Food Service Worker

PRIMARY PURPOSE

        To effect the efficient operation of food service routines and practices

        associated with a busy food service operation.

QUALIFICATIONS:

        Minimum Education/Other Requirements

PROTECTIVE EQUIPMENT REQUIRED OR RECOMMEDED:

         Sanitary gloves, protective gloves, non-skid shoes, safety glasses, hot pads,

         arm protectors, nuisance masks, aprons, hair restraints.

        Special Knowledge/Skills

                Must be able to read and understand ingredient and chemical labels,

                warnings, recipes and production information written in English.

                Must be able to adjust quantity recipes (multiplication, division, fractions

                and percentages) and measure for recipes.

                Must be able to determine the effect of ambient conditions

                (temperature, humidity, etc.) on final food product and adjust preparation

                accordingly.

                Must be able to handle a frequent change of task.

        Physical/Mental Abilities

                Must be able to make fellow employees aware of potential safety problems.

                Must be able to work as a team member.

                Must be able to communicate with students, parents, co-workers,

                parents, school staff, and supervisors.

                Occasional exertion of a heavy force of up to 50 pounds and/or frequent

                exertion of a medium force of 21 to 40 pounds.

        Work Conditions

                Position will require incumbent:

                To use repetitive hand motions

                Frequently stand, walk and transport objects

                Regular attendance is an essential function

TOOLS, EQUIPMENT, AND DEVICES USED OR OPERATED:

         Commercial food mixers; slicers; ranges; ovens; other gas, steam and

         electrical food preparation equipment; food preparation and service utensils;

         and point-of-sale computers and cash registers.

         Environmental Demands:

                  Exposure to cold and hot working conditions for periods up to 15 minutes

                  Exposure to hot working conditions for lengthy periods of time

                  Exposure to noise requiring workers to shout to be heard above the

                  ambient noise level

                  Exposure to chemical fumes, cooking odors and vapors

        Minimum Experience

                3 months successful experience in commercial/institutional food

                preparation is helpful.