Cafeteria Technician

LOCATION: Multiple Locations

OVERVIEW OF POSITION: To perform basic manual tasks in the preparation and serving of food.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

1.0 PERFORMANCE RESPONSIBILITIES:

• Prepares food following food safety and sanitation regulations, standardized recipes, acceptable preparation and production techniques to ensure high standards.
• Checks food quality during preparation by sampling items using approved tasting techniques. Reports to the manager food not meeting quality standards.
• Follows the work schedules production schedule, weekly cleaning schedule, etc. as prepared by the manager and completes all tasks assigned. Requests clarification when necessary.
• Maintains workstation by keeping the working area clean and washing all equipment used in preparation immediately after use.
• Sets up serving counter, serves correct portions using portioning tools and accurately reports amounts of foods used and/or leftover.
• Follows defined standards of sanitation (Chapter 23, Sanitary Code State of Louisiana, Eating and Drinking Establishments) for food preparation, and handling, kitchen equipment and physical plant (cleaning the facility).
• Utilizes food-merchandising techniques by garnishing foods, as assigned by the manager.
• Recognizes the chain of command, grievance procedures, and levels of job responsibility.
• Follows established safety procedures and precautions; corrects any unsafe working condition or reports unsafe working conditions to manager.
• Demonstrates knowledge of the basic principles of food cookery and bakery.
• Demonstrates proper use and care of all equipment such as mixer, braising pan, food cutter, slicer, steamer, convection oven, range, dishwasher, and food warmer.
• Attends relevant training classes and workshops.
• Follows established procedures to ensure collection of data for daily menu worksheet and for production schedule.
• Stores food and supplies according to procedures supervised by manager.
• Maintains correct holding temperatures of food by checking food temperatures with a metal stem thermometer as assigned by the manager.
• Complies with dress code requirements:

A. uniform (neat and clean) no capris , leggings or jeggings

B. Invisible hair net (color of hair)

C. Shoes with enclosed toe, non-slip, leather, no back out, no mesh, no clogs

D. Hose or socks daily

E. No nail polish, overlays or fake nails or jewelry

• Work cooperatively with manager and fellow employees.
• Performs any other duties assigned by the manager, principal, CNP Supervisor or Superintendent.
• Follow all school food service and school board policies and procedures.
• Promotes school food service to students, faculty, administration, parents and the community by smiling and responding politely to all school food service participants, speaking well of school food service, and participation actively in special projects.

2.0 PROFESSIONALISM:

• The employee shows professionalism in attitude and conduct
• Accepts constructive feedback.
• Identifies problems and issues and works collaboratively to contribute ideas and find solutions.
• Maintains communication with immediate supervisor, keeping him/her informed of problems, concerns, and significant developments.
• Uses verbal and non-verbal communication in a manner respectful of others.
• Writes and speaks clearly and concisely so that the message is understood.
• Develops and maintains a safe and caring environment.
• Demonstrates positive support through actions and words as ambassadors of the schools and districts.
• Treats others in a respectful and helpful manner.
• Cooperates with administration in the performance of additional duties.
• Completes tasks, reports, and documents accurately according to specified timelines and expectations.
• Maintains self-control.
• Adheres to Board policies and procedures and administrative rules, guidelines, and regulations.
• Adheres to district guidelines relative to attendance. Regularly reports to work on time and works additional hours when deemed necessary.
• Adheres to ethical, legal and professional standards.
• Applies laws, policies, regulations, and procedures fairly, consistently, wisely, and compassionately.
• Follows directives as assigned by supervisor.
• Refrains from revealing confidential information.
• Uses proper administrative procedures for making requests and resolving conflicts.

METHODS OF EVALUATION: Two observations and one final evaluation per year by School Manager.

OTHER DUTIES AND RESPONSIBILITIES: Other duties may be assigned.

QUALIFICATIONS REQUIREMENTS: 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 CERTIFICATION: High school diploma or GED. Ability to read, write, and do arithmetic.

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 frequently required to stand, walk, speak, hear and sometimes sit. Occasionally the employee will bend or twist at the neck more than the average person. While performing the duties of this job, the employee may occasionally push or lift up to 50 lbs such as boxes of produce. Specific vision abilities required by this job include close vision such as to read handwritten or typed material, and the ability to adjust focus.

Job Type: Full-time

Pay: $22,091.00 - $31,590.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person

Salary : $22,091 - $31,590