Position Description: A food service staff member may be responsible for the production, service, and clean-up of the lunch meal. This includes food preparation, restocking the serving line, and cashiering. In a production kitchen, the food service staff may also assist in preparing, counting, packaging, and labeling foods to be sent to the satellite kitchens. The food service staff maintains a clean, safe work environment, and practices proper food preparation, for holding and display/marketing techniques.
Hours/Benefits: A food service staff member works on all days that students are in session, and potentially some additional days of training. This position is not eligible for benefits.
Performance Responsibilities:
- Maintains accurate food production records and uses records to submit food orders for upcoming menus and forecast future needs to minimize waste.
- Follows production schedule for quantities and follows standardized recipes and portion control techniques to meet the United States Department of Agriculture (USDA) requirements.
- Follows standard receiving procedures to assure quality and correct quantity of food received. Documents time and temperature of items received, and reports problems immediately to the supervisor.
- Follows all Hazard Analysis Critical Control Points (HACCP) and District procedures for date marking, labeling, storing, and food handling.
- Maintains high standards of food quality and appearance. Utilizes cooking methods to preserve nutrient content.
- Controls food and supply inventory, including completing inventory and dating and rotating stock.
- Completes work assignments in a timely manner.
- Maintains a clean and sanitary work station. Follows established work schedule and procedures for cleaning equipment, utensils, and work area. Follows procedures to maintain effective insect and rodent control.
- Maintains high standards of personal hygiene, and follows dress code, glove, and hand washing protocol.
- Operates all equipment according to manufacturer's directions with particular emphasis given to safety guidelines. Notifies the Kitchen Manager of any malfunction, damage, or loss of equipment.
- Check hot holding equipment, microwaves, and milk service unit to make sure equipment is empty before turning on.
- Ensures hot holding equipment, milk service unit, ovens and microwaves are empty and turned off before leaving for the day.
- Remains free of any alcohol or illegal substance in the workplace in compliance with Board policies throughout his/her employment in the District.
- Performs any other related duties as assigned by an administrator.