| Location | Fairfield, CT |
JOB DESCRIPTION FOOD SERVICES OPERATOR (March 2026)
SALARY :
Food
Services
Salary
Schedule
WORK
CALENDAR :
190
days
(Food
Services)
FLSA STATUS : Non-Exempt REPORTS TO : Cafeteria Manager/Food Services Coordinator GENERAL STATEMENT OF JOB
Under regular supervision, prepares and serves nutritious student and staff meals and maintains a clean
and
sanitary
work
area,
following
established
procedures,
standards
and
regulations.
Reports
to
the
Cafeteria
Manager
and/or
Food
Services
Coordinator.
SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS
Prepares,
cooks
and/or
bakes
food
items
for
student
and
staff
meals
in
the
prescribed
quantity
and
as
scheduled.
Monitors
cooking
times
and
temperatures
to
ensure
thorough
heating
as
required
for
consumer
safety.
Prepares
food
for,
sets
up,
and
replenishes
salad
bars.
Sets
up
serving
lines
and
maintains
cleanliness
of
serving
area;
ensures
the
availability
of
necessary
serving
utensils;
serves
food
in
the
appropriate
quantity
per
customer.
Fills
ice
machine.
Assembles
bag
lunches
as
required.
Cleans,
sanitizes
and
stores
utensils,
pans,
serving
ware,
cookware,
etc.
Maintains
cleanliness
and
sanitation
of
equipment,
food
preparation
areas
and
dining
areas.
Assists
in
stocking
supplies
and
monitoring
inventory;
rotates
food
products
as
scheduled.
Monitors
inventory
of
foods
and
supplies;
informs
supervisor
of
products
and
quantities
needed
for
meal
preparation.
Performs
all
duties
in
compliance
with
school
and
District
policies,
procedures
and
standards
of
quality
and
safety.
Receives
and
responds
to
concerns,
complaints
and
inquiries
in
areas
of
responsibility.
Prepares
and/or
submits
various
logs,
charts,
order
forms,
and
other
records
as
required.
Operates
a
variety
of
kitchen
equipment
including
a
dishwasher,
steamer,
kettles,
oven,
slicer,
mixer,
fryer,
braising
pan,
grinder,
freezer,
cooler,
small
appliances,
etc.
Exercises
care
and
safety,
in
the
use
of
equipment
and
tools
required
to
complete
assigned
tasks.
Uses
various
cleansers
and
kitchen
supplies,
utensils,
scales,
thermometers
and
gauges,
etc.
Interacts
and
communicates
with
various
groups
and
individuals
such
as
the
immediate
supervisor,
school
Principal,
other
school
administrators
and
staff,
co-workers,
students,
parents,
etc.
Attends
training,
meetings,
etc.,
as
necessary
to
maintain
and
enhance
job
knowledge
and
skills.
ADDITIONAL JOB FUNCTIONS
Performs
related
duties
as
required.
MINIMUM QUALIFICATIONS AND EXPERIENCE
Requires high school diploma or GED supplemented by experience in institutional food service. Must
possess
a
valid
state
driver's
license.
MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS
Physical Requirements: Requires medium work that involves walking, standing, stooping, crouching,
stretching
or
lifting
all
of
the
time
and
also
involves
exerting
between
20
and
50
pounds
of
force
on
a
recurring
basis,
or
considerable
skill,
adeptness
and
speed
in
the
use
of
fingers,
hands
or
limbs
in
tasks
involving
very
close
tolerances
or
limits
of
accuracy.
Data Conception: Requires the ability to compare and/or judge the readily observable functional, structural
or
compositional
characteristics
(whether
similar
to
or
divergent
from
obvious
standards)
of
data,
people
or
things.
Interpersonal Communications: Requires the ability to speak and/or signal to people to convey or exchange
information.
Includes
receiving
assignments
and/or
directions
from
supervisors.
