What are the responsibilities and job description for the PART TIME Weekend Cafeteria Aide position at Heartspring?
Description
Come join our team and grow with us!
We are looking for a PART TIME WEEKEND Cafeteria Aide- EVERY OTHER SATURDAY AND SUNDAY 930a-530p
Job Summary The Cafeteria Aide is responsible for ensuring that sanitation practices and procedures are followed according to the meal program standards, guidelines, and regulations.
Primary Functions
Educational, Training, and Licensure Requirements
Come join our team and grow with us!
We are looking for a PART TIME WEEKEND Cafeteria Aide- EVERY OTHER SATURDAY AND SUNDAY 930a-530p
Job Summary The Cafeteria Aide is responsible for ensuring that sanitation practices and procedures are followed according to the meal program standards, guidelines, and regulations.
Primary Functions
- Ensure that food service dishes and food service equipment are clean and sanitized.
- Operate and ensure that the automatic dishwasher is functioning properly.
- Help maintain an organized and clean work environment in the kitchen and cafeteria dining room.
- Assist with the delivery of classroom meals.
- Assist with storing food and non-food products.
- Practice good personal hygiene and sanitation practices always.
- Provide coverage with any additional duties and or work schedules as assigned by Nutrition Services Manager.
- Help with special activities, as requested by supervisor.
Educational, Training, and Licensure Requirements
- High school diploma or equivalent.
- Three years of experience in institutional, commercial, or school food service required.
- Continued Education hours as required by KSDE.
- Must have or obtain a food safety basics certificate from KSDE within six months of hire date.
- Must successfully complete all required orientation and training conducted by Heartspring staff.
- Must have good interpersonal communication skills.
- Dependability – job requires being reliable, responsible, and dependable, and to fulfill obligations.
- Food Production – knowledge of techniques and equipment for preparing food for consumption, including
- Occasional exposure to infectious disease, parasites, bodily fluids, and blood-borne pathogens.
- Knowledge of safe handling and proper storage techniques.
- Speaking – the ability to communicate orally in order to convey information effectively.
- Team-oriented – capable of working effectively within a team environment.
- Technology – job requires the ability to use/operate a standard computer system and hand-held devices.
- Must prove TB-negative status (either through skin test or examination).
- Frequent standing, walking, bending.
- Occasional lifting of up to thirty pounds.