To serve the students attractive, safe, and nutritious meals in an atmosphere of
efficiency, cleanliness, and friendliness.
- Must complete TASN Safety and Sanitation or other approved classes every three years.
- Minimum Education/Certification: Ability to understand instructions for food preparation and safety procedures.
- Must attend training as required to comply with USDA Professional Standards
- Special Knowledge/Skills: Able to follow instructions and perform all duties in school district kitchen with a congenial attitude.
- Maintain current food handler’s certification appropriate to work location.
- Ability to read, understand and comply with all safety procedures, company policies and procedures and Safety Data Sheets (SDS).
MAJOR RESPONSIBILITIES AND DUTIES:
- Able to read and follow instructions.
- Cooperates with the supervisor, the manager, and other workers.
- Works at assigned duties, determined by the manager. Is held responsible
- for a specific job and is directly responsible to the manager for instructions.
- Follows standardized recipes and strives to produce a quality product.
- Is acquainted with different methods of food preparation or is willing to learn.
- Plans and organizes work in advance according to menu items and production records.
- Enjoys working with and is courteous to children.
- Meets emergencies with poise and self-confidence.
- Possesses the amount of speed necessary to safely and efficiently produce quality products according to written work schedules.
- Prepares and serves food for catering events when requested.
- Helps co-workers when needed until all work is finished in order to have a smooth running operation.
- Strives for cleanliness and tidiness and maintains good housekeeping practices.
- Is punctual and dependable.
- Assists in serving students and staff from the cafeteria counter or fast food serving area.
- Assists in maintaining the storeroom, walk-in cooler, freezer and garbage collection area in a neat and sanitary fashion.
- Follows appropriate sanitation guidelines when preparing food, serving food, and cleaning utensils.
- Removes used dishes and assists in the cleaning of counters, tables, and furnishings in the dining area.
- Performs all other duties as assigned by the Manager, Supervisor, or Director of Child Nutrition Programs.
- Accepts constructive criticism.
Uses large and small kitchen equipment to include electric slicer, mixer, pressure steamer, deep-fat fryer, buffalo chopper, ovens, dishwasher, food and utility carts.
WORKING CONDITIONS AND PHYSICAL DEMANDS:
Stands, walks, pushes and pulls; lifts and carries; some stooping, bending and kneeling. Able to lift weights of up to 25 pounds unassisted, on a routine basis; able to lift weights of 26 to 50 pounds, assisted.
Moderate exposure to extreme hot and/or cold temperatures; moderate exposure to noise levels and some exposure to chemicals.