Food Service Worker

Food Service Worker - High School

Hours are 6:30 am - 1:30 pm, approximately 175 days/year

Pay is $16.30/hour

JOB SUMMARY

Assist in administering an effective and efficient nutrition service program for the kitchen to which assigned.

ESSENTIAL FUNCTIONS

• Knowledge of USDA Meal Pattern Requirements and Nutrition Standards
• Knowledge and ability to perform various nutrition positions within the kitchen or work site to which assigned.
• Maintain compliance with state and local health regulations.
• Professionally interact with all personnel, students, building patrons, federal/state inspectors, vendors and delivery persons.
• Assists in the preparation of food and ensures correct quantities are prepared and served.
• Display and organize food in an attractive manner.
• Notifies the kitchen site manager of any inventory, supply, or maintenance items to be addressed.
• Assists with the organization and rotation of stock.
• Assists with stocking of delivered products and supplies.
• Notifies the kitchen site manager if food products do not meet quality standards.
• Assists with service of both breakfast and lunch.
• Handles left-over food appropriately and in accordance with food safety guidelines.
• Cleans up kitchen and serving areas, including but not limited to dishes, sweeping, mopping.
• Reports any accident occurring in the assigned kitchen to the kitchen site manager.
• Work catering or special events when assigned.
• Attend meetings and/or serve on committees as assigned.
• Adhere to USDA Nutrition Professional Standards through workshops, conferences, and in-service meetings.
• Conduct all responsibilities with a high level of motivation, team orientation and professionalism.
• Perform other duties as assigned.
• Note: The above description is illustrative of tasks and responsibilities. It is not meant to be all inclusive of every task or responsibility.

PHYSICAL REQUIREMENTS

• Manual dexterity in handling of all equipment.
• Physically fit with the ability to lift up to 45 pounds regularly.
• Ability to stand and walk up to 90% of the daily shift.
• Required mobility for supervising the kitchen area.
• Flexibility to acclimate to drastic changes in environment (i.e., hot in kitchen, cold in freezer, etc.)
• Ability to work in a kitchen atmosphere, sometimes noisy and may be exposed to food allergens.

WORKING CONDITIONS

• Able to work with constant interruptions during a work shift
• Able to work on variable flooring surfaces to include cement, linoleum and other tile floors, wet and/or slippery surfaces
• Capable of reaching (at all levels), lifting and carrying objects weighing up to 45 pounds (lifting up and down from various levels i.e. floor level to counter level (39”) to various shelf and equipment levels 16” to 76”; carrying these objects up to 30 feet)
• Capable of pushing/pulling carts and equipment loaded with food or supplies, requiring up to 50 pounds of push/pull strength/force, for distances up to 800 feet
• Capable of intermittent squatting, stooping, twisting and bending throughout the shift.
• Capable of hand and finger dexterity in gripping and kneading
• Capable of repetitively picking up objects and holding/lifting the objects in different positions with one hand while guiding the object with the other hand (placing baking sheets in and out of the oven).
• Capable of working in extreme temperatures (freezers, open doors during variable weather conditions, ovens and heat producing equipment)
• Capable of climbing step stools and ladders

QUALIFICATIONS

• GED or High School diploma required.
• Two years quantity food preparation preferred.
• ServSafe Certification – Preferred, upon district request, within one year of request or when training is available to staff. This training will be at no cost to the employee and a paid day. Once obtained, certification of ServSafe must be maintained throughout employment.
• Valid Driver’s License and ability to drive a vehicle to accommodate responsibilities.
• Superior organizational and time management skills.
• Knowledge of nutrition services regulation and sanitary codes governing food service operations.
• Knowledge of work safety, security and emergency procedures.
• Ability to see needs of the total operation and assist in critical areas.
• Ability to read and follow product label instructions and recipes directions.
• Ability to use computers and related computer programs including, but not limited to, Google applications and time clock programs.
• Ability to meet and work with people in a pleasant manner.
• Capable of using and operating a variety of manual and power kitchen and cleaning equipment to include but be not limited to: serving utensils, sharp knives, spatulas, can openers, industrial mixers and cooking pots, stove-top pots, pans, ovens, steam tables, microwaves, dishwasher.
• Capable of handling supply items to include but not be limited to cleaning supplies, food supplies, paper and plastic products, industrial size canned and other food supplies
• Capable of using all manual/hand and power equipment requiring variable and repetitive grip forces (up to 45 pounds)
• Capable of demonstrating excellent balance to walk in and around co-workers

PCM CSD is an EEO/AA employer.