Part-Time Food Service Worker

Food Service Worker

Reports to: Food Service Manager

Non-Exempt

JOB DESCRIPTION Page 1 of 3

Overall Objective Of Job

Contribute to the safe and efficient operation of the cafeteria in accordance with the National School Lunch and Breakfast Program Guidelines and maintain a friendly and pleasant atmosphere to enhance student participation.

Essential Functions Of Job

1. Assists in food preparation and serving.

2. Serves students and adults from serving line.

3. Uses proper sanitation procedures in all areas of food service operation.

4. Replenishes food, milk, and supplies to the serving line.

5. Knowledgeable in the operation of all food service equipment.

6. Adheres to proper inventory and receiving procedures.

7. Reads and implements menu instructions.

8. Keeps accurate records with respect to the following duties: completes food usage sheets and production records; records food temperatures; and records supplies used.

9. If cashiering, completes daily deposit slips, completes worksheets, balances the cash drawer, and performs related computer tasks.

10. Ability to maintain quality and quantity standards as set forth by food service management.

Other Duties Of Job

1. Interacts with students and staff in a positive manner.

2. Gains knowledge in all areas of cafeteria operation.

3. Maintains a professional appearance in accordance with district dress code policy.

4. Maintains acceptable attendance record within contract guidelines.

5. Arrives to work on time, is prepared to start work when shift begins, and continues to be productive until shift ends.

6. Takes advantage of opportunities to enhance professional development.

7. Performs related duties as assigned by Food Service Manager.

Supervision Received

Receives supervision from Food Service Manager in regard to daily work duties.

Supervision Given

None.

Working Conditions

1. Works outdoors and indoors with adequate workspace and lighting, but subject to fluctuations in temperatures and ventilation. Must tolerate zero degree Fahrenheit temperatures in walk-in freezer.

2. Normal exposure to stress, but frequent exposure to noise and disruptions.

3. Normal indoor exposure to dust/dirt.

4. Potential exposure to extreme heat, steam, burns, falls, chemicals, or cuts.

Physical And Mental Conditions

1. Must possess hearing, seeing, speaking, smelling, taste perception, and reasoning senses necessary to carry out job duties.

2. Must possess ability to record, convey, and present information and follow instructions.

3. Must be able to stand and walk for long periods throughout the workday, with intermittent periods of twisting, bending, stooping, pushing, pulling, and reaching as necessary to carry out essential job duties.

4. Dexterity requirements range from simple to coordinated movements of hands/fingers to operate kitchen equipment and computer; feet/legs, and torso as necessary to carry out essential job duties.

5. Medium work, with occasional lifting/carrying of objects weighing up to fifty pounds.

6. Must be able to lift up to 40 pounds above their head.

7. Must have the ability to be able to move frequently throughout the workday.

8. Must be able to follow oral and written standard instructions and to work with staff, students, and public in adequate manner.

9. Must be able to pay close attention to details and concentrate on work.

10. Must be able to work without direct supervision.

Qualifications

A. EDUCATION/TRAINING: High School Diploma or equivalent. Knowledge of basic math to determine cost and servings per unit, to follow recipes, and to assist with inventory and receipt of orders.

B. WORK EXPERIENCE: One to two years working experience in food service preferred, or any acceptable combination of education and/or training.

Knowledge, Skills, And Abilities Required

1. Must be able to speak and understand the English language in an understandable manner in order to carry out essential job duties.

2. Must possess effective oral and written communication skills, interpersonal skills, and organizational skills.

3. Must possess ability to function independently; have flexibility and the ability to work effectively with co-workers, staff, students, parents, and others.

4. Must possess the ability to make independent decisions when circumstances warrant such action.

5. Must possess ability to maintain a sympathetic and understanding attitude and harmonious relationships with students, families, co-workers, and others.

6. Must possess knowledge of district policies and procedures regarding nutritional needs, record keeping, and other related dietary and nutritional requirements and the ability to apply it to essential duties.

7. Must possess the ability to work with students and encourage their participation in the cafeteria services.

8. Must possess the ability to provide accurate and adequate documentation.

9. Must possess the technical knowledge of operating personal computers and kitchen equipment with accuracy, reasonable speed, and safety.

10. Must possess initiative and problem solving skills.

IN COMPLIANCE WITH THE AMERICANS WITH DISABILITIES ACT, THE EMPLOYER WILL PROVIDE REASONABLE ACCOMMODATIONS TO QUALIFIED INDIVIDUALS WITH DISABILITIES AND ENCOURAGES BOTH PROSPECTIVE EMPLOYEES AND INCUMBENTS TO DISCUSS POTENTIAL ACCOMMODATIONS WITH THE EMPLOYER.