CAFETERIA WORKER (2345)

Cafeteria Worker I

Performs entry level, repetitive meal preparation and service assignments in a school cafeteria including assembling sandwiches, serving on a meal line, washing pots and pans, and heating prepared foods and operating a point-of-sale computer terminal.

Distinguishing Characteristics Among Related Classes: A Cafeteria Worker I performs entry level, repetitive assignments in a school cafeteria. A Cafeteria Worker II operates point-of-sale computer terminals, handles prepayments, prepares reports, and performs all other cafeteria worker functions.

Supervision Received and Exercised: Immediate supervision is provided by higher-level food services personnel. No supervision is exercised over regular District personnel.

Examples of Duties: Sets up serving line according to daily menu. Washes and cuts foodstuffs for cooking. Assembles salads and sandwiches. Assists a Cook/Baker and helps on serving line. Replenishes food on serving line. Heats prepared food. Counts leftover food items and records information. Cleans up after meals, cleans counters and equipment, and washes pots and pans.

Class Qualifications: Knowledge of general food preparation practices and procedures. Kitchen utensils and equipment. Ability to wash, heat, cut, and assemble foods and ingredients. Follow applicable health and sanitation requirements. Perform work efficiently during rush conditions. Follow oral and written instructions. Operate a point-of-sale computer terminal. Do simple arithmetic and count. Work cooperatively with others. Lift, carry, push, and pull objects weighing up to fifty (50) pounds.

Employment Standards: Minimum requirements: none. Desirable: written and oral proficiency in a second language.

Continuing Education/Training Requirements: Employees who work an average of minimum 20 hours per week: each year at least 6 hours of annual continuing education/training including topics such as: free and reduced price eligibility. The identification of reimbursable meals at the point of service. Nutrition, health, and safety standards. Any specific topics required by the USDA, Food Nutrition Services as needed to address Program integrity or other critical issues. Employees who work fewer than 20 hours per week: each year, at least 4 hours of annual continuing education/training (regardless of the number of part-time hours worked). The required continuing education/training will be paid for by the district.