Food Service

Food Service Attendant

The purpose of the Food Service Worker Attendant is to provide support to the food service activities at assigned campuses with specific responsibilities of preparing and serving food items to students and/or school personnel while maintaining high standards of quality in food production, sanitation, and safety practices.

Minimum Qualifications:

• High School Diploma or GED preferred.
• Knowledgeable of and ability to follow food preparation and safety instructions.
• Working knowledge of kitchen equipment and food production procedures.
• Ability to operate large and small kitchen equipment and tools.
• Ability to perform basic arithmetic operations.
• Ability to read, write, and speak in the language of English.

Job Duties:

• Food Preparation and Serving: Prepare quality food according to a planned menu of tested, uniform recipes. Serve food according to meal schedules, departmental policies, and procedures. Practice and promote portion control and proper use of leftovers as instructed.
• Safety and Sanitation: Operate tools and equipment according to prescribed safety standards. Follow established procedures to meet high standards of cleanliness, health, and safety. Keep garbage collection containers and areas neat and sanitary. Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately. Maintain personal appearance and hygiene.
• Other: Handle and record cashier functions accurately. The ability to rotate through multiple work functions within kitchen. Help record food requisitions and orders necessary supplies. Maintain daily food preparation records. Promote teamwork and interaction with fellow staff members. Required to attend Food Service Workers Training for certification. Supervise storage and handling of food items and supplies. Maintain a clean and organized storage area. Possibly relocating to other campuses within hiring area when needed Ability to read and follow recipes. Maintains personal appearance and hygiene. Maintains confidentiality of all information. Reports to work on time every day. Performs other duties as assigned.

Equipment Used:

• Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, sharp cutting tools, ovens, dishwasher, and food and utility cart.

Working Conditions:

• Continual standing, walking, pushing, and pulling. Frequent stooping, bending, kneeling, and climbing (ladder/step stool). Moderate lifting and carrying. Moderated exposure to extreme hot and cold temperatures. Constant fast-paced work environment. Lift/carry 10-40 pounds frequently. Pushing/pulling 10-20 pounds frequently.