HCE - Cafeteria Worker

Essential Functions/Typical Tasks

• Observes and promotes safe work practices and procedures;
• Prepares food according to standardized recipes and established food preparation procedures;
• Plans food production for the following days by preparing the designated food items ahead of time;
• Plans and implements an acceptable placement of steam-table pans on the cafeteria line prior to serving time;
• Transfers supplies and equipment between storage, work, serving, and cleaning areas in an appropriate manner;
• Stores food in designated areas, utilizing knowledge of temperature requirements and food spoilage guidelines;
• Stores food in refrigerators after covering, labeling, and dating; properly discards outdated food items;
• Courteously serves food with accuracy and speed while adhering to portion control, safety and appearance standards;
• Maintains kitchen work areas, equipment, and utensils in clean and orderly condition;
• Sweeps and mops floors;
• Washes tables, walls, and equipment as directed;
• Washes pots and pans according to established procedures;
• Scrapes food from dirty dishes and washes them in dishwasher following established procedures;
• Inspects cleaned dishes for cleanliness, chips, cracks, etc., and stores in the appropriate location;
• Accepts payment for food, using cash register or other means as directed by cafeteria manager;
• Follows trash separation and proper disposal procedures;
• Reports needed supplies and equipment malfunction to cafeteria manager;
• Follows established sanitary techniques while preparing and serving food and while handling clean utensils;
• Attends in-service training sessions to develop and improve knowledge and skills;
• Performs job activities in a timely efficient manner and displays a willingness to work beyond the end of the contract work time as the infrequent need arises;
• Recommends changes and improvements regarding his/her job; accepts changes readily;
• Adheres to uniform and personal hygiene requirements;
• Prepares and serves banquet and special function meals as required;
• Complies with and supports school and diocesan regulations and policies;
• Maintains proper boundaries with students at all times, assuring respect for the ethical and legal duties in the staff-student relationship and the essential duty to serve as a role model;
• Provides a good role model in appearance, demeanor, dress and behavior for the students served;
• Models non-discriminatory practices in all activities;
• Performs related duties as assigned by the Manager in accordance with school/diocesan policies and practices.

Knowledge, Skills And Abilities

• Must be able to follow oral and written directions and have the ability to get along well with others;
• Requires knowledge of all Serv-Safe regulations and of health safety regulations in the service of food;
• The person in this position needs to be able to seek new recipes and food selections that comply with Nutrition guidelines of the state and Federal Government.

Training And Experience

• Any combination of education and experience equivalent to completion of high school preferred;
• Experience and proficiency in quantity food service functions are preferred.

PHYSICAL DEMANDS and ENVIRONMENTAL CONDITIONS

• Duties are typically performed in areas related to the cafeteria and kitchen;
• Work is typically performed walking or standing;
• Physical stamina is required to tolerate continuous standing, walking, bending, stooping, reaching, grasping, kneeling, and lifting of objects weighing up to approximately 45 pounds is required;
• The ability to withstand temperature variances common to food service facilities is required;
• Vocal communication is required for expressing or exchanging ideas by means of the spoken word;
• Hearing is required to perceive information at normal spoken word levels;
• Visual acuity is required for preparing and analyzing written or computer data, determining the accuracy and thoroughness of work, and observing general surroundings and activities;
• Food service workers are in daily contact with teachers, students, administration, the general public and other work related personnel;
• The ability to coordinate and prioritize work activity, handle complaints, express a service-oriented attitude, communicate effectively and work with limited supervision.