Qualifications:

Credentials: Food Service operator license preferred but not required.

Education: High School diploma or GED equivalent.  This provision may be waived by the school district.

Experience:  Institutional food service or quantity food preparation experience helpful.

Special Skills and Abilities:

Must be able to acquire the necessary skills and perform the assigned tasks to plan, prepare, inventory, document, cook, bake, serve meals, and clean-up.  Obtain the ability to apply principles of food service, sanitation and HACCLP in daily activities, knowledge of applicable state and federal school food service regulations.

Communication Skills (oral, written, business):  Basic communication skills to exchange information give/receive simple instructions and respond to inquiries.  Includes filling out variety of forms.

Data Recording/Record Keeping:  Involves manually logging, filing, or posting single entry items or by computer, or point of sale equipment and cashiering.

Mathematical Skills:  Performs routine computations requiring the knowledge of addition, subtraction, multiplication, and division using whole numbers, fractions, decimals, and percentages.  Must be able to adapt and convert measurements and recipes to the number of portions to prepare.

Reading and Interpreting:  Must be able to read and understand recipes, rules, regulations and instruction manuals etc.

Tools and Equipment:  Have the willingness to learn and be trained to properly use, clean, care, and maintain institutional kitchen equipment and utensils.

Reports to:  Cafeteria Manager

Purpose of Position:  To perform semi-skilled to skilled level and supervisory level food service duties under general supervision of the manager or the assistant manager.  To provide a safe, efficient, and professional food and nutrition services for Western Heights Public School students and other customers through operational efficiencies, program compliances and review of daily child nutrition and food service operations at their work location.

Contact with Others:  A person in this position has close and continual contact with members of the kitchen staff and regular contact with members of the school staff and students.  Good interpersonal skills and communication are required to work with staff and students. Must enjoy working with children.

Other Performance Measures:

Successful performance of the job requires good people skills to work with students, teachers, and fellow employees.  It requires following and enforcing safety guidelines and polices to avoid accidents and injury. It requires following and enforcing school dress standards, proper attendance or leave polices, and other work habit concerns.  The employee must have very good personal hygiene and to appear to be a person of good health. The employee must use initiative and self-discipline to get the work done. Must be able to cooperate with other staff members and have a positive attitude towards staff, students, and the public to enhance educational goals.

Essential Job Functions/Performance Responsibilities:

• Prepares a variety of foods, including soups, entrees, salads, sandwiches, fruits, vegetables, desserts and beverages following standardized recipes and menus, price schedules, and portion controls, and in accordance with departmental work production standards.

• Sets up food on serving lines and/or steam tables, salad bars, food bars and serves meals or meal components.

• Uses only standardized recipes on the production of food.

• Assists in the serving and selling of foods in the cafeteria and common areas.

• Performs cashier duties as needed and ensures students meet reimbursement edibility.

• Performs cleaning and sanitizing immediately after using all equipment, utensils, and areas used in the preparation of foods.  Cleans the kitchen and serving areas after breakfast and lunch and whenever there is a spill.

• Assists in maintaining accurate inventory by returning all unused supplies and food to the storage room in their proper location.  Prepares meals to minimize waste. Keeps track of all items used for inventory control.

• Assists in maintaining accurate and timely orders/production records as required by the State of Oklahoma and USDA.

• Operates and cleans all kitchen equipment such as ranges, ovens, steamers, mixers, slicers, and dish machines and may include other equipment not specifically listed.

• Performs general house cleaning and sanitizing such as cleaning freezers and refrigerators, does laundry, cleans bathrooms.

• Maintains a professional work environment.

• Performs other duties as assigned by the manager

Physical/Mental Requirements and Working Conditions:

Work with frequent interruptions.  Maintain emotional control under stress. Walking/standing is required 2 or more hours a day.  Frequent bending/stooping and squatting/crouching, occasional crawling/kneeling, and climbing.  Must reach above shoulders and push/pull occasionally on the job. Occasionally lifting up to 40 pounds with the assist of others.

Must possess the visual requirements to be aware of surrounding especially in fluctuation temperatures and in humid environments, around some hazardous equipment, boiling liquids, and very hot ovens.  Must be able to work around spills/slick floors and other impediments on occasion but must observe safe working conditions and watch for others safety and health.

Terms of Employment:

Salary: Starting at 12.18 an hour