SCHOOL YEAR POSITION – 7 HOURS A DAY

Position Purpose: This position is responsible for performing routine duties and food preparation in connection with the operation of a school cafeteria.
Essential Functions:

(The essential functions or duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position.)

• Utilize the P.O.S. system used for breakfast and lunch sales.
• Responsible for assisting with the operation of the school breakfast and lunch under the direction of the head cook or cafeteria manager.
• Prepare and cook food items of quantity including meats, fish, chicken, gravies, vegetables, starches, soups, hot and cold sandwiches, salads and casserole items that are needed for the breakfast and lunch program.
• Following standardized recipes, preparing food items to be tasty, attractive, and meeting all new guidelines.
• Sanitize kitchen and equipment in the kitchen area. This includes sanitation of tables, sweeping of floor in work area, and in general cleanliness of the kitchen.
• Assist cafeteria servers with the flow of food to the serving lines during lunch.
• Help prep for the breakfast items for the following day.
• Reliable and good attendance.
• Prepare and help with the vegetable and starch component for the lunch menu.
• Report all equipment breakdowns immediately to the cafeteria manager.
• Performs any other cafeteria duties as may be assigned by the manager.

Recommended Minimum Qualifications:
Education, Training and Experience:
High School Degree required or GED; Servsafe Certified
Knowledge, Ability and Skill:
Knowledge: Must be able to follow the menu, keep production records, determine correct servings per student, be aware that all items on the menu are in the kitchen thawed and ready to prep, utilize leftovers, limit waste, and must be able to help put deliveries away.
Ability: Ability to collaborate with others, ability to communicate effectively, ability to establish and maintain effective working relationships with all school employees, students, teachers. Ability to learn and safely and effectively use facilities, equipment and materials. Ability to communicate effectively, ability to establish and maintain effective working relationships with all school employees, students, teachers, parents, and vendors. Must be able to work independently with little supervision.
Skills: Excellent communication and interpersonal skills. Must demonstrate effective knowledge of and be sensitive to the needs of a diverse student population. Willing and able to perform assigned duties in a manner that is sensitive to different personalities, respectful of the role and authority of school leaders, sensitive to community dynamics.
Physical Requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
This position is frequently required to stand, communicate, or hear; occasionally required to walk, must be able to handle, or feel objects, tools, or controls; and reach with hands and arms. The employee must occasionally lift and/or move objects weighing up to 40 pounds. Vision and hearing at or correctable to normal ranges. This position requires good personal hygiene; fingernails, frequent handwashing and gloves, and hair must be off your neck.
Supervision:
Supervision Received: Works under the direct supervision of the Cafeteria Manager
Supervision Given: None.

Job Environment:

• Work is performed under typical school cafeteria conditions; the environment is moderately noisy.
• Interacts with other school staff, teachers, and students.

(This job description does not constitute an employment agreement between the employers and is subject to change by the employer as the needs of the employer and requirements of the job change.

• Utilize the P.O.S. system used for breakfast and lunch sales.
• Responsible for assisting with the operation of the school breakfast and lunch under the direction of the head cook or cafeteria manager.
• Prepare and cook food items of quantity including meats, fish, chicken, gravies, vegetables, starches, soups, hot and cold sandwiches, salads and casserole items that are needed for the breakfast and lunch program.
• Following standardized recipes, preparing food items to be tasty, attractive, and meeting all new guidelines.
• Sanitize kitchen and equipment in the kitchen area. This includes sanitation of tables, sweeping of floor in work area, and in general cleanliness of the kitchen.
• Assist cafeteria servers with the flow of food to the serving lines during lunch.
• Help prep for the breakfast items for the following day.
• Reliable and good attendance.
• Prepare and help with the vegetable and starch component for the lunch menu.
• Report all equipment breakdowns immediately to the cafeteria manager.
• Performs any other cafeteria duties as may be assigned by the manager