Language Ability: Requires ability to read a variety of policy manuals, menus, recipes, etc. Requires
the
ability
to
prepare
various
records
and
forms
with
proper
format.
Requires
the
ability
to
speak
with
and
before
others
with
clarity,
voice
control
and
confidence.
Intelligence: Requires the ability to apply common sense understanding to carry out instructions furnished
in
written,
oral
or
diagrammatic
form;
to
deal
with
problems
involving
several
concrete
variables
in
or
from
standardized
situations.
Requires
the
ability
to
make
routine
independent
judgments
in
absence
of
supervision;
to
acquire
knowledge
of
topics
related
to
primary
occupation.
Must
have
the
ability
to
comprehend
and
interpret
received
information.
Verbal Aptitude: Requires the ability to record and deliver information, to follow verbal and written
instructions.
Must
be
able
to
communicate
effectively
and
efficiently
with
people
of
varying
educational
and
cultural
backgrounds.
Numerical Aptitude: Requires the ability to add and subtract totals, to multiply and divide, to determine
time
and
weight.
Form/Spatial Aptitude: Requires the ability to inspect items for proper length, width and shape; to
identify
creative
and
harmonious
combinations
as
in
cooking
and
meal
planning;
and
visually
read
various
information.
Motor Coordination: Requires the ability to coordinate hands and eyes using kitchen appliances/utensils.
Manual Dexterity: Requires the ability to handle a variety of items, control knobs, buttons, switches,
catches,
utensils,
knives,
etc.
Must
have
moderate
levels
of
eye/hand/foot
coordination.
Color Discrimination: Requires the ability to differentiate colors and shades of color. Interpersonal Temperament: Requires the ability to deal with people beyond giving and receiving instructions.
Must
be
adaptable
to
performing
under
stress
when
confronted
with
emergency
situations
or
tight
deadlines.
The
worker
may
be
subject
to
danger
or
risk
to
a
moderate
degree,
or
to
tension
as
a
regular,
consistent
part
of
the
job.
Physical Communications: Requires the ability to talk and hear: (talking: expressing or exchanging ideas
by
means
of
spoken
words;
hearing:
perceiving
nature
of
sounds
by
ear).
PERFORMANCE INDICATORS
Knowledge of Job: Has thorough knowledge of the methods, procedures and policies of the Fairfield
County
School
District
as
they
pertain
to
the
performance
of
duties
of
the
Cafeteria
Operator/Cashier.
Is
knowledgeable
in
the
laws,
ordinances,
standards
and
regulations
pertaining
to
the
specific
duties
and
responsibilities
of
the
position.
Has
the
ability
to
comprehend,
interpret
and
apply
regulations,
procedures
and
related
information.
Has
knowledge
of
the
principles
and
practices
of
institutional
food
service
operations;
has
skill
in
the
preparation
and
service
of
appetizing
meals
to
large
numbers
of
customers.
Has
knowledge
of
the
standard
equipment,
tools,
materials
and
practices
of
the
food
service
industry.
Has
skill
in
the
care
and
use
of
required
tools
and
equipment.
Has
knowledge
of
the
occupational
hazards
and
safety
precautions
of
the
trade.
Is
able
to
ensure
the
cleanliness
and
sanitation
of
kitchen
utensils,
serving
ware,
cookware,
surfaces,
etc.,
through
thorough
and
frequent
cleaning.
Is
able
to
monitor
and
ensure
the
maintenance
of
proper
food
temperatures.
Has
knowledge
of
proper
food
storage
methods.
Has
the
mathematical
ability
to
handle
required
calculations.
Is
able
to
maintain
simple
records.
Is
able
to
read
and
interpret
various
materials
pertaining
to
the
responsibilities
of
the
job.
Is
able
to
use
independent
judgment
in
performing
routine
tasks.
Knows
how
to
maintain
effective
relationships
with
co-workers,
customers
and
other
District
personnel
through
contact
and
cooperation.
