JOB
** Minimum salary listed. Salary is contingent upon qualifications and experience. Eligible for benefits ** General Responsibilities: Participates in the efficient operation of the food service program in the assigned school by performing cooking, serving, cleaning, and various other duties as needed.Essential Duties;(These are intended only as illustrations of the various types of work performed. The omission of specific duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position.)Attend work regularly and promptly;Cook and serve large quantities of food under sanitary regulations according to the recipes and portion control guidelines assigned;Set up and replenish food as needed on serving lines, cold cabinets and associated areas during meal serving times;Responsible for gathering all utensils, ingredients, and supplies needed for the work assigned;Check in and place incoming food and supplies into proper storage areas;Wash and sanitize equipment, utensils, work area, ovens, and tables used in food preparation and service;Load, operate, and unload institutional size dishwashing machine;Sweep and mop floors of work, serving, and storage areas;Collect and place garbage and trash in designated containers;Serve or perform cashier duties at cafeteria steam-table line during breakfast and/or lunch serving times;Assist with set-up, preparation, and clean up of special meals and banquets held outside of the school day;Perform related work as required.
EXAMPLE OF DUTIES
Knowledge, Skills and Abilities: Ability to: read and comprehend simple instructions, short correspondence, and memos; apply common sense understanding to carry out detailed but uninvolved written or oral instructions; learn routine and non-routine food service procedures, cleaning methods, and equipment usage; establish and maintain cooperative and effective working relationships with others. Basic knowledge of cooking techniques and principles. Ability to perform basic math calculations and cashier operations and procedures. Education and Experience: Preferred: High school diploma or GED. Courses in food service management or related areas. At least one year of experience in the food service industry. A comparable amount of training and experience may be substituted for the minimum qualifications.
SUPPLEMENTAL INFORMATION
Physical Conditions: Physical ability to lift at least 30 pounds (50 with assistance) and to push 50 pounds. Exposure to heat and steam. Significant climbing, stooping, kneeling, crouching, reaching, standing for extended periods of time, walking, pushing, pulling, lifting, grasping, and repetitive motions for extended periods of time. Must have the use of sensory skills in order to effectively communicate and interact with other employees and the public through the use of the telephone and personal contact.