MAJOR RESPONSIBILITIES AND DUTIES
Food Preparation and Serving
Assist to prepare/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.
Store and handle 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
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:
None
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:
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; cash register
Posture:
Prolonged standing on concrete; frequent bending/stooping, pushing/pulling, and twisting
Motion:
Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching
Lifting:
Frequent moderate lifting and carrying (over 30 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
Work to be completed on-site from assigned site
No remote work
Occasional districtwide travel
Mental Demands:
Work with frequent interruptions; maintain emotional control under stress work; prolonged or irregular hours
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