Food Services Worker

Food Services Worker

Applicants should have a high school diploma or equivalent. Previous experience in food preparation or cafeteria work is preferred. The candidate should possess some knowledge of the safe operation of various household and commercial food preparation equipment. They should also demonstrate familiarity with standard authorized methods of food preparation. The candidate should be able to understand, use, and retain training in food preparation guidelines. Strong interpersonal skills are essential for positive interactions with students, staff, and colleagues.

The Food Services Worker supports the daily operations of the school's cafeteria by assisting in the preparation, serving, and clean-up of meals. This position plays an essential role in providing students with nutritious meals in a welcoming and efficient environment. The Cafeteria Worker ensures that food safety and sanitation standards are met, adheres to meal schedules, and contributes to a positive dining experience for students. This is a 30-hour per week position.

General duties (may not include all duties performed):

• Prepare and portion food items according to menu guidelines and established recipes.
• Set up serving lines and ensure all items are readily available during meal times.
• Serve meals to students and staff in a timely and friendly manner.
• Maintain cleanliness in the food preparation, serving, and dining areas.
• Wash dishes, utensils, and equipment after each meal service.
• Assist with inventory management, including receiving and stocking deliveries.
• Follow health and safety regulations and report any maintenance or safety issues to supervisor.
• Assist in maintaining accurate records, such as meal counts and inventory logs.
• Communicate with kitchen staff and supervisors to ensure smooth and efficient service.
• Perform other related duties as assigned to support cafeteria operations.

Work is performed under the direction of the Food Service Manager in conjunction with a School Administrator.

The candidate should demonstrate the ability to manually move, shelve, stack, or raise heavy objects, such as pots, pans, trays, and food supplies, weighing up to 35 pounds, even on a wet and slippery floor. They should also be capable of working in areas that are frequently uncomfortable, warm, and noisy. Following safety precautions to prevent injuries, minor cuts, bruises, burns, and scalds is essential. Additionally, the duties may involve exposure to extreme temperatures, including hot kitchen environments and the walk-in refrigerator and freezers.

Contract length: 190 days- 30 hours per week