Cafeteria Specialist

Cafeteria Specialist

Work under the direction and assignment of the cafeteria manager. Work under moderate supervision to prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.

Qualifications

• Ability to read, write, and accurately follow written and oral food preparation and safety instructions in English
• Complete Food Handler's course and maintain a Food Handler's license
• Ability to correctly follow recipes using appropriate scales and measures
• Working knowledge of kitchen equipment and food production procedures
• Ability to operate large and small kitchen equipment and tools
• Ability to perform basic math
• Ability to physically perform the job requirements and expectations as listed under Mental Demands/Physical Demands/Environmental Factors

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
• May be assigned to any area of the kitchen to work
• Follow the rules, regulations, and policies as stated in the Employee Handbook, the Child Nutrition Services Policies/Practices/Procedure Manual, and the Aldine ISD Policies/Procedure Manual
• Move pans or containers of food, that weigh up to 50 pounds, in and out of cooking/cooling equipment and serving lines while preparing food or serving food

Safety and Sanitation

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

Other

• Complete required number of Professional Development hours for USDA and district requirements
• Maintain punctual and regular attendance
• Maintain a clean, neat and appropriately dressed appearance
• Exhibit positive behavior and work harmoniously with other workers, teachers, parents and students

Supervisory Responsibilities None

Evaluation The Cafeteria Specialist's evaluation is a responsibility resting with the Cafeteria Manager. An evaluation shall be completed in writing at least once during the course of each school year.

Work Environment

Tools/Equipment Used: Operate institutional food service equipment, standard large and small kitchen equipment and tools including electric slicer, food processors, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart, etc.

Posture: Prolonged standing, frequent kneeling/squatting, bending at the knees and waist/stooping, pushing/pulling, and twisting; must be able to bend at the knees and waist so that food can be lifted out of all storage areas, transported, or placed back in storage

Motion: Continual, prolonged walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching; must be able to move easily from one area in the kitchen to another; must be able to use both hands at one once so that food containers can be picked up, prepared, served, and transported; must be able to stand and walk for long periods so that food may be prepared, served or so that cashier duties can be completed

Lifting: Frequent heavy lifting and carrying (50 pounds); carry 18" X 26" X 2" loaded pans unassisted

Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme and varied humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in w