Food Service Attendant

1 week ago

Food Services, United States Lubbock-Cooper ISD Full time $48,000 - $72,000 per year
  • Position Type:
      FOOD SERVICE/FOOD SERVICE ATTENDANT

  • Date Posted:
      7/9/2024

  • Location:
      Food Services

      

Job Title:  Food Service Attendant

 

Wage/Hour:  $ $18.00 Based on Experience  /  Part-time  /  Full-time

 

Reports to:  Destini Borchardt, Director of Food & Nutrition

 

Phone: Ext. 10108

 

Email: 

 

  Primary Purpose: 

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: 

Education/Certification:

 

None specified

 

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

 

Experience:

 

None

  Major Responsibilities and Duties:  Food Preparation and Serving 

  1. Prepare quality food according to a planned menu of tested and uniform recipes.

  2. Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers.

  3. Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area.

  Safety and Sanitation 

  1. Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety.

  2. Keep garbage collection containers and areas neat and sanitary.

  3. Correct unsafe conditions in the work area and promptly report any conditions that are not immediately correctable to the supervisor.

  4. Maintain personal appearance and hygiene.

  Other 

  1. Handle and record cashier functions accurately.

  2. Help record food requisitions and order necessary supplies.

  3. Maintain daily food preparation records.

  4. Promote teamwork and interaction with fellow staff members.

  5. Complete annual continuing education requirements.

  6. Follow district safety protocols and emergency procedures.

  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/stoop, 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 commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gasses), 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



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