Food Service Operator

Food Services Operator (March 2026)

Salary: Food Services Salary Schedule

Work Calendar: 190 days (Food Services)

FLSA Status: Non-Exempt

Reports To: Cafeteria Manager/Food Services Coordinator

General Statement Of Job: Under regular supervision, prepares and serves nutritious student and staff meals and maintains a clean and sanitary work area, following established procedures, standards and regulations.

Reports to the Cafeteria Manager and/or Food Services Coordinator.

Specific Duties And Responsibilities

Essential Job Functions:

• Prepares, cooks and/or bakes food items for student and staff meals in the prescribed quantity and as scheduled.
• Monitors cooking times and temperatures to ensure thorough heating as required for consumer safety.
• Prepares food for, sets up, and replenishes salad bars.
• Sets up serving lines and maintains cleanliness of serving area; ensures the availability of necessary serving utensils; serves food in the appropriate quantity per customer.
• Fills ice machine.
• Assembles bag lunches as required.
• Cleans, sanitizes and stores utensils, pans, serving ware, cookware, etc.
• Maintains cleanliness and sanitation of equipment, food preparation areas and dining areas.
• Assists in stocking supplies and monitoring inventory; rotates food products as scheduled.
• Monitors inventory of foods and supplies; informs supervisor of products and quantities needed for meal preparation.
• Performs all duties in compliance with school and District policies, procedures and standards of quality and safety.
• Receives and responds to concerns, complaints and inquiries in areas of responsibility.
• Prepares and/or submits various logs, charts, order forms, and other records as required.
• Operates a variety of kitchen equipment including a dishwasher, steamer, kettles, oven, slicer, mixer, fryer, braising pan, grinder, freezer, cooler, small appliances, etc.
• Exercises care and safety, in the use of equipment and tools required to complete assigned tasks.
• Uses various cleansers and kitchen supplies, utensils, scales, thermometers and gauges, etc.
• Interacts and communicates with various groups and individuals such as the immediate supervisor, school Principal, other school administrators and staff, co-workers, students, parents, etc.
• Attends training, meetings, etc., as necessary to maintain and enhance job knowledge and skills.

Additional Job Functions:

• Performs related duties as required.

Minimum Qualifications And Experience: Requires high school diploma or GED supplemented by experience in institutional food service.

Must possess a valid state driver's license.

Minimum Qualifications Or Standards Required To Perform Essential Job Functions:

Physical Requirements: Requires medium work that involves walking, standing, stooping, crouching, stretching or lifting all of the time and also involves exerting between 20 and 50 pounds of force on a recurring basis, or considerable skill, adeptness and speed in the use of fingers, hands or limbs in tasks involving very close tolerances or limits of accuracy.

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 to speak and/or signal to people to convey or exchange information. Includes receiving assignments and/or directions from supervisors.

Language Ability: Requires ability to read a variety of policy manuals, menus, recipes, etc.

Requires the ability to prepare various records and forms 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 instructions furnished in written, oral or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations. Requires the ability to make routine independent judgments in absence of supervision; 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, to follow verbal and written instructions. Must be able to communicate effectively and efficiently with people of varying educational and cultural backgrounds.

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

Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width and shape; to identify creative and harmonious combinations as in cooking and meal planning; and visually read various information.

Motor Coordination: Requires the ability to coordinate hands and eyes using kitchen appliances/utensils.

Manual Dexterity: Requires the ability to handle a variety of items, control knobs, buttons, switches, catches, utensils, knives, 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 under stress when confronted with emergency situations or tight deadlines. The worker may be subject to danger or risk to a moderate degree, or to tension as a regular, consistent part of the job.

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

Performance Indicators:

Knowledge Of Job: Has thorough knowledge of the methods, procedures and policies of the Fairfield County School District as they pertain to the performance of duties of the Cafeteria Operator/Cashier. Is knowledgeable in the laws, ordinances, standards and regulations pertaining to the specific duties and responsibilities of the position. Has the ability to comprehend, interpret and apply regulations, procedures and related information. Has knowledge of the principles and practices of institutional food service operations; has skill in the preparation and service of appetizing meals to large numbers of customers. Has knowledge of the standard equipment, tools, materials and practices of the food service industry. Has skill in the care and use of required tools and equipment. Has knowledge of the occupational hazards and safety precautions of the trade. Is able to ensure the cleanliness and sanitation of kitchen utensils, serving ware, cookware, surfaces, etc., through thorough and frequent cleaning. Is able to monitor and ensure the maintenance of proper food temperatures. Has knowledge of proper food storage methods. Has the mathematical ability to handle required calculations. Is able to maintain simple records. Is able to read and interpret various materials pertaining to the responsibilities of the job. Is able to use independent judgment in performing routine tasks. Knows how to maintain effective relationships with co-workers, customers and other District personnel through contact and cooperation. Is able to offer assistance to fellow employees as necessary. Knows how to perform duties in a courteous manner and with the utmost integrity in the best interest of the public. Is able to effectively perform assigned duties despite frequent interruptions and the stress of deadlines. Knows how to react calmly and quickly in emergency situations. Has the ability to learn and utilize new skills and information to improve job performance and efficiency.

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 internal and external entities with whom the position interacts.

Quantity Of Work: Performs described Essential Functions and related assignments efficiently and effectively in order to produce quantity of work which consistently meets established standards and expectations.

Dependability: Assumes responsibility for completing assigned work. Completes assigned work within deadlines in accordance with directives, policy, standards and prescribed procedures.

Maintains accountability for assigned responsibilities in the technical, human and conceptual areas.

Attendance: Attends and remains at work regularly and adheres to policies and procedures regarding absenteeism and tardiness. Provides adequate notice to higher management with respect to vacation time and leave requests.

Initiative And