FOOD SERVICE DEPARTMENT SERIES

DEFINITION

Under general supervision, performs a wide variety of duties related to student meals at all levels of enrollment and performs other related duties as assigned.

ESSENTIAL JOB FUNCTIONS  

FOOD SERVICE WORKER I

Prepares fruits, vegetables, and other foods for cooking.  Prepares salads, desserts, sandwiches and beverages.  May assist in the preparation of main dishes for cooking or in baking pastries and breads.  Sets up for serving and serves a wide variety of meals and snacks to students, staff and outside organizations.  Collects monies and makes change for the sale of said lunches and snacks.  May pack lunches for shipment, deliver and serve lunches at selected sites in the district.  Clean work areas, wash all utensils and store in proper places.  May supervise student workers.

FOOD SERVICE WORKER II

In addition to Food Service Worker I above, is responsible for transporting lunches to all schools and also serving at one location; also for receiving and storing foods, dry storage and supplies at warehouse and freezers.  Assist director in taking inventory.

FOOD SERVICE WORKER III

In addition to the above, is responsible for cooking, serving and distribution of nutritious meals according to quantity recipes.  Assists the Director in making up the menus. 

FOOD SERVICE WORKER IV-SNACK BAR Operates and stocks snack bars in the district; trains students to serve customers, make correct change and clean all equipment related to soda fountains or snack bars; receives monies from all schools, counts all monies and makes bank deposits daily for all schools.  To supervise all students helping in snack bars.  May assist in other food service responsibilities when snack bar duties complete.

FOOD SERVICE WORKER IV- PRHS

In addition to the above, is responsible for the production and serving of all areas at the high school.  Will direct others in duties in food service and keep accurate records in areas of student attendance for food service classes.  Will be responsible for keeping accurate attendance records for all high school food service workers.  May assist director in the ordering of all food supplies. Other duties will parallel those of Food Service Worker IV-Snack Bar.                                                                              

FOOD SERVICE WORKER V - BAKER

Responsible for all baked goods that appear on any school menu; to produce cookies, breads, donuts and all other baked goods for all snack bars; to supervise student workers in the bakery.  May assist in other food service responsibilities when baking is completed.

FOOD SERVICE WORKER LEAD

In addition to the above, is responsible for the production, and packaging of all foods being shipped from central kitchen and to keep accurate records and factor sheets of all foods being served.  May assist Director in the ordering of all food and supplies.  Acts as main coordinator of the Central Kitchen Staff and of the Food Service IV’s in the district.  Responsible for maintaining safe working conditions at the central kitchen.  Responsible for calling substitutes and maintaining work schedules.

PHYSICAL REQUIREMENTS

FOOD SERVICE WORKER I, II, III, IV, V, LEAD

Ability to see for purposes of reading directions, menus, and other printed matter.  Ability to understand speech at normal levels in person or on the telephone.  Ability to communicate so others will be able to clearly understand a normal conversation in person or on the telephone.  Ability to operate kitchen equipment such as convection ovens, slicers, and deep fryers with dexterity.  Ability to work rapidly and use both hands to assemble food trays and prepare food.  Ability to routinely lift/carry equipment and supplies weighing up to 25 pounds and to occasionally lift/carry equipment and supplies weighing up to 55 pounds.

WORKING CONDITIONS

FOOD SERVICE WORKER I, III, IV, V, LEAD

School cafeteria working environment subject to bending and kneeling to set up serving lines, to stock shelves, and to clean work areas and kitchen equipment; pushing/pulling of food carts and equipment; reaching in all directions; long periods of standing and repetitive movements of hands to prepare and serve food; exposure to hot and cold temperatures; and use of detergents and bleach.

FOOD SERVICE WORKER II , III, V, LEAD

In addition to the above, subject to bending and lifting to load delivery vehicle.

QUALIFICATIONS - REQUIRED

All food service personnel learn to operate all food service machines found in kitchens.  Must operate machines in a safe and orderly manner.  Must operate machines according to directions while observing all safety features.  Must have knowledge of proper food storage and handling.

FOOD SERVICE WORKER I

In addition to the above, have knowledge of ways to prepare sandwiches, salads, snacks and related food items in quantity.  Learn to operate any and all machines found in school cafeterias, lift and stack equipment, supplies and foodstuffs.  Serve lunches and collect tickets.

FOOD SERVICE WORKER II

In addition to Food Service Worker above, must receive and store all foods and supplies. 

FOOD SERVICE WORKER III - INVENTORY CONTROL

In addition to the above, must have a minimum of two years experience maintaining perpetual inventories and ordering to maintain set par levels.      

FOOD SERVICE WORKER IV - SNACK BAR & PRHS

In addition to the above, assist director in hiring, staffing and training students to work in all snack bars.

FOOD SERVICE WORKER V - BAKER

In addition to the above, use quantity recipes and produce quality  baked goods according to menus.

FOOD SERVICE WORKER LEAD

In addition to the above, receive and initiate oral and written instructions, maintain cooperative relationships with co-workers and students.

EXPERIENCE AND EDUCATION

At least one year paid food service work.  Persons with knowledge and abilities as stated are considered to have the necessary education.