Salary: $13.00/hr + commesurate with experience 189-day work calendar for 23-24 school year. 

Job Function:

Prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.

Duties:

ESSENTIAL DUTIES AND RESPONSIBILITIES include, but are not limited to the following. Other duties may be assigned
by the Food Service Manager.

Food Preparation and Serving:
• Prepares quality food according to a planned menu of tested, uniform recipes.
• Serves food according to meal schedules, departmental policies, and procedures.
• Practices and promotes portion control and proper use of leftovers.
• Supervises storage and handling of food items and supplies.
• Maintains a clean and organized storage area.
• Operates tools and equipment according to prescribed safety standards.
• Follows established procedures to meet high standards of cleanliness, health, and safety.
• Keeps garbage collection containers and areas neat and sanitary.
• Corrects unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.
• Maintains personal appearance and hygiene.

Other:
• Assists with cashier functions including scanning meals and receiving/recording money.
• Helps record food requisitions and orders necessary supplies
• Helps maintain daily food preparation records.
• Attends summer workshops as assigned by supervisor.
• Assists with the Summer Feeding School Program as assigned by supervisor.
• Assists with the Afternoon Snack Program as assigned by supervisor.
• Promotes teamwork and interaction with fellow staff members

Skills/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.

• Ability to understand food preparation and safety instructions.
• Working knowledge of kitchen equipment and food production procedures.
• Ability to operate large and small kitchen equipment and tools.
• Ability to perform basic arithmetic operations.
• Ability to use large and small kitchen equipment and tools, including sharp cutting tools, oven, warmer, and utility cart.
• While performing the duties of this job, the employee is regularly required to continually stand, walk, push and pull, and regularly reach with hands and arms.
• The employee must occasionally engage in moderate lifting and carrying; and moderate exposure to extreme hot and cold temperatures.

While performing the duties of this job, the employee is regularly required to sit; use hands to grasp, handle, or feel; and talk or hear. The employee is regularly required to stand, walk, and reach with hands and arms. The employee must occasionally lift and /or move up to 25 pounds

Requirements:

• Minimum of a high school diploma or equivalent preferred.
• One (1) year of consistent food service experience may be substituted for diploma or equivalent.
• Prior experience in food preparation is preferred.