Cafeteria Worker

Primary Purpose:

Responsible for campus child nutrition operations. Ensure appropriate quantities of food are prepared and served.

Meet time constraints set by menu requirements established by Central Office administration. Ensure all operations

follow safe food handling standards.

Qualifications:

Education/Certification:

High school diploma or GED

Certified Food Handlers Card

Special Knowledge/Skills:

Knowledge of methods, materials, equipment, and appliances used in food preparation

Knowledge of food handler safety

Ability to manage personnel

Effective organizational, communication, and interpersonal skills

Experience:

Experience in institutional food service operations (preferred)

Major Responsibilities and Duties:

Cafeteria Food Preparation

1. Maintain all serving schedules and serve all food items according to menu specifications defined by

departmental policies and procedures.

2. Work cooperatively Food service Director and Kitchen Manager with schedule changes, special serving

requirements and to resolve personnel problems.

Safety and Sanitation

4. Ensure food is produced safely and is of high quality according to policies, procedures, and department

requirements. Store and handle food items and supplies safely following health and safety codes and

regulations.

5. Maintain food handler safety training at the campus level and maintain standards of cleanliness, health, and

safety.

6. Operate tools and equipment according to prescribed safety standards, and follow established procedures to

meet high standards of cleanliness, health, and safety.

7. Correct unsafe conditions in work area and promptly report any conditions that are not immediately

correctable to supervisor.

8. Follow established procedures for locking, checking, and safeguarding facilities.

Inventory and Equipment

9. Ensure appropriate quantities of food and supplies are available through daily orders and periodic

inventories.

10. Maintain a clean and organized storage area. Keep garbage collection containers and areas neat and

sanitary.

11. Maintain logs on all equipment maintenance required within campus child nutrition department. Perform

preventive maintenance and report needed equipment repairs. Recommend replacement of existing

equipment to meet department needs.

12. Conduct regular physical equipment and supplies inventory.

Policy, Reports, and Law

13. Compile, maintain, and file all reports, records, and other documents including reports of daily and monthly

financial, production, and activity records.

14. Review and submit accurate time and attendance records for payroll reporting purposes.

15. Complete annual continuing education requirements.

16. Follow district safety protocols and emergency procedures.

Mental Demands/Physical Demands/Environmental Factors:

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