Food Service Aide

Job Title Food Service Aide – part‑time (25 hours per week), non‑exempt, $17.05 per hour. Reports to Food Service Supervisor. No supervisory responsibilities. Benefits: none. Job Function The Food Service Aide will provide routine food preparation and distribution assistance services throughout the school and maintain accounting records for the school. Term The position requires working on all days of student attendance that require food services from 7:45 am to 1:00 pm, and occasional non‑student days for training or deep cleaning of the kitchen. Duties and Responsibilities Prepares batches of food that are cooked to order or kept warm until distributed; this may include such food items as hamburgers or chicken. Prepares, washes, and cuts food to be cooked. Prepares and cooks food according to instructions or through verbal directions; verifies the quality and quantity of all orders. Multitasks by cooking several different items at once, ensuring that all items are prepared in accordance with instructions. Maintains overall sanitation, health, cleanliness, and safety standards for food preparation areas, cooking services, and dishes and utensils. Cuts, weighs, or measures ingredients according to provided instructions. Prepares meat and poultry for cooking as instructed. Prepares vegetables to be used as condiments; combines salad ingredients. Arranges prepared food on serving trays or in designated area for retrieval by students and staff. Prevents the spoilage of ingredients through proper storage in designated containers and in designated areas. Monitors the temperature of food and food storage areas. Ensures kitchen is adequately stocked, including but not limited to accepting deliveries, transporting deliveries to the kitchen, and stocking kitchen with delivered items. Notifies Food Service Coordinator when supplies are low or equipment requires repair. Adheres to all food handling and safety regulations throughout the kitchen and school. Assists with food preparation as directed, operating food production equipment as required to complete tasks. Clears, cleans, and sanitizes tables. Maintains, cleans, and sanitizes workstations. Cleans and sanitizes dishes, utensils, pots, pans, and other containers and returns to appropriate location in the kitchen area. Refills condiments or other supplies. Follows all safety and sanitation guidelines and regulations to ensure quality food service. Records numerical and financial data to produce financial records; ensures financial data is entered correctly and accurately. Enters journal entries to debit and credit the school accounts; generates accounting and audit reports for cash receipts, accounts payable and receivable, expenditures, and profits and losses. Reconciles and reports differences or issues found in financial records. Participate in professional development opportunities as necessary. Attends work as scheduled and arrives in a timely manner. Performs other related duties as assigned. Knowledge, Skills, and Abilities Excellent verbal and written communication skills. Basic understanding of or ability to learn basic sanitation and regulations for workplace safety. Basic understanding of or ability to learn food‑handling techniques, preparation, and cooking procedures. Ability to work efficiently and quickly. Must be able to work well as part of a team. Must be able to work well under pressure. Ability to maintain personal cleanliness. Ability to listen, read, and follow instructions and directions. Ability to operate cooking and food preparation equipment. Ability to follow safety rules and guidelines throughout the kitchen and school. Proficient in Google Suite or similar software. Knowledge of administrative and clerical procedures. Education and Experience Some high school coursework required. Prior completion of food safety coursework preferred. Physical Requirements Prolonged periods standing and walking. Must be able to access and navigate all areas of school. Must be able to lift up to 25 pounds at times. May be required to work in excessive heat and cold in association with the kitchen environment. If requested, reasonable accommodations will be made to enable employees with disabilities to perform the essential functions of their job, absent undue hardship. #J-18808-Ljbffr