Pay Scale: Classified
Pay Grade: 2 $11.54/$13.92/$16.31
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.
Qualifications:
Education/Certifications:
High School diploma or GED
Experience:
None
Special Knowledge/Skills/Abilities:
Ability to understand food preparation and safety instructions
Food Handlers certification
TASN certification Level 2 or higher
Working knowledge of kitchen equipment and food production procedures
Ability to operate large and small kitchen equipment and tools
Ability to perform basis arithmetic operations
Supervisory Responsibilities:
None
Mental/Physical/Environmental Demands:
Tools/Equipment Used: TLarge and small kitchen equipment to include electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, oven, dishwasher, food and utility cart; standard office equipment including personal computer and peripherals; POS register
Posture: Continual walking; standing; pushing/pulling/bending/stooping/kneeling, and twisting; climbing (ladder)
Motion: Repetitive hand motions including frequent keyboarding and use of mouse; reaching
Lifting: Moderate lifting and carrying objects
Environment: May work prolonged or irregular hours; some districtwide travel; moderate exposure to extreme hot and cold temperatures
Mental Demands: Work with frequent interruptions, maintain emotional control under stress
Major Responsibilities and Duties:
1. Prepare quality food according to a planned menu of tested, standardized recipes.
2. Serve food according to meal schedules, departmental/Federal policies, and procedures. 3. Practice and promote portion control and proper use ofleftovers.
4. Supervise storage and handling of food items and supplies. Maintain a clean and organized storage area.
5. Operate tools and equipment according to prescribed safety standards.
6. Follow established procedures to meet high standards of cleanliness, health, and safety.
7. Keep garbage collection containers and areas neat and sanitary.
8. Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.
9. Maintain personal appearance and hygiene.
Other:
10. Handle and record cashier functions accurately.
11. Help record food requisitions and orders necessary supplies.
12. Maintain daily food preparation records.
13. Promote teamwork and interaction with fellow staff members and school personnel.
14. Understand Federal Child Nutrition regulations.
15. Should be certified T ASN Level II within the first year of employment.
16. Performs other duties as assigned.