Food Service Worker I

Food Service Worker I

Under the direction of the Director of Food Services and guidance of the Kitchen Manager, assist in quantity preparation and serving of foods at an assigned school site; maintain food service facilities, equipment and utensils in a clean and sanitary condition; perform cashiering duties as assigned.

The Food Service Worker I assist with quantity, food preparation, and serving at a school site.

• Assist in quantity preparation and serving of foods at an assigned school site; assemble various ingredients; heat, package and wrap food items according to established procedures and portion control standards; serve meals on serving lines; set out prepared foods.
• Maintain food service facilities, equipment and utensils in a clean and sanitary condition; clean serving counters, tables, food containers and food service equipment; operate dish washers and wash trays, pots, pans, plates, utensils and other serving equipment as assigned.
• Prepare food and beverages for sale; count and set-up plates, trays and utensils; stock condiments, food items and paper goods; assist in the receipt, storage and rotation of food items and supplies in storage areas; assist with meal counts and inventories as directed.
• Perform cashiering duties as assigned; count money and make correct change; distribute, collect, sort, count, scan and mark lunch tickets; balance and verify cash drawers; prepare bank deposits as directed; utilize a computer to perform transactions and input data as assigned.
• Prepare entrees, fruits, vegetables, sandwiches, salads, meats, pizza, eggs, cereal, breads, desserts, dressings and other assigned foods for distribution; mix, slice, grate and chop food items; open cans; replenish containers as necessary; assemble sack lunches as assigned.
• Communicate with students and staff to exchange information; notify students of meal portion and nutritional standards as appropriate.
• Operate standard food service equipment such as slicers, ovens, can openers, food carts and warmers.
• Maintain various routine records related to assigned activities as required.

Perform related duties as assigned within classification.

• Basic food preparation including washing, cutting and assembling food items and ingredients.
• Sanitation and safety practices related to preparing, handling and serving food.
• Standard kitchen equipment, utensils and measurements.
• Oral and written communication skills.
• Basic math and cashiering skills.
• Proper lifting techniques.
• Basic record-keeping techniques.

• Assist in quantity preparation and serving of foods at an assigned junior high or high school site.
• Maintain food service facilities, equipment and utensils in a clean and sanitary condition.
• Perform cashiering duties as assigned.
• Learn to operate a computer as required.
• Operate standard kitchen equipment safely and efficiently.
• Follow health and sanitation requirements.
• Wash, cut, slice, grate and assemble food items.
• Communicate effectively both orally and in writing.
• Work cooperatively with others.
• Understand and follow oral and written instructions.
• Make basic math computations.
• Maintain routine records related to work performed.

• Any combination equivalent to: sufficient training and experience to demonstrate the knowledge and abilities listed above.
• High School Diploma or GED

Food service environment. Subject to heat from ovens.

• Standing for extended periods of time.
• Hearing and speaking to exchange information.
• Lifting, carrying, pushing or pulling moderately heavy objects as assigned by position.
• Dexterity of hands and fingers to operate food service equipment.
• Reaching overhead, above shoulders and horizontally.
• Bending at the waist, kneeling or crouching.
• Seeing to monitor food quality and quantity.
• Persons performing service in this position classification will exert 25 to 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects.

• Heat from ovens.
• Exposure to very hot foods, equipment, and metal objects.
• Working around knives, slicers or other sharp objects.
• Exposure to cleaning chemicals and fumes.