Full job description

Summary: A Foodservice Employee has the overall responsibility of assisting with the preparation and serving of meal components for the National School Lunch and Breakfast Programs at either an elementary or secondary school. Examples of job responsibilities may include: preparing various meal components for service, setting up meal components and ala arte items, serving various meal components, ringing in meals on POS system, performing a variety of cleaning duties, completing production records, and establishing and maintaining high standards in the areas of cleanliness, food quality and customer service.

Essential Job Functions:

• Using recipes: cooks and prepares various entrees, vegetables, sandwiches, and other menu items
• Communicates and coordinates with Head Cook or Food Service Director on strategies to accomplish production and maintain quality standards
• Adheres to sanitation and safety practices, which comply with State, County, and District requirements and codes, which includes, but is not limited to the receiving, storing, handling, preparing ad serving of food products, and the general cleaning and sanitizing of the kitchen food service equipment, supplies, and utensils. This also includes, but may not be limited to checking work areas for safety hazards, removing safety hazards from work area, reporting safety hazards to the Head Cook or the Food Service Director

• May operate cash register/point of sale device during serving periods as needed
• Collects, records, and reports quantities used, amounts produced, amounts left over and meal counts accurately in compliance with District and government regulations

• Promotes student and staff satisfaction through preparing and merchandising meals in an attractive manner
• Offers and serves correct portions to comply with District and National School Breakfast and Lunch Program standards
• Maintains standards for sanitation and cleanliness by following standards for “clean as you go” and scheduled routine cleaning. Cleaning duties may include, but are not limited to: equipment, utensils, serving area, dining area, floors, walls, baseboards, and storage areas
• Assists in proper labeling, dating, and rotation of product in dry storage, coolers and freezers
• Assists in maintaining organized storage of dry goods, refrigerated and frozen products
• Assists in the cooking, preparation and service of food for special events when required
• Attends training and development classes and work site meetings as required by the Food Service Director, the Head Cook, and the District Administrators
• Assists in the cross training of employees as required by the Head Cook or Food Service Director
• Wears the prescribed uniform. Maintains a professional appearance at all times
• Maintain clean and safe work environment; ability to perform job safely
• Other duties as assigned by the Head Cook or Food Service Director
• Maintain a positive rapport with students, staff, parents and the community
• Cooperate with and work in a courteous manner with co-workers and other personnel
• Demonstrate a positive attitude toward school, students and job and communicate the same to the community
• Accept constructive criticism and suggestions and seek to improve each performance responsibility
• Maintain confidentiality in the school operation
• Adhere to applicable state and federal laws, rules and regulations, board policies and administrative rules
• Perform such other duties as are assigned by authorized representatives of the School Board

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