Cafeteria Worker

Cafeteria Worker

Responsible for preparing appropriate quantities of food to meet menu requirements and maintaining high standards of quality in food production, sanitation, and safety practices.

Education: Ability to understand instructions for food preparation and safety procedures

Special Knowledge/Skills: Working knowledge of kitchen equipment and food production

Experience: None

Primary responsibilities and duties include preparing quality food according to a planned menu of tested, uniform recipes, supervising the storage and care of food items and supplies, caring for and using equipment in a safe and efficient manner, serving food according to meal schedules, maintaining garbage collection containers and areas in a neat and sanitary fashion, following established procedures to ensure standards of cleanliness, health, and safety, handling and recording cashier functions accurately, assisting in recording food requisitions and request orders of necessary supplies, maintaining personal appearance and hygiene, promoting teamwork and interaction with fellow staff members, accurate and consistent use of Time Clock Plus (TCP) and AESOP, and performing other duties as assigned by director of food services.

Equipment used includes large and small kitchen equipment to include electric slicer, mixer, pressure steamer, deep-fat fryer, and sharp cutting tools; ovens; dishwasher; and food and utility carts.

Mental demands include understanding verbal instructions.

Physical demands and environmental factors include continual standing, walking, pushing, and pulling; frequent stooping, bending, kneeling, and climbing (ladder); moderate lifting and carrying; moderate exposure to extreme hot and/or cold temperatures. Able to lift up to 35 pounds.