Part-Time School Nutrition (Cafeteria) at Jacksboro Middle School

Jacksboro Middle School is seeking school nutrition (cafeteria) personnel.  This position is 5.5 hours per day.POSITION TITLE:School Nutrition Cook and Kitchen StaffQUALIFICATIONS:Willingness to be trained in food preparation techniques relating to the school setting – should have some basic arithmetic and reading skills.REPORTS TO:School Nutrition Manager/School Nutrition Program Supervisor/PrincipalRESPONSIBILITIES:Understands and carries out oral and written instructions.Maintains work pace appropriate to given workload.Can read and follow a standardized recipe.Assists in maintaining food and non-food inventory.Practices good time management skills.If assigned as cashier – will attend training pertinent to software program and related regulations regarding meal collections.Test cooked food by tasting and smelling it in order to ensure palatability and flavor conformity.Attend training as scheduled by the manager or school nutrition supervisor.Attends a quarterly safety meeting as scheduled by the supervisor.Follows food safety regulations and the HACCP plan relating to Standard Operating Procedures as outlined by the Campbell County Board of Education.Abides by all policies of the Campbell County Board of Education and the regulations of the school nutrition program.Demonstrates willingness to work as a team player with other staff members.Performs other related tasks as directed by the school nutrition program manager.JOB SUMMARY:Performs a variety of food and service tasks in the areas of meal assembly and service, dishwashing, sanitation and safety. These employees set up cafeteria tray lines, steam tables, dining room tables, and side service stands with hot and cold food items and with dishes, silverware, napkins, condiments, salads, deserts, bread and beverages. Food services workers also may work at assemble stations on the tray lines, and place the correct foods on trays as customers proceed along the tray line. Food service workers operate commercial kitchen equipment in preparation of foods and in cleaning of the area. These positions require knowledge of basic arithmetic and reading in calculating and reading recipes, counting meals and cash counts.