Under the direction of the Kitchen Manager and Director of Child Nutrition, the Food Service worker will prepare and serve a variety of foods from fresh, canned, dry, or frozen states according to standardized recipes and will assist in tasks related to the cleanliness of the food production and service areas.
Prepares or assists in the preparation of a variety of foods according to standardized recipes. Operates kitchen equipment such as, but not limited to, electric mixers, slicers, grinders, ovens, stove tops, warmers, coolers,and dishwashers. Utilizes kitchenware such as, but not limited to, knives, spatulas, whisks, tongs, spoons, and ladles. Practices safe food handling according to Hazardous Analysis Critical Control Point (HACCP) and SWJCS Food Service Standard Operating Procedures (SOPs) Assists in the monitoring, reduction, and management of food waste. Cleans and sanitizes pots, pans, kitchen utensils, prep and serving areas.
Performs daily weekly, and monthly deep cleaning of the facility, service areas, and all kitchen equipment such as counters, tables, ovens, refrigerators, freezers, mixers, transient hot carts, mobile carts, and rolling racks. Mops floors and disposes of waste accoding to the SOPs, OSHA, the State, and Jefferson County Health Department processes and procedures. Receives, labels, and stores food and supplies according to produce and HACCP Standards.
Assists in taking inventory. Completes and maintains daily temperature logs for coolers and freezers. Completes and maintains daily food count lists for production records.