Substitute General Food Service Worker

The General Food Service Worker is an essential member of the school cafeteria staff and is charged with daily food preparation, sanitation, cleaning, and serving under the supervision of the Kitchen Manager, Cook, and Director of Food Service.

Hours: 4 per/day; or as needed (Monday-Friday) 10:00am -2:00pm or as needed

This position is District Wide

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Preparation and serving of attractive, appetizing and nutritious meals that are of consistent high quality and meet USDA meal pattern compliance. Ability to operate kitchen equipment in a safe and efficient manner.
• Completes meal and serving line set up timely and replenishes serving line to maintain food items during meal service. Demonstrates the ability to identify a reimbursable meal on the serving line.
• Brews coffee, fills beverage machines, sets up hot and/or cold food area as directed. Delivers, when necessary, food to staff, students, classrooms, and catering events.
• Assist manager in completion of food production records by helping to report accurately the amount of food prepared, used and leftover.
• Assists with meal clean up in the kitchen including cleaning equipment and work areas, dishwashing and pot washing. Collects and strips trays for dishwashing and participates in ware washing if assigned.
• Maintains a safe and sanitary cafeteria environment. Complies with all state, Federal, local health department requirements for safe food handling.
• Uses appropriate portion control tools to serve menu items.
• Demonstrates ability to effectively operate a POS cash register system, handle money, and keep accurate records.
• Supports the goals, objectives and mission statement set forth by ARPS Food Services.
• Participates in and supports all ARPS Food Services’ sustainability initiatives.
• Perform all other duties assigned by the Kitchen Manager, Cook, or Director of Food Service.

REQUIRED QUALIFICATIONS AND COMPETENCIES:

• High School Diploma or GED preferred.
• Proficient in reading, writing, and math required.
• Previous food service experience required.
• Must be able to exert up to 15 pounds of force, and enough force to constantly lift up to 35 pounds, carry, push and pull or otherwise move small and large objects.
• Work requires walking, standing, kneeling, and squatting to a significant degree. Also, exposure to extreme temperatures (hot and cold) due to cooking and refrigeration equipment.
• Requires ability to inspect items for proper length, width, and shape as well as coordinate hands and eyes rapidly and accurately in using equipment.
• Demonstrates the ability to follow oral and written directions, work cooperatively, and assist other workers. Requires ability to read and write a variety of correspondence including reports, e-mails, schedules, manuals, menus, recipes, journals, etc.
• Demonstrates good judgement and decision making skills.

WORKING CONDITIONS:

• The Food Service Worker provides professional and friendly service with a positive attitude. They maintain clean, attractive serving lines during the meal periods to create a pleasant environment for students, staff, and customers. They encourage students to make healthy menu choices and follow the assigned menu to ensure the service of attractive, appetizing and nutritious meals.
• The Food Service Worker effectively works with and communicates with other food service staff, students, and all members of the school community. They demonstrate good attendance, punctuality, and come prepared to work on a daily basis. They maintain standards of personal appearance and hygiene according to district HACCP policies and procedures.
• The Food Service Worker maintains confidentiality of students receiving free and reduce price meals. They must not inform students of their balance unless asked by the student, and they ensure all students receive a regular lunch each and every day regardless of overdue balance.
• The Food Service Worker must be available and able to transfer to any other cafeteria based on the needs of the Food Service Department.