GENERAL STATEMENT OF JOB

 

Under general supervision, responsible for assisting the manager in oversight of kitchen operations to ensure that students are served nutritious and attractive meals in a clean and caring atmosphere. Duties include but are not limited to performing routine tasks such as participating in food preparation, serving, cleaning, food temperature checks cashiering, and sanitation tasks. Reports to the School Nutrition Manager.

 

 

 

ADDITIONAL JOB FUNCTIONS

Must possess or be able to obtain a commercial driver's license with P and S endorsements and drive a school bus.

 

Performs other related work as required.

  

MINIMUM TRAINING AND EXPERIENCE

A High School Diploma or GED is preferred and 1 to 2 years of experience in the preparation of foods in an institutional setting or childcare; or any equivalent combination of training and experience which provides the required knowledge, skills, and abilities.

 

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS
 

Physical Requirements:

Must be physically able to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and all types of kitchen utensils and tools for food service, etc. Must be able to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects. Physical demand requirements are more than those for Light Work. Must be able to stand for up to 3 hours. Must be able to bend, twist, lift, stoop, and reach overhead to perform assigned tasks.

 

Data Conception:

Requires the ability to compare and/or judge the readily observable, functional, structural, or composite characteristics (whether similar or divergent from obvious standards) of data, people, or things.

 

Interpersonal Communication:

Requires the ability to speak and/or signal people to convey or exchange information. Requires the ability to receive instructions, assignments, or directions from superiors. Requires the ability to work cooperatively with coworkers to complete group tasks and to serve customer needs.

 

 

Intelligence:

Requires the ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations.

 

Verbal Aptitude:

Requires the ability to record and deliver information, explain procedures, and follow oral and written instructions. Must be able to communicate effectively and efficiently in standard English.

  

Interpersonal Temperament:

Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under stress and when confronted with emergencies. Must be courteous and respectful of coworkers and customers.

 

Physical Communication:

Requires the ability to talk and hear. (Talking: expressing or

exchanging ideas using spoken words. Hearing: perceiving the nature of sounds by ear.) Employees should wear all prescription glasses and hearing aids when necessary to perform work assignments in a safe atmosphere. Store and take prescribed medication appropriately.

  

KNOWLEDGE, SKILLS, AND ABILITIES

Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers.

 

Ability to establish and maintain effective working relationships as necessitated by work assignments.

 

Ability to read, understand, and follow written work schedules written in the English language.

 

Ability to set priorities and allocate time so that tasks are completed and deadlines are met promptly.

 

Ability to select and organize materials needed to perform tasks and to return supplies to the proper storage places.

 

General knowledge of food preparation, standards of sanitation and safety, TPHC, and HACCP procedures.

 

General knowledge of proper storage methods for various foods, supplies, and equipment.

 

General knowledge of how to operate and clean kitchen equipment.

 

General knowledge of the importance of using standardized recipes and the ability to follow them.

 

Ability to exercise independent judgment, use initiative to resolve problems, and make improvements in the cafeteria operation.

 

Ability to read and follow standardized recipes and written instructions. Ability to recognize meal components for meal eligibility.

 

Ability to learn USDA meal patterns and to respond to inquiries regarding food content particularly as it relates to meal patterns and food allergies.

 

Ability to properly clean and sanitize kitchen area, equipment, and utensils.

 

Ability to calculate recipe extensions, foods needed and used, and ability to calculate correct change for a monetary transaction.

 

Ability to complete basic records such as temperature logs and production sheets.

 

Ability to record time worked using a computerized time management system. Ability to use a computer quickly and precisely.

 

Ability to follow established policies and procedures.

 

Ability to establish and maintain effective working relationships as necessitated by work assignments.

 

Ability to exercise independent judgment and to use initiative to resolve problems and make improvements in the cafeteria operation.

 

DISCLAIMER

The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees for this job.