Food Service Worker
Eastern High

Reports To: Director of Food Service

Pay Grade: Grade 1, Step 1, $15.29 per hour

Schedule: School Year / 38 Weeks / 8:15 AM - 1:30 PM / 5 days per week

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. Reviews menus and production sheets to determine types and quantities of foods to be produced. Responsible for processing food items, ensuring proper utilization, storage and transport of food and supplies for maintaining the orderliness and cleanliness of equipment, supplies and work areas.

Preferred Qualifications:

High school graduate or GED equivalency certificate required
Previous catering/food service experience
Excellent organizational skills
Excellent attendance and punctuality
Must be able to pass 50 lb. lift test

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.
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.
Per satellite operations; receive, inspect and verify delivered items, assuring proper amounts for daily menu service. Order supplies daily for smooth kitchen operation, working 1-2 days in advance.
Serv-Safe certificate may be required
Complete compliance trainings as assigned.
Conduct monthly inventory as assigned.
Follow the District’s emergency procedures as appropriate.
Responsible for serving lines being ready on time, all production met on schedule, replenish food items and provide back-up on cafeteria lines as necessary.
Maintains high standard of safety and cleanliness and assures proper food storage (including labeling) at day’s end.
Completes accurate production records per information required by USDA and management. Understand and enforce federal laws as applied to NSLP Type A requirement and offer-vs-serve.
Knowledge of cash register.
Constructive working relationships with supervisors, fellow workers, general public, visitors, school personnel and students.
Represents department and follows school work rules in a courteous, efficient and friendly manner in all customer and employee interactions.
Consistent and reliable attendance.
Perform other duties as assigned.

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. May be required to function in narrow aisles or passageways. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.

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. Consideration should be given to the effect of the other environmental conditions such as wind and humidity. Occasional period of time required in walk-in cooler and freezer. Outside tasks required for trash removal and/or other duties as assigned. There may be one or more of the following conditions that affect the respiratory system of the skin: fumes, odors, dusts, mists, gases or poor ventilation.

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.

Benefits & 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.

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