Position:
Cafeteria Worker
General Description:
Under the direction of the Director of Food and Nutrition Services and Lead Cook, assists in all phases of food preparation and serving.
Job Goal:
To prepare and serve nutritious and appetizing meals which influence students’ learning, physical health, and overall well-being.
Specific Duties and Responsibilities:
- Prepares and cooks a variety of hot and cold food for breakfast and lunch on a daily basis.
- Serves student meals.
- Assists with control of student lines and servers.
- Assists with maintaining inventory.
- Maintains kitchen utensils, equipment and serving dishes in a clean and sanitary condition.
- Operates mechanical and electrical food machinery. Attends workshops or other training programs pertaining to food and nutrition services.
- Transports food and warmers to satellite kitchens.
- Assists in maintaining accurate student breakfast and lunch counts.
- Maintains food transfer sheets for breakfast and lunch
- Assures that daily production levels and standards are met as mandated by State and Federal regulations.
- Other related duties as assigned.
Required Skills and Knowledge:
- Ability to read and follow recipes.
- Ability to carry out written and oral directions.
- Ability to work with students and staff.
- Ability to accurately count money and make change.
- Ability to perform simple and repetitive tasks.
Minimum Qualifications:
- Possess a valid California Driver's License
- Possess an earned high school diploma or equivalent.
- Meets Health Department standards for food service workers.
- Acquire the Food Handlers/Serve Safe Certificate within first year of employment through professional development provided or arranged by the District.
Physical Requirements:
Standing and walking for extended periods of time; lifting up to 25 pounds; dexterity of hands and fingers to operate kitchen equipment; pushing and pulling objects, food trays and carts weighing up to 50 pounds or more; reaching overhead, above shoulders and horizontally; and bending at the waist.
Working Conditions:
Environment: Food service facility environment; subject to heat from ovens, cold from walk-in refrigerators and freezers, and working variable hours.
Hazards: Exposure to very hot foods, equipment, and metal objects used in cooking and baking, sharp knives and slicers, detergents, abrasive cleaning solvents and disinfectants, and risk of falls.
Hours:
Up to 5.75 hours per day.
Days:
183 days per year. Vacation, holidays and sick leave as required by the classified contract and Ed Code.
Salary:
Range B of Classified Salary Schedule.
Evaluation:
Director of Food and Nutrition Services.