Current jobs related to Substitute Cafeteria Worker - Lakeport - California Department of Education

Position:

Cafeteria Worker

General Description:

Under the direction of the Director of Food and Nutrition Services and Lead Cook, assists in all phases of food preparation and serving.

Job Goal:

To prepare and serve nutritious and appetizing meals which influence students' learning, physical health, and overall well-being.

Specific Duties and Responsibilities:

* Prepares and cooks a variety of hot and cold food for breakfast and lunch on a daily basis.
* Serves student meals.
* Assists with control of student lines and servers.
* Assists with maintaining inventory.
* Maintains kitchen utensils, equipment and serving dishes in a clean and sanitary condition.
* Operates mechanical and electrical food machinery. Attends workshops or other training programs pertaining to food and nutrition services.
* Transports food and warmers to satellite kitchens.
* Assists in maintaining accurate student breakfast and lunch counts.
* Maintains food transfer sheets for breakfast and lunch
* Assures that daily production levels and standards are met as mandated by State and Federal regulations.
* Other related duties as assigned.

Required Skills and Knowledge:

* Ability to read and follow recipes.
* Ability to carry out written and oral directions.
* Ability to work with students and staff.
* Ability to accurately count money and make change.
* Ability to perform simple and repetitive tasks.

Minimum Qualifications:

* Possess a valid California Driver's License
* Possess an earned high school diploma or equivalent.
* Meets Health Department standards for food service workers.
* Acquire the Food Handlers/Serve Safe Certificate within first year of employment through professional development provided or arranged by the District.

Physical Requirements:

Standing and walking for extended periods of time; lifting up to 25 pounds; dexterity of hands and fingers to operate kitchen equipment; pushing and pulling objects, food trays and carts weighing up to 50 pounds or more; reaching overhead, above shoulders and horizontally; and bending at the waist.

Working Conditions:

Environment: Food service facility environment; subject to heat from ovens, cold from walk-in refrigerators and freezers, and working variable hours.

Hazards: Exposure to very hot foods, equipment, and metal objects used in cooking and baking, sharp knives and slicers, detergents, abrasive cleaning solvents and disinfectants, and risk of falls.

Hours:

Up to 5.75 hours per day.

Days:

183 days per year. Vacation, holidays and sick leave as required by the classified contract and Ed Code.

Salary:

Range B of Classified Salary Schedule.

Evaluation:

Director of Food and Nutrition Services.

Requirements / Qualifications

Requirements / Qualifications