ESSENTIAL JOB FUNCTIONS

Physical Requirements :

Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools pertaining to food service, etc.

Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects.

Physical demand requirements are in excess of those for Light Work. Must be able to stand for hours. Must be able to bend, twist, lift, stoop, reach overhead to perform assigned tasks.

Data Conception :

Requires the ability to compare and / or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things.

Interpersonal Communication :

Requires the ability to speak and / or signal people to convey or exchange information. Requires the ability to receive instructions, assignments or directions from superiors.

Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs.

Language Ability :

Requires the ability to read and understand a variety of correspondence, menus, recipes, work schedule and productions sheets, etc.

Requires the ability to prepare simple reports, logs, and lists. Requires the ability to speak to people with poise, voice control, self- control and confidence.

Intelligence :

Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form;

to deal with problems involving several concrete variables in or from standardized situations.

Verbal Aptitude :

Requires the ability to record and deliver information, to explain procedures, and to follow oral and written instructions.

Must be able to communicate effectively and efficiently in standard English.

Numerical Aptitude :

Requires the ability to correctly utilize mathematical formulas while following standardized recipes; to add and subtract;

multiply and divide; to work with fractions, utilize decimals and percentages, and to complete their time sheet correctly.

Form / Spatial Aptitude :

Requires the ability to inspect items for proper length, width, and shape.

Motor Coordination :

Requires the ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment. Requires the ability to use two hands simultaneously to pan food items and otherwise increase work speed.

Manual Dexterity :

Requires the ability to handle a variety of items such as kitchen equipment. Must have minimal levels of eye / hand / foot coordination.

Color Discrimination :

Requires the ability to differentiate between colors and shades of color.

Interpersonal Temperament :

Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under stress and when confronted with emergency situations.

Must be courteous and respectful of coworkers and customers.

Physical Communication :

Requires the ability to talk and hear. (Talking : expressing or

exchanging ideas by means of spoken words. Hearing : perceiving nature of sounds by ear.) Employees should wear all prescription glasses and hearing aids when necessary to perform work assignments in a safe atmosphere.

Store and take prescribed medication appropriately.

KNOWLEDGE, SKILLS, AND ABILITIES

Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers.

Ability to establish and maintain effective working relationships as necessitated by work assignments.

Ability to read, understand and follow written work schedules written in English language.

Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner.

Ability to select and organize materials needed to perform tasks and to return supplies to the proper storage places.

General knowledge of food preparation, standards of sanitation and safety, TPHC and HACCP procedures.

General knowledge of proper storage methods for various foods, supplies, and equipment.

General knowledge of how to operate and clean kitchen equipment.

General knowledge of the importance of using standardized recipes and ability to follow them.

Ability to exercise independent judgment, use initiative to resolve problems, and make improvements in the cafeteria operation.

Ability to read and follow standardized recipes and written instructions. Ability to recognize meal components for meal eligibility.

Ability to learn USDA meal pattern and to respond to inquiries regarding food content particularly as it relates to meal pattern and food allergies.

Ability to properly clean and sanitize kitchen area, equipment, and utensils.

Ability to calculate recipe extensions, foods needed and used, ability to calculate correct change for a monetary transaction.

Ability to record time worked using a computerized time management system. Ability to use a computer quickly and precisely.

Ability to follow established policies and procedures.

Ability to establish and maintain effective working relationships as necessitated by work assignments.

Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria operation.

Last updated : 2024-05-09