Job Title:Food Service Worker

Job Description:Performs routine food preparation and related work associated with the operations of a school district food service program.

Accountability: Reports to Kitchen Manager.

Equipment Used: Telephone; cash register (depending upon school); mixers; grinders; grills; dishwasher; garbage disposal; stoves; conventional, convection and microwave ovens; toasters; food warming and holding equipment; bowls; trays; pots; pans; small hand and power food preparation and serving utensils.

Environment: Inside 100%

Duties and Responsibilities: Except as specifically notes, the following functions are considered essential to this position.

-maintain sanitary and healthful conditions in work, food service, and preparation areas. -assemble, thaw (as needed), and prepare foods and beverages from menus or other instructions for scheduled mealtimes. -perform simple work with numerical data and make arithmetic computations rapidly and easily. -accurately measure and apportion ingredients, and replicate recipes and preparation instructions for foods and beverages. -prepare serving areas for scheduled mealtimes. -serve hot and cold foods and beverages. -work as a member of a team, or independently. -attend to many items simultaneously or in sequence. -read, interpret and appropriately apply rules, regulations, policites, and procedures as authorized. -perform basic cleaning of food preparation equipment, utensils, and food service areas. -interact in a positive manner with both staff and students. -refine existing work methods and develop new techniques for accomplishing assigned tasks. -refer queries from staff, students, parents, vendors and the public to appropriate personnel. -perform other duties and tasks as required.

Physical Activity Requirements: Primary Physical Requirements Lift up to 10lbs: Frequently required. Life 11 to 25lbs: Frequently required. Lift 26 to 50lbs: Occasionally reqired. Assistance may be available. Lift over 50lbs: Not required. Carry up to 10lbs: Frequently required. Carry 11 to 25lbs: Occasionally required. Carry 26 to 50lbs: Rarely required. Assistance may be available. Carry over 50lbs: Not required. Reach above shoulder height: Occasionally required. Reach at shoulder height: Frequently required. Reach below shoulder height: Frequently required. Push/Pull: Frequiently required.

Hand Manipulation: Grasping: Frequently required. Handling: Frequently required. Torquing: Not required. Controls and Equipment: See "equipment used" section above.

Other Physical Considerations: Twisting: Frequently required. Bending: Frequently required. Crawling: Occasionally required. Squatting: Occasionally required. Kneeling: Rarely required. Crouching: Occasionally required. Climbing: Occasionally required. Balancing: Not required.

Work Surfaces: Concrete and tile floors. Stainless steel, Formica and wood counters. Food service stations. High chair and counter. Wet and slippery floors.

During a Regular Work Day, Employee is Required to: Consecutive Hours Sit: Stand: 6 Walk: 1

Total Hours Sit: Stand: 6 Walk:

Cognitive and Sensory Requirements: Talking: Necessary for communicating with others. Hearing: Necessary for receiving instructions and queries. Sight: Necessary for doing job correctly and effectively. Tasting and Smelling: Necessary for doing job correctly and effectively.

Licensure/Certification Requirements: None

Other training, skills and experience requirements: HS Diploma or GED. Experience in preparation of food for large groups desired. Ability to read menus, recipes, regulations and instructions. Elementary knowledge of mathematics and arithmetic skills. Familiarity with laws, regulations, and sanitary practices associated with food preparation and kitchen operations. OR any combination of education and experience that demonstrates the required knowledge, skills and abilities necessary to perform the functions of the position.

Summary of Occupational Exposures: Natural/propane gas. Cleaning and sanitizing fluids. Oven cleaning materials. Hot surfaces, liquids and solids.

Other Considerations and Requirements: Position requires standing for extended periods of time. Position may require coverage of other locations and functions of the food service program, and the acquisition of the skills needed to support these locations and/or functions.