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Summary
Prepares, cooks, serves, and stores food in accordance with accepted institutional procedures and Health Department Requirements; Adheres to all meal accountability procedures including cashiering
Essential Duties
- Prepares cooks, and serves food in accordance with accepted institutional and HACCP procedures
- Follows daily production schedules, including preparing recipes as written
- Cleans all utensils and equipment used, disposes of garbage and mops assigned floor areas
- Utilizes left-over food as directed by the manager and stores all food items properly
- Utilizes and maintains equipment as trained
- Follows approved instructions for chemical use in the operation of the program
- Adheres to Federal, State, and Local policies, procedures, and regulations
- Adheres to Classified Employees Work Rules and School Nutrition Personnel and Uniform Standards
- Demonstrates ability to improve job-related skills and takes pride in serving students
- Completes 6 hours of in-service training yearly and attends all training as schedule through the School Nutrition Department
- Completes a 30-hour state required Orientation for Nutrition Employee course within the first year of employment
- Communicates effectively and promotes good public relations with students, teachers, and administrators
- Works with peers/supervisors in tactful, considerate, and cooperative manner and assists others when needed
- Performs other duties and responsibilities as assigned by the appropriate administrator
Required Education
None required
Certification/Licensure
None required
Experience Qualifications
None required; Some food service experience preferred
Knowledge/Skills/Abilities
- Ability to read and follow recipes
- Manual dexterity necessary to operate food preparation equipment and perform necessary cleaning
- Ability to understand and follow directions
- Good communication and interpersonal skills
Working Conditions
- Works in kitchen environment
- Works with hands in hot water and chemicals approved for use in the School Nutrition Program
- May involve exposure to extreme heat and cold
- Adheres to Fulton School Nutrition Personnel & Dress Standards
- Adheres to additional guidelines outlined in the employee handbook
Physical Demands
- Ability to lift and carry a minimum of 50 pounds
- Ability to lift with the use of a ladder in high places
- Must be able to properly lift heavy items from a stooping position
- Must be able to stand and/or move about kitchen for entire shift
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