APPLICANT POOL - Food Service - Line/Cook/Server

POSITION TITLE:  Food Service - Line Cook/Server

FLSA:                     Non-Exempt

QUALIFICATIONS

• Food Handlers Certification.
• Ability to read and communicate in English.
• Accurately count, weigh, and measure.
• Follow instructions and take initiative in performance of assigned tasks.
• Physical ability to walk, stoop, stand, twist, and squat on a constant basis.
• Lift a minimum of 50 pounds occasionally.

ENVIRONMENTAL REQUIREMENTS:  

• Must work in a hot, humid environment.

• Must work in a cold, or below zero environment for short period.

REPORTS TO:  Food Service Manager

TERMS OF EMPLOYMENT:  Benefits and work calendar as provided by the Classified Agreement.

ESSENTIAL JOB FUNCTIONS:

1. Interact with staff, students, faculty, visitors, and co-workers in a pleasant and professional manner.

2. Portion foods into appropriate quantities per recipe or as instructed.

3. Use techniques outlined in recipe or as instructed (chopping, dicing, mixing, slicing, etc.) to assist with food preparation.

4. Wash pots, pans, and other items using dish machine or three (3) compartment sink.

5. Place menu and a la carte foods on serving line and assemble the appropriate serving utensils.

6. Monitor temperature of food and beverage prior to service and report unsafe temperatures to manager and take appropriate corrective actions.

7. Serve food according to recipe portion or as instructed.

8. Disassemble serving line and clean serving area.

9. Discard or properly store left-over foods.

10. Perform all tasks in accordance with HACCP guidelines.

11. Remove garbage from trash receptacles and insert new bags.

OTHER JOB FUNCTIONS:

1. Report to work at scheduled time with proper uniform and appropriately groomed.

2. Assist in unpacking boxes, stocking storeroom or coolers, pulling food items from storeroom and other inventory management duties as assigned.

3. Perform cleaning tasks as assigned.

4. Adhere to all school district and building rules and regulations.

5. Utilize proper hand washing techniques.

6. Participate in meetings, training sessions, and seminars as scheduled.

7. Complete other tasks as assigned.