KNOWLEDGE OF:

Basic food preparation including washing, cutting and assembling food items and ingredients;
Sanitation and safety practices related to preparing, handling and serving food;
Standard kitchen equipment, utensils and measurements;
Oral and written communication skills;
Basic math and cashiering skills;
Proper lifting techniques;
Basic record-keeping techniques; and
Basic computer skills.

EDUCATION AND EXPERIENCE:

Any combination equivalent to: sufficient training and experience to demonstrate the knowledge and abilities listed above.

LICENSES AND OTHER REQUIREMENTS:

Valid ServSafe certification (Required; training will be provided)

ESSENTIAL DUTIES:

Prepare and serve hot and cold food items at an assigned school site; assemble various ingredients; heat, package and wrap food items according to established procedures and portion control standards.
Maintain food service facilities, equipment and utensils in a clean and sanitary condition; clean serving counters, tables, carts and equipment; operate dish washers and wash trays, pots, pans, plates, utensils and other serving equipment as assigned.
Prepare a variety of assigned foods for distribution such as entrees, fruits, meats, sandwiches, salads, cookies, snack items and pizza; mix, slice, grate and chop food items; open cans and replenish containers as necessary.
Serve meals on serving lines and set out beverages and foods according to established time lines; observe quality and quantity of food served according to established procedures; assist in assuring proper temperature of foods as required.
Prepare and arrange fruits, vegetables and salad dressings for the salad bar as assigned; rotate and replenish items according to established procedures.
Prepare food and beverages for sale; set-up plates, trays and utensils; stock condiments, food items and paper goods.
Perform cashiering duties as assigned; operate a computerized point-of-sale system; count money and make correct change; assist with balancing the cash drawer; receive student identification numbers and update and monitor student accounts; maintain daily sales sheets.
Operate standard food service equipment such as food carts, slicers, and can openers.
Maintain routine records related to assigned activities as required.
Attend mandatory trainings as required for this position.