Is
able
to
offer
assistance
to
fellow
employees
as
necessary.
Knows
how
to
perform
duties
in
a
courteous
manner
and
with
the
utmost
integrity
in
the
best
interest
of
the
public.
Is
able
to
effectively
perform
assigned
duties
despite
frequent
interruptions
and
the
stress
of
deadlines.
Knows
how
to
react
calmly
and
quickly
in
emergency
situations.
Has
the
ability
to
learn
and
utilize
new
skills
and
information
to
improve
job
performance
and
efficiency.
Quality of Work: Maintains high standards of accuracy in exercising duties and responsibilities. Exercises
immediate
remedial
action
to
correct
any
quality
deficiencies
that
occur
in
areas
of
responsibility. Maintains high quality communication and interaction with internal and external entities
with
whom
the
position
interacts.
Quantity of Work: Performs described Essential Functions and related assignments efficiently and effectively
in
order
to
produce
quantity
of
work
which
consistently
meets
established
standards
and
expectations.
Dependability: Assumes responsibility for completing assigned work. Completes assigned work within
deadlines
in
accordance
with
directives,
policy,
standards
and
prescribed
procedures.
Maintains
accountability
for
assigned
responsibilities
in
the
technical,
human
and
conceptual
areas.
Attendance: Attends and remains at work regularly and adheres to policies and procedures regarding
absenteeism
and
tardiness.
Provides
adequate
notice
to
higher
management
with
respect
to
vacation
time
and
leave
requests.
Initiative and Enthusiasm : Maintains an enthusiastic, self-reliant and self-starting approach to meet
job
responsibilities
and
accountabilities.
Strives
to
anticipate
work
to
be
accomplished
and
initiates
proper
and
acceptable
action
for
the
completion
of
work
with
a
minimum
of
supervision
and
instruction.
Judgment: Exercises analytical judgment in areas of responsibility. Identifies issues or situations as
they
occur
and
specifies
decision
objectives.
Identifies
or
assists
in
identifying
alternative
solutions
to
issues
or
situations.
Implements
decisions
in
accordance
with
prescribed
and
effective
policies
and
procedures
and
with
a
minimum
of
errors.
Seeks
expert
or
experienced
advice
where
appropriate
and
researches
issues,
situations
and
alternatives
before
exercising
judgment.
Cooperation: Accepts supervisory instruction and direction and strives to meet the goals and objectives
of
same.
Questions
such
instruction
and
direction
when
clarification
of
results
or
consequences
are
justified,
i.e.,
poor
communications,
variance
with
established
policies
or
procedures,
etc.
Offers
suggestions
and
recommendations
to
encourage
and
improve
cooperation
intra-
and
inter-departmentally.
Relationships with Others: Shares knowledge with managers, supervisors and co-workers for mutual
benefit.
Contributes
to
maintaining
high
morale
among
all
employees.
Develops
and
maintains
cooperative
and
courteous
relationships
inter-
and
intra-departmentally,
and
with
external
entities
with
whom
the
position
interacts.
Tactfully
and
effectively
handles
requests,
suggestions
and
complaints
in
order
to
establish
and
maintain
goodwill.
Emphasizes
the
importance
of
maintaining
a
positive
image.
Coordination of Work: Plans and organizes daily work routine. Establishes priorities for the completion
of
work
in
accordance
with
sound
time-management
methodology.
Avoids
duplication
of
effort.
Estimates
expected
time
of
completion
of
work
elements
and
establishes
a
personal
schedule
accordingly.
Attends
required
meetings,
planning
sessions
and
discussions
on
time.
Implements
work
activity
in
accordance
with
priorities
and
estimated
schedules.
Safety and Housekeeping: Adheres to all established safety and housekeeping standards. Ensures such
standards
are
not
violated.
DISCLAIMER: This job description is not an employment agreement or contract. Management has
the
exclusive
right
to
alter
this
job
description
at
any
time
without
notice.