Food Service Operator I (5 Hour)

Food Service Operator I

Under frequent supervision, prepares and serves student breakfasts and lunches at assigned school, following established procedures and standards of quality and cleanliness. Reports to the Manager of Student Nutrition Services.

Essential Functions:

• Prepares and cooks food items for student meals in the prescribed quantity and as scheduled; monitors cooking times and temperatures to ensure thorough heating as required for consumer safety.
• Sets up serving lines and maintains cleanliness of serving area, ensures the availability of necessary serving utensils, and serves food in the appropriate quantity per customer.
• Cleans, sanitizes and stores utensils, pans, serving ware, warmers, freezers, coolers, ovens, carts, cookware, floors, and restrooms.
• Inspects daily food and supply deliveries to ensure compliance with required quantity and quality standards.
• Operates a variety of equipment such as a braising pan, oven, steamers, dishwasher, fryers, mixers, meat slicer, pallet jack, thermometer, conveyor belt, can opener, power soak sink, trash compactor, icemaker, scales, kitchen utensils, knives, cleaning equipment and tools.
• Interacts and communicates with various individuals, such as immediate supervisor, co-workers, school personnel, and students.
• Complies with all federal laws, state statutes, Board policies, administrative rules, and directives.

Additional Duties:

• May perform duties of cashier, as needed, and may fill in for absent co-workers as needed.
• Assembles bag lunches for field trips.
• Prepares boxes and cans for recycling.
• Maintains cleanliness of kitchen and eating areas.
• Performs related duties as required.

Minimum Education and Training:

Requires a high school diploma supplemented by six months of experience in commercial food preparation, or an equivalent combination of education, training and experience that provides the required knowledge, skills and abilities. Requires food safety certification or obtain within 6 months of employment. Acceptable certification include: ServSafe and/or HACCP (Hazzard Analysis Critical Control Points).

Minimum Qualifications and Standards:

Required Physical Requirements:

Must be physically able to operate a variety of machines and equipment, including a cooking equipment, kitchen appliances and utensils, etc. Must be able to exert up to ten pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Physical demands are in excess of those for sedentary work; must be able to remain on feet for extended periods of time, stoop, kneel, push, pull, etc. Must be able to lift and/or carry weights of up to fifty pounds.

Data Conception:

Requires the ability to compare and/or judge the readily observable functional, structural or compositional characteristics (whether similar to or divergent from obvious standards) of data, people or things.

Interpersonal Communications:

Requires the ability of speaking and/or signaling people to convey or exchange information. Includes receiving assignments and/or directions from supervisor.

Language Ability:

Requires the ability to read a variety of policy and procedure manuals, food manuals, recipes, etc. Requires the ability to prepare forms and reports with proper format. Requires the ability to speak with and before others with clarity, voice control and confidence.

Intelligence:

Requires the ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions, and to deal with problems involving a few concrete variables in or from standardized situations. Requires the ability to learn and understand principles and techniques, to make routine independent judgments in absence of supervision, and to acquire knowledge of topics related to primary occupation. Must have the ability to comprehend and interpret received information.

Verbal Aptitude:

Requires the ability to record and deliver information, and to follow verbal and written instructions. Must be able to communicate effectively and efficiently with persons of varying educational backgrounds.

Numerical Aptitude:

Requires the ability to add and subtract totals, to multiply and divide, and to determine time and weight.

Form/Spatial Aptitude:

Requires the ability to inspect items for proper length, width and shape; identify harmonious or contrasting combinations as in cooking; and visually read various information.

Motor Coordination:

Requires the ability to coordinate hands and eyes using kitchen machinery and utensils.

Manual Dexterity:

Requires the ability to handle a variety of items, control knobs, buttons, switches, catches, knives, kitchen utensils, etc. Must have moderate levels of eye/hand/foot coordination.

Color Discrimination:

Requires the ability to differentiate colors and shades of color.

Interpersonal Temperament:

Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing in uncomfortable physical conditions and under stress when confronted with emergency situations or tight deadlines. Worker may be subject to danger or risk to a moderate degree.

Physical Communications:

Requires the ability to talk and/or hear (talking: expressing or exchanging ideas by means of spoken words; hearing: perceiving nature of sounds by ear).

Performance Evaluation Criteria:

Job Knowledge: Has thorough knowledge of the methods, procedures and policies of the Student Nutrition Services Department as they pertain to the performance of duties of the Food Service Operator. Has skills in preparing and presenting appetizing, nutritious meals for children. Has knowledge of the organization of the Department and of related departments and agencies. Has the ability to offer assistance to co-workers and employees of other departments as required. Has the ability to use independent judgment as needed in performing routine tasks. Is able to take the initiative to complete the duties of the position without the need of direct supervision. Is able to read and interpret various manuals, recipes, policies and related materials pertaining to the responsibilities of the job. Knows how to prepare forms, reports, etc. as needed. Has knowledge of the terminology used within the department. Knows how to maintain effective relationships with personnel of other departments, students and members of the public through contact and cooperation. Knows how to react calmly and quickly in emergency situations. Has the mathematical ability to handle required calculations. Has the ability to learn and utilize new skills and information to improve job performance and efficiency. Has knowledge of and skill in the use of the standard tools, materials and practices of the trade. Has knowledge of the occupational hazards and safety precautions of the trade.

Quality of Work: Maintains high standards of accuracy in exercising duties and responsibilities. Exercises immediate remedial action to correct any quality deficiencies that occur in areas of responsibility. Maintains high quality communication and interaction with all District departments and divisions, co-workers and the public.

Quantity of Work: Performs described "Specific Duties and Responsibilities" and related assignments efficiently and effectively in order to produce quantity of work which consistently meets standards and expectations of the District.

Dependability: Assumes responsibility for completing assigned work. Completes assigned work within deadlines in accordance with directives, District policy, standards and prescribed procedures. Remains accountable to assigned responsibilities in the technical, human and conceptual areas. Attendance: Attends and remains at work regularly and adheres to District policies and procedures regarding absences and tardiness. Provides adequate notice to higher management with respect to vacation time and time-off requests.

Initiative and Enthusiasm: Maintains an enthusiastic, self-reliant and self-starting approach to meet job responsibilities and accountability. Strives to anticipate work to be done, and initiates proper and acceptable direction for the completion of work with a minimum of supervision and instruction.

Judgment: Exercises analytical judgment in areas of responsibility. Identifies problems or situations as they occur, and specifies decision objectives. Identifies or assists in identifying alternative solutions to problems or situations. Implements decisions in accordance with prescribed and effective policies and procedures and with a minimum of errors. Seeks expert or experienced advice where appropriate and researches problems, situations and alternatives before exercising judgment.

Cooperation: Accepts supervisory instruction and direction, and strives to meet the goals and objectives of same. Questions such instruction and direction when clarification of results or consequences are justified (i.e., poor communications, variance with District policy or procedures, etc.). Offers suggestions and recommendations to encourage and improve cooperation between all staff persons and departments within the District.

Relationships: Shares knowledge with managers, supervisors and staff for mutual and district benefit. Contributes to maintaining high morale among all District employees. Develops and maintains cooperative and courteous relationships with department employees, staff and managers in other departments, representatives from organizations, and the public so as to maintain good will toward the District and to project a good district image. Tactfully and effectively handles requests, suggestions and complaints from other departments and