PRIMARY PURPOSE:
Work under moderate supervision to prepare and serve 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 GED – preferred
Special Knowledge and Skills:
Must be able to work as a team member
Knowledge and use of commercial food service equipment
Follow written and/or oral directions and to exercise good judgment
Read and understand ingredient and chemical labels, warnings, written and verbal food
preparation, safety instructions and product information
Basic math skills and be able to correctly measure recipe ingredients
Work Conditions:
Tools/Equipment Used: Standard large and small kitchen equipment and tools including
electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven,
dishwasher, and food/utility cart
Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling,
and twisting
Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/
extension, reaching/overhead reaching
Lifting: Frequent moderate lifting and carrying (15–44 pounds)
Environment: Work inside in commercial kitchen environment; exposure to extreme hot
and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards
(bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work
with hands in water; work around machinery with moving parts; work on slippery surfaces
Mental Demands: Work with frequent interruptions; maintain emotional control under stress
Regular attendance is an essential function
Minimum Experience & Requirements:
Experience in role as a Supervisor preferred
Experience in commercial/institutional food preparation preferred.
MAJOR RESPONSIBILITIES AND DUTIES:
1. Prepare quality food according to a planned menu of tested and uniform recipes.
2. Serve food according to meal schedules, departmental policies, and procedures, and practice and promote
portion control and proper use of leftovers.
3. Store, handle and dispose food items and supplies safely and according to established procedures. Maintain
a clean and organized storage area.
4. Operate tools and equipment according to prescribed safety standards, and follow established procedures to
meet high standards of cleanliness, health, and safety.
5. Use basic arithmetic to convert recipes to quantities needed for food service.
6. Set up food on serving lines and/or steam tables and serve meals or meal components.
7. Store or dispose of excess food properly.
8. Wash, sanitize, and store dishes, tableware, and kitchen utensils; scrub counters, tables, and chairs; mop
floors; and dispose of wastes properly.
9. Keep garbage collection containers and areas neat and sanitary.
10. Correct unsafe conditions in work area and promptly report any conditions that are not immediately
correctable to supervisor.
11. Maintain high standards of personal hygiene, appearance, and grooming; and cleanliness in work habits.
12. Maintain a positive work atmosphere by behaving and communicating in a manner so that you get along
with customers, clients, co-workers, and supervisors.
13. May be required to work at various school kitchens as needed on a daily basis.
14. Be able to adapt to working in different schools.
15. Show a positive attitude, interest, and enthusiasm in the position.
16. Promote teamwork and interaction with fellow staff members.
17. Complete annual continuing education requirements.
18. Follow district safety protocols and emergency procedures.
19. Abide by State and Federal laws, District policies, campus expectations and Texas Educator Code of Ethics.
20. Perform such other tasks & assume such other responsibilities as may be assigned. |