A Kitchen Staff assists with food preparation as directed by cooks, food supervisors or chefs. Cleans kitchen work areas and dishes. Prepares ingredients for dishes to be cooked, prepares beverages, and stocks salad bars or buffet tables.
Serves food to students in portions to meet the mandated USDA guidelines.
ESSENTIAL FUNCTIONS
Prepares food and cleans kitchen equipment as directed. Serves a large volume of a variety of foods to students at school sites as specified by the menus, recipes, and production records. Arranges food and beverage items for the purpose of serving and selling them to students and staff in an efficient manner. Assists in receiving and storing foods, condiments, and supplies to maintain adequate quantities and item security. Cleans serving lines between lunch periods. Cleans hot and cold pass thrus. Sweeps and mops kitchen floors. Assists in the dish room, as needed. Cleans the staff restroom. Return milk to the cooler at the end of the last lunch. Collects kitchen trash and takes it to the dumpsters. Brings condiments back into the kitchen and restock condiments, as needed, at the end of the last lunch. Maintains proper sanitary and safety practices. Observes district policies at all times. Keeps abreast of new information, innovative ideas and techniques. Must have knowledge of the National School Lunch Program. Follows standardized recipes during food preparation. Informs Cafeteria Manager of inferior product quality and products not meeting specifications. Adheres to all district health and safety policies. The employee shall remain free of any alcohol or nonprescribed controlled substance abuse in the workplace throughout his/her employment in the Corporation. Performs other duties and assumes other responsibilities as assigned by the Kitchen Manager.
KNOWLEDGE, SKILLS & ABILITIES
Communicate effectively with all members of the school district and community. Serving a large quantity of a variety of foods from fresh, canned, dry or frozen Use and care of kitchen equipment and utensils Cleaning and sanitation methods used in a food service environment Food storage methods Basic arithmetic (i.e. addition, subtraction, multiplication, and division) Customer Service experience Appropriately operate all equipment as required.
QUALIFICATIONS
High School diploma or equivalent One year of commercial food service experience, preferred. Must possess communication and team work skills. Regular attendance is expected. General Safety training as needed. Annual Civil Rights training per Federal Child Nutrition guidelines.
PHYSICAL REQUIREMENTS
Ability to stand for extended periods of time. Ability to lift 40 lbs. Ability to carry 40 lbs. Ability to work at a desk, conference table or in meetings of various configurations. Ability to see for the purpose of reading laws and codes, rules and policies and other printed matter. Ability to hear and understand speech at normal levels. Ability to communicate so others will be able to clearly understand a normal conversation. Ability to reach in all directions.
REASONABLE ACCOMMODATION
The District will comply with all legal requirements relating to reasonable accommodation for employees and job applicants.
TERMS OF EMPLOYMENT
180 days per year
EVALUATION
Performance of this job will be evaluated in accordance with provisions of the Board's policy on Evaluations of Classified Personnel.
DISCLAIMER
The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to perform this job. The Greenfield-Central Community School Board of Trustees does not discriminate on the basis of the Protected Classes of race, color, national origin, sex, disability, age, religion, military status, ancestry, or genetic information which are classes protected by Federal and/or State law.
