PT Nutrition Services (Floater)

Part Time Food Service Worker

Assist in the preparation and serving of students and adult meals according to the National School Lunch and School Breakfast program guidelines, and to assist in the proper cleaning and sanitizing of the kitchen facilities.

Qualifications

Graduation from high school or the equivalent.

Basic training in sanitation procedures and large volume food preparation is desirable. Knowledge of the requirements of the school lunch program preferred.

Basic knowledge of computers.

General

Possess the ability to work cooperatively with others.

Have maturity and the ability to deal effectively with co-workers, supervisors, staff, students, and parents.

Dependable and self-motivated with the ability to work independently within the limits of assigned responsibilities.

Understands the importance of and can practice confidentiality.

Comfortable with following specific rules and regulations as they apply to the discipline procedures of the building.

Physical stamina necessary for lifting up to 48 lbs.

Receipt of current, favorable clearances including Pennsylvania State Criminal History (Act 34), Federal Criminal History (FBI Fingerprinting - Act 114), Pennsylvania Child Abuse (Act 151), and Sexual Misconduct and Abuse Disclosures (Act 168)

Reportability

Reportable to the Head Cook/Nutrition Supervisor and/or Nutrition Services Manager.

Evaluation

Completed by the Head Cook/Nutrition Supervisor and Nutrition Services Manager.

Performance Responsibilities

Understands requirements of National School Lunch Program.

Properly prepares food according to instructions given on recipes and by supervisor.

Serve food correctly according to government requirements for the National School Lunch Program.

Cleans and sanitizes pans, pots, cooking equipment, tables, utensils, and any sink(s) as used (automatic dish machine as applies to your daily duties).

Report faulty equipment to immediate supervisor.

Operate cafeteria equipment properly and safely.

Complete daily food production records as pertaining to your daily duties.

Report inventory shortages to immediate supervisor.

Work special catering events and functions.

Perform other such requirements (daily duties) of your position or other such duties as assigned by the Head Cook and/or Nutrition Services Manager

Cross train in all positions (per job posting qualifications) of the kitchen including cashier position.

Operate cash register/computer point-of-sales terminal and count monies as required.

Operate express line, as applicable, and complete daily duty requirements of this position (product ordering, inventory, set-up, replenishing of product and cleaning of area).

Perform all requirements of daily duties as per job station.

Position Specifications

Physical Demands Constantly being on your feet with movement throughout the kitchen area.

Periods of standing in one place, during serving time

Lifting/carrying up to 48 lbs. (average case weight of six #10 cans)

Repetitive movement of fingers and hands in writing, receiving of food or dry goods, preparation of food, cleaning of equipment or kitchen area and computer operation.

Cashiering duties, if need arise

Exposed to high temperatures in cafeteria and heat generated from ovens or other equipment.

Sensory Abilities Visual acuity to read correspondences, recipes, computer screen.

Auditory acuity to be able to use telephones and intercom system.

Ability to speak clearly and distinctly.

Work Environment, kitchen/cafeteria settings.

Temperament

Ability to work as a member of a team.

Must be courteous and able to effectively communicate with staff, students, and co-workers.

Must be cooperative, congenial, service-oriented, and promote these qualities in the department.

Ability to work in an environment with frequent last-minute changes.

To product availability, schedule changes or equipment failure

Cognitive Ability Ability to follow written and verbal directions.

Ability to complete assigned tasks with minimal supervision.

Ability to read, write and do complex computations.

Ability to work independently, exercise appropriate initiative, and make work-related decisions.

Ability to exercise good judgment in prioritizing tasks and work efficiently on those tasks.

Ability to communicate effectively at all organizational levels.

Note: All abilities above must be at a professional level, as expected from the required educational level of the job and the previous experience required.

Specific Skills

Ability to operate kitchen equipment.

Ability to understand and use a computer and learn new technology implemented by the District.

Must recognize and appropriately handle confidential information.

Read, understand, and follow written directions.

Ability to perform tasks as assigned.

License

Valid driver's license or reliable method or means for reporting to work.