Additional Information: Show/Hide Job Title: Cafeteria Worker Exemption Status: Nonexempt Reports to: Cafeteria Manager Date Revised: 07/2022 Dept./School: As assigned
Primary Purpose: Work under moderate supervision to prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices. Qualifications:
Minimum of a high school diploma or equivalency
Special Knowledge/Skills:
Ability to understand written and verbal food preparation and safety instructions
Working knowledge of kitchen equipment and food production procedures
Ability to operate large and small kitchen equipment and tools
Ability to perform basic math
Experience: Prior experience in job related field preferred Major Responsibilities and Duties: Food Preparation and Serving 1. Prepare quality food according to a planned menu of tested and uniform recipes. 2. Serve food according to meal schedules, board policies and administrative procedures, and practice and promote portion control and proper use of leftovers. 3. Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area. Safety and Sanitation 4. Operate tools and equipment according to prescribed safety standards and follow established procedures to meet high standards of cleanliness, health, and safety. 5. Keep garbage collection containers and areas neat and sanitary. 6. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor. 7. Maintain personal appearance and hygiene. Other 8. Handle and record cashier functions accurately as required by position assigned by cafeteria manager 9. Help record food requisitions and order necessary supplies. 10. Maintain daily food preparation records. 11. Promote teamwork and interaction with fellow staff members. 12. Complete annual continuing education requirements. 13. Follow district safety protocols and emergency procedures.
Mental Demands/Physical Demands/Environmental Factors: Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching Lifting: Frequent moderate lifting and carrying (15–44 pounds) Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces Mental Demands: Work with frequent interruptions; maintain emotional control under stress
This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.
These cookies are necessary for the website to function and cannot be turned off in our systems. You can set your browser to block these cookies, but then some parts of the website might not work.
Security
User experience
Target group oriented cookies
These cookies are set through our website by our advertising partners. They may be used by these companies to profile your interests and show you relevant advertising elsewhere.
Google Analytics
Google Ads
We use cookies
🍪
Our website uses cookies and similar technologies to personalize content, optimize the user experience and to indvidualize and evaluate advertising. By clicking Okay or activating an option in the cookie settings, you agree to this.
The best remote jobs via email
Join 5'000+ people getting weekly alerts with remote jobs!