PRIMARY PURPOSEWork under moderate supervision to prepare and serve appropriate quantities of food to meet menu requirements.Maintain high standards of quality in food production sanitation and safety practices.QUALIFICATIONSMinimum EducationCertification High school diploma or GED – preferred Bilingual Required Special Knowledge and Skills Must be able to work as a team member Knowledge and use of commercial food service equipment Follow written andor oral directions and to exercise good judgment Read and understand ingredient and chemical labels warnings written and verbal food preparation safety instructions and product information Basic math skills and be able to correctly measure recipe ingredientsWork Conditions ToolsEquipment Used Standard large and small kitchen equipment and tools including electric slicer mixer pressure steamer deep-fat fryer sharp cutting tools stove oven dishwasher and foodutility cart Posture Prolonged standing frequent kneelingsquatting bendingstoop pushingpulling and twisting MotionContinual walking frequent climbing ladder graspingsqueezing wrist flexion extension reachingoverhead reaching LiftingFrequent moderate lifting and carrying 15&ndash44 pounds EnvironmentWork inside in commercial kitchen environment exposure to extreme hot and cold temperatures extreme humidity noise vibration microwaves biological hazards bacteria mold fungi chemical hazards fumes vapors gases electrical hazards work with hands in water work around machinery with moving parts work on slippery surfaces Mental DemandsWork with frequent interruptions maintain emotional control under stress Regular attendance is an essential functionMinimum Experience & RequirementsExperience in role as a Supervisor preferredExperience in commercialinstitutional food preparation preferred.MAJOR RESPONSIBILITIES AND DUTIES1. Prepare quality food according to a planned menu of tested and uniform recipes.2. Serve food according to meal schedules departmental policies and procedures and practice and promoteportion control and proper use of leftovers.3. Store handle and dispose food items and supplies safely and according to established procedures. Maintaina clean and organized storage area.4. Operate tools and equipment according to prescribed safety standards and follow established procedures tomeet high standards of cleanliness health and safety.5. Use basic arithmetic to convert recipes to quantities needed for food service.6. Set up food on serving lines andor steam tables and serve meals or meal components.7. Store or dispose of excess food properly.8. Wash sanitize and store dishes tableware and kitchen utensils scrub counters tables and chairs mopfloors and dispose of wastes properly.9. Keep garbage collection containers and areas neat and sanitary.10. Correct unsafe conditions in work area and promptly report any conditions that are not immediatelycorrectable to supervisor.11. Maintain high standards of personal hygiene appearance and grooming and cleanliness in work habits.12. Maintain a positive work atmosphere by behaving and communicating in a manner so that you get alongwith customers clients co-workers and supervisors.13. May be required to work at various school kitchens as needed on a daily basis.14. Be able to adapt to working in different schools.15. Show a positive attitude interest and enthusiasm in the position.16. Promote teamwork and interaction with fellow staff members.17. Complete annual continuing education requirements.18. Follow district safety protocols and emergency procedures.19. Abide by State and Federal laws District policies campus expectations and Texas Educator Code of Ethics.20. Perform such other tasks & assume such other responsibilities as may be assigned.