Substitute Food Service Helper

FOOD SERVICE HELPER

TITLE: Food Service Helper

REPORTS TO: Cook Manager

SUPERVISES: N/A

JOB FUNCTION: Perform routine food service activities related to the setting up of serving areas and the serving of food to students and staff; perform cashiering duties in the sale of food items to students and staff; maintain cleanliness of food service facilities. Does any other related as assigned under the direction of the cook manager, assistant cook, or school nutrition services director.

DUTIES AND RESPONSIBILITIES:

• Prepare food service facilities for the serving of food; count and set out an appropriate number of food trays; prepare the steam table for serving hot meals.
• Wash and prepare eating and serving areas; set out food, trays and beverages according to established procedures.
• Maintain work areas and serving areas in a clean, sanitary and safe condition; wash and clean counters and steam tables; wash and store pots, pans, trays and kitchen equipment.
• Heat, portion and serve food to students and staff according to established procedures.
• Count money and prepare money boxes or cash registers with appropriate amount and denominations of change according to established procedures.
• Sell a variety of foods and beverages and make proper change; collect tickets and money for meals and beverages sold and make appropriate change.
• Assist in storing unused food and supplies; dispose of unusable leftovers and garbage.
• Operate a variety of standard kitchen equipment such as a cash register, dishwasher, and ovens; report faulty equipment as necessary.
• Perform other duties as assigned.
• Maintain regular attendance
• Maintain proper sanitation.
• Maintain proper usage counts

KNOWLEDGE AND ABILITIES:

Knowledge of:

• Standard kitchen equipment, utensils and measurements.
• Basic math, fractions and cashiering skills.
• Sanitation practices related to handling and serving food.
• Interpersonal skills using tact, patience and courtesy.
• Proper lifting techniques
• School Nutrition Program components
• Child Nutrition Program components

Ability to:

• Serve food in accordance with health and sanitation regulations.
• Learn and follow health, sanitation and Child Nutrition Program requirements.
• Maintain food service equipment and areas in a clean and sanitary condition.
• Operate a cash register and make change accurately.
• Learn, apply and explain policies, procedures, rules and regulations.
• Meet schedules and time lines.
• Understand and follow oral and written directions.
• Work cooperatively with others.
• Lift heavy objects.

PHYSICAL DEMANDS:

• Work is performed while standing, lifting and/or walking.
• Requires the ability to communicate effectively using speech, vision and hearing.
• Requires the use of hands for simple grasping and fine manipulations including whisking, cutting with a knife, etc
• Requires bending, squatting, crawling, climbing, reaching.
• Requires the ability to lift, carry, push or pull medium weights, up to 50 pounds.

EDUCATION AND EXPERIENCE:

High School Diploma or G.E.D. Certificate.

LICENSES AND OTHER REQUIREMENTS:

ServSafe within 6 months of appointed position