Cafeteria Worker

SUMMARY

Prepares food for the Norway cafeteria, childcare and assists cafeteria manager in overall operation of the department, including service and cleanup.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Assist cafeteria manager in the preparation of employee meals by carrying out various daily assignments, including cutting, chopping, mixing, pouring, frying and other basic kitchen tasks.
• Cook or bake breakfast foods, cookies, desserts, and other items following designated recipes.
• Assist with preparing salads, and clean and stock salad bar before, during, and after meal preparation.
• Clean and stock kitchen and cafeteria during and after meal preparation.
• Clean all dishes, utensils and cookware by hand or using dishwasher, and place them in proper place for the next day.
• Serve food to employees during meal times as needed.
• Enter charges on computer or cash register as needed to compute payroll deductions.
• Stock all items sold by cafeteria, including chips, candy, soda, other beverages, plates, glasses, napkins, utensils and all other items as needed.
• Strive to reduce waste, recycle products whenever possible, and re-use resources when practical.
• Help ensure sanitation and safety regulations are met for the food preparation and food service areas.
• Work safely at all times, follow safety rules and policies and participate in scheduled training.
• Report injuries and near misses promptly and in required detailed format; propose corrective action.
• Other duties as assigned.

SUPERVISORY RESPONSIBILITIES

This job has no supervisory responsibilities.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

High School diploma or GED required; some food preparation experience preferred.

LANGUAGE SKILLS

Ability to read and comprehend simple notices and instructions, including operating procedures and safety rules. Ability to print and speak simple sentences.

QUANTITATIVE SKILLS

Ability to add, subtract, multiply, and divide whole numbers. Ability to perform these operations using units of American money and weight, volume, and distance measurement.

OTHER SKILLS AND ABILITIES

• General cooking skills and knowledge of kitchen tools and equipment.
• Ability to follow recipe and perform basic measuring duties.
• Organizational skills and ability to prioritize work.
• Ability to work within a team.
• Ability to learn and follow federal and state laws and regulations related to food preparation and service.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands and/or fingers to type, handle, or feel; reach with hands and arms; and taste or smell. The employee frequently is required to talk or hear. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.

Specific vision abilities required by this job include color vision, necessary to judge food quality, age, etc.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to extreme heat. The employee is frequently exposed to moving mechanical parts and risk of burns. The employee is occasionally exposed to wet and/or humid conditions, risk of electrical shock, and fumes or airborne particles. The noise level in the work environment is usually moderate.