Food Service Server

Hours: 7 hours/day, Monday–Friday on student contact days. Compensation: $17.78/hour; benefits eligible.

Reports to

Cafeteria Lead / Farm to School Coordinator / Food Service Director

Responsibilities

• Report any problem or accident occurring in the kitchen or cafeteria premises immediately
• Knowledge and understanding of the Offer VS Serve program, NSLP and NSB program
• Assume responsibility for the security of food and supplies; check food shipments into the school, signing and verifying invoices for each order
• Participate in the daily cleaning of kitchen, serving line, storage and dining areas, all kitchen equipment, and the washing and sterilizing of all dishes, silverware, and utensils
• Maintain the highest standards of safety and cleanliness in the kitchen
• Correctly fill out production paperwork for the cafeteria lead
• Follow all sanitation procedures
• Check that all equipment in the kitchen area is in safe, working condition and notify the proper authority when repairs or replacements are needed
• Work with SCPA staff to manage student lunch flow
• Maintain cleanliness of the lunchroom
• Maintain proper daily temperature logs as required by the county (milk cooler, a la carte cooler, walk-in cooler, and freezer) twice daily
• Training on cashier system (matching student ID number with photo, correctly entering purchases, accountability for parent or accounting questions)
• Daily work rotation: serve, dish, cashier, a la carte rotation, food prep, receiving, and putting away orders
• All other duties as assigned

Physical Demands

• Bending, twisting, stretching, standing, and repetitive motions for prolonged periods of time
• Frequent bending and lifting of food trays, racks, and sheet pans weighing 2–12 pounds
• Frequent lifting from the floor or below knees of milk crates weighing 25 pounds each
• Frequent lifting of condiment pumps (12 pounds) when full and moving from cart to table
• Frequent twisting and lifting of dish racks with trays, dishes, and silverware weighing 8–20 pounds
• Frequent use of table mop to wipe down tables, requiring core muscles, back, arms, and shoulders; emptying table mop buckets at end of day (8–16 pounds)
• Frequent panning up food items for the next day: lifting cases (10–40 pounds) from freezer to work station, leaning over table to pan up, lifting full sheet pans, and putting on rack (from above shoulder height to below knees)
• Frequent picking up of items off the ground spilled or dropped by students
• Frequent standing at cashier or server station for 2.5 hours per day
• Frequent help putting orders away, lifting boxes (2–30 pounds) to store in cooler, freezer, or storage
• Occasional lifting of 10–40 pound cases from floor to storage
• Frequent wiping down of salad bar: leaning, bending at waist to reach in and wipe down salad bar enclosure; lifting stainless steel hotel pans out of salad bar (2–10 pounds); wiping down sides of salad bar below waist level
• Ability to lift up to 40 pounds

Requirements

• 10 hours of Nutrition, Food Safety, and Sanitation classes (available online)
• Maintain USDA Professional Standards (12 hours annually)
• Understand kitchen health and safety standards of conduct
• Strong communication skills
• Ability to work in noise and organized chaos while maintaining flexibility and thinking outside the box
• CPR certification (recommended)
• Certified Food Protection Manager (CFPM) preferred