About this role
Primary Purpose: Prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation and safety practices. Qualifications: Education/Certifications: High School diploma or GED Experience: None Special Knowledge/Skills/Abilities: Ability to understand food preparation and safety instructions Food Handlers certification TASN certification Level 2 or higher Working knowledge of kitchen equipment and food production procedures Ability to operate large and small kitchen equipment and tools Ability to perform basis arithmetic operations Supervisory Responsibilities: None Mental/Physical/Environmental Demands: Tools/Equipment Used: TLarge and small kitchen equipment to include electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, oven, dishwasher, food and utility cart; standard office equipment including personal computer and peripherals; POS register Posture: Continual walking; standing; pushing/pulling/bending/stooping/kneeling, and twisting; climbing (ladder) Motion: Repetitive hand motions including frequent keyboarding and use of mouse; reaching Lifting: Moderate lifting and carrying objects Environment: May work prolonged or irregular hours; some districtwide travel; moderate exposure to extreme hot and cold temperatures Mental Demands: Work with frequent interruptions, maintain emotional control under stress Major Responsibilities and Duties: 1. Prepare quality food according to a planned menu of tested, standardized recipes. 2. Serve food according to meal schedules, departmental/Federal policies, and procedures. 3. Practice and promote portion control and proper use ofleftovers. 4. Supervise storage and handling of food items and supplies. Maintain a clean and organized storage area. 5. Operate tools and equipment according to prescribed safety standards. 6. Follow established procedures to meet high standards of cleanliness, health, and safety. 7. Keep garbage collection containers and areas neat and sanitary. 8. Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately. 9. Maintain personal appearance and hygiene. Other: 10. Handle and record cashier functions accurately. 11. Help record food requisitions and orders necessary supplies. 12. Maintain daily food preparation records. 13. Promote teamwork and interaction with fellow staff members and school personnel. 14. Understand Federal Child Nutrition regulations. 15. Should be certified T ASN Level II within the first year of employment. 16. Performs other duties as assigned.