PART TIME CAFETERIA WORKER

JOB SUMMARY

This position is responsible for preparing and serving meals.

MAJOR DUTIES

•Prepares meals in accordance with approved menus.

•Prepares special diet items commensurate with menus and in compliance with establishes standards.

•Ensures compliance with health and safety requirements.

•Stores food in designated areas.

•Cleans work areas, tools and equipment; sanitizes kitchen.

•Cleans and restocks plates, utensils, and napkins.

•Serves meals.

•Prepares food for special diets.

•Removes garbage; cleans garbage containers.

•Receives and stocks food items.

•Performs other duties and responsibilities deemed necessary; not otherwise specified.

KNOWLEDGE REQUIRED BY THE POSITION

•Knowledge of the methods of preparing meals in quantity lots.

•Knowledge of cooking times and temperatures of various foods and methods of preserving the flavor of food.

•Knowledge of the principles of personal and food sanitation.

•Skill in following prescribed menus.

•Skill in the preparation and serving of food.

•Skill in cleaning and sanitizing kitchens and kitchen tools and equipment.

•Skill in maintaining routine records.

•Skill in prioritizing and planning.

SUPERVISORY CONTROLS

The Food Services Manager supervises and assigns work in terms of general instructions. The supervisor spot-checks completed work for compliance with instructions and established procedures, accuracy, and the nature and propriety of the final results.

GUIDELINES

Guidelines include agency policies, Alabama Department of Mental Health (DMH) guidelines, Medicaid guidelines, USDA guidelines, Child Nutrition and Health Department requirements. These guidelines are generally clear and specific but may require some interpretation in application.

COMPLEXITY/SCOPE OF WORK

•The work consists of related food preparation duties. Strict regulations contribute to the complexity of the position.

•The purpose of this position is to prepare and serve food for individuals, staff, and visitors. Successful performance helps ensure the provision of nutritious meals.

CONTACTS

•Contacts are typically with coworkers, other agency personnel, vendors, individuals, and the general public.

•Contacts are typically to exchange information, resolve problems, and provide services.

PHYSICAL DEMANDS/ WORK ENVIRONMENT

•The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable an employee to perform essential job functions.

•The work is typically performed while intermittently sitting, standing, or stooping. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move over 25 pounds. Specific vision abilities required for this job include close vision, distant vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. The employee uses tools or equipment requiring a high degree of dexterity, and utilizes the sense of smell.

•The work is typically performed in a kitchen. The employee may be exposed to noise, dust, dirt, grease, and machinery with moving parts. Work required the use of protective devices such as masks, goggles, gloves, etc.

SUPERVISORY AND MANAGEMENT RESPONSIBILITY

None.

MINIMUM QUALIFICATIONS

•Ability to read, write and perform mathematical calculations and a high school diploma or GED.

•Sufficient experience to understand the basic principles relevant to the major duties of the position, usually associated with the completion of an apprenticeship/internship or having had a similar position for one to two years.

•Possession of or ability to readily obtain and maintain Serv-Safe Certification within ninety days of employment.

•Possession of a valid driver’s license and good driving record.