JOB SUMMARY:

Under immediate direction of the Nutrition Services Lead, prepare and serve food in a school cafeteria; maintain food service facilities in a clean and sanitary condition; understands and works effectively with people of differing cultures; and perform related duties as assigned.

CLASS CHARACTERISTICS:

Employees with minimal experience in food services may be trained on all duties to be assigned.  Position incumbents work under immediate direction of the Nutrition Services Lead and perform duties according to prescribed methods and practices.

ESSENTIAL FUNCTIONS:

1. Prepare vegetables, fruit, meat, and other foods for cooking; prepare salads, sandwiches, desserts, and beverages.
2. Assist in preparation and cooking entrees and baking bread and pastries; check recipes to estimate quantities of ingredients.
3. Heat, portion and serve food to students and staff according to established procedures; set up steam tables and apportion, and arrange food for serving; serve lunches and snacks for students and faculty; assure proper temperature of foods.
4. Maintain food service facilities, equipment and utensils in a clean and sanitary condition; clean serving counters, tables, chairs, food containers and other food service equipment in the kitchen.  Retrieve food items according to established quantity specifications; stock condiments, food items and paper goods; store and rotate supplies in storage areas including freezing temperature areas.  Operate standard food service equipment such as ovens, utensils, microwaves and warmers; operate a calculator, money counter and computerized cash register in performing cashier duties as assigned; and count money and make correct change.
5. Serve food in a food distribution line.
6. Count and stock food on lunch carts and maintain records of items received and sold.
7. May operate a hand operated snack and/or ala carte service cart; arrange and sell food items, accounts for cash, student meal cards, and meal counts. 
8. Fill and wipe off condiment containers; restock napkin and eating utensil dispensers.
9. Wash, sanitize and clean kitchen equipment, surfaces, and serving areas. 
10. Perform related duties as assigned. 

EMPLOYMENT STANDARDS:

• Incumbent must be able to perform essential functions above with or without reasonable accommodation. 
• Incumbent must maintain a positive, helpful, constructive attitude and working relationship with the department supervisor and departmental employees, other District employees, the Board of Education, students, parents and the general public. 

EDUCATION/EXPERIENCE:

• High school diploma or equivalent (GED).
• Six (6) months of experience performing work involving food preparation using standard kitchen tools and equipment, and serving food in large quantities.

KNOWLEDGE OF:

• Practices, procedures, methods of organizing and techniques involved in quantity of food preparation and serving including salads, sandwiches, and simple desserts. 
• Interpersonal skills using tact, patience and courtesy. 
• Proper lifting and moving materials techniques. 
• §  Standard kitchen equipment and utensils. 
• Sanitation and safety practices related to preparing, handling and serving food. 
• Portion control techniques. 
• Skills to compute weights, measures, counts, portions, and cashiering.  
• Prefer computer knowledge including Microsoft office, e-mail, and basic data entry.

ABILITY TO:

• Food service environment.
• Work is performed in a high school cafeteria environment; subject to heat from ovens, lifting, pulling, pushing and standing for long periods of time. 

     PHYSICAL REQUIREMENTS:

• Stamina sufficient to stand for extended periods of time.
• Dexterity of hands and fingers sufficient to handle cooking tools and to operate food service equipment.
• Speech and hearing sufficient to receive instructions and relay information.
• Physical strength sufficient to push, carry, and lift large and heavy (35 lbs.) boxes, sacks of food, pots, and kettles.
• Reaching overhead, above shoulders and horizontally.
• Bending at the waist, kneeling or crouching.
• Vision sufficient to evaluate status of food in preparation, read preparation requirements, read temperature gauges and dials.
• Work in cold and freezer temperature areas.
• Operate a food services cart.

     HAZARDS:

• Heat from ovens.
• Exposure to very hot foods, equipment and metal objects.

OTHER REQUIREMENTS:

• Must obtain a Serve-Safe certificate from the Department of Environmental Health within 6 months of employment and must re-certify within 6 months of expiration of certificate.
• Must successfully pass the District’s pre-employment Department of Justice Live Scan fingerprinting.
• Must successfully pass the District’s pre-employment tuberculosis testing.

No fringe benefits for substitute position.