Part-Time School Food Prep/Server Assistant

at  Ascension Catholic School

Description:
The School Food Prep/Server Assistant is responsible for assisting the School Cook with the overall operation of the school kitchen, specifically in the areas of food preparation and production in a cafeteria setting according to established dietary requirements of quality, quantity, nutrition, appearance, temperature and timeliness.
Requirements:

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Receives and stores food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas. Portions and wraps the food, or places it directly on plates for service to patrons.
• Obtains needed quantities of food and supplies from storerooms and refrigerators and removes meats and other frozen foods from the freezer to be thawed for future use.
• Washes, trims, cuts, cooks, and seasons all required food items; prepares salads, desserts, fruits and vegetables; bakes breads, rolls, and other pastries.
• Places food trays over food warmers for immediate service, or stores them in refrigerated storage cabinets.
• Takes and records temperature of food and food storage areas, such as refrigerators and freezers.
• Cleans and sanitizes work areas, equipment, utensils, dishes, or silverware.
• Practices kitchen safety techniques and ensures cleanliness and proper functionality of school kitchen and tools/equipment, ensuring safety and sanitation standards of excellence are upheld and assumes responsibility for delivering against these goals.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND/OR EXPERIENCE

High school diploma or equivalent with preferred experience required; experience in food service in a facility of comparable size and must be able to pass the Food Handler Certification or equivalent required.

ORGANIZATIONAL/INTERPERSONAL SKILLS

Excellent organizational and interpersonal skills are required. Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Strong teamwork skills required.

LANGUAGE/COMMUNICATION SKILLS

The ability to communicate, listen to and understand information and ideas presented through spoken words and sentences. The ability to read and understand information and ideas presented in writing. Strong verbal communication skills and active listening skills. The ability to monitor/assess to make improvements or take corrective action.

PHYSICAL REQUIREMENTS

While performing the duties of this job, the employee is required to stand for long periods of time, lift at least 40 pounds, walk, bend, crouch, talk, feel, grasp, hear and perform repetitive motions of the hands, wrists, and arms. Job incumbent also required to read/see up close and from afar.

• Receives and stores food supplies, equipment, and utensils in refrigerators, cupboards, and other storage areas. Portions and wraps the food, or places it directly on plates for service to patrons.
• Obtains needed quantities of food and supplies from storerooms and refrigerators and removes meats and other frozen foods from the freezer to be thawed for future use.
• Washes, trims, cuts, cooks, and seasons all required food items; prepares salads, desserts, fruits and vegetables; bakes breads, rolls, and other pastries.
• Places food trays over food warmers for immediate service, or stores them in refrigerated storage cabinets.
• Takes and records temperature of food and food storage areas, such as refrigerators and freezers.
• Cleans and sanitizes work areas, equipment, utensils, dishes, or silverware.
• Practices kitchen safety techniques and ensures cleanliness and proper functionality of school kitchen and tools/equipment, ensuring safety and sanitation standards of excellence are upheld and assumes responsibility for delivering against these goals