What are the responsibilities and job description for the Food Service Worker- (3- 3 hour positions) position at Twin Valley Community Local Schools?
TWIN VALLEY LOCAL BOARD OF EDUCATION JOB DESCRIPTION
Title: Food Service Employee
Department: Food Services
Building/Facility: Twin Valley School
Reports to: Food Service Director
Employment Status: Regular/Part-time
FLSA Status: Non-Exempt
LOCATOR INDEX 3.10
General Description: Assist in the preparation and serving of food to the students; maintain equipment and service and preparation areas
Essential Functions: 1. Ensure safety of students
2. Assist in the preparation and service of quality food to students in a quick and pleasant
3. manner Assist with the daily cleaning of all kitchen equipment
4. Maintain orderly, clean and sanitary work areas
5. Prepare and serve food in an attractive manner
6. Adhere to rigid sanitary standards both in work and attire
7. Report the inferior quality of food or faulty equipment to the appropriate supervisor
8. Clean trays during lunch periods when necessary
9. Follow rules, regulations and policies of the school lunch program (i.e., nutrition guidelines, etc.)
10. Straighten and put away stock in storage areas
11. Complete daily production sheets
12. Set up serving line before meals, and break down serving line after meals
13. Clean kitchen and put food away after meals
14. Maintain respect at all times for confidential information, e.g., free and reduced lunch applications, etc.
15. Supervise student workers on serving line and in clean up duties
16. Make contacts with the public with tact and diplomacy
17. Interact in a positive manner with staff, students and parents
18. Promote good public relations by personal appearance, attitude and conversation
19. Attend meetings and in-services as required
Other Duties and Responsibilities:
1. Assist the Charge Cook with meal preparation
2. Assist with regular inventories and orders of raw food, materials and equipment
3. Adhere to prescribed standardized recipes
4. Serve as a role model for students in how to conduct themselves as citizens and as responsible, intelligent human beings
5. Instill in students the belief in and practice of ethical principles and democratic values
6. Interact with superintendent and/or board of education and present information as requested
7. Respond to routine questions and requests in an appropriate manner
8. Perform other duties as assigned by the Charge Cook and the Food Service Director
Qualifications:
1. High school diploma
2. Evidence of experience and/or training in food services
3. Alternative to the above qualifications as superintendent and/or board of education may find appropriate
Required Knowledge, Skills, and Abilities:
1. Ability to work effectively with others
2 Ability to communicate ideas and directives clearly and effectively both orally and in writing
3. Effective, active listening skills
4. Organizational and problem solving skills
5. Knowledge of operation of kitchen equipment
6. Ability to plan nutritional menu, including reduction of fat in food preparation
7. Knowledge of nutritional guidelines
8. Knowledge of sanitation guidelines
9. Ability to read and understand verbal and written instructions, written warnings and labels
10. Training in the proper care and storage of chemicals, e.g., OSHA/PERRAC training
Equipment Operated:
1. Telephone
2. Motor vehicle
3. Convection oven, combi oven and microwave oven
4. Electric can opener
5. Buffalo chopper
6. Food slicer
7. Food processor
8. Dishwasher
9. Calculator
10. Garbage disposal
11. Knives
12. Walk-in cooler and freezer
13. Steam table
14. Various other kitchen equipment
Additional Working Conditions:
1. Occasional exposure to blood, bodily fluids and tissue
2. Occasional operation of a vehicle under inclement weather conditions
3. Occasional interaction among unruly children
4. Occasional evening/weekend work
5. Occasional travel (i.e., to pick up food or supplies)
6. Regular requirement to sit, walk, talk, hear, see, read, speak, reach, stretch with hands and arms, crouch, kneel, and stoop
7. Long periods of standing during assigned work day (up to 2-3 hours)
8. Lift, carry, push and pull various food stuffs up to a maximum of 40 pounds, e.g., food, supplies, ice, etc.
9. Repetitive hand motion, e.g., cutting and grinding
NOTE: The above lists are not ranked in order of importance.
