Assists the School Nutrition Supervisor in the efficient operation of the cafeteria by preparing and serving nutritious and attractive meals for students and staff in a pleasant environment while maintaining a clean and sanitary work area. 

1. Performs required duties involved in the preparation of food items for student and staff meals to include: checking menu and following work schedules; reading and following recipes and/or instructions for preparing pre-portioned items; assembling ingredients and utensils; cooking; serving; and clean up. Also includes assembling bag lunches and preparing snacks for school programs as required.
   

2. Monitors and records cooking times and temperatures to ensure thorough heating as required for consumer safety under HACCP regulations. Observes and practice set procedures for proper personal safety and sanitation, as well as, responsibility for the cleanliness of preparation areas, storerooms, freezers, refrigerators, and equipment.
   

3. Sets up serving lines and maintains cleanliness of serving area; ensure the availability of necessary serving utensils; serve food in the appropriate quantity per customer.
   

4. Maintains cleanliness and sanitation of equipment, food preparation and serving areas, and storage areas, and safely handles and stores utensils, pans, serving ware and cookware.
   

5. Assists in stocking supplies and monitors inventory, rotates food products as scheduled.
   

6. May serve as cashier, operating a point-of-sale terminal.
   

7. Performs all duties in compliance with school, District and Health Department policies, procedures and standards of quality and safety.
   

8. Prepares accurate work records as required; may enter and retrieve computer data as needed.
   

9. Attends training and meetings as necessary to maintain and enhance job knowledge and skills.
   

10. Provides courteous and friendly service to customers and staff.
    

11. Performs other related duties as assigned or directed.

Requires High School diploma or GED plus an additional (6) six months of quantity food preparation or related experience. Must test negative on TB (tuberculosis) skin test.

Degree Equivalency Formula:

Bachelor’s Degree= 4 years plus required years of experience.

Master’s Degree= 2 years plus required years of experience. Where Master’s degrees are required, years for Bachelor’s Degrees must be included.

• Ability to work in areas which are often uncomfortable, wet, and slippery
• Ability to work in the temperatures found in hot kitchens and the walk-in refrigerators and freezers
• Ability to understand and adhere to safety procedures and take precautions required to avoid cuts, bruises, burns, scalds and falls
• Ability to understand and follow directions in English, both oral and written, to ensure safety of food preparation and service
• Ability to keep accurate records

Physical Demands: Requires sedentary work involving standing or walking for brief periods, exerting up to 50 pounds of force on a regular basis; and some dexterity in operating office equipment; must be able to use hands and fingers

Unavoidable Hazards:  The position is exposed to no unusual environmental hazards.

Sensory (ADA) Requirements: The position requires normal visual acuity and field of vision, hearing and speaking abilities.

AMERICANS WITH DISABILITIES ACT COMPLIANCE

SCS is an Equal Opportunity Employer.  SCS provides reasonable accommodations to qualified persons with disabilities. Prospective and current employees are encouraged to discuss ADA accommodations with management.