Food Service Worker

About the role

Under the general direction of the Food Services Director, the Food Service Worker provides a wide range of duties involving the preparation and serving of foods and beverages at least three times a day to students in an educational boarding school setting. The position is hourly, non‑exempt, and subject to possible furlough or reduction in force under NPS, Inc. Personnel Policies due to unforeseen reductions in program funding. The supervisor is the Food Service Manager. Performance will be evaluated in accordance with the Navajo Preparatory School Board, Inc. policies and procedures.

Responsibilities

• Implement food safety standards to effectively carry out the food services program.
• Follow prescribed menus in setting up hot and cold food lines; choose proper utensils and set steam line to appropriate temperature for menu items; check food temperatures and prepare service areas prior to service; may operate service area cooking equipment independently, as assigned.
• Clean and maintain work areas; facilities, utensils, and equipment including floors; collect and place garbage and trash in designated containers.
• Wash pots, pans, and other service ware ensuring sanitary handling; organize and replace service ware to appropriate location.
• Attend to day‑to‑day problems and needs concerning equipment and food supplies; detect and ensure disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions.
• Knowledge of food preparation and presentation methods, techniques, and quality standards.
• Maintain a safe and clean environment in all food service areas with appropriate sanitation and safety levels.
• Replenish foods, silverware, dishes, and trays at serving stations; order and replenish condiments.
• Coordinate meal schedule with all programs, retreats, banquets, and special occasions.
• Participate in the preparation and serving of meals and food items.
• Plan meals which are healthy, appealing, fresh, diverse, and age‑appropriate.
• Give preference to homemade and “from scratch” cooking whenever possible.
• Monitor preparation amounts, serving portions, and leftovers in order to provide adequate portions to student, staff, faculty, and guests while minimizing waste.
• Provide guidance and training to other food service staff performing related work.
• Skill in cooking and preparing a variety of foods.
• Ability to read recipes, proportion amounts and standard measurements.
• Must have knowledge and understanding of nutrition.
• Convey a professional and courteous manner in addressing students, staff, faculty, parents, and the community.
• Ability to understand and follow safety procedures.
• Be a positive role‑model which reflects the food service efficiency and quality of service.
• Perform other manual duties as assigned