Title: Food Service Employee
Department: Food Services
Building/Facility: Twin Valley School
Reports to: Food Service Director
Employment Status: Regular/Part-time
FLSA Status: Non-Exempt
LOCATOR INDEX 3.10
General Description: Assist in the preparation and serving of food to the students; maintain equipment and service and preparation areas
Essential Functions: 1. Ensure safety of students
2. Assist in the preparation and service of quality food to students in a quick and pleasant
3. manner Assist with the daily cleaning of all kitchen equipment
4. Maintain orderly, clean and sanitary work areas
5. Prepare and serve food in an attractive manner
6. Adhere to rigid sanitary standards both in work and attire
7. Report the inferior quality of food or faulty equipment to the appropriate supervisor
8. Clean trays during lunch periods when necessary
9. Follow rules, regulations and policies of the school lunch program (i.e., nutrition guidelines, etc.)
10. Straighten and put away stock in storage areas
11. Complete daily production sheets
12. Set up serving line before meals, and break down serving line after meals
13. Clean kitchen and put food away after meals
14. Maintain respect at all times for confidential information, e.g., free and reduced lunch applications, etc.
15. Supervise student workers on serving line and in clean up duties
16. Make contacts with the public with tact and diplomacy
17. Interact in a positive manner with staff, students and parents
18. Promote good public relations by personal appearance, attitude and conversation
19. Attend meetings and in-services as required
Other Duties and Responsibilities:
1. Assist the Charge Cook with meal preparation
2. Assist with regular inventories and orders of raw food, materials and equipment
3. Adhere to prescribed standardized recipes
4. Serve as a role model for students in how to conduct themselves as citizens and as responsible, intelligent human beings
5. Instill in students the belief in and practice of ethical principles and democratic values
6. Interact with superintendent and/or board of education and present information as requested
7. Respond to routine questions and requests in an appropriate manner
8. Perform other duties as assigned by the Charge Cook and the Food Service Director
Qualifications:
1. High school diploma
2. Evidence of experience and/or training in food services
3. Alternative to the above qualifications as superintendent and/or board of education may find appropriate
Required Knowledge, Skills, and Abilities:
1. Ability to work effectively with others
2 Ability to communicate ideas and directives clearly and effectively both orally and in writing
3. Effective, active listening skills
4. Organizational and problem solving skills
5. Knowledge of operation of kitchen equipment
6. Ability to plan nutritional menu, including reduction of fat in food preparation
7. Knowledge of nutritional guidelines
8. Knowledge of sanitation guidelines
9. Ability to read and understand verbal and written instructions, written warnings and labels
10. Training in the proper care and storage of chemicals, e.g., OSHA/PERRAC training
Equipment Operated:
1. Telephone
2. Motor vehicle
3. Convection oven, combi oven and microwave oven
4. Electric can opener
5. Buffalo chopper
6. Food slicer
7. Food processor
8. Dishwasher
9. Calculator
10. Garbage disposal
11. Knives
12. Walk-in cooler and freezer
13. Steam table
14. Various other kitchen equipment
Additional Working Conditions:
1. Occasional exposure to blood, bodily fluids and tissue
2. Occasional operation of a vehicle under inclement weather conditions
3. Occasional interaction among unruly children
4. Occasional evening/weekend work
5. Occasional travel (i.e., to pick up food or supplies)
6. Regular requirement to sit, walk, talk, hear, see, read, speak, reach, stretch with hands and arms, crouch, kneel, and stoop
7. Long periods of standing during assigned work day (up to 2-3 hours)
8. Lift, carry, push and pull various food stuffs up to a maximum of 40 pounds, e.g., food, supplies, ice, etc.
9. Repetitive hand motion, e.g., cutting and grinding
NOTE: The above lists are not ranked in order of importance.