24-25 - Sherman - Food Service Worker III - 0.813 FTE (32.52 HPW)

Essential Duties

Follow all USDA / DPI and MMSD rules, regulations, and standard operating procedures

Collect cash and report meals from students and adults, including computer operation

Distribute food in proper portions

Clean tables, kitchen equipment, and general food service area

Help with accurate preparation of meals to ensure the highest quality food preparation and high standard of food safety

Maintain student account records

Operate various kitchen equipment, including convection oven

Fill in for Lead FSW IV in event of their absence and follow FSW IV job description

Sub for Site Leads when they are absent

Accurately enter meal counts for claiming

Accurately enter food orders, maintain production records, and read recipes

Accurately open / close POS system and reconcile daily cash receipts, bank deposits, and sales reports

Dress appropriately per Employee Handbook

Respond timely to all communications received (e.g., email, voice message)

Perform other related duties as assigned

Knowledge, Skills, & Abilities

Ability and skill in the use and operation of a personal computer

Ability to count money accurately

Ability to deal effectively with diverse district personnel, students, and the community

Ability to ensure timely heating and serving of meals

Ability to operate various commercial kitchen equipment

Ability to read and follow written and verbal directions and maintain records

Ability to operate a cash register and handle money

Ability to scale recipes and production records to match daily demand

Ability to coordinate cooking / batching of food to ensure the highest possible quality

Knowledge of basic mathematical concepts

Knowledge of large scale food production

Minimum Qualifications

FSW II or above classification or equivalent experience

Completion of online Food Safety and Sanitation Program before probation is completed

Three months of cashiering, customer service, or other related experience

One year food service experience in a large scale food service operation or a combination of experience and formal training equivalent to one year

Experience working cross-culturally and / or commitment to work toward one's own cultural competence (i.e., valuing difference / diversity, recognizing personal limitations in one's skills and expertise, and having the desire to learn in these areas)

Positive attitude toward being part of a team effort to make the lunchroom a pleasant experience for students and co-workers

Must be able to report to work on time and ready to work as scheduled

Desired Qualifications

ServSafe Certification

High school diploma or GED equivalent

Physical & Sensory Requirements

Ability to exert very moderate physical effort in sedentary to light work, typically involving some combination of stooping, kneeling, crouching, climbing, crawling, lifting, carrying, pushing and pulling.

Ability to stand for extended periods and walk fast paced during shifts. Ability to lift / carry 10 lbs or less constantly, lift / carry 11-20 lbs frequently, lift / carry 21-50 lbs occasionally, and lift / carry 51-100 lbs rarely.

Ability to recognize and identify degrees of similarities or differences between characteristics of colors, shapes, sounds, odors and textures associated with job-related objects, materials and tasks.

Ability to sustain prolonged visual concentration.

Ability to operate a variety of office and facilities food production industrial equipment, including computer, telephone, calculator, large scale food production mixers, ovens, conveyor belt, packaging equipment machinery, refrigeration, and freezer units.

Environmental Adaptability

Ability to work under generally safe and comfortable conditions where exposure to site environmental factors, such temperature variations or extremes, odors, noise, machinery, and / or electrical currents, may cause discomfort and pose a limited risk of injury.