Cafeteria Worker

Job Description

Cafeteria Worker

Grade 10 FLSA Status: Non-Exempt

Nature Of Position

The Cafeteria Worker prepares, cook and provides nutritious and appealing meals to students, teachers and other school personnel and visitors.

Reports to: Cafeteria Manager

Supervises: None

Essential Functions/Typical Tasks

The minimum performance expectations include, but are not limited to, the following functions/tasks:

• Observes and promotes safe work practices and procedures;
• Prepares food according to standardized recipes and established food preparation procedures;
• Plans food production for the following days by preparing the designated food items ahead of time;
• Plans and implements an acceptable placement of steam-table pans on the cafeteria line prior to serving time;
• Transfers supplies and equipment between storage, work, serving, and cleaning areas in an appropriate manner;
• Stores food in designated areas, utilizing knowledge of temperature requirements and food spoilage guidelines;
• Stores food in refrigerators after covering, labeling, and dating; properly discards outdated food items;
• Courteously serves food with accuracy and speed while adhering to portion control, safety and appearance standards;
• Maintains kitchen work areas, equipment, and utensils in clean and orderly condition;
• Sweeps and mops floors;
• Washes tables, walls, and equipment as directed;
• Washes pots and pans according to established procedures;
• Scrapes food from dirty dishes and washes them in dishwasher following established procedures;
• Inspects cleaned dishes for cleanliness, chips, cracks, etc., and stores in the appropriate location;
• Accepts payment for food, using cash register or other means as directed by cafeteria manager;
• Follows trash separation and proper disposal procedures;
• Reports needed supplies and equipment malfunction to cafeteria manager;
• Follows established sanitary techniques while preparing and serving food and while handling clean utensils;
• Attends in-service training sessions to develop and improve knowledge and skills;
• Performs job activities in a timely efficient manner and displays a willingness to work beyond the end of the contract work time as the infrequent need arises;
• Recommends changes and improvements regarding his/her job; accepts changes readily;
• Adheres to uniform and personal hygiene requirements;
• Prepares and serves banquet and special function meals as required;
• Complies with and supports school and diocesan regulations and policies;
• Maintains proper boundaries with students at all times, assuring respect for the ethical and legal duties in the staff-student relationship and the essential duty to serve as a role model;
• Provides a good role model in appearance, demeanor, dress and behavior for the students served;
• Models non-discriminatory practices in all activities;
• Performs related duties as assigned by the Manager in accordance with school/diocesan policies and practices.
  
  

Knowledge, Skills And Abilities

Must be able to follow oral and written directions and have the ability to get along well with others. Requires knowledge of all Serv-Safe regulations and of health safety regulations in the service of food. The person in this position needs to be able to seek new recipes and food selections that comply with Nutrition guidelines of the state and Federal Government

Training And Experience

Any combination of education and experience equivalent to completion of high school preferred. Experience and proficiency in quantity food service functions are preferred.

PHYSICAL DEMANDS and ENVIRONMENTAL CONDITIONS

Duties are typically performed in areas related to the cafeteria and kitchen. Work is typically performed walking or standing. Physical stamina is required to tolerate continuous standing, walking, bending, stooping, reaching, grasping, kneeling, and lifting of objects weighing up to approximately 45 pounds is required. The ability to withstand temperature variances common to food service facilities is required. Vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; visual acuity is required for preparing and analyzing written or computer data, determining the accuracy and thoroughness of work, and observing general surroundings and activities. Food service workers are in daily contact with teachers, students, administration, the general public and other work related personnel. The ability to coordinate and prioritize work activity, handle complaints, express a service-oriented attitude, communicate effectively and work with limited supervision.

September 2014