Position Type:
Food Service/Helper
Date Posted:
10/8/2023
Location:
Strayer Middle School
Job Title:
Food Service Helper
Reports To:
Food Service Manager at Strayer Middle School
Level:
QESPA Union, Category B
Status:
Hourly, Students Days Only – 181 days per school year
Hours:
4.0 hours per day
Salary:
Starting at $14.71 per hour
Effective Date:
Immediately
SUMMARY: This is general food service work involving the preparation, presentation and serving of food. Maintains sanitation standards in the preparation area, serving area, and dining room facility. Performs cashiering duties as assigned.
ESSENTIAL DUTIES AND RESPONSIBILITIES: Other duties may be assigned.
– Implements company standards of sanitation and safety.
– Follows established procedures for service and distribution of meals.
– Participates in preparation and service of planned meals for special events.
– Maintains required forms and records as assigned.
– Assumes responsibility as food service employee, follows work assignments and maintains work station(s).
– Assist in the daily cleanup of the kitchen, service areas and equipment.
– Assist in the major cleaning of refrigerators, storerooms and equipment as scheduled.
– Operate and maintain records of meal service and sales.
– Knowledge of basic operation of cash register system.
– Responsible for proper operation of dish machine; filling, running and cleaning at the end of the day.
– Responsible for keeping temperature charts and refilling soap and rinse capsules.
– Responsible for notifying the site lead of any problems or breakdowns as soon as possible.
– Other duties/responsibilities as assigned.
SUPERVISORY RESPONSIBILITIES:
None.
QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
– Willingness to operate equipment after proper training. Equipment Used may include; steam tables, stoves, ovens, steamer, microwave oven, slicers, mixers, food processor, buffalo chopper, french fryer, dishwashing machine, pot washing machine, pot and pan sink, garbage disposal, cash register, beverage dispenser, coin counting machine, coffee brewer and urns, mops, buckets, brooms, floor buffer, foodservice carts, dish racks, kitchen utensils and small equipment.
– Warm and understanding attitude toward children.
– Ability to work as a team and cooperate with others.
– Ability to read and write English as needed to safely perform job duties.
– Ability to follow oral and written instructions.
– Ability to identify proper safety and sanitation practices and its importance in the kitchen.
– Ability to identify basic food preparation methods and use of institutional food service equipment.
– Must have the ability to observe customer purchases on the tray line and to differentiate between monetary units, while also ensuring proper food presentation and standard portion control.
– Ability to handle cash and meal ticket exchanges.
EDUCATION AND EXPERIENCE:
High school diploma, general education degree (GED) and/or previous experience with quantity cooking, food preparation, and service.
CERTIFICATES, LICENSES, REGISTRATIONS:
ServSafe Applied Food Service Sanitation Certification for all Category A employees.
LANGUAGE SKILLS:
Ability to read and comprehend instructions, correspondence and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to students, faculty and other food service employees.
MATHEMATICAL SKILLS:
Ability to add, subtract, multiply and divide two and three digit numbers. Ability to perform these operations using units of American money and weight measurement, volume and distance.
REASONING ABILITY:
Ability to apply common sense understanding to carry out written and oral instructions. Ability to deal with problems involving concrete and abstract variables.
OTHER SKILLS and ABILITIES:
Ability to work in a friendly manner with co-workers, faculty, aides, custodians and students. Ability to plan own work schedule and help co-workers as needed. General knowledge of the best methods of preparing and cooking large food quantities, with the ability to adjust recipes as necessary. Ability to perform job responsibilities and communicate in a noisy environment. Ability to establish and maintain professional working relationships with students, staff and community. Ability to perform duties with awareness of all district requirements and Board of Education policies.
PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The physical ability to lift/move/carry items weighing up to 50 pounds occasionally and 10-30 pounds regularly.
The employee will frequently bend or twist at the neck and trunk while performing job duties. The employee is required to reach with hands and arms. The employee continuously uses hand strength to grasp tools. Duties of this job require walking and standing, limited to comply with stated restrictions. Vision abilities require close vision, depth perception, peripheral vision and color vision
WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.