ESSENTIAL FUNCTIONS OF A SERVER:

• Wipe any spills with a clean cloth, using a sanitizing solution.
• Clean the serving line completely with a clean cloth and sanitizing solution once each meal is complete.
• Ensure that the student receives each item in an appropriate serving dish.
• Maintain a safe, fast, and efficient pace for students to proceed through the serving line.
• Ensure that food items are kept stocked at all times.
• Maintain a professional attitude when dealing with students and if a problem arises, contact the cafeteria manager immediately.
• Use all safety devices when using equipment, including hot pads and similar items.
• Review equipment safety videos annually.
• Must wear sanitary gloves when serving food or assisting students in the cafeteria.
• Must wear hair up if able and/or hairspray it back.

ESSENTIAL FUNCTIONS OF A DISHWASHER:

• Comply with the following general safety guidelines:

1. Always be careful of sharp edges.
2. Do not place sharp knives in sink with other utensils.
3. Be careful on wet or greasy floors.
4. When using three-compartment sink, ensure that all pans and utensils are placed in sink properly. After wash and rinse sink are completed, carefully place in sanitizer.
5. Always make sure to have clean hands or clean gloves when unloading the clean dishes from the dish machine.

• Comply with the following general sanitation guidelines:

1. Do not handle clean dishes, pots, pans, or utensils with dirty hands. Wash hands after mopping, sweeping, handling trash/garbage, cleaning the line, or doing chores.
2. Always insure dishwashing/pot and pan final rinse water is 180 degrees F or above and pots and pans or utensils are submerged in water for one minute or more.
3. Allow all dishware/utensils/pans to air dry before storing. Store on clean storage racks or clean dispensers with business side down. Make sure items are dry before stacking.
4. Discard china that is chipped, cracked or has lost its glaze.
5. Discard all disposables after single use.

• Comply with the following ware washing procedures:

1. During the dishwashing process, several designated duties must be performed.
   1. Depending on location, one person may be responsible for all of these duties:
      • Scraper - scrapes all food and other debris off the tray into the disposal or trash container.
      • Sprayer - spray all trays before stacking them for the loader to put into the dishwashing machine.
      • Loader - put the trays and utensils into the proper racks to then be placed into the dishwashing machine. The loader will then place the racks into the dishwashing machine. If the scraper should fall behind the loader will assist to help get caught up, and then resume loading.
      • Unloader- let the dishwashing machine completely run all cycles (wash-runes-final rinse), before removing the rack. Once the rack has been removed the unloader will:
   2. Sort silverware and place it in the designated holders.
   3. Stack lunch trays onto clean cart.
   4. Put all clean pots, pans and utensils into cupboard.
   5. Put clean dried trays back in the kitchen on the stainless steel table provided for trays.
   6. The cafeteria worker will break down and clean the dishwashing machine and the dishwashing room areas, making sure that all food debris is clear of the dishwashing machine and the area is sanitized.

Cleaning & Sanitizing Manually: Sanitize food contact surfaces of all dishware by:

• Immersing them in clean, hot water at a temperature of 170degrees F or more for at least 30 seconds.
• Immersing them in clean tepid 75 degree F to 120 degree F solution containing not less than 50 ppm available chlorine for at least 1 minute. This is prepared by adding 1 teaspoon of household bleach per gallon of water.

• Garbage and Trash Handling:
  1. Dry trash and food waste must be kept away from clean sanitized dishware
  2. Trash will be placed in a lined container and removed when full, before it becomes too heavy to safely take out of the trash container. Cardboard boxes must be taken to the trash compactor.
  3. Report full compactor to your building custodian.

ESSENTIAL FUNCTIONS OF A COOK:

• Using appropriate equipment, prepare all menu items for the day.
• Use ovens, steam kettles, and steamers.
• Keep track of how much food was prepared and leftover from the day and reports the information to the Cafeteria Manager.
• Use recipes to prepare each menu item with proper ingredients.
• Ensure that proper sanitation procedures are followed. Clean and sanitize work area after each preparation.
• Comply with the following general safety guidelines:

1. When using knifes and similar items use extreme safety and procedures that will prevent injury.
2. When using ovens, steam kettles, and steamers use extreme caution and all available equipment to insure that burns and other injuries do not occur.
3. Review equipment safety videos annually.

ESSENTIAL FUNCTIONS OF A CAFETERIA MONITOR:

1. Direct students to appropriate table.
2. Open packages, milk, juice or other food items for the students.
3. Assist students in getting water.
4. Provide extra silverware, straws or napkins to students.
5. Dismisse students at the end of meal service.
6. Cleans and sanitizes tables after students have left.
7. Stack chairs and vacuum cafeteria floor after meal service.
8. Unstack chairs and prepare cafeteria for the next day.

QUALIFICATION REQUIREMENTS:

To perform this job successfully, an individual must be able to perform each essential function 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.

 

EDUCATION and/or EXPERIENCE:

High school diploma or general education degree (GED); or one to three months related

experience and/or training; or equivalent combination of education and experience.

 

CERTIFICATES, LICENSES, REGISTRATIONS:

Valid state driver’s license – operator permit.

 

LANGUAGE SKILLS:

Ability to read, comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence, and effectively present information.

 

MATHEMATICAL SKILL:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

 

REASONING ABILITY:

Ability to apply common sense and understanding to carry out instructions in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

 

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  While performing the duties of this job, the employee is regularly required to stand; walk; use hand to finger, handle, or feel objects, tools, or controls; reach with hands and arms; talk and hear; and taste or smell.  The employee must occasionally lift and/or move up to 50 pounds, up to 25 pounds frequently, and up to 20 pounds constantly. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.

 

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.  The noise level in the work environment is usually moderate.

 

TERMS OF EMPLOYMENT:

Full-time staff, 187 days per year; Part-time staff, 180 days per year. Salary and benefits as per Classified Policy.

 

EVALUATION:  An evaluation will be done on the employee’s performance on an annual basis.