Food Service Worker

Job Description:

Responsible for preparing and serving food, and cleaning work areas.

Duties and Responsibilities:

Maintain professional behavior, appearance, and work ethic to represent the school district in a positive manner at all times.

Cook main serving line items, meat entrées, and side dishes to compliment the meal. Pull frozen meat out for future meals and begin cooking each item for lunch meal.

Serving food on main line during breakfast and lunch meals each week day. Place all leftover food away, and clean warmers, salad carts, sinks, tables, and sneeze guards.

Place various cooked items and cold food items in serving pans and place on serving line.

Serve food and keep serving line clean during each meal period. Replace and restock serving line on an as needed basis. Dump trays at window.

Daily cleaning of work areas, serving lines, and other cooking utensils. Clean dishes, pots and pans, sweep and mop floors, do laundry, and get freezer tray ready each day.

Weekly cleaning of fryers, ovens, hood vents, dish machines, laundry rooms, mops, chemical room, bathrooms, floor grates, trash cans, dry food store room, refrigerators, and freezer.

Assist with daily, weekly, and monthly inventory of food items in freezers, food storage units, and supply rooms. Rearrange freezer and food storage units for incoming inventory.

Set up breakfast and ensure that each student has basic food requirements on their plates.

Breakdown boxes daily and place in recycling receptacle. Gather trash and place in dumpster.

Fill napkin holders, utensil bins, drink box, milk box, ice cart, and other condiment holders and dispensers.

Empty steam tables and cold bar serving line. Clean and polish all stainless steel and glass surfaces.

Assist with preparation for breakfast serving line and serve food during morning meal.

Responsible for funds, equipment, and/or property.

Perform other related duties as required or assigned.

Qualifications:

High school diploma or general education degree (GED); or 7-11 months of cooking experience and/or training or equivalent combination of education and experience.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.