General Kitchen Help
Production Manager/Kitchen Manager
Assists in the serving of
quality food products to students and adults in a quick and
Essential Duties and Responsibilities:
(Other duties may be
Organizes site work (setting up and tearing
down serving lines, bars, etc.) under the direction of the head
cook in accordance with policies and procedures established by
the Food Service Department.
Understands and practices good nutrition in
the preparation and service of food.
Assists with serving food.
Works in dish room area washing trays,
silverware, etc., and returning to proper storage.
Washes pots and pans in three-compartment
Assists in control of food and supply costs
with proper handling and storage techniques (rotate
Has ability to communicate and work with
Maintains good public relations with
students, parents, faculty and the community.
Assists with catering, if necessary.
Demonstrate regular and reliable
1. Quality of work
standards of food distribution
safety and quality.)
2. Quantity of work
The amount of work
performed is evidence of high productivity; industrious;
accountable for own fair share of work load; seeks additional
3. Knowledge of job
procedures, practices and responsibilities are well
understood and reflected in job performance; exhibits
continuous improvement and ongoing learning)
4. Creativity/Problem solving
Offers new ideas;
suggests innovative and better ways of performing necessary
5. Interpersonal skills
with others; courteous; polite; pleasant; promotes positive
image in contacts with co-workers and District customers)
consistent attendance; completes work accurately and in a
timely fashion; stable and calm in a crisis or emergency;
7. Professional appearance
Dress is acceptable
for the job; appears clean, well-groomed and
8. Organizational skills
Exhibits ability to
prioritize work; organizational skills enhance job
Provides safety and
security for self and others through following proper safety
procedures at all times)
10. Written/Verbal communication
and ideas accurately and courteously to clearly met the needs
of the staff/students/visitors, transfers thoughts and ideas
into speech and presents clearly)
11. Managing change/adaptability
understanding of organizational changes and communicates
support for such change. Adapts to changes in schedule and
12. Professional approach
and helpful approach with visitors and District
toward the organization. Demonstrates a capacity to
understand internal and external customer requirements and
produces a professional level of service that is
to new organizational structures and procedures.
Willingly takes direction and will modify one's preferred way
of doing things)
Minimum Education or
High school diploma or GED (General
Experience in school food service
operations preferred, but not required.
Ability to attend classes as suggested by
management. Short Food Course I offered by Department
of Education is required (paid by the district).
Licensure or Certification:
Completion of the following course(s) or
equivalent is preferred, but not mandatory.
Basic School Food Service
Basic School Food Service Sanitation
Knowledge, Skills and Abilities:
(To perform this job
successfully, an individual must be able to perform each
essential duty satisfactorily. The requirements listed
here are representative of the knowledge, skill, and/or
ability required. Reasonable accommodations may be made
to enable individuals with disabilities to perform the
Able to communicate information and ideas in
speaking to others so they will understand both orally and in
Able to prioritize, organize and accomplish
Able to work independently and/or as a team
to complete tasks and meet goals.
Able to recognize problems, determine
causes, and take appropriate action for resolution.
Able to take direction and respond to
requests in a courteous and helpful manner.
Able to learn the operation of food service
Aware of district policies and
(The physical demands
described here are representative of those that must be met
by an employee to successfully perform the essential
functions of this job. Reasonable accommodations may be
made to enable individuals with disabilities to perform the
Must be capable of standing
Must *constantly present appropriate
appearance and personal cleanliness suited to working in close
proximity to food service customers.
Must be able to *frequently work with
interruptions during a work shift.
Must be capable of *frequently working with
co-workers with different personalities.
Must be capable of *occasionally climbing 4
steps of a ladder.
It may be necessary to *occasionally lift up
to 50 pounds to waist level, *occasionally lift up to 40 pounds
to shoulder level, and *occasionally lift up to 25 ponds above
Must be capable of *occasionally pushing 125
pounds requiring 20 pounds-force with hands placed at 36 inches
Must be capable of *occasionally pulling 125
pounds requiring 20-poinds-force with hands placed at 36 inches
Must be capable of *occasionally carrying 35
pounds for a distance of 50 feet.
Must be capable of *occasionally trunk
rotation for up to 2 minutes at a time.
Must be capable of *occasionally squatting
for up to 2 minutes.
Must be capable of *occasionally operating
commercial kitchen cleaning equipment.
Must be capable of *occasionally using hand
tools and material handling carts requiring a grip force of up
to 15 pounds to maintain control.
Must be capable of *occasionally using
cleaning and sanitizing chemicals with appropriate
Must be capable of *frequently working in
elevated temperature and humidity's and low ventilation
environments of a kitchen or bakery.
Must be capable of *occasionally working in
low temperature environments of coolers and freezers.
Must have physical dexterity in limbs and
digits necessary to operate cleaning tools and
(The work environment
characteristics described here are representative of those an
employee encounters while performing the essential functions
of this job. Reasonable accommodations may be made to
enable individuals with disabilities to perform the essential
Will be working with temperatures above
100 degrees and will be getting food items from cooler and
freezer at temperatures of 0-40 degrees. Will be
walking where there are wet floors so surfaces may be
slippery. Will be working with sharp objects and near
hot surfaces. Will be under pressure to meet deadline
in getting food prepared for serving the students.
Noise level may get loud so employee will need to raise voice
to be heard.
Clothing / PPE's:
Approved slip-resistant shoes
Uniform as directed by management
Appropriate gloves and/or protective
equipment required by the task, such as hairnet, aprons and
rubber gloves when operating the dishwasher or hot pads when
handling hot pots.
Equipment / Tools:
Ovens (rotary, convection, conventional),
stove (electric, gas), microwaves, steamers, kettles and
proofers, meat slicers, can openers (manual, electric), mixers,
cookie dropper, vegetable cutting machine, minor kitchen tools,
ice cream machine, garbage disposal, dishwasher, tables
(wall-mounted, folding), weights and measurement
Computers: Macintosh / IBM compatible
(PC). SDS (School Dining System) required only for
Hot carts and containers, material handling
carts and other equipment which are required for food
Brooms, mops, rags, buckets, garbage liners
and cans, cleaning chemicals, hand broom, and dust pans for
Light/medium duty delivery trucks, fork
lifts, hand trucks, dollies.
Other commercial/institutional kitchen
equipment as may be available.
Evaluation is the responsibility of the
Production Manager. Evaluation for new or transferred
employees will be completed after 2 months and again by June
1. After the first full year, employees will be
evaluated annually or before June 30 each year.
*denotes standard values established by
the Department of Labor.