Food Service Worker - (Pool Posting, Location To Be Determined)

Job Title: Food Service Worker

FLSA Exemption Status: Non-Exempt

Classification Group: Food and Nutrition Services

Supervising Position: Kitchen Manager or Designee

Pay Plan: Educational Support Personnel

Pay Range: Range 04

Last Updated: 2/22/2024

Pay Information

Benefits Information

JOB SUMMARY: Preforms all kitchen duties and responsibilities as directed to ensure all students have equal access to healthy, appealing, and delicious meals. Follows all district, FNS department, health department, and program regulations. Develops and promotes good community relations among various community and school clientele.

ESSENTIAL DUTIES AND RESPONSIBILITIES: The subsequent duties outline the fundamental operations of the position and exemplify the nature of the tasks carried out. They do not encompass a comprehensive inventory of the obligations and responsibilities fulfilled in this role. The approximation of frequencies and time allocation percentages are flexible and subject to the requirements of the organization. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job Task Descriptions Frequency Percentage of Time

Rotates all kitchen duties.

Daily 15%

Assists in daily cleaning of the kitchen and service areas.

Daily 15%

Assists in preparation and service of food.

Daily 15%

Demonstrates excellent customer service skills.

Daily 10%

Operates, cleans and sanitizes food service equipment, pots, pans and utensils.

Daily 10%

Checks the quality and temperature of prepared foods before service.

Daily 5%

Assists in cleaning of refrigerators, freezers and storerooms at regularly scheduled intervals as designated by the manager.

Daily 5%

Performs cashiering duties.

Daily 5%

Is familiar with food service computer functions.

Daily 5%

Communicates effectively in both verbal and written form.

Daily 5%

Follows all HACCP Plan mandates including completing checklists and following standard operating procedures.

Daily 5%

Perform other duties as assigned or requested.

Daily 5% TOTAL 100%

REPORTING RELATIONSHIPS: This job has no direct supervisory responsibilities.

MINIMUM QUALIFICATIONS: The minimum prerequisites of formal education, professional work experience, certifications, licenses, endorsements, designations, trainings, and other criteria that a candidate must fulfill to be considered for a position. It is essential that certifications, licenses, endorsements, designations, and trainings are fulfilled, valid, and not expired.

• Criminal background check and fingerprinting required
• High School Equivalency (HSE) diploma
• Experience in food service, including serving, catering, kitchen, bartending, or restaurant service.
  
  

PHYSICAL REQUIREMENTS AND WORKING CONDITIONS: The physical demands, mental functions, cognitive capacities, and work environment factors required to perform a position’s essential functions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Medium work strength level (lifting or carrying 50 pounds)
• Primarily works indoors
• Typically a loud noise level
• Work with, handle, prepare, serve and cleanup of a variety of proteins including beef, chicken, fish, pork and plant-based options.
• Work location is subject to change to meet the requirements of the organization
• Requires repetitive bending, reaching, pulling.
• Prolonged standing/walking.
• Eye/hand coordination for register and computer operation.
• Visual concentration on equipment.
• Temperature variations.
  
  

DESIRED QUALIFICATIONS: Formal education, professional work experience, certifications, licenses, endorsements, designations, trainings, and other qualifications relevant to the position that are strongly preferred but not mandatory for a candidate to be considered.

• Experience working in the public sector
• Experience working directly with people from diverse racial, ethnic, and socioeconomic backgrounds
• Racially conscious and culturally competent with the skill, will, capacity, and knowledge to commit to a culture of continuous improvement