Dining Service Employee $10.02/hour
Perform cashiering duties. Use mathematics in handling student and adult accounts and maintain related records. Understand Federal, State and local program regulations. Demonstrate knowledge of meal pattern requirements for a reimbursable meal. Responsible for the performance of duties assigned by the manager, including but not limited to: working in extreme temperatures, standing for extended periods of time, lifting twenty-five pounds without assistance, and operating commercial food service equipment, such as convection ovens, fryers, vertical cutter/mixers, and planetary mixers. Responsible for the preparation and serving of the food, as assigned by the manager, following proper meal standards, written standardized recipes and instructions and portion control methods. Responsible for cleaning serving lines, work stations, service areas, storage areas, kitchen floors, kitchen equipment and tools, washing dishes and utensils and emptying refuse in the kitchen as assigned by the manager. Cleaning materials may include but not limited to: various household and industrial chemicals such as chlorine bleach, grease cutter and oven cleaners. Assist with catering events (food preparation, setup, service and cleanup) which may be outside of normal work hours. Cooperate in all activities necessary for optimum, efficient functioning of the school food service program. Observe safety rules and reports any accidents to the manager. Take proper care of equipment and facilities. Practice desirable health and work habits and maintains satisfactory standards of work and conduct. Maintain an attitude of helpfulness toward fellow employees and students. Cooperate fully with faculty, students, manager and other employees. Provide outstanding customer service to all internal and external customers. Participate in in-service training programs as provided by the District and/or State. Perform other duties/tasks consistent with the goals and objectives of this position.
High School Diploma/ GED. Knowledge of computer, cash register, and/or food processing equipment as related to specific job functions. Ability to be flexible and handle a variety of tasks. Ability to work cooperatively with others. Functional skills in reading, writing and basic mathematics. Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.
Outline Of Food Preparation