Food Service Worker

Food Service Worker Department: Food Services Work Schedule: School Year / As Assigned Starting Hourly Rate: $15.00 - 16.00, depending on experience The Food Service Worker supports the daily operation of the school food service program by preparing, serving, and maintaining high-quality meals and a la carte food items for students and staff.

This position follows established recipes, portion-control standards, food safety and sanitation procedures, and applicable federal, state, and district requirements. The Food Service Worker works collaboratively with other food service team members to ensure meals are prepared and served efficiently, kitchen and dining areas are maintained in a clean and sanitary condition, and food service operations meet the needs of the school community.

The position may also provide food service support for catered events and activities outside of the regular school day or on days when school is not in session.

Essential Duties and Responsibilities

Food Preparation and Service Prepare and serve school meals, a la carte items, snacks, and other food products according to established menus, recipes, production standards, and food safety requirements. Perform basic food preparation, including some scratch preparation, as assigned. Operate commercial kitchen equipment and utensils safely and appropriately, including ovens, stoves, steamers, mixers, slicers, dishwashers, and other food service equipment.

Follow standardized recipes and accurately measure and prepare ingredients. Maintain appropriate portion sizes and follow established portion-control procedures. Assist with the preparation and service of special meals, catered events, and other food service activities as assigned. Monitor food presentation, quality, temperature, and availability during meal service.

Maintain awareness of student dietary needs and follow established procedures related to food allergies and special dietary requirements. Food Safety, Sanitation, and Cleaning Follow all applicable food safety, sanitation, HACCP, health department, and district procedures. Maintain proper food temperatures and storage practices.

Properly label, date, rotate, store, and dispose of food and food products. Count, record, and properly store leftover food following established procedures and regulatory requirements. Wash, sanitize, and properly store dishes, utensils, equipment, and food preparation items. Clean and maintain kitchen, serving, storage, and dining areas throughout and at the conclusion of meal service.

Maintain a safe, orderly, and sanitary work environment. Cashiering and Financial Responsibilities Operate the point-of-sale/cashiering system as assigned. Accurately process student and staff meal transactions in accordance with established procedures. Handle cash and other forms of payment responsibly. Assist with daily cash counts and till reconciliation, as assigned.

Maintain confidentiality of student and financial information. Inventory and Recordkeeping Assist the Site Leader with completing daily production records, food service logs, and other required documentation. Assist with weekly ordering and inventory activities. Participate in monthly physical inventories of food, supplies, and equipment.

Communicate supply, equipment, food quality, or operational concerns to the Site Leader or Food Service Director. Teamwork and Customer Service Provide courteous, professional, and responsive service to students, staff, and visitors. Work cooperatively with food service staff to ensure efficient meal preparation and service.

Follow directions and established work procedures while demonstrating initiative in completing assigned responsibilities. Maintain a positive and professional relationship with students, staff, coworkers, and the public. Perform other related duties as assigned by the Site Leader or Food Service Director.

Minimum Qualifications

High school diploma or equivalent preferred/required. Previous food service, commercial kitchen, school nutrition, or customer service experience preferred. Ability to successfully complete required food safety and other training. Ability to follow written recipes, menus, instructions, and established procedures. Ability to work effectively as part of a team in a fast-paced environment.

Ability to interact appropriately and professionally with students, staff, and the public. Physical and Environmental Requirements The physical demands described below are representative of those that must be met to successfully perform the essential functions of the position. Ability to stand, walk, bend, stoop, twist, reach, push, pull, lift, carry, and perform repetitive movements for extended periods.

Ability to maintain balance and safely navigate potentially wet or slippery floors. Ability to frequently reach with hands and arms both above and below the waist. Ability to lift, carry, push, and pull materials and equipment weighing up to 50 pounds. Ability to grasp, handle, and manipulate food products, utensils, equipment, and other materials.

Ability to operate commercial kitchen equipment, including ovens, stoves, steamers, mixers, slicers, dishwashers, and related equipment. Ability to perform work requiring near, intermediate, and depth perception vision. Ability to communicate effectively in person and through written and electronic means. Ability to hear sufficiently to communicate with students, staff, coworkers, and the public and to respond appropriately to equipment and environmental sounds.

Work is primarily performed indoors in a commercial kitchen and dining environment, with exposure to heat, steam, noise, food products, cleaning products, and varying ventilation conditions. May occasionally be required to work at locations or events outside of the regular school setting and/or on days when school is not in session.

ADA/Equal Opportunity Statement The District will provide reasonable accommodations to qualified individuals with disabilities to enable them to perform the essential functions of the position, consistent with applicable federal and state law. The physical and environmental requirements identified above are intended to describe the general nature and level of work required and are not intended to be an exhaustive list of all requirements.