Cafeteria Worker

Performance Responsibilities

• Aid the head cook with food preparation.
• Prepare the serving line with food items and utensils necessary for serving the correct portions.
• Aid the head cook and/or Food Services Coordinator with any last-minute preparation necessary for serving lunch.
• Serve food to students and staff, giving the quantities of food specified.
• Aid the head cook in replenishing serving lines with food and beverages for serving subsequent groups of children and staff.
• Break down serving line, wash and sanitize serving area at the end of the day.
• Help with organizing and cleaning storage areas, equipment, and utensils used for meals.
• Operate commercial dishwasher.
• Set up three-compartment sink with proper water temps and cleaning/sanitizing solution and test chemical sanitizer concentration as needed.
• Follow all established Hazard Analysis & Critical Control Points (HACCP) procedures.
• Assist with food deliveries and inventorying food and supplies.
• Assist with laundering towels and aprons as needed.
• Operate cash register as needed.
• Work with and assist in the training of vocational education students.
• Assist in special events in food services (e.g., NSBW, NSLW, Go for the Greens, etc.).
• Assume any other responsibilities as assigned by the Head Cook, and/or Food Services Coordinator or their designee.
• Assume any other responsibilities as assigned by the Executive Director or his/her designee.