Definition: Supervises and assists in preparing and serving foods in a cafeteria, performs a wide variety of cooking and baking duties, cleans kitchen equipment and utensils, and does related work as required to support the success of all students.
Qualifications:
* High School diploma or GED
* Preferred Bachelors in Nutrient
* Good human relations skills and ability to work well with others
* Enjoys children and respects the dignity of individuals, including the ability to maintain appropriate confidentiality
* Ability to carry out oral and written directions in a responsible and timely manner.
* Ability to complete manual labor tasks at a moderate work level (frequent lifting of 50 lbs. and carrying of 25 lbs.), including considerable mobility and dexterity demands
* Effective technology skills to communicate via email
* Experience in the food service industry.
Chain of Command: Facilities and Maintenance Director, Director Supervisor, Building Principal, Superintendent
Job Goals: To enhance the learning environment by providing excellent nutrition and a welcoming area for meals. To establish cooperative working relationships with those contacted in the course of work and maintain good rapport with children.
Professional/Ethical Responsibilities:
* Confidentiality
* Cooperation and positive approach
* Reliability/Punctuality
* Detail oriented
* Timeliness in respect to deadlines
* Integrity and Respect
* High regard for student learning and progressive educational endeavors
* Self-motivated and able to work independently
* Collaborate and able to work in a team setting
* Take pride in your work
Responsibilities and Duties:
* Under the guidance and supervision of the Finance and Food Service Director and Principal, follow directions; exhibit manual dexterity; learn to operate common cafeteria appliances; learn to perform simple cooking and baking duties
* Wash and cut vegetables. Prepare salads and desserts.
* Cook and bake a variety of foods such as sweet rolls, buns, breads, cakes, spaghetti, hamburgers, and main course meats.
* Estimate quantities needed and select, measure, and prepare ingredients for cooking and baking.
* Set up serving and eating areas, maintaining cleanliness and health regulations.
* Portion and serve food, according to food service regulations.
* Clean ovens, grills, and food preparation areas.
* Supervises the daily cleaning of all kitchen equipment, floors, and the washing and sterilizing of all dishes, silverware, and utensils.
* Clean serving and eating areas.
* Replenish cutlery and napkin containers.
* Operate grills, ovens, stoves, as well as mixing, grating, slicing, and dishwashing machines.
* Supervise areas as appropriate
* Complete all paperwork in a timely and responsible manner
* Orders on a weekly basis all necessary food and supplies.
* Coordinates with any groups of kitchen use and clean up.
* Follow all food service guidelines in accordance with USDA parameters
* Records and does visual inspections of daily temperatures.
* PERFORMS OTHER DUTIES AS ASSIGNED.
Terms of Employment:
* As defined by contract
* 40 hour work week, flexible schedule as determined by supervisor.
* Salary and benefits to be determined by the Approved Classified Salary Schedule.
Evaluation: Performance of this job will be evaluated in accordance with the Board policy and procedure for evaluation.
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