Reports to: Director of Food Services
Primary Purpose:
Prepare and serve nutritional meals for students and staff following USDA and TDA guidelines. Follow all rules and regulations in order to maintain a safe sanitary workplace.
Qualifications:
Education/Certification/Requirements:
Must have a Valid Food Handler Permit, Wear black slip resistant shoes, and ability to read, write, and comprehend instructions.
Special Knowledge/Skills:
Ability to understand food preparation and safety instructions.
Working knowledge of kitchen equipment and food production procedures.
Ability to operate large and small kitchen equipment and tools.
Ability to perform basic arithmetic operations.
Ability to follow specific instructions pertaining to food service operations.
Experience:
Must have some experience working in the food service industry.
Major Responsibilities and Duties:
1. Prepare quality food according to the planned menu of tested, uniform recipes.
2. Serve food according to meal schedules, departmental policies, and procedures.
3. Practice and promote portion control and proper use of leftovers.
4. Performs all other duties as assigned by Cafeteria Manager.
Safety and Sanitation:
1. Follow safety and HACCP program in respective kitchen, following the county, state, and federal health department regulations.
2. Apply the rules of safety and sanitation to ensure care in food handling safety work and reduction of accidents.
3. Performs all cleanup duties as assigned by the Cafeteria Manager.
4. Practice proper storage and handling of food items and supplies.
5. Help maintain a clean and organized storage area.
Personal and Performance Qualities:
1. Is punctual and attendance is essential.
2. Is dependable.
3. Is physically capable of performing assigned tasks.
4. Exhibits poise and self-control.
5. Uses common sense/behaves in a professional manner.
6. Shows enthusiasm for work.
7. Exhibits overall positive attitude and respects others.
8. Exhibits good personal grooming and general appearance.
9. Complies with district policies and procedures.
10. Assists district employees as appropriate.
11. Shows an interest in the overall school program.
12. Adapts well to different job assignments.
13. Promotes teamwork and interaction with fellow staff members.
Supervisory Responsibilities:
None
Equipment Used:
Large and small kitchen equipment and tools including convection ovens, microwaves, steamers, dish machines, knives of various sizes, all other large utensils, mops, brooms, and cleaning chemicals.
Working Conditions:
Mental Demands/Physical Demands/Environmental Factors:
Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart
Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting
Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching
Lifting: Frequent moderate lifting and carrying (15–44 pounds)
Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces
Mental Demands: Work with frequent interruptions; maintain emotional control under stress
The food service substitute position has a possibility of becoming a regular Food Service Position.
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