FOOD SERVICE WORKER

Mission

The Food Service Worker's purpose is to support the food service activities at assigned campuses with specific responsibilities of preparing and serving food items to scholars and/or school personnel while maintaining high quality standards in food production, sanitation, and safety practices.

Minimum Qualifications:

Education/Certifications:

• High School Diploma or GED preferred.

Special Knowledge/Skills:

• Knowledgeable of and ability to follow 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.

Job Duties:

• Food Preparation and Serving:
• Prepare quality food according to a planned menu of tested, uniform recipes.
• Serve food according to meal schedules, departmental policies, and procedures.
• Practice and promote portion control and proper use of leftovers as instructed.
• Safety and Sanitation:
• Operate tools and equipment according to prescribed safety standards.
• Follow established procedures to meet high standards of cleanliness, health, and safety.
• Keep garbage collection containers and areas neat and sanitary.
• Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.
• Maintain personal appearance and hygiene.

Other:

• The ability to rotate through multiple work functions within kitchen.
• Maintain daily food preparation records.
• Promote teamwork and interaction with fellow staff members.
• Required to attend Food Service Workers Trainings for certification.
• Supervise storage and handling of food items and supplies. Maintain a clean and organized storage area.
• Ability to read and follow recipes.
• Maintains personal appearance and hygiene.
• Maintains confidentiality of all information.
• Reports to work on time every day.
• Performs other duties as assigned.

Equipment Used:

• Large and small kitchen equipment and tools, including electric slicer, mixer, pressure steamer, sharp cutting tools, ovens, dishwasher, and food and utility cart.

Working Conditions:

• Mental Demands/Physical Demands/Environmental Factors:
• Continual standing, walking, pushing, and pulling.
• Frequent stooping, bending, kneeling, and climbing (ladder/step stool).
• Moderate lifting and carrying.
• Moderated exposure to extreme hot and cold temperatures.
• Constant fast-paced work environment.
• Lift/carry 10-40 pounds frequently.
• Pushing/pulling 10-20 pounds frequently.

This is an in-person position.

This document describes the general purpose and responsibilities assigned to this job.

It is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.

Position Type: Hourly/ Non-Exempt

Position Hours: Full-time; Monday-Friday

Length of Term/Employment: 198 workdays / At-will

Reports to: Kitchen Manager and Asst. Principal of Operations

The information in this job description is for compliance with the Americans with Disabilities Act (ADA). Preceding statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities, duties, and skills that may be required. Reasonable accommodations may enable individuals with disabilities to perform the essential functions.