Food Service Worker 3.5 Hr

Food Service Worker

Salary Schedule: Schedule L:

Column II Work Calendar: 187 days Daily Work Hours: As assigned Status: Full-Time, Bargaining, Classified, SERS FLSA Status: Non-Exempt Supervisor: Supervisor of Nutrition Services/Food Service Manager

Job Objective:

Prepares and serves nutritious meals. Maintains high standards to ensure quality services and customer satisfaction. Maintains a sanitary and orderly kitchen. Works under the direction of the Supervisor to provide non-academic supports to ensure opportunity and access to each and every student.

Minimum Qualifications:

High school diploma or GED.

Documentation of a clear criminal record.

Food production skills and the ability to use commercial kitchen equipment.

Ability to comply with nutrition, health, and safety regulations.

Ability to apply basic mathematical concepts.

Responsibilities and Essential Functions of the Position:

1.Checks with the supervisor of food services and/or food service manager for assignments and/or instructions. Carefully follows all directions. Seeks advice when expectations are unclear.

2.Upholds board policies, follows administrative procedures and complies with the Employee Code of Conduct. Upholds computer technology acceptable use policies.

3.Promotes a favorable image of the school district.

4.Carefully uses products and supplies to control costs and reduce waste. Advises the food service manager about the need for additional inventory.

5.Assists with deliveries. Verifies quantities. Reports shortages, spoilage, or inferior products. Organizes, stores, dates, and rotates stock as directed.

6.Follows the published menus. Ensures compliance with all food preparation regulations (e.g., hazard analysis critical control points, sanitation procedures, etc.).

7.Uses standardized recipes to maintain quality control. Monitors production sheets. Helps other staff as needed to meet established schedules.

8.Recommends menu modifications in response to customer requests.

9.Prepares special meals for students with dietary restrictions.

10. Sets up serving lines. Presents food in an attractive way. Replenishes supplies to maintain an orderly flow of customers. Monitors portion size to ensure compliance with district specifications. Promptly provides substitute menu items as needed.

11. Properly stores or disposes of leftover food.

12. Advises the supervisor of food services and/or food service manager about supplies needed to avoid work interruptions.

13. Cleans, washes, and sanitizes dishes, cutlery, cooking utensils, etc. Monitors the water temperature to ensure proper sanitization. Hand washes large pots and cooking equipment. Properly stores all items. Mops wet floors.

14. Monitors kitchen safety. Ensures that kitchen supplies and equipment are properly stored. Identifies maintenance needs and notifies the head cook.

15. Promptly documents all injuries that require a medical referral.

16. Cleans, washes, and sanitizes equipment and food preparation areas (e.g., work surfaces, cooking equipment, serving lines, floors, etc.).

17. Learns how to operate the fire suppression system.

18. Helps prepare for fire, health, and safety inspections.

19. Respects personal privacy. Maintains the confidentiality of privileged information.

20. Assists with special district events as directed (e.g., banquets, etc.).

21. Assists rental groups as directed. Secures the kitchen and storage areas as directed.

22. Reports student discipline problems, vandalism, and other related concerns.

23. Takes precautions to ensure staff and student safety. Reports unauthorized persons or suspicious circumstances immediately.

24. Reports evidence of suspected child abuse as required by law.

25. Keeps current and shares knowledge about advances in equipment technology.

26. Respects personal privacy. Maintains the confidentiality of privileged information.

27. Participates in staff meetings and professional growth opportunities as directed.

28. Accepts personal responsibility for decisions and conduct.

29. Wears appropriate work attire and maintains a professional appearance.

30. Strives to develop rapport and serve as a positive role model for others.

31. Performs other specific job-related duties as directed.

Ability Requirements:

Demonstrates professionalism and maintains a positive work attitude.

Takes the initiative to identify and solve problems independently.

Effectively uses verbal, nonverbal, writing, and listening skills.

Verifies and correctly enters data. Completes detailed paperwork accurately and timely.

Works cooperatively to support a successful team effort.

Averts problem situations and intervenes to resolve conflicts.

Reacts productively to interruptions and changing conditions.

Performs repetitive tasks quickly.

Distinguishes variances in color, texture, aroma, and taste.

Maintains an acceptable attendance record and is punctual.

Travels to meetings and work assignments.

Actively pursues and participates in professional growth and development.

Working Conditions:

Potential for exposure to bloodborne pathogens and communicable diseases.

Potential for interaction with disruptive and/or unruly individuals.

Exposure to adverse weather conditions and seasonal temperature extremes.

Duties require operating and/or riding in a vehicle.

Duties may require lifting, carrying, or moving work-related supplies/equipment.

Duties may require standing, reaching, bending, crouching, and/or kneeling.

Exposure to wet floors, kitchen temperatures, vapors, and odors.

Exposure to loud noises and equipment vibrations.

Duties require operating kitchen equipment and exposure to electrical hazards.

Duties may require wearing protective clothing and using safety equipment.

Duties may require working under time constraints to meet deadlines.

Duties may require working during the evening and/or weekend.