TITLE: GENERAL WORKER
QUALIFICATIONS: 1. Demonstrate the ability to read, write and communicate.
2. Ability to work at a fast pace and stand on your feet for several hours daily. Lifting required.
3. Pay rate per the negotiated contract.
REPORTS TO: Food Service Director and Manager
JOB GOALS: To serve students attractive and nutritious meals in an atmosphere of efficiency, cleanliness and personal care, following the Child Nutrition Standards.
EVALUATION: Performance of this job will be evaluated in accordance with the provisions of Board Policy on Evaluations of Non-Certificated Personnel.
PERFORMANCE RESPONSIBILITIES:
- Follow all safety and sanitation guidelines closely.
- Be able to operate all food service equipment safely with proper training.
- Assists in keeping the kitchen/serving area in safe, clean and orderly condition.
- Practice procedures in use and care of equipment and personal habits to assure that sanitation standards are met.
- Wash pots, pans and trays, as needed. Place pots and pans in their proper storage area. Assure proper operation of the dish machine.
- Read and understand daily menu and production record sheets, as well as recording accurate daily production of each food item.
- Responsible for making sure that during meal service periods the supply of food offered is replenished regularly.
- Serve lunch and breakfast daily to students and staff according to the menu and serving portions per Child Nutrition requirements.
- Assist in preparation of all food items, as assigned.
- Responsible for setting up good on service line.
- Check temperatures, flavor and texture of food before serving.
- Encourage and promote good nutrition to students.
- Operate Point-Of-Sale system and/or cash register and know all prices.
- Make sure that individual cashier reports are done properly and accurately.
- Responsible for accurate daily cash deposits.
- Monitor free and reduced student lists for accuracy.
- Send lunch charge slips home, as needed.
- Set up and refill of napkins, condiments, utensils, and a la carte items.
- Set up and break down of all serving line items.
- Daily cleaning and organization of refrigerators, freezers and storeroom areas.
- Leave kitchen clean and in good order when work is complete.
- Perform other duties, as may be assigned.
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