2026-27 Food Service Specialist

Job Description

Job Description

 

PRIMARY PURPOSE:

• This position involves the performance of all major duties related to food storage, preparation, service and clean-up operations; the purpose of which is to provide nutritious, appetizing, high quality meals to promote the health and well-being of school children.  

QUALIFICATIONS:

Minimum Education/Certification:

• None

Special Knowledge/Skills:

• Ability to speak, read, write, and understand instructions in English
• Ability to plan, coordinate and produce work in allotted time
• Computer literate; ability to handle money efficiently and perform routine mathematical calculations
• Ability to effectively communicate with administrators, teachers and parents.

Minimum Experience:

• No experience necessary  

MAJOR RESPONSIBILITIES AND DUTIES: 

• Must be able to read, write, comprehend and follow written and oral instruction, in English on labels, production charts and recipes.
• Must be able to read and identify soaps and chemicals.
• Frequent verbal interaction with students, fellow employees, teachers and parents; must have a good rapport with students, staff, co-workers or parents.
• Must be able to take oral and written instruction from Manager and do work-related tasks that the Manager deems necessary.
• Assist in clean-up chores as assigned by Manager, which could include, but is not limited to - sweeping, mopping, trash duties, cleaning of vents and floor mats.
• Must have a current Food Handler's Card.
• Must practice good hygiene and proper food handling to prevent outbreak of food borne illness and contamination.
• Must be knowledgeable of basic food preparation and sanitation practices to ensure food safety.
• Applies the rules of safety and sanitation to ensure safe food handling, safety in work and reduction of accidents.
• Must be able to complete job in time allocated.
• Prepares food according to written standardized recipes and procedures.
• Garnishes all food items assigned for preparation.
• Carry containers of food or equipment weighing approximately 20 pounds.
• Washing of pots and pans, while bending over sink.
• Receiving and stocking food supplies, if assigned by Manager.
• Performs tasks in various locations where needed.
• Ability to follow directions and plan work.
• Ability to react to sound, for safety.
• Attend in-service training, workshops and conventions whenever possible to learn new techniques and operations
• Ability to use garbage disposals and other institutional equipment
• Perform other duties as assigned. 

SUPERVISORY RESPONSIBILITIES:

• None listed 

WORKING CONDITIONS:  

• Physical Demands:
  • Standing, walking, bending, stooping, lifting, reaching, pushing and pulling with frequent exposure to water and chemicals.
• Mental Demands:
  • The demands associated with time pressures and constraints associated with the overseeing of daily operations. 
• Environmental Factors: 
  • Variable extremes in temperature; loud noises; standing on hard floor surfaces while working; numerous simultaneous activities; dealing with various groups of employees and variance in procedures at individual kitchens.  

Equipment used:

• Institutional mixer, slicer, food processor, disposal, oven, steam table, steamer, braising pan, range, flame broiler grill, steam-jacketed kettle, sharp knives, walk-in coolers and freezers, hot and cold holding equipment and cash registers/automated POS system and computer.