Cafeteria Worker II
2 weeks ago
Job Description:
Responsible for preparing appropriate quantities of food to meet menu requirements.
Responsible for maintaining high standards of quality in food production, food storage, sanitation and safety practices.
QUALIFICATIONS:
Education/Certification:
- GED/High School Diploma (preferred)
- Minimum 18 years of age
- Ability to understand verbal and written instructions for meal service, food safety and sanitation procedures.
- Working knowledge of kitchen equipment in a commercial food production environment.
- Experience in quantity food preparation in a school food service environment.
- Experience in cashiering in a school food service environment.
- Prepare menu items according to food production records and recipes.
- Maintain daily food production records.
- Maintain clean and organized work and storage areas.
- Use and maintain equipment in a clean, safe, and efficient manner.
- Perform proper cashier duties by adhering to federal requirements and local cash handling procedures.
- Assist in storing leftovers and recording counts for daily food production records.
- Assist in dish room pot and pan areas; sweeping and mopping of floors.
- Maintain garbage collection containers in a neat and sanitary fashion.
- Follow established food safety HACCP procedures to ensure standards of cleanliness, health and safety.
- Promote teamwork and proper interaction with fellow staff members.
- Establish and maintain a good rapport with students, teachers, administrators and other district personnel.
- Practice reliable attendance and punctuality.
- Responsible for wearing and maintaining the regulation uniform.
- Responsible for adhering to proper personal appearance, hygiene and work habit guidelines as outlined by the school nutrition department handbook.
- Maintain a valid Texas Food Handler certificate.
- Seek to improve job performance through self-assessment, skill development, training and goal setting.
- Complete 6 hours of professional development training annually per USDA Professional Standards policy.
- Perform all other duties as assigned by the Cafeteria Manager.
None
MENTAL DEMANDS/PHYSICAL DEMANDS/ENVIRONMENTAL FACTORS:
Tools/Equipment Used: Uses large and small kitchen equipment to include, but not limited to oven, mixer, chopper, steamer, top burners, tilt skillet/braiser, scales, knives, slicer, steamtable, and dish machine.
Posture: Continual standing, walking, pushing and pulling; frequent stooping, bending, kneeling and climbing (ladder); able to stand on feet up to 8 hours per day.
Motion: Able to bend neck, hands, wrists, arms, and back to stoop frequently; able to climb ladder to reach items on high shelves in the pantry or the cooler/freezer.
Lifting: Moderate lifting and carrying; able to lift items up to 40 lbs. and able to push/pull items up to 80 lbs.
Environment: Moderate exposure to extreme hot and/or cold temperatures, steam, and cleaning chemicals.
Mental Demands: Ability to communicate effectively in English; understand verbal and/or written directions in English; reading; demonstrate emotional control in stressful situations; workload is deadline driven.
Other Information:
Your application is not complete until three current references have been received. These references must include your current supervisor.
Apply: Apply online by completing the Manual Trades General application at
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