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Form of workPAY GRADE: DFLSA STATUS: Non-ExemptPOSITION OBJECTIVE: Performs all types of food preparation, including baking and cooking. Incumbents have knowledge of, and use all equipment. Performs cashiering functions within a cafeteria environment.
DUTIES & RESPONSIBILITIES: (These duties are a representative sample; position assignments may vary.)Assists in preparing and cooking foods, which may include: panning frozen food; cupping fruit; washing and bagging fruits and vegetables; baking foods; chopping salad items; monitoring food temperatures; preparing sandwiches; removing hot items from ovens; and/or performing other related activities.Collects money for lunches, balances cash drawers, and assists with preparing daily cash reports.Serves and replenishes food supply.Cleans cafeteria and/or kitchen areas, which includes: wiping down tables, placing trays in the proper location, picking up trash, sweeping and mopping floors, loading dishwashers cleaning refrigerators and freezers, cleaning ovens, putting garbage cans in proper locations, sanitizing and cleaning towels, putting up benches, and/or performing other related duties.Prepares cafeteria for meals, which includes: placing food in hot carts, rotating foods, preparing and monitoring the availability of utensils and napkins, preparing trays, placing scoops and/or spoons for serving, and performing other related activities.Assists with monitoring food inventory; performs counts of unused food following daily meal service.Performs other duties of a similar nature or level. EDUCATION & EXPERIENCE: (positions in this class typically require):High School Diploma or G.E.D., and six months of food handling, service, preparation and/or cashiering experience; or, an equivalent combination of education and experience sufficient to successfully perform the essential duties of the job such as those listed above. LICENSING REQUIREMENTS: (positions in this class typically require):Licensing Requirements: Ability to obtain a Food Handler's Card within 30 days of employment.
KNOWLEDGE: (position requirements at entry): Knowledge of: Customer service principles; Basic mathematical concepts; Applicable cooking and food preparation equipment; Basic inventory principles; Cash handling procedures; Basic food preparation and cooking techniques; Cleaning and sanitizing methods. SKILLS: (position requirements at entry):Skill in: Providing customer service; Preparing and cooking food; Operating applicable equipment; Monitoring inventory; Reading and following recipe directions; Maintaining order among school-aged children; Handling and counting money; Cleaning and sanitizing kitchen areas; Handling food; Operating cash registers; Reading food thermometers; Communication, interpersonal skills as applied to interaction with coworkers, supervisor, the general public, etc. sufficient to exchange or convey information and to receive work direction.
PHYSICAL REQUIREMENTS: Positions in this class typically require: stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, finger dexterity, grasping, talking, hearing, seeing, and repetitive motions. Heavy Work: Exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force frequently, and/or up to 20 pounds of forces constantly to move objects. Incumbents may be subjected to moving mechanical parts, odors, chemicals, extreme temperatures, inadequate lighting, workspace restrictions, and intense noises.
NOTE: The above job description is intended to represent only the key areas of responsibilities; specific position assignments will vary depending on the business needs of the department. Return To Work Retirees will have an hourly rate approximately 9% lower than listed below without falling below minimum wage.
