Food Service Employee (9:30 AM - 1:30 PM Mon-Fri)

About the role

To serve the students and faculty an inviting and nutritious meal in an atmosphere of efficiency, cleanliness and respect.

Responsibilities

• Follows all laws, Board Policies, regulations, rules and procedures, and complies with the instructions and/or directives from his/her supervisor(s).
• Works independently and with others in assigned school cafeterias and kitchens.
• Establishes an effective working rapport with all other staff and maintains a positive relationship with the school district's internal and external publics.
• As per the direction of the head cook, assumes one or more of the following responsibilities as needed in a timely manner during meal service: food preparation; point of sale; and/or serving proper portions of hot food and restocking cold food areas.
• Rotates assigned kitchen duties as directed.
• Helps with clean-up of preparation, serving, and dishwashing areas.
• As directed, maintains contemporary job-related awareness and personal growth through participation in staff development activities.
• As authorized, works the additional hours necessary outside of the normal work day for the completion of tasks inherent to the position.
• Performs the work described herein without posing a direct threat to the health or safety of himself/herself or others.
• Performs other related duties and tasks as assigned by the Superintendent or designee.
• The position holder must be able to perform the essential job functions with or without reasonable accommodation; it is the responsibility of the employee to inform the school district of any and all reasonable accommodations that will be required.

Qualifications

• Has the ability to read, write, and speak English fluently.
• Has the ability to prepare and serve meals.
• As is necessary, possesses needed technology-related knowledge and individual computer skills, including but not limited to the ability to learn and operate the Point of Sale system.
• Possesses effective communication, judgmental, planning, organizational, problem-solving, and human relations skills.
• Has the ability to be flexible and adapt to different work-related situations that affect food services operations.
• Must possess and display the ability to follow directives and adhere to the established chain of command.
• Must be dependable, punctual, flexible, appropriately attired, neat in appearance and able to manage time appropriately.
• Must maintain a professional demeanor and image.
• Must be courteous to students, staff, and the general public.
• Must possess adequate interpersonal skills, demonstrating the ability to work independently and/or on a team.

Requirements

• Must be able to be on one's feet in a stationary position and remain for prolonged periods of time.
• Must be able to move about the work area to perform duties and to access supplies.
• Must be able to access all work areas and locations.
• Must be able to lift as required.
• Must have the ability to bend, stoop, or reach above shoulder level.
• Must possess acceptable vision and hearing.
• Must be able to withstand changes in environmental conditions in the work area and to adapt to these changes.
• Must be able to operate and maintain equipment relative to his/her position.