Qualifications:

• Demonstrates aptitude for successful performance of tasks.
• It is recommended that each worker complete ServSafe Certification.
• High School graduates preferred.
• Such alternatives to the above qualifications as the Board may find appropriate and acceptable.

Physical Requirements:

• Be able to physically work in a standing position for prolonged periods and walk much of the time during the day.
• Able to work in warm or cold surroundings.
• Have manual dexterity to handle knives, dippers, and other kitchen equipment.
• Able to lift materials weighing up to 50 pounds
• Able to bend, carry, climb, drive, lift, reach, sit, stand, walk, push or pull as needed to complete assigned tasks.

Working Conditions:

• Includes extremes of temperature and humidity.
• Hazards include stairs and communicable diseases.

Reports To: Food Service Director and School Kitchen Manager.

Supervises: May be asked to supervise a kitchen or employees in the absence of a Kitchen Manager.

Terms of Employment: Pay period based on the number of days that lunch is served to students each year. Wage rate year to be established by the Board. Hours and days of employment are assigned by the Food Service Director.

Evaluation: Performance of this job will be evaluated in accordance with Board Policy on Evaluation 411.7 Classified Employee Evaluation

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