SUMMARY:  To provide each child and staff member in the school with food of high nutritious quality in an atmosphere of cleanliness, cheerfulness, and personal caring.

ESSENTIAL DUTIES AND RESPONSBILITIES:  The essential functions or duties listed below are illustrations of the type of work that is performed and is not an exhaustive list of the duties performed for by this position. Other duties may be assigned.

• Works under the close supervision of the manager of the school in which assigned.
• Prepares and serves food according to standards related to sanitary conditions; uses equipment correctly; uses correct utensils for preparation and serving.
• Follows the manager’s instruction in producing and serving food.  Follows standardized recipes; measures and/or weighs ingredients according to instructions; assembles food and other supplies necessary to prepare recipes.
• Uses objective and subjective indicators to evaluate food quality.
• Follows the manager’s instructions in portioning, garnishing, and serving meals; serves correct portions of food in appropriate dishes with appropriate garnishes and in an attractive manner.
• Follows standards to check temperature of food and equipment.
• Follows meal pattern requirements in serving student meals.
• Follows standards of safety in preparing, storing, and serving food; practices procedures in food preparation, use and care of equipment, and personal habits to assure that sanitation standards are met. Follows work schedules required for the cleaning of work areas, utensils, and equipment.
• Accepts payment and makes change, or writes charge slips for students.
• Accurately completes and maintains required forms as assigned by manager.
• Participates in implementing cost containment measures while maintaining quality.
• May be required to serve as manager during that individual’s absence.
• Assists with inventories of food and supplies as needed.
• Attends job-related training classes and workshops. 
• Participates in the preparation and service of special meal functions, as assigned.
• Serves as a member of various employee committees as required.

SUPERVISORY RESPONSIBILITIES: 

None generally; may supervise other part-time or temporary cafeteria workers as assigned.

QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. The Superintendent may waive or modify the qualification requirements.

REQUIRED KNOWLEDGE, SKILLS & ABILITIES:

• Have general knowledge of the best methods of preparing and cooking foods in large quantities; ability to adjust recipes to the quantity required.
• Ability and skill to operate tools and equipment, such as dishwasher, range, oven, cash register, knives, mixer, meat slicer, sandwich sealer, braising skillet, pressure cooker, steam kettle, pots and pans, and a variety of other cooking and eating utensils.
• Ability to read and comprehend simple instructions, short correspondence, and memos. 
• Ability to write simple correspondence. 
• Ability to establish and maintain effective working relationships with town and school personnel, vendors, suppliers, students, and others.
• Ability to effectively present information one-on-one and in small group situations to customers, clients, and other employees of the organization.
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume; ability to make basic arithmetic computations quickly and accurately.
• Ability to work in a friendly manner with co-workers and students; have the ability to plan own work schedule and to direct helpers under his/her supervision.
• Ability to perform job and communicate in a noisy environment.
• Ability to work under pressure and/or frequent interruptions.

EDUCATION/EXPERIENCE:

No specific education required.  Any combination of experience and training which demonstrates the knowledge and experience to perform the work, such as working knowledge of food products, materials, supplies, methods and techniques used in food preparation and cooking. 

LICENSES/CERTIFICATIONS:

Certified, or ability to be certified, as an NRA Safe-Serve Food Handler.

PHYSICAL DEMANDS:

While performing the duties of this job, the employee is frequently required to move about and is continuously required to stand. The employee will frequently bend or twist at the neck and trunk while performing the duties of this job. The employee is occasionally required to reach with hands and arms and to stoop, kneel, crouch, or crawl. The employee continuously uses hand strength to grasp tools. The employee must occasionally lift and/or move up to 50 pounds such as milk crates, frozen foods, canned food, etc. Specific vision abilities required by this job include close vision, and depth perception and peripheral vision, color vision and the ability to adjust focus.

WORK ENVIRONMENT:

While performing the duties of this job, the employee occasionally works in temperatures above 100 degrees and occasionally will move across slippery surfaces.  The employee must be able to meet deadlines with severe time constraints and interact with students, vendors and other staff members.  The noise level in the work environment is frequently loud to where you have to raise your voice to be heard.  The employee has a greater than average risk of getting a minor injury such as cut or burn while performing the duties of this job.

The physical demands and 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. This job description does not constitute an employment agreement between the employer and employee, and is subject to change by the employer, as the needs of the employer and the requirements of the job change.