General Cafeteria Worker

QUALIFICATIONS: 1. Demonstrate the ability to read, write and communicate.

2. Ability to work at a fast pace and stand on your feet for several hours daily. Lifting required.

3. Pay rate per the negotiated contract.

REPORTS TO: Food Service Director and Manager

JOB GOALS: To serve students attractive and nutritious meals in an atmosphere of efficiency, cleanliness and personal care, following the Child Nutrition Standards.

EVALUATION: Performance of this job will be evaluated in accordance with the provisions of Board Policy on Evaluations of Non-Certificated Personnel.

PERFORMANCE RESPONSIBILITIES:

1. Follow all safety and sanitation guidelines closely.

2. Be able to operate all food service equipment safely with proper training.

3. Assists in keeping the kitchen/serving area in safe, clean and orderly condition.

4. Practice procedures in use and care of equipment and personal habits to assure that sanitation standards are met.

5. Wash pots, pans and trays, as needed. Place pots and pans in their proper storage area. Assure proper operation of the dish machine.

6. Read and understand daily menu and production record sheets, as well as recording accurate daily production of each food item.

7. Responsible for making sure that during meal service periods the supply of food offered is replenished regularly.

8. Serve lunch and breakfast daily to students and staff according to the menu and serving portions per Child Nutrition requirements.

9. Assist in preparation of all food items, as assigned.

10. Responsible for setting up good on service line.

11. Check temperatures, flavor and texture of food before serving.

12. Encourage and promote good nutrition to students.

13. Operate Point-Of-Sale system and/or cash register and know all prices.

14. Make sure that individual cashier reports are done properly and accurately.

15. Responsible for accurate daily cash deposits.

16. Monitor free and reduced student lists for accuracy.

17. Send lunch charge slips home, as needed.

18. Set up and refill of napkins, condiments, utensils, and a la carte items.

19. Set up and break down of all serving line items.

20. Daily cleaning and organization of refrigerators, freezers and storeroom areas.

21. Leave kitchen clean and in good order when work is complete.

22. Perform other duties, as may be assigned.