Food Service Technician - substitute

Job Description

TITLE: School Food Service Technician

MINIMUM QUALIFICATIONS:

1. U.S. Citizen or authorized alien
2. Ability to work simple math problems
3. High School Diploma or its equivalent but not required.
4. Ability to read and write
5. Satisfactory Completion of Red Cross First Aid Course including CPR within 60 days of employment.

REPORTS TO: School Food Service Manager/Principal and Supervisor of Food Service

JOB SUMMARY: To provide students with appetizing, nutritional meals in a sanitary pleasant environment that promotes positive learning.

ESSENTIAL JOB FUNCTIONS:

1. Gives and receives information.
2. Determines when an independent decision can be made.
3. Follows policies and procedures.
4. Uses and cleans equipment.
5. Practices regular equipment maintenance.
6. Uses standardized recipes.
7. Prepares meals using correct food preparation techniques.
8. Checks food quality during preparation.
9. Stores deliveries.
10. Promotes positive feelings about School Food Service in students, faculty, administrators and others.
11. Uses safe working procedures; corrects and/or reports unsafe working conditions.
12. Adheres to established personal hygiene techniques.
13. Uses acceptable sanitation techniques in food handling.
14. Uses established sanitation techniques for cleaning the facility.
15. Serves correct portions and reports amounts of foods used and leftover.
16. Maintains correct holding temperatures of food.
17. Utilizes food-merchandising techniques.
18. Provides instructions to other technicians or substitutes as instructed by the School Food Service Manager.
19. Any other related duties as assigned by Food Service Supervisor, Principal, or Manager.

WORK ENVIRONMENT:

The School Food Service Technician is required to work in an environment that is hot and humid, on hard floors, has drastic temperature changes (when entering and exiting walk-in refrigerators and freezers), has high noise level, and will have contact with water, detergents and sanitizers.

EQUIPMENT USED:

The School Food Service Technician must have the ability to use and clean institutional food service equipment including ovens, steam tables, warming cabinets, ranges and cook tops, slicers, refrigerators, freezers, choppers, microwave ovens, cashier stations, mixers, and dish machines.

PHYSICAL DEMANDS:

The School Food Service Technician must have the ability to lift and carry cans, bowls, pans, and cases up to 25 pounds; ability to lift cans, bowls, pans, and cases up to 50 pounds with assistance; ability to stand or walk up to 71/2 hours per day; ability to push or pull equipment such as food carts and mop buckets; ability to reach above head when placing pans in shelves of ovens, refrigerators and storerooms; ability to mop and sweep; ability to bend and squat when lifting; ability to provide transportation to workshops and meeting sites.

TERMS OF EMPLOYMENT: 9 months (180 days) per year, up to 71/2 hours per day; salary in accordance with current salary schedule.

ACCOUNTABILITY:

Performance of this job will be evaluated in accordance with provisions of the St. Landry Parish School Board's policy on Evaluation for Support Services Personnel.

The Superintendent reserves the right to review, revise, update or change the job and any/all duties due to changes in job content, organizational structure, or state or federal laws.