Serving Kitchen Operator

About the role

Under the direction of an assigned supervisor, prepare and serve hot and cold menu items to students and staff at an assigned school site; maintain food service facilities, equipment, and utensils in a clean and sanitary condition.

Responsibilities

• Prepare and serve hot and cold menu items to students and staff; observe quality and quantity of food served according to established procedures; prepare food and beverages for sale.
• Heat, portion, and serve food according to established procedures; ensure proper temperature of foods; comply with safety and sanitation regulations; handle food properly to avoid contamination or illness.
• Maintain food service facilities, equipment, and utensils in a clean and sanitary condition; clean serving counters, tables, chairs, food containers, and other food service equipment.
• Perform cashiering duties as assigned; count money, make correct change, and balance cash register; collect, sort, count, and mark lunch tickets; conduct meal counts; prepare and make deposits; utilize automated point of service system; maintain related records.
• Retrieve food items according to established quantity specifications; stock condiments, food items, and paper goods; store and rotate supplies in storage areas.
• Perform daily and periodic inventories as assigned; assist in ordering and receiving food supplies and materials as directed.
• Operate standard food service equipment such as ovens, utensils, microwaves, and warmers; operate a calculator, money counter, and computerized cash register.
• Estimate food and supplies needed for operation; read and interpret records to determine proper food quantity specifications.
• Set up speed lines and carts for food service.
• Communicate with school site staff, parents, guardians, District personnel, and vendors to exchange information and resolve issues or concerns.
• Maintain various records related to cash deposits, food orders, meal counts, inventory, meal tickets, and assigned duties.
• Evaluate free and reduced-price meal applications for eligibility determination.
• Train and provide work direction and guidance to student helpers as assigned.
• Perform related duties as assigned.

Requirements

• One year of experience in quantity food preparation, including cashiering duties.
• Valid ServSafe certificate issued by the Department of Environmental Health.

Skills

• Practices, procedures, and techniques involved in quantity food preparation and serving.
• Sanitation and safety practices related to preparing, handling, and serving food.
• Operation of standard kitchen equipment and utensils.
• Portion control techniques.
• Interpersonal skills using tact, patience, and courtesy.
• Proper lifting techniques.
• Mathematic calculations and cashiering skills.
• Basic inventory practices and procedures.
• Oral and written communication skills.
• Record-keeping techniques.
• Ability to prepare and serve hot and cold menu items.
• Ability to maintain food service facilities, equipment, and utensils in a clean and sanitary condition.
• Ability to perform cashiering duties.
• Ability to perform inventories and assist in ordering and receiving food supplies.
• Ability to operate a computer and standard kitchen equipment safely and efficiently.
• Ability to follow health and sanitation requirements.
• Ability to communicate effectively both orally and in writing.
• Ability to understand and follow oral and written directions.
• Ability to maintain various records related to work performed.
• Ability to read and interpret records to determine proper food quantity specifications.
• Ability to work cooperatively with others.
• Ability to meet schedules and time lines.
• Ability to add, subtract, multiply, and divide with speed and accuracy.

Working Conditions

• Food service environment, subject to heat from ovens.
• Standing for extended periods of time.
• Hearing and speaking to exchange information.
• Lifting, carrying, pushing, or pulling moderately heavy objects as assigned.
• Dexterity of hands and fingers to operate food service equipment.
• Reaching overhead, above shoulders, and horizontally.
• Bending at the waist, kneeling, or crouching.
• Seeing to monitor food quality and quantity.
• Exposure to heat from ovens, very hot foods, equipment, and metal objects.
• Exposure to cleaning chemicals and fumes.