Food Service Worker, Non-Benefited

Food Service Worker, Non-Benefited

ESSENTIAL

FUNCTIONSReporting directly to the Food Service Specialist, the Food Service Worker performs the following duties:

Essential Functions

• Begin and complete assigned daily tasks reliably and on time.
• Handle, prepare, and serve food as instructed.
• Operate food service equipment, including, but not limited to dish washing machine, preparation and serving equipment, asinstructed. Follow Food and Nutrition Service Policies for cleaning and sanitizing.
• Comply with federal, state and Frederick County Public School policies and regulations.
• Follow dress code and hygiene requirements.
• Communicate effectively to students, staff and other FCPS employees while displaying good customer service skills.
• Perform duties with the knowledge of Food Safety and Sanitation Regulations including HACCP. Follow all rules and regulationspertaining to temperature monitoring and recording.
• Following the Food and Nutrition Services Policy for Accountability, perform cash accountability tasks including operation ofcomputer cash register, record keeping, inventory, and accurate control and accounting of money and meals sold and other foodsales.
• Responsible for accurate accountability of inventory, food prepared, food shipped to other buildings, food used, food leftover andfood waste.
• Read and follow recipes as required for consistent food quality.
• Responsible for correct portion sizes as required.
• Effectively utilize the timeclock to ensure accurate payroll.
• May be moved to another school within the region per the Specialist's direction.
• Regular and predictable attendancePerforms other duties as assigned by the Food Service Specialist.

REQUIRED QUALIFICATIONS

Education/Training/Experience:

• Ability to read and write equivalent to a 10th grade educational level.

Certification/License:

NoneKnowledge/Skills/Abilities:

• Multi-task and service customers under any conditions.
• Follow Hazard Analysis Critical Control Point (HACCP) guidelines for safe and sanitary food handling from receiving inventory through service.
• Practice standard sanitation procedures for care and cleaning of kitchen and equipment.
• Learn standard school Food and Nutrition Service operations.
• Gather necessary menu items, recipe ingredients and supplies by reading the written recipe.
• Work within a team environment and under high pressure situations.
• Communicate effectively in English, by reading and in written and spoken formats.
• Comprehend and follow written and verbal instructions.
• Effectively communicate to meet the needs of all customers: students, school staff and community.
• Provide teamwork needed to work cooperatively in close proximity with others under constant deadlines.
• Perform work requiring sustained moderate physical effort, movement of objects weighing 40-60 lbs., operation of commercial food service equipment, continuous standing and extreme variations in temperature.
• Perform the