Food Service Associate

Food Service AssociateFood Service Associates are involved in the preparation, presentation, and serving of food. Associates may be responsible for performing cashiering duties including cash transactions, verifying banks, accurately giving change, counting cash receipts, and filling out cash reports. Associates are responsible for maintaining sanitation standards in the preparation, service, and dining room facilities.QualificationsHigh School Diploma or equivalentInterpersonal skillsAbility to facilitate and communicate clearly with staff and guestsAbility to monitor and correct performanceKnowledgeable of kitchen equipment and their maintenanceKnowledgeable of food production and record keepingKnowledgeable of inventory controlsKnowledgeable of basic math skills, cash registers, computers, POSAbility to handle money and cash handling proceduresServSafe Food Production Manager and Allergen CertificationsResponsibilitiesCarefully enter all sales into the cash register to ensure that all purchases are accurately recorded.Makes changes, accepts checks, and issues receipts to customers.Responsible for all assigned change funds and cash receipts ensuring that cash drawer is in compliance with overage/shortage standards.Able to perform arithmetic operations involving all United States monetary units (add, subtract, multiply, divide). Must be able to differentiate between monetary units.Must have the ability to observe customer purchases in the café line and to differentiate between standard portions and USDA meal pattern requirements.Follow standard procedures for issuing cash refundsMust assure compliance with service standards as well as inventory and cash control procedures.Performs sales transactions in a reasonable and timely fashion.Follows procedures for the proper set-up and clean-up of dining and serving lines.Maintains work area, equipment, and dining facility in a clean and presentable manner.May be required to replenish condiments, beverages, and general supplies while maintaining the cleanliness of the service area.Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures – following HACCP, ServSafe, and health department standards.Maintains sanitation and orderliness of all equipment, supplies, and utensils within the work area.Handles food items appropriately during preparation.Ensures proper food preparation by utilizing approved recipes and in following prescribed production standards.Keeps display equipment clean and free of debris during meal service as assigned.Cleans equipment, as assigned and in a timely fashion.Cleans workstation thoroughly before leaving the area for other assignments.Represents the school district in a courteous, efficient, and friendly manner in all customer and employee interactions.Interacts with customers in a manner to ensure customer satisfaction.Greets customers courteously.Serves customers quickly and does not allow back-ups or snags in serving lines.Serves customer food and beverage orders quickly, in proper portions, in a courteous demeanor.Demonstrates a complete understanding of daily menu items and explains them to customers accurately.Relays relevant comments from customers directly to supervisors.Interact with customers and resolve customer complaints in a friendly and service-oriented manner.Consistently exhibits the ability to keep up with peak cafeteria hours and does so calmly, accurately, and efficiently.Checks to ensure that all display foods are merchandised attractively per standards.Serves food neatly and attractively per standard.Ensures district, department, and OSHA safety standards are followed.Follows principles of sanitation and safety in handling food and equipment.Cleans up spills in the survey, dining area, and his/her own work area immediately.Completes shift work, as assigned, in a timely and thorough manner in accordance with department standards.Informs chef, and supervisor, in a timely manner when supplies are low.Follows and observes all department policies and procedures.Follows district and department standards for attendance and punctuality.Maintains professional appearance at all times, clean and well-groomed in accordance with district and department standards.Develops a positive working relationship with fellow workers and customers and avoids conflict.Attends C.H.A.T. and all other training sessions.Assist with supervision of students in the cafeteriaAssist in maintaining a clean cafeteria environmentAssist in other functions and/or at other kitchens as needed.Physical RequirementsThe 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 the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee is frequently required to walk. The employee must regularly lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, and the ability to adjust focus.Safety and HealthKnowledge of universal hygiene precautions.Equipment/Materials HandledMust know how to properly operate kitchen equipment and utensilsWork EnvironmentThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions and moving mechanical parts. The employee is occasionally exposed to fumes and chemicals, as well as outside weather conditions. The noise level in the work environment can occasionally be very loud. All employees are responsible for maintaining a hazard-free environment for themselves, other associates, and our customers. All employees are required to wear personal protective equipment which can include goggles or approved eyewear, slip-resistant shoes, gloves, and aprons. Employees may be required to use certain mechanical, electric, sharp, heat-producing, and other potentially dangerous equipment while performing job responsibilities. Employees will be instructed in the proper use, function, and maintenance of all kitchen-related equipment. See your supervisor for specific training procedures. If you have any questions, direct them to your immediate supervisor or food service director. We promote an environment that is free of discrimination and open to communication.Terms of Employment10-month employee (179 days)Hourly Rate: $16.46-$18.23Hours/Day: Varies