License and Certification Qualifications: Orientation for Nutrition Employee (O.N.E.) course required.

Education Qualifications: High school diploma or equivalent required.

Experience Qualifications: One year experience in customer service or food service preferred.

Skills Qualifications: Ability to follow and comprehend verbal and written instructions; ability to communicate effectively; ability to hear, understand, and follow verbal instructions given in the English language; ability to read, understand, and follow written instructions in the English language at a minimum 8th grade level, such as safety instructions; ability to learn and follow prescribed food preparation methods for recipes with directions for assembly and cooking instructions, food sanitation procedures, and school cafeteria operations; ability to communicate with customers; ability to work cooperatively and respectfully in close proximity with others under constant demands and deadlines; ability to work efficiently and effectively in a fast-paced environment; and ability to be flexible and adaptable to change as directed.

Primary Responsibilities: Perform routine duties involved in the preparation and serving of food as a part of the kitchen facilities and equipment operation and cleaning under the supervision of the cafeteria manager or designated supervisor.

1. Use standardized recipes to prepare menu items according to the work schedule.

2. Use the approved batch marking method as outlined in the Standard Operating Procedures.

3. Record all times and temperatures on the appropriate log.

4. Set up hot and cold food stations/counters for serving, properly stock stations/counters and carts with plates, napkins, and condiments.

5. Serve food properly to students, staff, and faculty according to the standardized recipe.

6. Enter cafeteria sales, maintain accurate account of cash collected and meals served, complete bank deposits, and complete end of day computer reports accurately.

7. Wash and properly stack dishes, trays, pots, pans, other utensils in commercial dishwasher and/or sinks and clean kitchen equipment and work areas following Standard Operating Procedures.

8. Receive, unpack, date, store, and rotate supplies in freezer, cooler, and stock room.

9. Operate a variety of kitchen equipment including ovens, steamers, hot and cold storage cabinets, slicers, can openers, and mixers.

10. Dismantle serving and preparation equipment ensuring they are clean, sanitized, and secure.

11. Represent the school and program in a positive and professional manner in all activities.

12. Ensure compliance with established food safety practices regarding proper dress and hygiene, as outlined in the personnel handbook and food safety Standard Operating Procedures.

13. Understand and follow program rules and requirements such as reimbursable meals, portion control, serving sizes, meal patterns, and nutrient requirements.

14. Attend job-related classes, workshops, in-service, and staff meetings as directed.

15. Perform other duties as assigned.

Physical Demands:
While performing the duties of this job, the employee is frequently required to stand for extended periods. The employee is also required to talk, hear, stand, walk, stoop, kneel, or crouch to perform this job. The employee will need to use hands to handle, feel, touch, and reach to move, push, pull, and position 30 pounds on a regular basis. Occasionally the employee may need to lift or move up to 50 pounds. Specific vision abilities required by this job include close, distance, and color vision with the ability to focus and use depth perception. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.