General Kitchen Worker- 6 Hours

Rate of pay-TBD- under union negotiations.
Job Title: General Kitchen Worker
6 HOUR KITCHEN WORKER

1. JOB SUMMARY: The duties of this position include those of food preparation, food serving and general housekeeping duties.

II JOB DESCRIPTION:

1. Personnel and Public Relations

A. Maintains good public relations in the kitchen, the school and in the community.

1. Maintain a calm demeanor at all times. Things can and will go wrong, you need to stay calm and work through them.

1. Food Preparation

1. Does assigned food preparation tasks at the direction of the Manager.

1. Aids in receiving, storage and serving of food as directed by the Manager.

1. Maintains sanitary and health standards:

1. Food Handling
2. Cleaning
3. Sanitizing and care of equipment
4. Personal hygiene

1. Other Duties

1. Accepts monies from students and adults. Set up cash register, count cash, and make deposits. Needs to know how to balance the register for end of day and make end of day deposit .

1. Assists is general serving of breakfast, lunch and supper meals being aware of the standard portions, and proper temperature control.

1. Housekeeping Duties

1. Assists in the general cleanup and sanitizing of the kitchen.

1. Washes pots and pans, runs the dishwasher, cleans cafeteria tables and cafeteria lines.

1. Other cleanup duties as assigned by the Manager.

1. Performs other duties as assigned.

1. QUALIFICATIONS

1. Minimum Qualifications

Manual dexterity, ability to carry out written and oral instructions; accuracy; ability to work with figures.
2. Experience and Education
Must be able to read and write English. No previous experience is required. In-service training is advised.
3. Physical Requirements
Free from communicable diseases. Physical strength and an ability to perform the numerous duties as assigned. Kitchen equipment is large and cumbersome and heavy lifting is sometimes needed.
The following is the detailed job description for a 6 Hour Kitchen Worker. If you are in the position, you are the back-up to the manager and must be willing to learn all that this entails.
Equipment used to perform this job:
1. Serving gloves 8. Food processor 15. Computer
2. Oven 9. Steamer 16. Register
3. Assorted knives and cutting utensils 10. Warmer 17. Printer
4. Peeler 11. Wheeled carts 18. Calculator
5. Cutting boards 12. Scales
6. Scissors 13. Dishwasher
7. Meat slicer 14. Stove
Clothing used to perform this job:
1. Hair coverage (Hair net or hat) - we do not provide
2. 100% Cotton Pants, loose fitting - we do not provide
3. Department shirt - we provide
4. Apron - we provide
5. Leather or acceptable non-skid work shoes - we provide a card
Essential Job Functions:
1. Primary cook for the kitchen. Know how to prepare the foods to be served.
2. Be able to access cold storage, freezer storage and room temperature storage to be able to access foods necessary to prepare meals.
3. Lift and carry cases of food, push and/or pull carts loaded with food to transport to needed prep areas.
4. Prepare meal with knives, scissors, spoons and ladles.
5. Be able to transport the prepared ingredients to the oven and/or steamer.
6. Assembles cold lunches, clean, remove stickers from and cut fruit and vegetables.
7. Transports cooked meals to warmer or waiting receptacles on the serving line.
8. Serves prepared meals to students, using the correct utensils, measurement as required.
9. Clean and sanitizes all prep areas after the completion of the meals.
10. Cleans and sanitizes reusable trays, utensils, bowls, cups
11. Perform simple janitorial tasks like cleaning the kitchen and sweeping.
12. Able to perform calculations, exchange money, take in applications from students, count money, make deposits, computer entry and settle the register.
Worksite Measurements:
1. Be able to work with multiple heights of shelfing ranging up to82" from the floor.
2. Work at prep areas that are 34"-36" high from floor.
3. Cold Storage - Walk-in Cooler and Freezer, shelves ranging from 12"from the floor to 78" in height.
4. Access ovens that can be 42"-54" in height.
5. Be able to lift milk crates that can weigh 30 to 35 pounds each. As well as stack the crates up to and possible higher that 50" in height.
6. Lift cases of meal items that can weigh as much at 40 to 50 pounds per case.
7. Use assorted utensils that have the standard design of 1.5" to 2" in diameter handles.
8. Access sinks throughout the kitchen that are 37" from the floor.
9. Handle wheeled carts of various heights.
10. Access 32" - 35" serving line area.
Physical Work Tasks:
1. Standing continuously
2. Walking frequently
3. Frequent lifting - from the floor to overhead.
4. Frequent carrying - items up to 50 pounds at a time
5. Occasionally pulling/pushing carts that will have stock on them.
6. Crouching/Squatting - occasionally to frequently
7. Climbing - Rare to occasional - to access things from step stool
8. Reaching - frequently
9. Grasping/handling - continuously for handling produce, utensils, trays, pans
10. Coordination/Balance - continuously. You will be working with major equipment such as slicers, cutting utensils
11. Vision - continuously. Must be able to see how things are prepared, product quality, and when cutting
12. Smell - continuously. Must be able to tell the freshness of milks, meats and produce.