Food Service Worker I

Position Function/Purpose

    Prepare and serve food.  Clean and maintain equipment and facilities.  Assist other food service

    Workers in the school kitchen as assigned by the Food Service Manager/Managing Cashier.

Major Responsibilities

 As Food Service Worker 1:

   1.  Prepare fruits, vegetables, salads and/or beverages as assigned by Food Service Manager/Managing Cashier.

   2.  Assist other Food Service Workers as assigned by Food Service Manager/Managing Cashier to prepare foods for the

   cafeteria by performing any combination of the following tasks:  Preparation of meats or main dishes

   including cleaning, cutting, slicing or cooking meats, poultry, seafood and cheese; Preparation of  

   breads or baked goods; preparation and serving of other foods; weighing and measuring ingredients;         

   carrying supplies, equipment and food to and from storage, preparation and service areas

   3.  Serve correct portions on serving line or replenish the line

   4.  Complete production records, inventories and other documentation and assigned

   5.  Clean own working area and other areas as assigned

   6.  Assist in the orientation or training of Food Service Workers as assigned

   7.  Perform all other job-related duties as assigned by Food Service Manager

Supervisory Responsibilities

None

Qualification Requirements

Minimum Certification/Education:

   1.  Ability to read, write, understand and speak English

   2.  Ability to count and perform simple mathematical calculations

   3.  Valid Texas Driver License and acceptable driving record; must adhere to Midland ISD’s

         vehicle safety and use program

   Special Knowledge/Skills:

   1.  Perform assigned tasks requiring small and large muscle coordination

   2.  Follow verbal and written directions with supervision

   Minimum Experience:

   1.  Quantity food production experience is recommended, but not required

   Physical and Mental Requirements:

   1.  Must be in excellent physical and mental health.  If individual has a history of recent or chronic

         health problems, he or she must have a full medical release by a licensed physician

  Must be mentally and emotionally stable and able to work in a high pressure, high stress

  Environment and function well under demands of physically strenuous work, mentally demanding responsibilities and emotionally challenging situations involving Food Service employees, students, staff, parents, vendors and     others

Physical Demands

   1.  Moderate lifting and carrying (up to 35 lbs )

   2.  Pushing, reaching within a wide range of motion

   3.  Use of fingers, arms, and legs

   4.  Standing (majority of work time)

   5.  Repeated bending

   6.  Occasional climbing

   7.  Specific visual requirements (reading instructions, measuring ingredients, and assessing product

   quality)

   8.  Taste acuity

   9.  Ability to distinguish basic colors

  10.  Specific hearing requirements (hear clearly in noisy environment)

Equipment used

   1.  Ovens, range, steam jacketed kettle

   2.  Braising pan, fryer

   3.  Mixer, food chopper, meat slicer

   4.  Ice machine, refrigerator, freezer

   5.  Dish machine, steam table

   6.  Knives, and various other food preparation equipment and tools

Work Environment

   1.  Excessive heat and excessive cold (0° F. to 110°F.)

   2.  Excessive noise, intermittently

   3.  Solvents, grease, oils, fumes and hazardous chemicals

   4.  Electrical and gas appliances

   5.  Work around machinery with moving parts and on ladders

   6.  Unusual fatigue factor (time pressure to complete work in a limited amount of time)

   7.  Working with hands in water and harsh chemicals

The above statements are intended to describe the general nature and level of work being performed by people assigned to this job.  They are not intended to be an exhaustive description of all work requirements and responsibilities.  Additionally, the minimum level of education noted as a requirement could be supplemented by commensurate experience and/or certification(s) as determined by the hiring manager.