Food Service Operator II (7 hours)

Food Service Operator II

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.

Specific Duties and Responsibilities:

• 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.

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.
• 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 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.
• 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.
• 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 persons in order to maintain good will within the District.
• Emphasizes the importance of maintaining a positive image within the District.
• Interacts effectively with higher management, co-workers and the public.

Coordination of Work:

• Plans and organizes daily work routine.
• Establishes priorities for the completion of work in accordance with sound time-management methodology.
• Avoids duplication of effort.
• Estimates expected time of completion of elements of work and establishes a personal schedule accordingly.
• Attends required meetings, planning sessions and discussions on time.
• Implements work activity in accordance with priorities and estimated schedules.

Safety:

• Adheres to all safety and housekeeping standards established by the District and various regulatory agencies.
• Sees that standards are not violated.
• Maintains a clean and orderly workplace.