Child Nutrition Worker (Pool)

Food Service Worker

Responsible for the preparation, service, and sale of food in sufficient quantities while maintaining required nutrition and quality. Ensure timely preparation to meet service schedules, and handle food in accordance with sanitary standards. Enforce standards of recipes and of portion control, to prevent food waste and assure high quality productions, and care/cleanliness of equipment. Maintain a high standard of quality in food production, service, sanitation, and safety practices.

Responsibilities and Duties:

• Prepare quality food according to planned menu of tested, uniform recipes.
• Cook a variety of foods following standardized recipes and methods.
• Schedule food preparation so that items are prepared in small batches throughout serving period.
• Ensure that food items and supplies are stored and cared for in a manner that supports a clean and organized storage area. Maintain a hazard free environment.
• Follow provided food production schedules.
• Deliver food and beverages per schedule. Delivering prior to stated time.
• Pick up equipment left at catering sites.
• Serve food according to meal schedules, departmental policies, and procedures.
• Set up serving area and control serving portions, eliminating waste and leftovers.
• Complete daily temperature logs for refrigerator, freezers and milk boxes.
• Complete daily food temperature logs, every 30 minutes.
• Check equipment to make sure it adheres to safety and sanitation requirements and report needed repairs to maintenance.
• Maintain garbage collection containers and areas in a neat and sanitary fashion.
• Follow established standards of cleanliness, health and safety codes, regulations, and department policies.
• Complete daily cleaning logs.
• Assist in recording food requisitions and request orders of necessary supplies.
• Handle and record cashier functions including accurately counting money, preparing daily deposit, safeguarding money and submitting point of sale records as assigned.
• Maintain personal appearance and hygiene, following dress code.
• Promote teamwork and positive interaction with fellow staff members.
• May assist in inventory, food storage, tray line service, kitchen clean-up, and assist with any other duties in kitchen.
• Will be driving meals to other location daily in company vehicle.

Supervisory Responsibilities:

• No supervisory responsibilities.

Qualifications:

Education/Certification:

• Must have some formal or on-the-job training in food preparation
• Must have or obtain current food handlers training certificate
• Must have valid drivers license to drive company vehicle to other campus location.

Knowledge/Skills/Abilities:

• Ability to understand instructions for food preparation, safety procedures, safe food handling and sanitation
• Must be able to read, write, and follow oral and written instructions
• Must be able to perform simple calculations and accurately count money and make change
• Must be familiar with foods and preparation methods
• Working knowledge of kitchen equipment
• Patient and calm demeanor with students, staff, and others

Experience:

• Experience in the food service industry desired
• One or two years training and experience in quantity food preparation preferred

Equipment Used:

Large and small kitchen equipment, including but not limited to electric slicer, mixer, pressure steamer, deep-fat fryer, and sharp cutting tools, ovens, dishwasher, food utility carts, grinder, and tilt skillet.

Working Conditions:

Mental Demands:

• Maintain emotional control under stress

Physical Demands:

• Must be able to position and frequently move about within the work area. Ability to retrieve, transport, position/reposition food, supplies and equipment; typically frequent reaching, repetitive hand/arm motions, bending, stooping and kneeling are necessary; moderate exposure to extreme hot and/or cold temperatures; exposure to chemicals used in cleaning, sanitizing and pest control; required wearing of back support belt and hair restraints while on duty; hazards include cuts from utensils, burns from hot foods and equipment as well as falls due to wet floors; ability to reposition and transport 50-pounds.