822 FOOD SERVICE WORKER - 6 HOURS

REPORTS TO:  CAFETERIA MANAGER/FOOD SERVICE SUPERVISOR/DIRECTOR OF FOOD SERVICES

 

QUALIFICATIONS:

  1. High School Diploma or GED
  2. Experience or ability to perform food preparation methods, cooking, serving, estimating quantities of food needed, storing food and supplies, and using kitchen equipment.
  3. Must exhibit knowledge of basic nutrition principles, food sanitation, and safety in handling food and equipment.
  4. Current Food Handler’s Certificate from the Health Department.
  5. Must work where assigned and be willing to transfer to different schools and different jobs if assigned.
  6. Must be able to understand basic math, be able to read recipes/production records, and document product production on appropriate forms.


JOB GOALS:

  1. To provide food to the students and staff of TISD that is of high quality, following the district and state guidelines on sanitation, food safety, and customer service.   
  2. To maintain the kitchen environment in an organized, safe, and sanitary condition.

TERMS OF EMPLOYMENT: Noncontractual (At-will); Manual/Trades Paygrade: 1; Estimated 187 days;
estimated 6 hours daily; Wage/Hour Status: Nonexempt

MAJOR RESPONSIBILITIES AND DUTIES

 

1. 

Prepares food according to standardized recipes in the correct amount needed and with the same results each time.

2. 

Plans cooking schedule to have food ready on time but not too far in advance of serving period.

3. 

Prepares proper amount of food; prepares individual servings according to portion control
standards. Assists in making sure the quantity of food is not over or under produced. 

4.       

Documents food production on HACCP production and four hour logs.

5.       

Documents food temperatures on HACCP temperature logs.

6.       

Calibrates Thermometers and documents on HACCP thermometer calibration logs.

7.       

Utilizes foods left over in the refrigerator and freezer according to Manager's decision and in a timely manner

8.       

Keeps an accurate record of the amount of food prepared/leftovers and reports it to the Manager.

9.       

Assists and prepares all assigned foods for breakfast and lunch meals.

10.    

Operates all cooking equipment and kitchen utensils safely, efficiently, and properly; notifies manager immediately if equipment must be repaired or in need of service.

11.    

Maintains equipment, utensils, and work area in a high degree of cleanliness.

12.    

Sets up food attractively in steam tables for service and replenishes food as needed.

Communicates with fellow staff when appropriate for replenishing food.

13.    

Performs related work as assigned by Manager.

14.    

Assists with special functions as requested by Manager only with the approval of the Director of Food Service.

15.    

Has knowledge on how to use the cash register and can do so with accuracy.

16.    

Attends all in-service meetings, kitchen meetings, and continuing education programs (TASN workshops)

 

17.    

Complies with directions and instructions from supervisor and performs other tasks and assumes such responsibilities as related to the position and assigned.

18.    

Maintains positive and cooperative working relationships with colleagues and others in the conduct of district business and demonstrates team work in daily activities.  Reliable; sets example for other kitchen employees.

19.    

Demonstrates knowledge of job duties and can perform tasks independently.

20.    

Is prompt, timely, and thorough in completing assignments and attending to details accurately and efficiently

21.

Meets attendance standards and complies with notification procedures for absences.

22.    

Follows dress code by; keeping uniform clean/neat, properly restraining hair, following policies on appropriate jewelry, following policies on nails and nail length, and maintaining good personal hygiene habits. 

23.    

Makes efficient use of time; demonstrates initiative, enthusiasm, and the ability to learn.

24.    

Follows the Food Service Department’s customer service protocol while serving the students, staff, and parents of the TISD schools.

25.    

Willing to help other employees as needed.

26.    

Provides complete and accurate information in the conduct of district business.

27.    

Maintains confidentiality in the conduct of district business.

28.    

Complies with district policies, as well as state and federal laws and regulations.


EQUIPMENT USED:
Uses large and small kitchen equipment to include electric slicer, mixer, steamer, tilt skillet, ovens, dishwashers,

sharp utensils,  and utility carts.  May need to use a calculator and computerized cash register. 

WORKING CONDITIONS:

Mental demands:  Reading; ability to communicate effectively (verbal and written); maintain emotional control under stress. 

Physical Demand/Environmental Factors: Standing, walking, pushing, and pulling; lift and carry up to 50 pounds; some stooping, bending, climbing, and kneeling.  Exposure to extreme hot and or cold temperatures and slippery floors.  Exposure to elevated noise levels; dexterity to handle equipment. 

The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities, duties, and skills that may be required. Revised 6/10