Postition Description

 

Purpose:

 

Prepares, produces, and serves a variety of foods from fresh, canned, dry, or frozen states according to recipes and assists in other related tasks in a designated food service production and/or service area.

 

Responsible to:          Food Service Director

 

Qualifications:

• High school graduate or equivalent.
• Ability to communicate and maintain good working relations with all District employees, vendors, contractors, and public entities.
• Health and Inoculation Certificate on file in the central office.
• Other requirements set by USD 493 Board of Education.

 

Essential Functions:

 

Knowledge, Skill and Abilities:

 

• Prepares or assists in the preparation of a variety of main and side dishes and accompanying menu items, including sandwiches, salads, meats, vegetables, and fruits as specified by the menu, recipes and production records.
• Utilizes kitchenware such as, but not limited to, knives, spatulas, whisks, tongs, spoons, and ladles
• Performs daily, weekly, and monthly deep cleaning of the facility, service areas, and all kitchen equipment such as counters, tables, ovens, refrigerators, freezers, mixers, transient hot carts, mobile carts, and rolling racks.
• Assists in transporting and serving food to satellite locations. Assists in taking inventory.
• Prepare, assemble and serve a variety of foods
• Apply and maintain standards of cleanliness, sanitation, and personal hygiene.
• Utilizes appropriate food storage methods.

 Physical Requirements/Environmental Conditions:

• Frequently required to bend, sit, move about, hear and speak.
• Noise level may be high when operating equipment.
• Ability to spend most of the work day standing, lifting, and walking.
• Ability to lift up to 50 pounds and move heavier materials using appropriate equipment.
• Stand and walk on concrete and tile floors for long periods of time.
• Withstand a wide range of temperatures.

 General Responsibilities:

• Prepare, assemble and serve a variety of foods.
• Work rapidly and efficiently in performing job duties.
• Use and care of kitchen equipment and utensils
• Cleans and sanitizes pots, pans, and kitchen utensils.
• Operates kitchen equipment such as, but not limited to, electric mixers, slicers, grinders, ovens, stove tops, warmers, and coolers.
• Performs related duties as assigned.

 

Evaluation:

 

Performance of this job will be evaluated in accordance with provisions of the USD 493 Board of Education’s policy on Evaluation of Professional Personnel.