GENERAL STATEMENT OF DUTIES

Perform varied and repetitive duties in the safe preparation and serving of food; cleans and sanitizes equipment and facilities; participates in purchase record-keeping, performs cashiering tasks and serves as food service manager in absence of said manager.

SUPERVISION

Work is performed under direct or general supervision of a food service manager and assistant manager, and a school site administrator.  

DISTINGUISHING CHARACTERISTICS

The Food Service workers performs many tasks in the cafeteria including food prep, clean up and serving of food. 

GUIDELINES

School system policies and procedures, food service standard operating procedures, supervisor’s instructions, policies and procedures of the school to which assigned.

CONTACTS

Routine daily contact with students and school-based staff, vendors, parents.

ESSENTIAL FUNCTIONS OF THE CLASS (May not include all duties performed; not all incumbents perform all essential functions delineated.)

Serves one or more items of food such as salads, meats, vegetables, pizza, sandwiches, desserts, and beverages at a counter or a steam table.

Prepares salads, coffee, and other foods.

Sells drinks, ice cream, snacks.

Replenishes food at serving stations.

Assists in or prepares and wraps sandwiches; washes, pares, and cuts vegetables and fruit.

Operates a variety of kitchen equipment, such as an oven, grill, deep-fat fryer, industrial dishwasher, etc.

Performs a variety of utensil, equipment and facility cleaning tasks, ensuring level of saturation is maintained within the assigned working area and assists in cleaning other areas as required.

Acts as School Food Service Manager as required or assigned.

Performs related work as required or assigned.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES

Some knowledge of the safe operation of a variety of household and commercial food preparatory equipment.

Some knowledge of standard authorized methods of food preparation.

Ability to supervise and manage food service operations when assigned.

Ability to follow directions, both written and oral, in English to ensure safety of food preparation and service. 

Ability to maintain required temperature of food and beverages while serving, and complete assigned food preparation within student lunch period time deadlines.

Ability to work cooperatively with students, school staff, and co-workers using courtesy, tact, patience, and consistency.

Ability to understand, use, and retain training in food preparation guidelines.

Ability to interact and communicate with youth.

MINIMUM EDUCATION, TRAINING, AND EXPERIENCE REQUIREMENTS

Completion of high school, or possession of GED  and some experience in food service; or any equivalent combination of education and experience that would provide the above noted knowledge, skill, and ability.

LICENSE/CERTIFICATION

Possession of or ability to obtain food-handler’s license.

PHYSICAL ATTRIBUTES

Ability to manually move, shelve, stack, or raise from floor to table or serving area on, at times, a wet and slippery floor, heavy objects (pots, pans, trays, and food supplies) weighing up to 35 pounds.

 Negative tuberculin test or X-ray on file.

HAZARDS/UNUSUAL DEMANDS

Ability to work in areas which are often uncomfortable, warm, and noisy.

Must follow safety precautions to avoid injuries, minor cuts, bruises, burns, and scalds.

Duties may require exposure to extreme temperatures, hot kitchen and the walk-in refrigerator and freezers.