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. Will need to assist with cafeteria clean up in an as needed basis.

Qualifications:

Education/Certification:

High School Diploma or GED preferred

Candidate must have satisfactory outcome of fingerprinting background check.

Special Knowledge/Skills:

Ability to understand 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 arithmetic operations

Experience:

1 year of food service experience or currently working as a substitute in food service.

Major Responsibilities and Duties:

Food Preparation and Serving

Prepare quality food according to a planned menu of tested, uniform recipes.

Serve food according to meal schedules, departmental policies, and procedures.

Practice and promote portion control and proper use of leftovers.

Supervise storage and handling of food items and supplies. Maintain a clean and organized storage area.

Safety and Sanitation

Operate tools and equipment according to prescribed safety standards.

Follow established procedures to meet high standards of cleanliness, health, and safety.

Keep garbage collection containers and areas neat and sanitary.

Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.

Maintain personal appearance and hygiene.

Other

Handle and record cashier functions accurately.

Help record food requisitions and orders necessary supplies.

Maintain daily food preparation records.

Promote teamwork and interaction with fellow staff members.

Assume additional workload and job related duties as required and/or assigned.

Working Conditions: Mental Demands/Physical Demands/Environmental Factors:

Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, 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

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