Director/Principal, Food Service Manager or Lead

Responsibilities:

Under general supervision of the Food Service Director or Lead, assist in the preparation and serving of food in a cafeteria. To maintain food service area, facilities and equipment in a clean and sanitary condition and to perform related work as required.

Essential Functions:

· assists in the general preparation, packaging and serving of food

· follow and use recipes when assisting in daily food preparation such as washing, chopping, cooking or baking items needed for full meal production by cooks and

bakers

· conduct all transactions on Point of Sales system and ensures proper collections/

payments for all items sold including; snacks, beverages and meals

· offers and serves correct portions to comply with district and national school breakfast

and lunch program standards

· turn on, test and monitor equipment at the beginning of the day

· cleans and restocks work area throughout the day

· maintains standards for sanitation and cleanliness by following standards for

“clean as you go” and scheduled routine cleaning; cleaning duties may include, but are

not limited to: equipment, utensils, serving area, dining area, floors, walls, baseboards,

and storage areas

· assist in maintaining organized storage of dry goods, refrigerated and frozen products,

including labeling, dating and rotation

· monitor food and equipment temperatures at all times

· exhibit courtesy, confidentiality and understanding to staff and students

· set up and break down of serving area

· washes dishes and kitchen equipment

· attend training and development classes and work site meetings as required by Food

Service Director

· follows safety and sanitation guidelines established by the district and government

agencies for all kitchen equipment and procedures

· assists in inventory and maintain necessary records

· maintain accurate production sheets daily

· performs other duties as assigned by the Food Service Director/Principal and Lead

kitchen personnel

Ability to:

· prepare a wide variety of food in large quantities

· understand recipes, production sheets, and inventories

· work efficiently during rush conditions

· understand and carry out oral and written instructions

· plan and organize work to meet deadlines

· add, subtract, multiply and divide in all units of measure, using whole numbers,

common fractions, and decimals

· make change from cash

· adhere to safety standards and safe practices especially in the handling and

use of chemicals and blood borne pathogens

· maintain cooperative and productive working relationships through the use

of courtesy and tact when dealing with others

· be certifiable in federal and state mandated safety laws, as required

· maintain a professional appearance at all times

Knowledge of:

· methods and materials used in the preparation of large quantities of various

food service

· safety practices relating to the handling, storage and use of food products

Qualifications:

• evidence of ability to perform each essential function satisfactorily. The requirements listed above are representative of the knowledge, skill and/or ability required.

Job Type: Part-time

Pay: $15.00 - $15.71 per hour

Expected hours: 10 – 20 per week

Restaurant type:

• Café

Weekly day range:

• Monday to Friday

Work Location: In person