FOOD SERVICE EMPLOYEE – NONCERTIFIED PERSONNEL

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TITLE: School Nutrition Employee
QUALIFICATIONS:

1) High School graduate or equivalent

2) Ability to follow instructions and receive constructive
criticism
3) Must be able to work cooperatively with others
4) An interest in working with children and faculty
5) Willingness to learn and improve skills
6) Must be able to perform work required of job
7) Must show evidence of knowledge of approved principles
of food preparation and safety
8) Positive attitude
9) Such alternatives to the above qualifications as the Board
may find appropriate and acceptable

 

REPORTS TO: School Nutrition Cafeteria Manager

 

JOB GOAL: To contribute to the smooth and efficient operation of the
school cafeteria for the ultimate health, comfort, and benefit of
the students.

 

PERFORMANCE RESPONSIBILITIES:
1. Rules and Regulations
? Follows Federal and State rules and regulations and local board policies
pertaining to meal requirements and record keeping.
? Follows rules in School Nutrition Handbook.
2. Performance Standards
? Follows instructions given by the Manager and/or Assistant Manager in the use
of equipment, new methods or techniques of work, recipes, and any changes in
the work schedules or number of hours to be worked.
? Performs and completes all scheduled tasks to the required quality and time
standards.
? Works cooperatively with the Manager, and/or Assistant Manager, and other
cafeteria personnel at all times to promote teamwork and efficient production.
3. Meal Preparation and Service
? Prepares food using standardized recipes and determines if the finished product
is of the best quality both in flavor and appearance before it is served.
? Records all food usage, preparation, and leftovers on the production record as
required.

 

FOOD SERVICE EMPLOYEE – NONCERTIFIED PERSONNEL

? Sees that the supply of food offered is replenished regularly during meal service
periods.
? Sets up cafeteria line for service.
? Serves students and staff standard portions to insure that a reimbursable meal is
served.
? Implements the approved collection procedure.
4. Sanitation, Safety, and Security
? Keeps work areas as clean and orderly as possible at all times and observes all
rules of safety and sanitation.
? Maintains personal appearance and hygiene according to policy and procedures.
? Performs first aid as needed and reports immediately to the Manager any
problem or accident occurring in the kitchen or the cafeteria areas.
? Assists in the daily clean up of the kitchen, service, and cafeteria areas.
? Performs major cleaning of equipment and areas at regularly scheduled intervals.
? Removes used dishes and cleans counter, tables, and serving line in the dining
and kitchen areas.
? Cleans and sanitizes all dishes, flatware, pots, and pans according to established
procedures.
? Maintains the trash and garbage collection areas in a neat and sanitary fashion.
? Properly operates and cleans all equipment using established rules of safety and
sanitation.
5. Purchasing, Receiving, and Storage
? Ensures that all food and supplies are received and stored with consideration
given to proper food safety and handling procedures.
? Reports any errors in the delivery such as shorts, faulty or inferior receipt/product
to the manager immediately.
6. Reports and Record Keeping
? Prepares accurate and adequate records of income and number of meals served
as well as adult and a la carte sales when working as cashier.

FOOD SERVICE EMPLOYEE – NONCERTIFIED PERSONNEL

? Assists in the accurate preparation of a monthly physical inventory as assigned
by the Manager.
? Completes accurate work time record on a daily basis and turns in signed copy to
food service manager at the end of the monthly pay period.
? Completes preparation section of the daily production records.
? Assists in the preparation of other records as deemed necessary for efficient
operation of the program or for auditing purposes as assigned by the Manager,
Assistant Manager, Field Manager, or Supervisor.
7. Public Relations
? Promotes increasing participation through good public relations and marketing
skills with students, faculty, and parents.
? Promotes good public relations by supporting the school nutrition program
through actions, words, and deeds.
8. In-Service Training
? Participates in staff meetings and in-service training programs to stay informed
and to extend his/her knowledge and ability in the various areas of the School
Nutrition Program.
? Full and part time employees must have at least 6 hours of annual continuing
education/training that meets the USDA requirements for Professional Standards
for all school nutrition program employees.
? Employees working less than 20 hours per week must have at least 4 hours of
annual continuing education/ training that meets the USDA requirements for
Professional Standards for all school nutrition program employees.

 

WORKING CONDITIONS
? Indoors, artificial lighting, quarry tile or similar floor which can be slick, moist air
conditions, can be uncomfortably hot.
? 100 percent of work day is spent standing or walking.
? Lifting up to 55 pounds, reaching, handling, stooping, bending, pushing, pulling,
climbing and balancing are all parts of the job.
? Vision should be corrected to 20/20.
? Hearing must be adequate for communication.
? Must be able to communicate effectively; verbally, in writing, and by example
(demonstration).

 

TERMS OF EMPLOYMENT
To be established by the Board.

FOOD SERVICE EMPLOYEE – NONCERTIFIED PERSONNEL

 

EVALUATION
Performance of this job will be evaluated annually in accordance with provisions of
the Board’s policy on evaluation of non-certificated personnel.
NOTE: Performs additional duties as assigned by the Food Service Manager, Assistant
Manager, Field Manager or School Nutrition Supervisor.