Primary Purpose:             

Assist in the preparation and serving of appropriate quantities of food to meet menu requirements.  Maintain high standards of quality in food production, sanitation, and safety practices.

Qualifications:

Minimum Education/Certification:  High school diploma or equivalent preferred

Minimum Experience:  None required

Special Knowledge and Skills:

Have a working knowledge of the school food service environment. Demonstrate the ability to properly use equipment such as the convection oven, mixer, and measuring scale.

Major Responsibilities and Duties:

1. Assist with the production of food products including pre-measuring ingredients, panning, baking, and storing.

2. Assist the manager in maintaining precise Food Production Records by consistently and accurately reporting any additional food prepared or discarded.

3. Serve food according to meal schedules, departmental policies, and procedures.

4. Cashier, when assigned, following departmental cash handling procedures.

5. Perform all tasks within a given time frame and serve customers with a reasonable degree of speed.

6. Assist in the clean-up process by putting food away, washing pots and pans, sweeping and mopping.

7. Demonstrate sound safety and sanitation practices. Follow departmental HACCP procedures.

8. Present an image of professionalism by following department guidelines for personal hygiene and dress code.

9. Recognize and complete light-duty tasks without being told.

10. Demonstrate a positive attitude, flexibility, and be willing to perform any additional light-duty tasks as assigned by the manager.

Equipment Used: Use of large and small commercial kitchen equipment including electric slicer, mixer, pressure and convection steamer, convection oven, dish machine, food processor, and sharp/serrated cutting tools

Working Conditions:          

Mental Demands/Physical Demands/Environmental Factors:

Continual standing, walking, pushing, and pulling; frequent stooping, bending, kneeling, and climbing a ladder, moderate lifting and carrying; moderate exposure to extreme hot and cold temperatures.  Must be able to lift 25 lbs.

Wage/Hour Status:  Non-Exempt

Pay Grade:  Auxiliary 1

Reports to:  Director of Child Nutrition

Days:  186