Food Service Employee

JOB SUMMARY:
Under general supervision, prepare and cook large quantities of main dishes, baked goods, and
other foods; assist in maintaining a school food service unit in a sanitary, safe, and orderly
condition; and may be responsible for the operation of the kitchen in absence of the manager
and to perform other job-related duties as required.
QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform each essential function
satisfactorily. The requirements listed in the scope of responsibility and essential functions
represent the knowledge, skill, and/or ability required.
REPORTS TO: Food Service Director, Cafeteria Manager
FLSA STATUS: NONEXEMPT
** = An employee's FLSA status is whether that employee is classified as exempt or nonexempt
according to the Fair Labor Standards Act (FLSA). An employee who is nonexempt is entitled
to receive overtime pay after they work a certain number of hours, while exempt employees are
not eligible for overtime.

Nonexempt: Employees primarily performing work that is subject to the overtime
provisions of the Fair Labor Standards Act. Overtime pay is required.

SEE: https://hr.umn.edu/HR-Community/Job-Family-and-Classification/FLSA-Exempt-and-Nonexempt-
Defined#:~:text=Exempt: Employees primarily performing work,exempt Non-V%2

0Class employees.

SCOPE OF RESPONSIBILITY & ESSENTIAL FUNCTIONS:
• Following menus and recipes, prepares and cooks main dishes, baked goods and other
foods

• Measures, weighs and mixes necessary ingredients in accordance with menu and recipes
• Performs mathematical calculations to adjust recipes and portion sizes
• Assists in serving food
• Assists in cleaning and storing food service equipment and food supplies
• Assists manager in maintaining records (e.g. counting and recording the amount of
leftovers, number of opened cans, etc.) for the purpose of keeping an accurate record of
food used
• Lifts and carries moderately heavy supplies to and from the kitchen and storeroom, with
assistance as necessary
• Attend in-services and training as required
• Project a positive image of CCS at all times
• Keep information confidential concerning school business
• Act in a professional manner at all times
• May operate a motor vehicle to conduct various work activities
• Successful completion of Criminal Justice fingerprint/background process and drug
screen
• Performs other duties as assigned by the Food Service Manager and Food Service
Director.
TEMPERAMENT (Personal Traits):
• Adaptability to performing a variety of duties, often changing from one task to another of
a different nature without loss of efficiency or composure;
• Adaptability to accepting responsibility for the direction, control, and/or planning of an
activity;
• Adaptability to working with people beyond giving and receiving instructions and
• Adaptability to construct generalizations, evaluations, or decisions based upon sensory or
judgmental criteria.
CAPACITY AND ABILITY REQUIREMENTS:
Specific capacities and abilities may be required of an individual in order to learn or perform
adequately a task or job duty.
• Intelligence: The ability to understand instructions and underlying principles; the ability
to reason and make judgments.
• Verbal: The ability to understand meanings of words and the ideas associated with them.
• Numerical: The ability to perform arithmetic operations quickly and accurately.
• Data Perception: The ability to understand and interpret information presented in the
forms of graphs, charts, or tables.
• Spatial: The ability to comprehend forms in space and understand relationships of plane
and solid objects.
• Manual Dexterity: The ability to move the hands easily and manipulate small objects
with the fingers rapidly and accurately.
• Color Discrimination: The ability to perceive or recognize similarities or differences in
colors or shades or other values of the same color.