Food Service Worker

Responsibilities

• Performs food preparation, serving, cashiering, and cleaning duties in the kitchen and cafeteria efficiently and to the best of ability within allotted time.
• Logs daily attendance via AESOP and reports absences as early as possible.
• Adheres to all School Nutrition Department policies, including safety measures, sanitation practices, personnel standards, cash handling, and work techniques.
• Assists with food preparation, ensuring consistent portions; cleans kitchen equipment and work areas; sets up serving counters; and serves food on the line following portion instructions.
• Monitors and records the temperature of food and equipment as required.
• Follows meal pattern requirements for serving student meals.
• Washes dishes, trays, flatware, pots, and other kitchen items.
• Unpacks supplies and assists with stocking and organizing dry storage, refrigerators, and freezers, using the first-in-first-out (FIFO) method for stock rotation.
• Operates all kitchen equipment properly and safely.
• Prepares the kitchen for the opening and closing of the school year.
• Completes any tasks assigned by a Supervisor or Lead.
• Substitutes at assigned schools as needed or directed by the Cafeteria Supervisor or Lead.

Requirements

• Any combination of experience and training that demonstrates the ability to perform the work.
• Ability to work in a friendly manner with co-workers and students, independently, under pressure, and with frequent interruptions.
• Skill in operating kitchen tools and equipment.
• Follows directions from the Cafeteria Lead to complete work assignments and adhere to work schedules.
• Maintains flexibility in accepting assigned work.
• Reports to work on time and in proper designated attire.

Physical Demands

• Ability to perform work requiring sustained moderate physical effort.
• Frequent movement of objects weighing 40-60 pounds.
• Operation of commercial school nutrition equipment.
• Continuous standing and exposure to variations in temperature.
• Additional physical requirements may include lifting heavy objects and frequent climbing, twisting, and turning.

Training

Throughout the year, employees must complete 6 hours of annual federal professional standards training for cashiers/helpers. Additionally:

• All cafeteria staff must participate in mandatory training prior to the opening of each new school year, typically scheduled during the last week of summer break.
• Training hours are paid at the employee’s regular rate of pay.
• Additional training costs (fees and materials) are the responsibility of the program.

Citizenship, residency, or a valid work visa is required.