POSITION OVERVIEW

TITLE: Food Service Operator

STATUS/FLSA:   Full-time /  Non-Exempt

PAY SCHEDULE/GROUP:   FOOD AND NUTRITION SERVICES

DIRECT REPORTS: Full-time: ( ); Part-time ( )

SUPERVISOR: Assistant Manager of Food and Nutrition Services (FANS)

TERMS OF EMPLOYMENT:   178 Days. Salary determined by schedule set by the Board.

EVALUATION: Evaluated annually by the Assistant Manager of Food and Nutrition Services.

GENERAL DESCRIPTION

The purpose of this classification is to prepare and serve quality and nutrious meals to students and staff. Responsible for ensuring proper food safety and that all food preparation guidelines are followed.

ESSENTIAL DUTIES

KNOWLEDGE, SKILLS, AND ABILITIES

1) Prepare quality and nutrious meals; ensure proper food safety; read and follow recipes in preparing food; measure proper quantities of food ingredients needed for set menu.

2) Serve meals to students in friendly manner; adhere to nutritional guidelines in servings.

3) Sweep, mop, and clean kitchens as directed; clean serving lines; wash dishes; wipe

refridgerators, freezers, counters, and tables.

4) Operate and clean equipment as trained.

5) Store leftover food items following proper safety guidelines.

6) Ensure beverage coolers are stocked as needed.

7) Check temperatures of stored and served food to ensure food safety.

8) Operate cash register during scheduled meal times; count money and make deposits.

9) Assess and record inventory; submit food orders as needed.

10) Assist with daily food production records.

11) Dispose of trash and recyclables as needed.

12) Provide quality customer service.

Essential Job Duties are intended to be examples of duties and are not intended to be all inclusive. There will be other duties as assigned.

•  Participate in staff development programs.
• Maintain a clean and neat appearance; demonstrate good hygiene.
• Follow established Safe Serve and HACCP policies.

Knowledge of school rules, regulations, and procedures; Ability to communicate and relate effectively to others orally and in writing; Good interpersonal skills; Ability to operate commerical kitchen equipment; Ability to work in team environment; Ability to measure and calculate quantities for cooking; Knowledge of Safe Serve guidelines and HACCP policies; Knowledge of state and federal food services policies.

Use computers for data entry; or use hand-held power equipment. Use computers for word processing, spreadsheets, or custom applications. Use cash register; Use commerical kitchen equipment.

EDUCATION

EXPERIENCE

LICENSES,

CERTIFICATIONS

Completion of high school/GED.

No experience required.

REQUIRED: None.

PREFERRED: Food Safe Serve Certificate. Blood Borne Pathogens.