GENERIC - STUDENT NUTRITION SERVICES WORKERS F/T AND P/T

Position Type :

Student Nutrition Services / Cafeteria Worker

Date Posted : 6 / 3 / 2024

6 / 3 / 2024

Location :

Job Title : Student Nutrition Pool Exemption Status / Test : Nonexempt

Reports to : Cafeteria Manager Date Revised : April 2024

Dept. / School : Student Nutrition

Pay Grade : MT01 Min : $15.50 Mid : $18.25 Hourly Rates Primary Purpose :

Work under moderate supervision to prepare and serve appropriate quantities of food to meet menu requirements. Maintain high-quality standards in food production, sanitation, and safety practices. Qualifications :

Education / Certification :

High school diploma or equivalent preferred

Experience :

Training will be provided

Special Knowledge / Skills :

• Ability to understand written and verbal 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 math

Major Responsibilities and Duties :

Food Preparation and Serving

• Prepare quality food according to a planned menu of tested and uniform recipes.
• Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers.
• Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area.

Safety and Sanitation

• Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high cleanliness, health, and safety standards.
• Keep garbage collection containers and areas neat and sanitary.
• Correct unsafe conditions in the work area and promptly report any conditions that are not immediately correctable to the supervisor.
• Maintain personal appearance and hygiene.

Other

• Handle and record cashier functions accurately.
• Help record food requisitions and order necessary supplies.
• Maintain daily food preparation records.
• Promote teamwork and interaction with fellow staff members.
• Complete annual continuing education requirements.
• Follow district safety protocols and emergency procedures.
• Perform all duties as assigned.

Supervisory Responsibilities :

None

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 / stooping, 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 a 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