Position:

Cafeteria Worker

 General Description:

Under the direction of the Director of Food and Nutrition Services and Lead Cook, assists in all phases of food preparation and serving.

 Job Goal:

To prepare and serve nutritious and appetizing meals which influence students’ learning, physical health, and overall well-being.

 Specific Duties and Responsibilities:

• Prepares and cooks a variety of hot and cold food for breakfast and lunch on a daily basis.
• Serves student meals.
• Assists with control of student lines and servers.
• Assists with maintaining inventory.
• Maintains kitchen utensils, equipment and serving dishes in a clean and sanitary condition.
• Operates mechanical and electrical food machinery. Attends workshops or other training programs pertaining to food and nutrition services.
• Transports food and warmers to satellite kitchens.
• Assists in maintaining accurate student breakfast and lunch counts.
• Maintains food transfer sheets for breakfast and lunch
• Assures that daily production levels and standards are met as mandated by State and Federal regulations.
• Other related duties as assigned.

 Required Skills and Knowledge:

• Ability to read and follow recipes.
• Ability to carry out written and oral directions.
• Ability to work with students and staff.
• Ability to accurately count money and make change.
• Ability to perform simple and repetitive tasks.

 Minimum Qualifications:

• Possess a valid California Driver's License
• Possess an earned high school diploma or equivalent.
• Meets Health Department standards for food service workers.
• Acquire the Food Handlers/Serve Safe Certificate within first year of employment through professional development provided or arranged by the District.

 Physical Requirements:

Standing and walking for extended periods of time; lifting up to 25 pounds; dexterity of hands and fingers to operate kitchen equipment; pushing and pulling objects, food trays and carts weighing up to 50 pounds or more; reaching overhead, above shoulders and horizontally; and bending at the waist.

 Working Conditions:

Environment: Food service facility environment; subject to heat from ovens, cold from walk-in refrigerators and freezers, and working variable hours.

 Hazards: Exposure to very hot foods, equipment, and metal objects used in cooking and baking, sharp knives and slicers, detergents, abrasive cleaning solvents and disinfectants, and risk of falls.

Hours:

Up to 5.75 hours per day.

 Days:

183 days per year. Vacation, holidays and sick leave as required by the classified contract and Ed Code.

 Salary:

Range B of Classified Salary Schedule.

 Evaluation:

Director of Food and Nutrition Services.