexterity:

Requires the ability to handle a variety of items, control knobs, buttons, switches, catches, knives, kitchen utensils, etc. Must have moderate levels of eye/hand/foot coordination.

Color Discrimination:

Requires the ability to differentiate colors and shades of color.

Interpersonal Temperament:

Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing in uncomfortable physical conditions and under stress when confronted with emergency situations or tight deadlines. Worker may be subject to danger or risk to a moderate degree.

Physical Communications:

Requires the ability to talk and/or hear (talking: expressing or exchanging ideas by means of spoken words; hearing: perceiving nature of sounds by ear).