Under the supervision of the Food and Nutrition Services Manager, assists in the preparation and serving or packaging of food to provide meals which are appetizing, appealing and safe in an atmosphere of cleanliness and warmth.
Carries out duties according to priority established by Manager.
Prepares food according to the planned menu and tested, uniform recipes, recognizing that federal regulation requires that meals be planned with specific guidelines and that nutrition analysis must be completed for all menus. Minimums for calories and nutrients per age group must be met; total fat must be limited to 30% of calories and saturated fat limited to 10% of calories. Follows completed menu planning and production worksheet.
Observes proper food safety procedures, paying particular attention to food temperature.
Maintains the highest standards of kitchen safety sanitation, personal cleanliness and appropriate attire for food service operations. Washes and sanitizes trays, utensils, pots and pans according to established procedures. Follows established cleaning schedule.
Utilizes kitchen equipment in a safe, proper and efficient manner.
Records USDA commodity usage according to procedure established by Manager.
Observes stock rotation policy of first in, first out.
Assists in service meals paying particular attention to portion control. Ensures that students receive reimbursable meal (for breakfast, any two menu items; for lunch, an entrée plus one other menu item).
Assumes responsibility for proper storage or disposal of unused foods.
Reports to Manager any problem or accident. Participates in in-service training programs.
Assumes other tasks as assigned by immediate supervisor.
CONDITIONS OF WORK
Physical ability to perform assigned tasks.
REQUIRED KNOWLEDGE, SKILLS AND ABILITIES
A. Demonstrated aptitude for successful performance of the assigned tasks.
B. Ability to follow written and oral instructions
C. Three (3) written and verified references.
D. Such alternatives to above qualifications as the Board of Trustees may find appropriate and acceptable.