What are the responsibilities and job description for the Part Time Food Service Worker position at Region 10 ESC?
Part Time Food Service Worker JobID: 9783
Position Type
School Support Services/Cafeteria/Food Service Worker
Date Posted
11/1/2025
Location
Northside ISD
Date Available
ASAP
District
Northside ISD Additional Information: Show/Hide
Position is for 20-30 hours a week.
Please direct any questions to the Child Nutrition Director, Katrina Draper at katrina.draper@northsidek12.us
Qualifications
Food Preparation and Serving
Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart
Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting
Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching
Lifting: Frequent moderate lifting and carrying (15-44 pounds)
Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces
Position Type
School Support Services/Cafeteria/Food Service Worker
Date Posted
11/1/2025
Location
Northside ISD
Date Available
ASAP
District
Northside ISD Additional Information: Show/Hide
Position is for 20-30 hours a week.
Please direct any questions to the Child Nutrition Director, Katrina Draper at katrina.draper@northsidek12.us
Qualifications
- Ability to understand written and verbal food preparation and safety instructions
- Working knowledge of kitchen equipment and food production procedures
- Ability to operate large and small kitchen equipment and tools
- Ability to perform basic math
Food Preparation and Serving
- Prepare quality food according to a planned menu of tested and uniform recipes.
- Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers.
- Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area.
- Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.
- Keep garbage collection containers and areas neat and sanitary.
- Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.
- Maintain personal appearance and hygiene.
- Handle and record cashier functions accurately.
- Help record food requisitions and order necessary supplies.
- Maintain daily food preparation records.
- Promote teamwork and interaction with fellow staff members.
- Complete annual continuing education requirements.
- Follow district safety protocols and emergency procedures.
Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart
Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting
Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching
Lifting: Frequent moderate lifting and carrying (15-44 pounds)
Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces
