SAVANNA SCHOOL DISTRICT CLASS TITLE: FOOD SERVICES WORKER Characteristics of the Class: Under the general supervision of the Director of Food Services, assists in preparing and serving school meals, involving such activities as mixing salads, grating cheese, and preparing fruits and vegetables; responsible for cleaning kitchen counters, sinks, serving areas and equipment; performs other related and miscellaneous tasks as required. Requires normal responsibility for: following simple oral or written instructions in the performance of routine kitchen and cafeteria tasks and in making routine contacts with personnel engaged in the preparation and serving of school meals. Examples of Duties: 1. Assists in general clean-up of Central Kitchen including dishes, counters, preparation areas, sink area, etc. 2. Responsible for placing packaged “warm food” containers in cold storage; setting up and refilling of salad bar ingredients 3. Assists in pre-packaging meals from an assembly line in the Central Kitchen 4. Follows HACCP standard operating procedures and keeps appropriate records 5. Keeps kitchen and equipment clean 6. Maintains high standards of sanitation and safety 7. Operates kitchen equipment which includes can openers, mixers, slicers, wedgers, oven, stove 8. Heats and serves meals at school site satellite kitchens 9. Works rapidly and thoroughly in performing tasks in the kitchen 10. Stores and takes care of supplies 11. Washes counters, refrigerators, and other equipment 12. Establishes and maintains effective working relationships with others 13. Participates in professional development, as needed and as required 14. Performs other work as assigned Minimum Qualifications • Any combination equivalent to graduation from high school and some paid experience in the preparation of serving foods • Must have a means of transportation to get to and from the Central Kitchen and school sites(s) • Must possess and maintain Safe Serve Certificate • First Aid Certificate preferred • Must possess current TB Skin Test examination with negative report • Must be able to lift, push, pull 20-40 lbs. frequently. Ability to stand for long periods of time. • Ability to ensure safe conditions relating to the safety of self and others. Skills, Knowledge and Abilities • Knowledge of the proper methods of serving foods • Ability to wash kitchen utensils and equipment • Ability to organize duties so they can be accomplished in a minimum amount of time • Ability to understand oral and written directions • Knowledge of personal and institutional hygiene necessary in the preparation of food for public consumption Rev. 9/07