SUMMARY

Support the District school nutrition program by preparing and serving food, transacting meal sales, and maintaining the kitchen facilities.

 

DUTIES AND RESPONSIBILITIES

1. Prepares food according to planned menus and standardized procedures.
2. Properly handles prepared foods for service.
3. Sets up the service lines prior to meal service.
4. Serves food using prescribed portion control methods.
5. Operates computerized point of sale terminal.
6. Maintains production records for accurate accounting of prepared foods.
7. Operates various kitchen equipment.
8. Stores leftover food according to proper storage and safety procedures
9. Cleans kitchen equipment and work area.
10. Conforms to food safety standards prescribed by the Virginia Health Department.
11. Performs other duties as assigned by supervisor.

SUPERVISORY RESPONSIBILITIES

This job has no supervisory responsibilities.

 

KNOWLEDGE, SKILLS AND ABILITIES

1. Ability to interpret and follow instructions.
2. Ability to learn and operate kitchen equipment.
3. Ability to perform basic mathematics.
4. Ability to communicate orally and in writing.
5. Ability to manage multiple tasks with frequent interruptions, use time efficiently, and demonstrate attention to detail.
6. Ability to meet predetermined deadlines.
7. Ability to learn and identify qualifying school meals for the National School Lunch and School Breakfast Programs.
8. Ability to move and relocate heavy objects.
9. Ability to work cooperatively and productively with employees, students and parents.
10. Ability to recognize and report safety hazards and apply safe work practices.
11. Possess the physical and mental stamina needed to successfully perform the responsibilities of the job.

 

EDUCATION/EXPERIENCE

High school diploma or general education degree (GED).

1-3 years experience in quantity food preparation preferred.

 

PHYSICAL DEMANDS

Must be able to lift and carry up to 50 pounds.  The job requires frequent standing, walking, pushing, pulling, carrying, stooping, kneeling, crouching, reaching, handling, and repetitive fine motor activities.  Vision to read printed materials and other monitoring devices.

 

WORK ENVIRONMENT

Climate controlled kitchen setting.  Exposure to noise levels ranging from moderate to loud for occasional to frequent time periods.  Occasional exposure to cold and heat due to temperatures associated with kitchen areas, (i.e., ovens, refrigerators, freezers, etc.).

 

EVALUATION

Performance of this job will be evaluated in accordance with provisions of the School Board’s policy on Evaluation of Support Personnel.