Job Category
Paraprofessional
Exemption Status/Test
Non Exempt
Reports To
Cafeteria Manager
Date Revised
11/01/2015
Department
Student Nutrition Services
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.
Education Certification

None specified.

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

None.

Major Responsibilities and Duties

Food Preparation and Serving

  • Prepare quality food according to a planned menu of tested and uniform recipes.
  • Serve food according to meal schedules, departmental policies and procedures.  Practice and promote portion control and proper use of leftovers.
  • Store and handle food items and supplies safely and according to established procedures.  Maintain a clean and organized storage area.

Safety and Sanitation

  • Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health and safety.
  • Keep garbage collection containers and areas neat and sanitary.
  • Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.
  • Maintain personal appearance and hygiene.

Other

  • Handle and record cashier functions accurately.
  • Maintain daily food preparation records.
  • Promote teamwork and interaction with fellow staff members.
  • Perform other duties as assigned.

Supervisory Responsibilities:

  •   None.
Tools/Equipment Used
Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, sharp cutting tools, stove, oven, dishwasher and food/utility cart
Posture
Prolonged standing; frequent kneeling/squatting, bending/stooping, pushing/pulling, and twisting
Motion
Continual walking; frequent climbing (ladder); grasping/squeezing, wrist flexion/extension and reaching/overhead reaching
Lifting
Frequent moderate lifting and carrying (up to 40 pounds)
Environment
Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, biological hazards, 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