Food Service Specialist - Arlington ISD

PRIMARY PURPOSE:

Performs all major duties related to food storage, preparation, service and clean-up operations; the purpose of which is to provide nutritious, appetizing, high quality meals to promote the health and well-being of school children at Arlington Independent School District.

MAJOR RESPONSIBILITIES AND DUTIES:

• Frequent verbal interaction with students, fellow employees, teachers and parents; must have a good rapport with students, staff, co-workers and parents
• Must be able to take oral and written instruction from Manager and do work-related tasks that the Manager deems necessary. Assist in clean-up chores as assigned by Manager, which could include, but is not limited to - sweeping, mopping, trash duties, cleaning of vents and floor mats.
• Must have a current Food Handler's Card. Must practice good hygiene and proper food handling to prevent outbreak of food borne illness and contamination.
• Must be knowledgeable of basic food preparation and sanitation practices to ensure food safety. Applies the rules of safety and sanitation to ensure safe food handling, safety in work and reduction of accidents.
• Must be able to complete the job in time allocated.
• Prepares food according to written standardized recipes and procedures.
• Garnishes all food items assigned for preparation.
• Carry containers of food or equipment weighing approximately 20 pounds.
• Washing pots and pans, while bending over the sink
• Receiving and stocking food supplies, if assigned by the Manager
• Performs tasks in various locations where needed
• Ability to follow directions and plan work
• Ability to react to sound, for safety
• Attend in-service training, workshops and conventions whenever possible to learn new techniques and operations
• Ability to use garbage disposals and other institutional equipment
• Any other duties as may be directed by your immediate supervisor and/or any other supervisor within your line of authority

EQUIPMENT USED: Commercial kitchen and cafeteria equipment necessary for District use.

MENTAL DEMANDS/PHYSICAL DEMANDS/ENVIRONMENTAL FACTORS:

• Physical Demands: Standing, walking, bending, stooping, lifting, reaching, pushing and pulling with frequent exposure to water and chemicals.
• Mental Demands: The demands associated with time pressures and constraints associated with the overseeing of daily operations.
• Environmental Factors: Variable extremes in temperature; loud noises; standing on hard floor surfaces while working; numerous simultaneous activities; dealing with various groups of employees and variance in procedures at individual kitchens.
• Equipment used: Institutional mixer, slicer, food processor, disposal, oven, steam table, steamer, braising pan, range, flame broiler grill, steam-jacketed kettle, sharp knives, walk-in coolers and freezers, hot and cold holding equipment and cash registers/automated POS system and computer.