820 - FOOD SERVICE WORKER - Greater Than 6 Hours

QUALIFICATIONS:

  1. High School Diploma or GED

  2. Formal or on-the-job training, in food preparation, cooking, estimating quantities of food needed, requisitioning and storing food and supplies, general kitchen procedures, and in nutrition principles and requirements of sanitation and safety in handling food and equipment.

  3. Current Food Handler's Certificate and a tuberculosis test with negative results.

  4. Must work where assigned and be willing to transfer to different schools and different jobs if assigned.

  5. Required to be TSFSA certified on the appropriate level of assignment within one year or within a reasonable time as defined by the Director of Food Service.

REPORTS TO:        CAFETERIA MANAGER

JOB GOALS:

  1. To provide each child with food of high nutritious quality in an atmosphere of  cleanliness, cheerfulness, and personal caring.

  2. To provide this service within the Financial Limitations established by the District.

TERMS OF EMPLOYMENT: Noncontractual (At-will); Manual/Trades Paygrade: 1; Estimated 187 days; estimated Greater than 6 hours daily
Wage/Hour Status: Nonexempt

MAJOR RESPONSIBILITIES AND DUTIES

1. 

Prepares food according to standardized recipes (USDA/TISD) in the correct amount needed for
students, employees, and quests.

2. 

Plans cooking schedule to have food ready on time but not too far in advance of serving period.

3. 

Prepares proper amount of food; prepares individual servings according to portion control
standards.

4.       

Uses only USDA and TISD standardized recipes with the same results each time.

5.       

Prepares food that is edible and attractive; tries new food items and standardized recipes.

6.       

Follows oral and written instructions.

7.       

Utilizes foods left over in the refrigerator and freezer according to Manager's decision and
in a timely manner

8.       

Keeps a record of the amount of food prepared and left over and reports to the Manager.

9.       

Assists and prepares all assigned foods for breakfast and lunch meals.

10.    

Operates electric cooking equipment and kitchen utensil safety, efficiently, and properly;
notifies manager immediately if equipment must be repaired or in need of service.

11.    

Maintains equipment, utensils, and work area in a high degree of cleanliness.

12.    

Sets up food attractively in steam tables for meals and replenishes food as needed during
serving breaks.

13.    

Performs related work as assigned by Manager.

14.    

Assists with special functions as requested by Manager only with the approval of the
Director of Food and Distribution Services.

15.    

Uses the cash register with accuracy.

16.    

Attends all in-service meetings, kitchen meetings, and continuing education programs;
maintains TSFSA Certification.

17.    

Complies with directions and instructions from supervisor and performs other tasks and
assumes such responsibilities as related to the position and assigned.

18.    

Maintains positive and cooperative working relationships with colleagues and others in the
conduct of district business and demonstrates team work in daily activities.  Reliable; sets
example for other kitchen employees.

19.    

Demonstrates leadership and enthusiasm for work performed.

20.    

Is prompt, timely, and thorough in completing assignments and attending to details accurately
and efficiently

21.    

Meets attendance standards and is clean and neat including hair properly restrained,
appropriate jewelry, appropriate nails and nail length, and personal hygiene.  Complies
with notification procedures for absences.

22.    

Makes efficient use of time; demonstrates initiative, enthusiasm, and the ability to learn.

23.    

Courteous to all students, staff and fellow employees

24.    

Willing to help other employees as needed.

25.    

Provides complete and accurate information in the conduct of district business.

26.    

Maintains confidentiality in the conduct of district business.

27.    

Complies with district policies, as well as state and federal laws and regulations.

 

EQUIPMENT USED:
Uses large and small kitchen equipment to include electric slicer, mixer, pressure steamer, deep-fat fryer and sharp cutting tools; ovens; dishwashers; and food and utility carts. Uses calculator, cash register.
WORKING CONDITIONS:
Mental demands: Reading; ability to communicate effectively (verbal and written); maintain emotional control under stress.
Physical Demand/Environmental Factors: Standing, walking, pushing, and pulling; lift and carry up to 50 pounds; some stooping, bending, climbing, and kneeling. Exposure to extreme hot and or cold temperatures and slippery floors. Exposure to elevated noise levels; dexterity to handle equipment.
The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities, duties, and skills that may be required. Revised 4/06 SR