Cafeteria Helper

I. Workload & Performance Requirements in the School Food Service Program

1.Employees working in the Learning First Charter Public School Program must meet all requirements of good health and cleanliness, as specified in the Commonwealth of Massachusetts department of Public Health's 105 CMR 590.000.

2. Work in the kitchen is all hard, physical work involving lifting of goods up to 50lbs, direct food handling, working standing up and/ or moving during all shifts.

3. Cafeteria work requires good hand/eye coordination, the ability to work under constant time deadlines and the ability to work at a variety of tasks (as assigned by the Director of Food Service & Kitchen Manager) on a daily basis.

II. Reports to

1. The cafeteria helper is directly responsible to the director of Food Service, the Kitchen manager or the designee.

III. Work Hours:

1. A full time Cafeteria Helper works 6.5 to 8.5 hours per day

2. A part time Cafeteria Helper 6 hours or less per day

IV. Job Duties

1. Performs tasks requiring an ordinary degree of skill in the preparation & serving of food as well as other tasks required for the operation & sanitary maintenance of a food service facility or area.

2. Performs a variety of cooking tasks following HACCP and the Federal Food Code as well as any specific local or state requirements.

3. Operates kitchen equipment such as ovens, mixers, slicing machines etc.

4. Sets up serving counter, bags, or transport containers and serves food to be served to the children. Responsible during service for ensuring students are taking complete meal counts.

5. Responsible for maintaining general cleanliness of the kitchen and all serving areas.

6. Responsible for following sanitary practices in the kitchen at all times.

7. Sweeps floors, mops as necessary, cleans counters, tables, oven, refrigerators, serving carts or bags and all other kitchen equipment as needed or directed.

8. Receives and checks deliveries of food and other supplies following all HACCP principles for receiving.

9. Stores all food properly in the kitchen.

10. Assist in the taking of inventory and supplies.

11. Cashiering and operating the Point of Sale Scanning System.

12. Performs all tasks in the preparation and packaging of meals as well as other tasks required for the operation and sanitary maintenance of the School Lunch Program. 13. Must attend all training programs as directed.

In addition to the above requirements the Cook/utility will have the following Job Duties

1. Will begin each day by unloading the freezer for lunch service for the day of as well as planning and rotating items for upcoming service

2. Will need to review meal counts and production records each day with the Manager and or Foodservice Director.

3. Will maintain the oven cleaning schedule and all oven racks. Any issues with equipment will be reported to supervisor(s) immediately.

4. Will be responsible for coordinating the cooking times and loading the "oven racks" based on each lunch forecast and time of service. Will need to have a great understanding of meal cooking times and temperatures as not all items cook at the same temperature or time.

5. Will be required to cook all individual lunches on time and unload lunches into serving units. Some lunches will be placed in bulk serving bags while some will be broken down by individual classroom.

6. Will need to heat all carry hot gel packs for the holding bag each day.

7. Will conduct and record all proper cooking and holding food logs.

8. Will need to pack meals for pick up during shut down while students are remote. Meals will be packed and served outside the school for parent pick up.

9. Serve Safe preferred or completed within three months of hire.