Food Service Worker

EL CAMPO INDEPENDENT SCHOOL DISTRICT
JOB DESCRIPTION
Job Title: Food Service Worker
Reports To: Cafeteria Manager
Dept./School: Food Service Department
Wage/Hour Status: Nonexempt
Pay Grade: MT 1
Days Employed: 180
Date Revised: June 1, 2014
Positions vary from 4 hours to 6.5 hours per day
Primary Purpose:
Work under moderate supervision to 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/Certification:
High school diploma or GED preferred
Special Knowledge/Skills:
Ability to understand written and verbal food preparation and safety instructions
Working knowledge of kitchen equipment and food production procedures
Ability to operate large and small kitchen equipment and tools
Ability to perform basic math
Organizational and time management skills
Knowledge of weights and measurements as related to food preparation
Experience:
One year experience in quantity food production preferred
Major Responsibilities and Duties:
Food Preparation and Serving

1. Prepare quality food according to a planned menu of tested and uniform recipes.
2. Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers.
3. Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area.
4. Communicate with manager on any condition in production amounts served, recipe yields and shortages of supplies

Safety and Sanitation

1. Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.
2. Keep garbage collection containers and areas neat and sanitary.
3. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.
4. Maintain personal appearance and hygiene.
5. Utilization of personal protective equipment provided in the kitchen

Other

1. Handle and record cashier functions accurately.
2. Help record food requisitions and order necessary supplies.
3. Maintain daily food preparation records.
4. Promote teamwork and interaction with fellow staff members.
5. Maintain proper uniform standards as set forth by the department.
6. Perform other duties as assigned by the supervisor.

Supervisory Responsibilities:
None.
Mental Demands/Physical Demands/Environmental Factors:
Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart
Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting
Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching
Lifting: Frequent moderate lifting and carrying (15-44 pounds)
Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces
Mental Demands: Work with frequent interruptions; maintain emotional control under stress