FOOD SERVICE WORKER
PIONEER RIDGE MIDDLE SCHOOL
3.5 HRS/DAY
STUDENT CONTACT DAYS
MONDAY THROUGH FRIDAY
9:30 A.M. - 1:00 P.M.
RATE OF PAY: $12.78 PER HOUR
Position Start Date: August 2012
Banded/Graded: B-2-1
Responsible To: Building Principal and/or Supervisor of Food Services
Position Purpose: The Food Service Cook Manager will serve the students and staff attractive and nutritious meals in an atmosphere of efficiency, cleanliness and friendliness.
Major Job Functions: See Reverse Side
Specific Tasks: See Reverse Side
Required Knowledge, Abilities and Skills: See Reverse Side
Preferred: - Nutrition Certificate(s)
- Management Skills
- Previous work experience in commercial kitchen setting
- Be able to lift 60 lbs.
Benefits of Employment as of July 1, 2010: Eligible for benefits as negotiated between Food Service Employees and District 112. This position is eligible for overtime and comp time.
Background check will be conducted.
If recommended for employment, applicant will provide proof of legal right to work in the United States if required.
If you are changing positions or the number of hours you work, your benefits may change, please make sure to check the eligibility of benefits as listed in the above agreement.
Application Procedure:
Please apply online: http://www.district112.org (only online applications will be accepted)
|
Major Job Functions |
Specific Tasks |
Knowledge, Abilities & Skills |
|
Provide Quality Service in Proper Washing and Sanitizing of Food Preparation Areas |
§ Maintenance and upkeep of dishwashing equipment
§ Clean and sanitize kitchen and service work areas daily utilizing USDA, federal, state and local sanitary guidelines
§ Performs major cleaning of refrigerators and storerooms at regularly scheduled intervals as designed by the supervisor |
§ Knowledge of safety and sanitation regulations
§ Knowledge of sanitizing products and their use
§ Organizational skills
§ Ability to follow directions
§ Ability to read labels
§ Presents a good appearance (is neat and well groomed)
§ Regular attendance |
|
Participates in Food Preparation, Serving of Meals and Organizing
Food Serving Lines |
§ Follow supervisor’s instructions in producing, portioning, and serving food
§ Organize food in attractive manner for presentation and fast service
§ Serve correct portions of food to students and staff in a friendly manner
§ Ensure that during meal service periods the supply of food offered is replenished |
§ Knowledge of quantity food preparation/cooking methods
§ Knowledge of health and safety policies
§ Identifies and uses various pieces of small and large kitchen equipment
§ Attention to detail (reads and follows directions
§ Understands weights and measures for distribution of appropriate portions
§ Time management skills
§ Be able to lift 60 lbs. |
|
Inventory Control |
§ Takes physical count of food products on hand and verifies count with supervisor
§ Count and sort miscellaneous items, (i.e. utensils, pots, pans, paper products, etc.)
§ Marks identifying information on items (dates, etc.)
§ Maintain storeroom in orderly manner |
§ Basic inventory (math) skills
§ Organizational skills
§ Honesty/integrity
§ Problem solving |
|
Receive and disburse funds for school lunch program
Other duties as assigned |
§ Record all school lunch monetary transactions
§ Checks and verifies lunch information
§ Bank deposits for school lunch program |
§ Basic bookkeeping skills
§ Organizational skills
§ Computer skills
§ Accuracy
§ Knowledge and ability to use e-mail
§ Positive attitude and good public relations skills with students and staff
§ Flexibility
§ Evidence of an understanding of the school culture and environment, and a commitment to carrying out the vision, mission and belief statements of District 112 |
Work Hazards: Hot surfaces, steam, hot grease, sharp knives and/or other sharp objects, lifting, wet floors/mats, electrical shock.
Physical Demands: Employee will be standing or walking most of the time; frequent lifting.
Working Conditions: Fast paced atmosphere, may become seasonably hot due to no air conditioning, areas become congested and noisy during cooking/serving times.