Education/Certification

• High school diploma or GED
• Food handler certification or be able to obtain certification within 90 days of employment

Special Knowledge/Skills

• Knowledge of methods, materials, equipment, and appliances used in food preparation
• Effective planning and organizational skills
• Must be able to perform basic math; read and follow instructions; and understand multi-step written and oral instructions.

Experience

• Preferred one year food service experience or related experience

Responsibilities (May include but not limited to)

• Attends in-service training, workshops, etc. for the purpose of acquiring new information to perform job functions and to meet professional standards as required by the NSLP.

Major Responsibilities and Duties:

Cafeteria Management

• Maintain required documentation, including nutritional labels and information.
• Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.

Policy, Reports, and Law

• Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements.

Safety

• Ensure that food items are stored in safe and hazard-free environment.
• Establish and enforce standards of cleanliness, health, and safety following health and safety codes and regulations.
• Maintain safe work environment.

Equipment Used:

• Large and small kitchen equipment to include electric slicer, mixer, pressure steamer, tilt skillet,
• sharp cutting tools, oven, warmer/proofer, dishwasher, and food and utility cart.

Working Conditions:

• Mental Conditions/Physical Demands/Environmental Factors:
• Maintain emotional control under stress. Frequent standing, walking, pushing, and pulling; moderate lifting and carrying; some stooping, bending, and kneeling; limited exposure to extreme hot and cold temperatures.