2026-2027 Cafeteria Worker II

2026-2027 Cafeteria Worker II

Responsible for preparing appropriate quantities of food to meet menu requirements.

Responsible for maintaining high standards of quality in food production, food storage, sanitation and safety practices.

Education/Certification:

• GED/High School Diploma (preferred)
• Minimum 18 years of age

Special Knowledge/Skills:

• Ability to understand verbal and written instructions for meal service, food safety and sanitation procedures.
• Working knowledge of kitchen equipment in a commercial food production environment.

Experience:

• Experience in quantity food preparation in a school food service environment.
• Experience in cashiering in a school food service environment.

Major Responsibilities and Duties:

1. Prepare menu items according to food production records and recipes.
2. Maintain daily food production records.
3. Maintain clean and organized work and storage areas.
4. Use and maintain equipment in a clean, safe, and efficient manner.
5. Perform proper cashier duties by adhering to federal requirements and local cash handling procedures.
6. Assist in storing leftovers and recording counts for daily food production records.
7. Assist in dish room pot and pan areas; sweeping and mopping of floors.
8. Maintain garbage collection containers in a neat and sanitary fashion.
9. Follow established food safety HACCP procedures to ensure standards of cleanliness, health and safety.
10. Promote teamwork and proper interaction with fellow staff members.
11. Establish and maintain a good rapport with students, teachers, administrators and other district personnel.
12. Practice reliable attendance and punctuality.
13. Responsible for wearing and maintaining the regulation uniform.
14. Responsible for adhering to proper personal appearance, hygiene and work habit guidelines as outlined by the school nutrition department handbook.
15. Maintain a valid Texas Food Handler certificate.
16. Seek to improve job performance through self-assessment, skill development, training and goal setting.
17. Complete 6 hours of professional development training annually per USDA Professional Standards policy.
18. Perform all other duties as assigned by the Cafeteria Manager.

Supervisory Responsibilities:

None

Mental Demands/Physical Demands/Environmental Factors:

Tools/Equipment Used: Uses large and small kitchen equipment to include, but not limited to oven, mixer, chopper, steamer, top burners, tilt skillet/braiser, scales, knives, slicer, steamtable, and dish machine.

Posture: Continual standing, walking, pushing and pulling; frequent stooping, bending, kneeling and climbing (ladder); able to stand on feet up to 8 hours per day.

Motion: Able to bend neck, hands, wrists, arms, and back to stoop frequently; able to climb ladder to reach items on high shelves in the pantry or the cooler/freezer.

Lifting: Moderate lifting and carrying; able to lift items up to 40 lbs. and able to push/pull items up to 80 lbs.

Environment: Moderate exposure to extreme hot and/or cold temperatures, steam, and cleaning chemicals.

Mental Demands: Ability to communicate effectively in English; understand verbal and/or written directions in English; reading; demonstrate emotional control in stressful situations; workload is deadline driven.

Other Information:

Your application is not complete until three current references have been received. These references must include your current supervisor.