Food Service Worker (North/South/Central)

Summary

Prepares, cooks, serves, and stores food in accordance with accepted institutional procedures and Health Department Requirements; Adheres to all meal accountability procedures including cashiering

Essential Duties

• Prepares cooks, and serves food in accordance with accepted institutional and HACCP procedures
• Follows daily production schedules, including preparing recipes as written
• Cleans all utensils and equipment used, disposes of garbage and mops assigned floor areas
• Utilizes left-over food as directed by the manager and stores all food items properly
• Utilizes and maintains equipment as trained
• Follows approved instructions for chemical use in the operation of the program
• Adheres to Federal, State, and Local policies, procedures, and regulations
• Adheres to Classified Employees Work Rules and School Nutrition Personnel and Uniform Standards
• Demonstrates ability to improve job-related skills and takes pride in serving students
• Completes 6 hours of in-service training yearly and attends all training as schedule through the School Nutrition Department
• Completes a 30-hour state required Orientation for Nutrition Employee course within the first year of employment
• Communicates effectively and promotes good public relations with students, teachers, and administrators
• Works with peers/supervisors in tactful, considerate, and cooperative manner and assists others when needed
• Performs other duties and responsibilities as assigned by the appropriate administrator

Required Education

Certification/Licensure

Experience Qualifications

Knowledge/Skills/Abilities

Working Conditions

Physical Demands