PRIMARY PURPOSE:

Responsible for preparing appropriate quantities of food to meet menu requirements and maintaining high standards of quality in food production, sanitation, and safety practices.

QUALIFICATIONS:

    Education/Certification:

High School diploma or GED

    Special Knowledge/Skills:

Knowledge of cooking techniques, procedures, and use of kitchen equipment

Ability to read and understand instructions for food preparation and safety procedures

Ability to perform basic arithmetic

    Experience:

One year successful experience as a food service substitute

MAJOR RESPONSIBILITIES AND DUTIES:

1. Prepare quality food according to a planned menu, as outlined on Production Record.
2. Serve food according to the meal schedules, production records and departmental policies, and procedures.
3. Use and care for equipment in a safe and efficient manner.
4. Follow established procedures to ensure standards of cleanliness, health, safety, and sanitation.
5. Assist in recording inventory consumption and submit orders of necessary supplies to cafeteria manager in a timely manner, and accurately report foods prepared or discarded.
6. Properly care for and store food items and supplies; maintain clean and organized storage areas.
7. Promote teamwork and interaction with fellow staff members.
8. Handle and record cashier functions accurately.
9. Maintain personal appearance, hygiene, and dress code.
10. Demonstrate pride in workmanship in all phases of work.
11. Recognize and complete tasks correctly without supervision.
12. Attend continuing education courses as needed or required.
13. Follow district standardized recipes in accordance with daily menu.
14. Perform all tasks within a given time frame and serve customers with a reasonable degree of speed.
15. Assist in clean up process by correctly storing food, washing pots, pans, trays, sweeping, mopping, and carrying out trash.
16. Perform any other duties as may be assigned by the Cafeteria Manager or designee.
17. Perform all duties in a safe manner to avoid injury to oneself and/or others.

SUPERVISORY RESPONSIBILITIES:

          None.

EQUIPMENT USED:

Uses large and small kitchen equipment to include electric slicer, mixer, steamer, sharp cutting tools: braising pans, ovens, dishwasher, and food and utility carts.

WORKING CONDITIONS:

Mental Demands:

Reading; understand verbal and written instruction; ability to operate a computer.

Physical Demands/Environmental Factors:

Continual standing, walking, pushing, and pulling; frequent stooping, bending, reaching, kneeling, and climbing (step ladder), lifting and carrying; moderate exposure to extreme hot and/or cold temperatures.

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.

Employee’s Signature:                                                                                   Date: