Food Service Staff Member

About the Employer

Food Service Worker Job Description

Job Summary

This is skilled and semi-skilled work involving the preparation, presentation, and service of student, staff, and special function foods utilizing standard recipes. Responsible for the proper presentation, product quality, and accurate record keeping, concurrently meeting service schedules in accordance with health, safety, and sanitary procedures.

Preferred Qualifications

High school graduate or GED equivalency certificate required. Previous catering/food service experience preferred. Excellent organizational skills, excellent attendance and punctuality, and ability to pass 50 lb. lift test are also required.

Essential Job Functions

Ability to effectively communicate in both written and spoken English language Interpret recipes and measure ingredients. Interpret and apply production record information. Work under pressure and meet deadlines. Work with co-workers in order to assure compliance with department service standards. Interact with students and staff in order to assure customer satisfaction. Must have ability to observe in order to ensure proper food presentation and standard portion controls.

Key Responsibilities

Prepare food according to menu using approved recipes. Use proper pans and portioning guides. Perform repetitive chopping, stirring tasks. Throughout the course of food preparation and upon completion of the recipe, assure highest quality, flavor, and appearance of the recipe. Follow dress code, wear proper shoes and approved hair restraint. Must meet state and local health requirements for food handlers. Reach, bend, stoop, wipe, push and pull and stand for long periods of time. Must have sufficient mobility to perform assigned tasks with production and service time-frames established by management. Lift and carry items weighing 50 pounds on a regular basis. Review day’s menu and cross-check with cooler/freezer/dry storage inventory and prepared items. Gather and move ingredients necessary for preparing menu items to food preparation areas. Rotate stock, informing management in due time of needed supplies. Coordinate with the food service director and district chef the quantity of menu items needed that day in a timely manner. Work closely with van driver and other building food service personnel, striving to satellite projected and available food and supplies to each site 1-2 days in advance.

Physical Requirements

While performing the duties of this job, the employee is required to stand, walk, sit, use hands to finger, handle, or feel, reach with hands and arms, climb or balance, stoop, kneel, crouch, or crawl, talk, hear (in a quiet or noisy environment). The employee must lift and/or move up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust/focus.

Work Environment

The noise level in the work environment is usually loud to moderate. Heated/non-air-conditioned commercial kitchen. Temperatures may exceed 100 degrees for more than one hour in food preparation and serving areas. Temperatures may be below 32 degrees for periods of more than one hour in the extreme cold.

Mental Functions

While performing the duties of this job, the employee is required to compare, analyze, communicate both orally and in writing, copy, coordinate, instruct, compute, synthesize, evaluate, use interpersonal skills, compile, and negotiate.

Evaluation

In accordance with the custodial and food service master agreement.

Terms of Employment

The employee will remain free of any alcohol or drugs throughout his/her employment with the district as outlined in board policy #4210.
The Forest Hills Public School District does not discriminate on the basis of race, color, national origin, religion, age, sex (including pregnancy, gender identity, or sexual orientation), marital status, disability, genetic information, or any other legally prohibited basis in its employment decisions or the provision of services.