General Cafeteria Worker

TITLE: GENERAL WORKER

QUALIFICATIONS: 1. Demonstrate the ability to read, write and communicate.

1. Ability to work at a fast pace and stand on your feet for several hours daily. Lifting required.

2. Pay rate per the negotiated contract.

REPORTS TO: Food Service Director and Manager

JOB GOALS: To serve students attractive and nutritious meals in an atmosphere of efficiency, cleanliness and personal care, following the Child Nutrition Standards.

EVALUATION: Performance of this job will be evaluated in accordance with the provisions of Board Policy on Evaluations of Non-Certificated Personnel.

PERFORMANCE RESPONSIBILITIES:

• Follow all safety and sanitation guidelines closely.
• Be able to operate all food service equipment safely with proper training.
• Assists in keeping the kitchen/serving area in safe, clean and orderly condition.
• Practice procedures in use and care of equipment and personal habits to assure that sanitation standards are met.
• Wash pots, pans and trays, as needed. Place pots and pans in their proper storage area. Assure proper operation of the dish machine.
• Read and understand daily menu and production record sheets, as well as recording accurate daily production of each food item.
• Responsible for making sure that during meal service periods the supply of food offered is replenished regularly.
• Serve lunch and breakfast daily to students and staff according to the menu and serving portions per Child Nutrition requirements.
• Assist in preparation of all food items, as assigned.
• Responsible for setting up good on service line.
• Check temperatures, flavor and texture of food before serving.
• Encourage and promote good nutrition to students.
• Operate Point-Of-Sale system and/or cash register and know all prices.
• Make sure that individual cashier reports are done properly and accurately.
• Responsible for accurate daily cash deposits.
• Monitor free and reduced student lists for accuracy.
• Send lunch charge slips home, as needed.
• Set up and refill of napkins, condiments, utensils, and a la carte items.
• Set up and break down of all serving line items.
• Daily cleaning and organization of refrigerators, freezers and storeroom areas.
• Leave kitchen clean and in good order when work is complete.
• Perform other duties, as may be assigned.