MINIMUM QUALIFICATIONS:

 

1. High school diploma or GED.
2. Some experience in food service preparations. Quantity cooking experience preferred.
3. Ability to count accurately.
4. Have the physical capacity to handle food preparation, supplies, and operate kitchen equipment.
5. Ability to work with many people and maintain positive attitude.
6. Such alternatives to the above qualifications as the Board may find appropriate and acceptable.

 

SUPERVISOR:                    

 

Food Service Director

 

POSITION SUMMARY:     To prepare and serve nutritious, attractive, tasteful food for students and school staff.

 

 

ESSENTIAL DUTIES AND RESPONSIBILITIES:

 

1. Work cooperatively with colleagues, supervisors, and administrators.
2. Demonstrate ethical behavior.
3. Engage in self- development.
4. Follow district policies and administrative rules and regulations.
5. Maintain behavior appropriate to performing and accomplish assigned duties.
6. Know what to do to successfully complete assigned work.
7. Project over-all concern for personal appearance as it relates to job performance.
8. Carry out assignments and instructions from supervisor in a competent and efficient manner.
9. Communicate with supervisor and food service staff.
10. Maintain personal safety and safety to others as number one priority.
11. Maintain sanitation procedures in every area of food preparation, serving of meals and clean-up.
12. Maintain sanitary personal hygiene.
13. If bookwork or identifying and counting tickets is required, do it with accuracy and timeliness.

 

ADDITIONAL DUTIES AND RESPONSIBILITIES:

 

1. Maintain positive relations with food service staff, students, principal, assistant principals, faculty, custodians, maintenance and all deliverymen.
2. Put away all groceries.
3. Work with student workers with patience and friendliness.
4. Help co-workers as needed.

 

 

PHYSICAL REQUIREMENTS:

 

1. Standing, sitting, bending, lifting, reaching, carrying, climbing, squatting, kneeling, and stooping.
2. Hand/eye coordination, normal range of sight and depth perception.
3. Lifting from floor to mid-thigh maximum (30-50 pounds) occasionally. Lifting from mid- to- thigh to shoulder maximum (40-50 pounds) occasionally.
4. Lifting from shoulder to overhead maximum (30 pounds) occasionally. Carrying (25-30 pounds) maximum regularly.
5. Continual hand washing for sanitation purposes.

 

SAFETY AND HEALTH:

 

1. Wear protective devices such as back supports, aprons, and hand guards.
2. Use potholders when handling hot pans.
3. Wear leather top, non-skid soled shoes.
4. Read, observe, and understand precautious and proper methods of handling chemicals, equipment, food, and non-food products.
5. Complete all required training.
6. Knowledge of universal hygiene precautions.

 

EQUIPMENT/MATERIAL HANDLED:

 

1. Food mixer and accessories, commercial dishwasher, convection oven, range, garbage disposal, walk-in freezer, walk-in cooler, reach-in refrigerator, steam tables, milk cooler, beverage dispensers, washer, dryer, and thermometers.
2. Food and non-food products.

 

WORK ENVIRONMENT:

 

1. Amount of kitchen space, kind of equipment, and arrangement of equipment varies from school to school.
2. Heat exists in the kitchen when oven(s) are being used. When being used, the dish room is hot and humid.
3. Noise levels vary according to kind of work being done, and the kind of equipment being used.
4. There are some distractions and interruptions of the work schedule to be dealt with every day.
5. Storage of food and non-food products may be in small or large areas.
6. Floor surface is floor tile.

 

TERMS OF EMPLOYMENT:           School Calendar of Employment to be established by the Board of Education on an annual basis.