This position assists the Cafeteria Manager in preparing and providing nutritious food for the school division student and staff customers.
Duties and Responsibilities
- Prepares and/or cooks proteins, grains, vegetables, and other food items as directed by the Cafeteria Manager. Reads recipes and accumulates all necessary ingredients to prepare meals.
- Adjusts thermostat controls to regulate temperature of cooking equipment, such as ovens, grills, tilt skillets, and steamers. Measures and mixes ingredients according to recipes, using a variety of kitchen utensils and equipment to prepare proteins, grains, vegetables, and other food items.
- Bakes, roasts, and steams proteins, grains, vegetables and other food items. Monitors food being cooked until it is done according to time allotted for in recipe.
- Prepares breads according to recipe. Measures and mixes ingredients to form dough or batter; molds dough into desired shapes and allows it to rise. Inserts pans of raised dough in oven to bake, adjusting controls to regulate oven temperature. Removes baked goods from oven.
- Sets up serving line including the steam tables. Carries food dishes, trays, and utensils from kitchen and supply areas to serving counters. Keeps serving lines stocked with food.
- Serves designated portions of food as directed by Cafeteria Manager following proper portion control guidelines.
- Follows standardized recipes precisely without modification.
- Assists in cleaning cafeteria. Sweeps and mops floors. Washes pots, pans, and trays. Scrapes food from dirty dishes into garbage disposals and places dishes in dishwashing machine. Cleans kitchen equipment and tables. Follows safety procedures to assure a safe working environment.
- Maintains proper sanitation and personal hygiene. Follows Child Nutrition Services guidelines for professional appearance including uniform requirements, jewelry limitations, proper shoes, and other food safety criteria specifications.
- Checks in grocery supply orders for accuracy. Puts away stock, placing items on proper shelves indicated in storeroom and freezers.
- Performs cashier duties as assigned. Operates in an efficient manner computerized point of sale systemsas needed. Recognizes and records all reimbursable meals accurately and in accordance with federal guidelines for the National School Breakfast and/or Lunch
- Serves breakfast, lunch and a la carte items.
- Exhibits courtesy and understanding to staff and customers. Exhibits a positive attitude and participates as an active Child Nutrition Services team member at their school.
- Participates in formal and informal training. As part of the Healthy Hunger-Free Kids Act, must participate in 6 hours of annual training (4 hours for staff working less than 20 hours per week).
- Models the WJCC Strategic Plan Values: Individualism, Integrity, Innovation, Accountability and Collaboration.
- Performs other duties as assigned.
Minimum Qualifications (Knowledge, Skills and/or Abilities Required)
- Ability to understand and follow detailed written and oral instructions.
- Ability to communicate effectively and tactfully with students and school staff.
- Ability to apply standard weights and measures to recipes.
- Must possess a valid food handler’s card from local health department.
- Ability to lift a minimum of 50 pounds daily for short periods of time.
- Must be able to stand and walk for up to 5 hours.
- Must be able to read standardized recipes.
- General knowledge of the use and care of food preparation equipment.
- Ability to establish and maintain effective working relationships with associates, students and school staff.
- Must be able to work in extreme temperature variations from very warm inside the kitchen area to freezing temperatures inside the walk-in freezers. Must be able to reach above shoulder height and bend below the waist to floor level.
May supervise the duties of other cafeteria workers in the absence of the Cafeteria Manager.
Performs duties under the direct supervision of the Cafeteria Manager; receives guidance, directions, and instructions as required from the Supervisor of Child Nutrition Services. Consults USDA Regulations and Guides, regulations of the state Department of Education and state Department of Health, division Policies and Regulations Manual. Receives annual performance review from the cafeteria manager and the Supervisor of Child Nutrition Services.
Working Conditions and Physical Requirements
Frequent interruptions and deadlines, changes in schedules due to special student activities, early dismissal, etc. May be transferred to another school cafeteria if necessary to arrange for more efficient operation. Ability to stand on feet for extended periods of time. Ability to lift a minimum of 50 lbs. Exposure to chemicals, such as bleach and other cleaning supplies. Ability to reach, bend, and stoop.