Food Service - Lunch Server (Multiple Postions)

Lunch Server Class 4-NH

Prepare and serve attractive and nutritious meals in a pleasant atmosphere of efficiency and cleanliness. To perform duties in a helpful manner promoting positive public relations with students, the general public, and other employees.

Experience/Training/Qualifications/Licenses:

• One year of experience in home cooking or institutional cooking

Demonstrated Skills and Abilities:

• Ability to follow oral and/or written directions or instructions
• Ability to relate with students, public, and other employees in a positive manner
• Ability to operate tools and equipment as assigned
• Ability to keep tools and equipment clean and in working order
• Aptitude for high standards of workmanship, cleanliness, and safety for successful completion of tasks
• Knowledge of and ability to follow standard operating procedures of the district, local, state, and federal health/food service regulations

Physical and Mental Requirements:

Certification of good health signed by a licensed physician at the beginning of employment and as required by law. Continuous standing, speaking, hearing, and visual effort. Frequent lifting, reaching, stooping, kneeling, fine manipulation, and repetitive hand motions. Occasional climbing, pushing, lifting, and carrying up to 50 pounds. Lift and carry 10-20 pounds frequently. Mental and visual attention is necessary. Work involves some irregularities, difficulties, repetitive, and varied tasks. Continuous general concentration. Must possess range of motion and manual dexterity to enable proper completion of job duties.

Working Conditions:

Must wear uniform and hairnet at all times when preparing and serving food and when cleaning food service areas. Work is performed primarily in a school food service setting. Stress associated with work pace, pressure, and deadlines. Must be able to work in extreme temperatures while standing and/or walking. Must be able to tolerate chemicals in commercial strength detergents and cleaning solutions. Exposed to fumes, noise, odors, and other irritants.

Duties and Responsibilities:

• Maintain strict confidentiality while performing position duties in an ethical manner
• Perform position duties following standard operating procedures of the district, local, state, and federal health/food service regulations
• Maintain safety regulations at all times
• Maintain work area in a clean and sanitary manner following approved procedures
• Set up serving line and scrape table
• Serve food in a pleasant, efficient, and sanitary manner following indicated portion sizes
• Monitor food temperatures
• Monitor meal components
• Prepare food for special diets as required
• Maintain routine records and prepare routine reports
• Prepare food, trays, silverware, and equipment for return to food preparation kitchen
• Assist dishmachine operator as required
• Work in pots and pans area as required
• Participate in general cleaning of kitchen areas, storerooms, and kitchen equipment
• Perform other duties as assigned