Knowledge, Skills and Abilities
- Some knowledge of food preparation and standards of sanitation and safety.
- Some knowledge of how to operate and clean kitchen equipment.
- Ability to quickly learn USDA meal pattern requirements and to identify student food choices that meet the requirements for a reimbursable meal.
- Ability to follow established policies and procedures.
- Ability to read and follow standardized recipes and instructions to prepare simple school food items.
- Ability to comprehend written and verbal correspondence and to respond appropriately.
- Ability to respond to inquiries regarding food content.
- Ability to select and organize materials needed to perform tasks and to return supplies and materials to the proper storage places.
- Ability to properly clean and sanitize kitchen area, equipment and utensils.
- Ability to establish and maintain effective working relationships as necessitated by work assignments.
- Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers.
- Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner.
- Ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people or things.
- Ability to speak and/or signal people to convey or exchange information in a pleasant, non-threatening voice. Includes receiving instructions, assignments or directions from supervisors.
- Ability to read a variety of correspondences, menus, etc.
- Ability to speak to people with poise, voice control and confidence.
- Ability to apply understanding to carry out instructions furnished in written, oral or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations.
- Ability to record and deliver information, to explain procedures, to follow oral and written instructions.
- Ability to utilize mathematical formulas; to add and subtract; multiply and divide; utilize decimals and percentages.
- Ability to inspect items for proper length, width and shape.
- Ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment and computer.
- Ability to handle a variety of items such as a calculator and kitchen equipment.
- Ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under stress and when confronted with emergency situations.
- Requires the ability to talk and hear: (Talking: expressing or exchanging ideas by means of spoken words. Hearing: perceiving nature of sounds by ear.)
Knowledge, Skills and Abilities
- Some knowledge of food preparation and standards of sanitation and safety.
- Some knowledge of how to operate and clean kitchen equipment.
- Ability to quickly learn USDA meal pattern requirements and to identify student food choices that meet the requirements for a reimbursable meal.
- Ability to follow established policies and procedures.
- Ability to read and follow standardized recipes and instructions to prepare simple school food items.
- Ability to comprehend written and verbal correspondence and to respond appropriately.
- Ability to respond to inquiries regarding food content.
- Ability to select and organize materials needed to perform tasks and to return supplies and materials to the proper storage places.
- Ability to properly clean and sanitize kitchen area, equipment and utensils.
- Ability to establish and maintain effective working relationships as necessitated by work assignments.
- Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers.
- Ability to set priorities and allocate time so that tasks are completed and deadlines are met in a timely manner.
- Ability to compare and/or judge the readily observable, functional, structural or composite characteristics (whether similar or divergent from obvious standards) of data, people or things.
- Ability to speak and/or signal people to convey or exchange information in a pleasant, non-threatening voice. Includes receiving instructions, assignments or directions from supervisors.
- Ability to read a variety of correspondences, menus, etc.
- Ability to speak to people with poise, voice control and confidence.
- Ability to apply understanding to carry out instructions furnished in written, oral or diagrammatic form; to deal with problems involving several concrete variables in or from standardized situations.
- Ability to record and deliver information, to explain procedures, to follow oral and written instructions.
- Ability to utilize mathematical formulas; to add and subtract; multiply and divide; utilize decimals and percentages.
- Ability to inspect items for proper length, width and shape.
- Ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment and computer.
- Ability to handle a variety of items such as a calculator and kitchen equipment.
- Ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under stress and when confronted with emergency situations.
- Requires the ability to talk and hear: (Talking: expressing or exchanging ideas by means of spoken words. Hearing: perceiving nature of sounds by ear.)
Minimum Training and Experience
- High school diploma or equivalent preferred.
- Some food service experience preferred.
- Customer Service and Custodial experience may be considered.
Physical Requirements
- Must be physically able to operate a variety of machinery and equipment including ovens, steamers, fryers, braising pan, mops, and all types of kitchen utensils and tools pertaining to food service, etc.
- Must be able to exert up to 50 pounds of force occasionally, and/or up to 25 pounds of force frequently, and/or a negligible amount of force constantly to move objects.
- Physical demand requirements usually requires walking or standing to a significant degree.
- Must have minimal levels of eye/hand/foot coordination.
Disclaimer
The preceding job description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees to this job.
If offered a position, prospective employee must pass a required health exam, criminal records check, and drug test.
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