What are the responsibilities and job description for the Food Service - Cafeteria Worker position at Ferguson-Florissant School District?
CAFETERIA POSITION VACANCY - 34 Open Positions
Work Hours Range: 4-6.5 hours per day
JOB SUMMARY/PURPOSE: To collect monies for all meals and to properly record meals for government reimbursement, assist with the food preparation, set-up, and clean up of cafeteria area.
ESSENTIAL FUNCTIONS:
- Prepares all menu items using established departmental policies and procedures.
- Assures presentation of all menu items adhere to established standards.
- Assures all menu items are prepared according to established policies and procedures.
- Assures all food and other departmental supplies are ordered and received in a timely manner so adequate inventory levels are maintained to support volume or anticipated volume.
MINIMUM QUALIFICATIONS:
- High School Diploma or its Equivalent
- Ability to lift about 50 pounds.
- Ability to work within the rules of sanitation.
- Ability to work without supervision.
- Ability to follow instructions.
- Great attendance record
- Good organizational skills.
- Computer skills regarding all functions that relate to point-of-sale system.
- Knowledge of food preparation and presentation.
- Knowledge of catering and special events a plus
DUTIES/RESPONSIBILITES:
- General Duties
- Record meals on the computer.
- Responsible for the collection of all monies.
- Responsible to balance the drawer at the end of breakfast, ROA or lunch.
- Assist with the preparation of daily meals.
- Set up steam table and serve meals; restock breakfast or lunch items.
- Break down and clean steam table after serving.
- Assist with clean up of cafeteria area.
- Assist with stocking storeroom and cooling units.
- Maintain a sanitary work environment.
- Report unsanitary and/or unsafe conditions in the cafeteria area to the Cafeteria Manager.
- Perform other related duties as assigned.
PHYSICAL DEMANDS: (also see Physical Demands Checklist, attached)
See Below
WORK ENVIRONMENT / CONDITIONS:
Kitchen environment
EQUIPMENT / TOOLS/ MATERIALS USED:
Oven, stove, dish washer, cooking utensils, computer, dolly, warmer, garbage disposal, cleaning tools, steam tables, chemical for kitchen area, can opener, slicer, big bertha.
REQUIRED PERSONAL PROTECTIVE EQUIPMENT:
Gloves, hair net or visor, hot pads, goggles, protective gloves
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Instructions: Based upon a typical workday |
Never |
Occasionally |
Often |
Frequently |
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place a checkmark in the appropriate column. |
0 hours |
1-3 hours |
3-6 hours |
Over 6 hours |
Constant |
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Lifting: |
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0 - 20 lbs |
x |
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20 - 50 lbs |
x |
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50 - 100 lbs |
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Over 100 lbs |
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Carrying: |
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0 - 20 lbs |
x |
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20 - 50 lbs |
x |
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50 - 100 lbs |
x |
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Over 100 lbs |
x |
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Moving\Pushing\Pulling |
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0 - 20 lbs |
x |
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20 - 50 lbs |
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50 - 100 lbs |
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Over 100 lbs |
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Reaching |
x |
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Standing |
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Walking |
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Sitting |
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Climbing |
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Bending/Stooping |
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Grasping/Holding with Hands |
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Using Feet for Repetitive Movements |
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Extremes of Heat |
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Extremes of Cold |
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Driving |
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OTHER CRITERIA: List below |
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Indicate requirements for: |
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Minimum Acceptable Vision Characteristics: |
Poor |
xGood |
Excellent |
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Color Vision Required: |
Yes |
xNo |
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Minimum Acceptable Hearing Characteristics: |
Total loss |
xGood |
Excellent |
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Manual Dexterity Required: |
Poor |
xGood |
Excellent |
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Talking/Speech Characteristics Required: |
Poor |
xGood |
Excellent |
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