Food Service Worker (Part-time and Full-Time)

Food Service/Cafeteria Worker

Primary Purpose: To assist the district's goals by improving the alertness and morale of students by serving students attractive and nutritious meals in an atmosphere of efficiency, cleanliness, and friendliness. Maintains high standards of quality in food production, sanitation, and safety practices.

Qualifications

Minimum Qualifications

Must be 18 years or older. Candidate must have satisfactory outcome of fingerprinting check.

Special Knowledge/Skills

Ability to communicate both verbally and in writing. Ability to perform basic math. Ability to understand and follow instructions with standardized recipes, food preparation and safety procedures. Knowledge of kitchen equipment and food production procedures. Ability to perform the different tasks related to food preparation. Ability to operate large and small kitchen equipment and tools. Ability to promote teamwork and interaction with fellow staff members. Ability to operate computer register.

Major Responsibilities and Duties

1. Assist in the preparation of food according to daily menu and production sheets.

2. Prepare and serve students and staff from the cafeteria serving area.

3. Remove used dishes, assist in the cleaning of counters, and equipment in the preparation area.

4. Maintain the trash in garbage collection area in a neat and sanitary fashion.

5. Performs related duties as required including duties at special functions.

6. Organize students into orderly lines for purchasing food, disposal of food waste, trays, and utensils.

7. Help students develop wise choices in the area of nutrition.

8. Informs any attending teacher at once of any serious infraction in disciplinary rules by students.

9. Calls immediately for an attending teacher or administrator in the event of any arguments, confrontations or disruptions.

10. Daily attendance and punctuality are essential functions of the job.

11. Perform other duties as assigned.

Mental Demands/Physical Demands/Environmental Factors

Tools/Equipment Used: Cooking utensils, steam table, commercial ovens, can opener, bread mixer, mixers, blenders, steamer, heating cabinet, stoves, ice maker, microwave, food processor, freezers, refrigerator and computer registers.

Environment: Requires going into walk-in-freezers and refrigerators, exposure to extreme hot and cold temperatures.

Posture: Standing, walking, climbing, bending, carry, push-pull.

Motion: Repetitive hand and elbow motions.

Lifting: Occasional light lifting and carrying (up to 40+ lbs.)

Mental Demands: Ability to communicate effectively, both verbally and in writing; accuracy in completing assigned tasks, ability to maintain emotional control under stress; patience and tolerance.