Work under moderate supervision to prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices. Education/Certification: Food Handlers Card Special Knowledge/Skills: Ability to understand and follow written and verbal food preparation and safety instructions Working knowledge of kitchen equipment and food production procedures Ability to operate large and small kitchen equipment and tools Ability to perform basic math Ability to read and write Ability to apply food skills such as rinsing, washing, peeling, slicing, chopping, dicing, weighing, measuring, wrapping, dating and labeling Experience: None Major Responsibilities and Duties: Food Preparation and Serving Assist in the preparation and production of menu items. Set up serving lines, serve food, replenish foods and supplies according to meal schedules, departmental policies, and procedures and practice and promote portion control and proper use of leftovers. Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area. Convey food and supplies from kitchen to meal service areas and campus meal service events. Safety and Sanitation Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety. Keep all work areas, including garbage collection containers washed, clean, neat and sanitary. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor. Maintain personal appearance and hygiene. Other May perform cashier duties as required or assist in the meal counting and claiming process. Record counting and claiming and cashier transactions accurately. Help communicate and record food and supply needs and usage to the Site Manager. Maintain daily food preparation records. Promote teamwork and interaction with fellow staff members. Complete annual continuing education requirements. Follow district safety protocols and emergency procedures. Supervisory Responsibilities: None Mental Demands/Physical Demands/Environmental Factors: Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching Lifting: Frequent moderate lifting and carrying (15-44 pounds) Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces Mental Demands: Work with frequent interruptions; maintain emotional control under stress Building/Campus Food Service Salary Type Hourly Child Nutrition / Cafeteria Cashiering, Dish Washer, Food Preparation, Sanitation #J-18808-Ljbffr
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