Anticipated- Kitchen Worker II 5 hrs/day 182 days

Essential Functions

• Aid in mixing and cooking ingredients according to approved recipes, utilizing various equipment such as pots, pans, cutlery, ovens, food slicers, grinders, steam kettles, steam cabinets, food processors, choppers, and mixers.
• Perform routine, repetitive tasks under the supervision of the Kitchen Manager.
• Help compose salads and cold items, slice fruits, meats, and vegetables, weigh and measure ingredients, clean work areas, equipment, utensils, dishes, and silverware.
• Maintain a "clean-as-you-go" policy and adhere to good sanitation practices, personal hygiene, and food safety as outlined in the Food Service Procedures Manual.
• Accurately record and maintain proper temperature charts on all food served and on operational refrigerated and heated equipment.
• Review method of preparation and correct amounts of food as specified on recipe directions and production records with the kitchen manager before preparation.
• Accurately complete production records, HACCP, point of sale reports, and other required reports and information as directed by the kitchen manager, Food Service Director, or local, state, and federal government.
• Show willingness and ability to work collaboratively with others, promoting the concept of "teaming" and "a team approach" to meet program needs.
• Review the menu daily with the kitchen manager and understand the components that constitute a reimbursable meal. Ensure proper appearance and arrangement of food being served.
• Service customers efficiently and courteously at all times, promptly reporting any issues or concerns to the kitchen manager.
• Report all accidents immediately to the kitchen manager.
• Rotate stock using the first in first out method and monitor work areas for signs of insect or rodent infestation, reporting any issues to the kitchen manager immediately.
• Substitute at other schools as needed.
• Assist in removing hot and cold foods after the closing of the line(s), assist in proper cooling, covering, storing, and dating leftovers.
• Assist in receiving deliveries and date all items.
• Operate and maintain the dish room and operate the dishwasher; clean pots, utensils, pans, and trays.
• Perform other duties as assigned.

External candidates must submit required clearances. EOE