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JOB SUMMARY*
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Performs a variety of duties related to the day-to-day preparation and delivery of school food service to students.
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ESSENTIAL FUNCTIONS*
- Prepares and serves food daily in the cafeteria.
- Utilizes various recipes, proportions and recipe contents according to estimated serving needs.
- Operates various types of commercial kitchen equipment such as mixers, slicers, graters, choppers, steam tables, ovens, deep fat fryers, etc. as needed to prepare, cook and serve meals.
- Washes dishes and equipment and cleans up work area, including mopping of floor.
- Prepares a variety of meals.
- Sets up food serving lines.
- Serves food and controls food line activity to assure orderly and efficient meal service.
- May accept money, tickets, etc. for food and beverage service - optional.
- Conform to District policy regarding attendance and absences. Employee attendance must be adequate to perform the above listed essential functions.
- Must be able to lift and carry 50 lbs.
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MARGINAL FUNCTIONS*
- May transport food to another location and organize food distribution.
- Other duties as assigned.
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PHYSICAL REQUIREMENTS Not limited to the following:
- Physical ability to perform the above listed essential functions with or without reasonable accommodation.
Physical, mental, and emotional requirements will be developed when needed for purposes of reasonable accommodation.
- Must be able to lift 50 lbs.
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Required Knowledge, Skills & Abilities Necessary to Performance of Essential Functions:
- Possess a food handlers permit or license.
- Have the ability to perform vigorous physical work.
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Desirable Knowledge & Abilities:
- Have one or more years experience in institutional, restaurant or school kitchen environment.
- Have a working knowledge of various nutrition standards, specialized menu development and procedures association with meal preparation.
- Ability to establish and maintain effective working relationships with co-workers, school staff and students.
- Some knowledge of various types of kitchen equipment and their uses; safety standards, sanitation, and health standards; food borne diseases.
- Ability to determine the size of servings to meet the necessary requirements with regard to the ages of those served; store and cares for food in accordance with health guidelines; prepare food according to planned menu, uniform recipes, and determine quality of product served; and assist children as necessary.
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