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JOB SUMMARY

Normandy Schools Collaborative is seeking a Food Service Worker to help provide support to the food service activities at assigned locations with specific responsibilities for preparing and serving students and school personnel, cleaning and maintaining an organized workplace, cashiering and maintaining food service facilities in a safe and sanitary condition.

Reports to:

Food Service Manager Sepervises:

None Pay Grade:

Classified Pay Scale

ESSENTIAL JOB FUNCTIONS

Oversees the preparation, cooking and serving of food for the purpose of providing students and staff with food of high nutritional quality as well as meeting individual needs. Maintains records and reports for the purpose of keeping an accurate record of food used and student accounts. Evaluates prepared food for flavor, appearance and temperature for the purpose of providing items that will be accepted by students and staff. Cleans linens, utensils, equipment, and storage, food preparation and serving areas for the purpose of maintaining required sanitary conditions. Prepares food and beverage items according to standardized recipes and established food preparation procedures for the purpose of meeting mandated nutritional and projected meal requirements. Inspects food items and/or supplies for the purpose of verifying quantity and specifications of orders and/or complying with mandated health standards. Inventories food, condiments and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements. Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards. Serves the appropriate number of food items for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel. Monitors kitchen and cafeteria areas for the purpose of ensuring a safe and sanitary working environment. Counts and claims appropriate reimbursable meals and a la carte items; operates the point of sale system Reports needed supplies and equipment malfunctions for the purpose of notifying cafeteria manager of needed items and/or replacement. Merchandises food and beverage items for the purpose of serving them to students and staff in an efficient manner. Receives food items and/or supplies and places them in designated areas utilizing temperature requirements and food spoilage guidelines for the purpose of ensuring availability of items required for meeting projected menu requirements. Performs functions of other nutritional service positions as requested by manager for the purpose of ensuring adequate staff coverage within site nutritional services operations. Attends in-service training, workshops, etc. for the purpose of gathering information required to perform the job functions. Other duties as assigned.

KNOWLEDGE, SKILLS, AND ABILITIES

High School diploma or GED Operating equipment found in a commercial kitchen Adhering to safety practices and standards Perform basic math Read and follow instructions; understand multi-step written and oral instructions Follow safety and sanitation practices and procedures Basic computer skills; operating point of sale system and clocking in and out Quantity food preparation and handling Use job related equipment Flexibility to work with others and at multiple locations Ability to work with a diversity of individuals Working as part of a team Speaking and/or signaling people to convey or exchange information Working with interruptions

Equipment Used:

Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, oven, dishwasher, and food and utility cart.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit and talk or listen. The employee frequently is required to walk and use fingers, tools, or controls. The employee is occasionally required to stand and reach with hands and arms. Specific vision abilities required by this job include close vision, color vision, and depth perception. Occasionally the employee will lift up to 50 lbs., such as lifting files and paper.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually quiet. 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Find & Apply For Busser / Banquet Worker / Cafeteria Attendant Jobs in Normandy, Missouri

Food Service Worker

Food Service Worker