MAJOR RESPONSIBILITIES AND DUTIES
Food Preparation and Serving
Prepares/cook quality food according to a planned menu of tested, uniform recipes following the Hazard Analysis and Critical Control Point (HACCP) Principles for food safety.
Serve food according to meal schedules, departmental policies, and procedures.
Manage the storage and handling of food items and supplies safely and according to established procedures.
Maintain a clean and organized storage area.
Report inferior quality food received or service problems with vendors to supervisor immediately.
Safety and Sanitation
Clean kitchen, service areas, dishes, and utensils.
Keep garbage collection containers and areas neat and sanitary.
Operate tools and equipment according to prescribed safety standards.
Report to cafeteria manager any accident occurring in the kitchen or cafeteria premises.
Perform major cleaning of refrigerators and storerooms as designated by manager.
Follow established safety procedures and techniques to perform job duties, including lifting, climbing, etc.
Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.
Other
Assist manager with receiving and inventory counting and controls.
Assist manager with product ordering.
Assist manager with monitoring and reviewing production records.
Follow established policies and procedures for cash handling.
Complete annual continuing education requirements.
Promote teamwork and interaction with fellow staff members.
Policy and Law
Maintain confidentiality.
Utilize effective communication skills; ensure that all interactions are supportive, courteous, and respectful.
Pursue Professional Development activities; ensure that Professional Development activities are aligned with District goals and initiatives.
Comply with all policies, operating procedures, legal requirements, and verbal and written directives.
Comply with the Professional Code of Ethics and Standard Practices for Texas Educators.
Follow District safety protocols and emergency procedures.
Perform other related duties as assigned.
QUALIFICATIONS:
Education/Certification:
Completion of sufficient education or training to read, write, and follow directions.
Experience:
One (1) year successful related work experience.
SPECIAL KNOWLEGDGE/SKILLS/ABILITIES:
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
SUPERVISORY RESPONSIBILITES:
None
MENTAL/PHYSICAL DEMANDS AND ENVIRONMENTAL FACTORS:
Tools/Equipment Used: