Food Service Team Member

Description

POSITION GOAL: Assists in the production of meals following safety and sanitation principles.

PERFORMANCE RESPONSIBILITIES:

1. Assists is preparing food, cleans and prepares vegetables and fruits.
2. Assists in setting up service areas.
3. Uses kitchen equipment as appropriate.
4. Assists with serving students in a quick, efficient, and pleasant manner.
5. Assists with the cleaning and storing of eating utensils, dishes, glassware, trays, pots, pans, and other kitchen equipment.
6. Assists in cleaning lunchroom after use.
7. Practices proper sanitation procedures.
8. Attend training programs and/or meetings as directed by the supervisor.
9. Perform related duties as required or assigned by the supervisor.
10. Maintains good public relations with students, parents, faculty, and community.
11. Food Service employees will be expected to work on a rotating schedule for each

work site as assigned by the supervisor.

Requirements

PHYSICAL AND COGNITIVE REQUIREMENTS: Is physically able to work in a standing

position for prolonged periods and to walk much of the time during the day. Is able to work in warm 

surroundings. Has manual dexterity to handle knives and other pieces of kitchen equipment such as 

slicers, mixers, choppers, and scales. Is able to lift materials weighing up to 45 pounds. It is

recommended that this person have completed the Basic School Food Service Short Course.