Cafeteria Worker

Position Hours: 40 hours/week Length of Term/Employment: 185 days / At-will Reports to: Food Service Manager Position Description: Food Service Professionals are expected to prepare and serve appropriate quantities of food to meet menu requirements. Additionally, they must maintain high standards of personal hygiene, high standards of quality in food production, sanitation, and safety practices. They should also possess the: Food Handler's CertificationAbility to understand food preparation techniques and safety instructionsAbility to operate large and small kitchen equipment and toolsAbility to perform basic arithmetic calculationsAbility to follow written and verbal directives from supervisors

Job Requirements
Position Minimum Qualifications:Education/Certification:A high school diploma or GED preferred.Food Handler's CertificationSpecial Knowledge/Skills:Knowledge of methods, materials, equipment, and appliances used in food preparation.Effective planning and organizational skills. Job Duties:Assist with production records.Perform daily activities in kitchen and cafeteria.Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.Policy, Reports, and Law:Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements.Maintain accurate reports of daily and monthly financial, production, and activity records.Maintain and submit accurate information for payroll reporting (time cards, tardiness, and absenteeism). Safety:Ensure food items are stored in safe and hazard-free environment.Establish and enforce standards of cleanliness, health, and safety following health and safety codes and regulations.Maintain safe work environment. Inventory and Equipment:Ensure that appropriate quantities of food and supplies are available through daily orders and periodic inventories.Maintain logs on all equipment maintenance required within campus food service department.Perform preventive maintenance and report needed equipment repairs.Recommend replacement of existing equipment to meet department needs.Conduct annual physical equipment and supplies inventory. Equipment Used:Large and small kitchen equipment to include electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, oven, dishwasher, and food and utility carts. Working Conditions:Mental Demands/Physical Demands/Environmental Factors:Maintain emotional control under stress.Frequent standing, walking, pushing, and pulling.Moderate lifting and carrying.Some stooping, bending, and kneeling.Limited exposure to extreme hot and cold temperatures. The foregoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.