Roster Food Service Worker Various Locations (N183-2627)

Roster Food Service Worker Various Locations

Under general supervision of school-based Cook Manager, performs duties involved in the safe preparation, serving, and storage of food. Participates in the cleaning and sanitizing of equipment and facilities, meal service, record keeping, and other related duties as required or assigned.

Typical duties and responsibilities:

• Performs food preparation tasks as assigned.
• Operates various kitchen equipment including, but not limited to, steamer, kettle, slicer, and dishwasher.
• Assists in receiving and storing of food items.
• Follows proper sanitary and health practices for food receiving, storage, preparation and serving.
• Assists in the service of meals to students and adults.
• Assists in cleaning and sanitizing all work areas and surfaces including equipment, pots, pans, and utensils used during workday.
• Assists in properly storing leftover foods.
• Assists in preparation of daily food production records for food items prepared.
• Assists school-based cook manager in maintaining proper accountability records as needed.
• Maintains good public relations with students, parents, faculty, and staff.
• Performs related work as assigned.

Skills, knowledge, qualifications and experience:

• High School Diploma or equivalent. May consider a candidate currently enrolled in an alternative pathway to high school diploma.
• Possess ability to follow directions in English, both written and oral, to ensure safety of food preparation and services.
• Demonstrate a general knowledge of safe food handling principles as well as personal hygiene.
• Demonstrate a general knowledge of quantity food production.
• Knowledge in the use of food service equipment in a safe and efficient manner.
• Competent in basic computation such as weights, measures, adding, subtracting, division, and multiplication.
• Proficient in the use of a calculator and computer.
• Demonstrate the ability to deal effectively and courteously with students, food service department staff and school personnel.

Physical demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions. The individual must be able to stand for prolonged periods of time, engage in repetitive motion, and be able to lift 40 pounds. Must be able to tolerate extreme temperature changes from freezer to oven area (0-90 degrees F).

Certification requirements: A Food Protection Certification Program.

Salary and terms of employment: 10 Month Work Year. 6 hrs. per day. In accordance with Local 566-AFL-CIO, Schedule 71A, (2026-2027 $18.26-$20.43).

Evaluation: Successful completion of a probationary work period. After which an annual, in writing evaluation is completed by the designated Cook Manager / Field Operations Manager.

Union affiliation: Local 566 of Council 4.

Application procedure: To be considered, all internal and external applicants must fully complete a Hartford Public Schools' online application, which can be accessed through our Applicant Tracking System, Nimble, at . Internal applicants should use a personal email address when applying. Please do not use your hartfordschools.org email. Candidates' application and supporting documents will be reviewed. Candidates who advance through the initial review will be notified and placed in the pool for consideration by hiring managers. Candidates will be contacted directly by hiring managers for interviews.