QUALIFICATIONS:          

High school diploma or GED

EXPERIENCE/KNOWLEDGE:

• Ability to read and write English.
• Ability to read and interpret product preparation instructions.
• Ability to operate institutional equipment.
• Ability to perform basic mathematical functions.
• Ability to measure ingredients.
• Ability to prepare reports.
• Ability to operate a cash register/automated point of sale system.
• Food Service experience preferred.

REPORTS TO:         Director of Child Nutrition Program

PRIMARY PURPOSE:

To prepare and serve safe and appealing menu items in accordance with state and federal guidelines for Child Nutrition Programs.

MAJOR RESPONSIBILITIES AND DUTIES:

1.         Assists with the preparation and serving of quality menu items as directed following state and federal program guidelines.

2.         Monitors and maintains food temperatures during food storage, preparation, holding and service periods and document accordingly.

3.         Assists with conducting inventory of food and supplies in stock.

4.         Cleans and sanitizes food production areas, equipment and dining areas in accordance with program guidelines.

5.         Reports malfunctioning equipment to supervisor.

6.         Properly disposes of food and plate waster as directed.

7.         Assists in the proper washing and sanitizing of kitchen wares.

8.         Stores and arranges foods and supplies in designated storage areas.

9.         Identifies reimbursable meals and enters student meal count into the Point of Sale system as needed.

10.       Completes and submits reports indicating the number of students and adults served and money collected on a daily basis.

11.       Prepares bank deposits on a daily basis.

12.       Cooperates with co-workers and staff to complete required tasks in a safe manner.

13.       Attends meetings, in-services, trainings and workshops as requested.

14.       Performs other duties as assigned.

WORKING CONDITIONS:

Mental Demands:

Works with frequent interruptions.  Handles multiple tasks.  Communicates effectively.  Maintains emotional control under stress.  Works independently.  Meets establishes timelines.

Physical Demands/Environmental Factors:

Moderate lifting and moving of items weighing up to 25 lbs.  Ability to work around operating equipment.  Moderate exposure to extreme temperatures.  Frequent and repetitive hand motions; frequent standing, walking, pushing, climbing, pulling, stooping, bending, and kneeling.

APPROVED:  FEB. 10, 1998

AMENDED:   MARCH 6, 2006

REVISED:     MAY 11, 2010