Cafeteria Worker

Cafeteria Worker Prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices. Food service background preferred but not required. High School Diploma or equivalent preferred, valid driver's license Experience in food service preferred. Ability to understand food preparation and safety instructions. Working knowledge of kitchen equipment and food production procedures. Ability to operate large and small kitchen equipment and tools. Ability to perform basic arithmetic operations. Prepare quality food according to a planned menu of tested, uniform recipes. Serve food according to meal schedules, departmental policies, and procedures. Practice and promote portion control and proper use of leftovers. Maintain a clean and organized storage area. Operate tools and equipment according to prescribed safety standards. Follow established procedures to meet high standards of cleanliness, health, and safety. Keep garbage collection containers and areas neat and sanitary. Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately. Maintain personal appearance and hygiene. Handle and record cashier functions accurately. Help record food requisitions and orders necessary supplies. Maintain daily food preparation records. Promote teamwork and interaction with fellow staff members. Assists in cleaning and sanitizing pots and pans. Assists in cleaning the cafeteria after each meal and special events. Assists with special activities as needed. Maintains a friendly attitude toward fellow workers, staff, and students. May be assigned at various campuses pending the need. Performs other duties that are requested by the Cafeteria Manager or Child Nutrition Director. Frequently in and out of hot and cold environments, working with ovens, steamers, etc. Large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, oven, dishwasher, and food and utility cart. Occasional bending/stooping, pushing/pulling, and twisting. Repetitive hand serving motion on the service line serving students portioned items. Frequent lifting, moving objects of up to 25-40 pounds. Work with frequent interruptions; maintain emotional control under stress.