$0.00-$0.00 Hourly / $0.00-$0.00 Monthly / $0.00-$0.00 Yearly
Requires responsibility for: Following established methods and procedures relating to the preparation and serving of food in school lunchrooms; preparing simple records relative to purchase and sale of food in lunchrooms; maintaining cleanliness of kitchen areas and serving utensils; following simple oral or written instructions; making frequent contacts with students, faculty and other employees on routine matters. Nature of work requires considerable physical and manual effort with some exposure to accident and injury hazards and somewhat disagreeable elements.
This class does not supervise.
This class receives guidance and oversight from the 2616 Lead Student Nutrition Worker or a higher level classification.1. Assists in the preparation and/or heat up of a variety of foods, such as salad bars, sandwiches, soups, grain and noodle dishes; washes, and prepares foods and vegetables; assembles bag lunches.
2. Maintains Student Nutrition Program compliance with all federal, state, and local guidelines. Follows the collection and recording procedures approved for Point of Sale at the school. Identifies reimbursable meal on the serving line. Maintains confidentiality of students receiving free or reduced price meals.
3. Serves food to students and faculty members.
4. Provides food preparation and customer service needs for reimbursable meal menus, milk sales and all assigned site functions. Follows prescribed menus and recipes.
5. Maintains high quality food standards with emphasis on the goal that foods are appetizing, appealing, and high in nutritive value for assigned site.
6. Maintains high customer service and communication standards, including written and oral.
7. Maintains high food safety and sanitation standards. Must utilize first-in-first-out (FIFO) inventory management system.
8. Washes, scrubs and otherwise cleans, pots, pans, trays and other items as directed.
9. Sweeps floor, sanitizes equipment, stoves, work tables, and performs other duties relative to keeping the kitchen and storage rooms sanitized and orderly; sanitizes tabletops.
10. Closely monitors computer at meal times to ensure accuracy of all transactions. Performs all software procedures, including: powering on the computer; turning on computer/restarting as requested by technical support; opening foodservice software program and logging in; opening till for meal service; ensuring accuracy of all transactions; posting payments to student accounts; enter cash totals into computer; logging out and closing computer programs.
11. Maintains and completes required forms and records accurately, as assigned by supervisor.
12. Attends and participates in meetings as required.
13. Performs related duties as assigned.
Knowledge of: Approved food handling practices, food preparation and use of cafeteria equipment; and food and supply ordering, receiving and inventory control.
Skills to operate: Basic office equipment including computer, peripherals, telephone
Ability to: Do the various tasks of a kitchen; meet work schedules and time lines, and work under pressure of deadlines and interruptions; keep records as required; add, subtract, multiply, and divide accurately; work cooperatively with others; understand and carry out oral and written directions; operate a Point of Sale system independently.
Education:
Requires possession of high school diploma or equivalent
Experience:
Requires six (6) months of routine kitchen work experience including use of a computer and point of sale software.