Lunchroom Help (Part-Time)

About the role

To prepare and serve students attractive and nutritious meals in an atmosphere of efficiency, cleanliness, and warmth in harmony with state and federal guidelines. To coordinate the work of the school kitchen and cafeteria. Primary Responsibility To Nutrition Services Supervisor and Building Principal.

Qualifications

• High school diploma or General Education Degree
• Minimum experience in cafeteria food service as determined by the Board
• Experience with bookkeeping/budgeting procedures preferred
• Knowledge of the principles of food management, nutrition, sanitation, and applicable federal and state law, administrative rules, and Board policy
• General knowledge of the best methods of preparing and cooking food in large quantities and ability to adjust recipes to the quantity required
• Ability to plan own work schedule and to direct and supervise others
• Ability to perform simple bookkeeping and inventory procedures
• Ability to stand and walk for most of the day, carry hot pans, push carts, stoop, and reach for heavy items
• A general understanding of Material Safety Data Sheets
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees
• Self-motivated
• Work well with students and staff
• Excellent organizational skills
• Maintain confidentiality of staff and students

Responsibilities

• Be responsible for the proper storage of food items, keeping frozen and refrigerated items at the required temperatures
• Assist in the serving of food
• Daily cleaning of all kitchen equipment, dishes, utensils, and tables
• Cooperate with Building Principals and custodians in maintaining healthful and sanitary conditions of the food preparation, storage, serving, and dining areas
• Report immediately to the building principal any problem or accident occurring in the kitchen or cafeteria area
• Maintain friendly relations with other school staff and with lunchroom customers
• Confer with the food service supervisor regarding any personnel problems and matters related to the food service operation
• Keep the food service supervisor and Building Principal informed of activities and problems
• Assume responsibility for his or her continuing professional growth and development through such efforts as attendance at in-services. This shall include at least 4 hours per year of training in administrative practices, the identification of reimbursable meals at the point of service, nutrition, health and safety standards, and any other topics required by the Food and Nutrition Service of the United States Department of Agriculture
• Seek assistance should emergencies arise
• Represent the school district in a positive manner
• Know and follow school district policy and chain of command
• Perform other duties as assigned