Ashland-Greenwood Public Schools

 

Food Service Worker Job Description

The Ashland-Greenwood Public School District does not discriminate on the basis of race, color, national origin, sex, disability, religion, age or other protected status in its programs and activities and provides equal access to the Boy Scouts and other designated youth groups. The following persons have been designated to handle inquiries regarding the non-discrimination policies: Employees and Others: Superintendent of Schools, 1842 Furnas Street, Ashland, NE 68003. (402) 944-2128. Complaints or concerns involving discrimination or needs for accommodation or access should be addressed to the appropriate Coordinator. For further information about anti-discrimination laws and regulations, or to file a complaint of discrimination with the Office for Civil Rights in the U.S. Department of Education (OCR), please contact the OCR at 8930 Ward Parkway, Suite 2037, Kansas City, Missouri 64114, (816) 268-0550 (voice), or (877) 521-2172 (telecommunications device for the deaf), or ocr.kansascity@ed.gov.

1. Job Title: Food Service Worker

 

1. Department: Food Service

 

1. FLSA Status: Non-Exempt

 

1. Essential Requirements:

 

1. High School Diploma or GED
2. Experience in cooking (quantity cooking experience preferred).
3. Experience working with children preferred
4. First aid knowledge preferred
5. Clean personal record - no history of child abuse/neglect
6. Personal hygiene habits as required for food service workers.
7. Able to maintain driver’s license and operate vehicle.
8. Demonstrates an ability to practice desirable human relations and work habits.
9. Able to work without close supervision and able to accept supervision. 
10. Able to maintain confidentiality.
11. Physical presence required at employment. 

                                   

1. Reports To: Food Service Supervisor

 

1. May Receive Guidance From: Superintendent, Food Service Supervisor

 

1. Essential Job Functions:

 

1. Prepare and serve food to students in cafeteria
2. General kitchen duties
3. Light maintenance duties

 

1. Working Conditions:

 

1. Inside and air conditioned.
2. Subject to some heat and cold extremes from appliances

 

1. Job Tasks:

 

1. Cook foodstuffs according to menus, special dietary or nutritional restrictions, and numbers of portions to be served.

 

2. Clean and inspect galley equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation.

 

3. Promote cleanliness in all phases of food preparation and service in include physical facility.

 

4. Be prepared to prepare any portion of the complete lunch as assigned by the supervisor. Bake breads, rolls, and other pastries.  Clean, cut, and cook meat, fish, and poultry. Wash, inspect, prepare fruits and/or vegetables, prepare salads, desserts and other side dishes as necessary. 

 

5. Be able to assume responsibilities of Food Service Supervisor if necessary. These                        responsibilities include planning menus, maintaining records, preparing required                           or requested reports, supervise other kitchen workers, purchase of food, cross                                     pricing time management and other duties of needs determined.

 

6. Assist in maintaining food inventories, stocking supplies and requisitioning needed for products from the Food Service Supervisor as necessary and expenditures allow

 

9. Apportion and serve food to students, employees, or patrons.

 

10. Assist in washing; clean up of kitchen dishes, appliances, and facilities. Assist in trash removal.  Assist in shopping as required by supervisor.

 

11. Perform other duties as requested by the Food Service Supervisor or Superintendent.

 

12. Participate in on-going training regarding personal and food safety.

 

1. Knowledge:

 

1. Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

 

2. Food Production — Knowledge of techniques and equipment for food products for consumption, including storage/handling techniques.

               

3. Production and Processing — Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

           

            4          Mathematics — Knowledge of basic math and measuring skills including beging able to modify recipes.

 

5. Nutrition — Knowledge of NDE and USDA nutrition requirements for school lunch programs. 

 

1. Skills

 

1. Service Orientation — Actively looking for ways to help people.

 

2. Mathematics — Using mathematics to solve problems.

 

3. Coordination — Adjusting actions in relation to others' actions.

 

1. Abilities

 

1. Wrist-Finger Speed — The ability to make fast, simple, repeated movements of the fingers, hands, and wrists.

 

2. Information Ordering — The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).

 

3. Oral Expression — The ability to communicate information and ideas in speaking so others will understand.

 

4. Manual Dexterity — The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.

 

1. Work Activities:

 

1. Performing for or Working Directly with the Public — Performing for people or dealing with directly with the students. Able to stand, dish and serve food to students in cafeteria line.

 

2. Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. Able to lift and carry inventory, preparations materials and containers of hot or cold food.   

 

3. Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.

 

4. Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.

 

5. Performing General Physical Activities — Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. Able to peal, chop, grind, mix, stir and otherwise prepare food products.  Able to handle chemicals and cleaners necessary to for cleanliness of food service area.

 

6. Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.

 

7. Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.

 

8. Controlling Machines and Processes — Using either control mechanisms or direct physical activity to operate machines or processes involved in food service program. Able to operate and drive vehicle for transportation of food between food service areas. 

 

9. Documenting/Recording Information — Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.

 

 

1. Required Employee Characteristics:

 

1. Support — Occupations that satisfy this work value offer supportive management that stands behind employees.

 

2. Technical.Relationships — Occupations that satisfy this work value allow employees to provide service to others and work with co-workers in a friendly non-competitive environment.

 

3. Confidentiality — Maintaining confidentiality regarding student diet needs. 
4. At Will Employment: Employment with the School District is not for any period of time, and employment may be terminated at any time at the convenience of the terminating party, with or without cause, and with or without notice.  Employment with the School District is not governed by any express or implied contract of employment containing terms different from or inconsistent with those stated in an employment agreement.  The terms of this employment agreement may not be modified except in a writing signed by the Superintendent of Schools.

 

1. Essential Functions: The essential functions of the Food Service Worker position include (1) regular, dependable attendance on the job; (2) the ability to perform the identified tasks and to possess and utilize the identified knowledge, skills, and abilities and to perform the identified work activities; and, (3) the ability to perform the following identified physical requirements:

 

1. Evaluation: Performance of this job will be evaluated annually by the Food Service Supervisor

         

 

	Essential Physical Requirements                                                      Cafeteria
	Stamina
	1.     Sitting		X
	2.     Walking				X
	3.     Standing				X
	4.     Sprinting/Running		X
	Flexibility
	5.     Bending or twisting at the neck more than the average person					X
	6.     Bending or twisting at the trunk more than the average person					X
	7.     Squatting/Stooping/Kneeling					X
	8.     Reaching above the head				X
	9.     Reaching forward				X
	10.     Repeating the same hand, arm or finger motion many times (For example:  typing, data entry, etc.)				X
	Activities
	11.     Climbing (on ladders, into large trucks/vehicles, etc.)		X
	12.     Hand/grip strength			X
	13.     Driving on the job		X
	14.     Typing non-stop		X
	Use of Arms and Hands
	15.     Manual dexterity (using a wrench or screwing a lid on a jar)		X
	16.     Finger dexterity (typing or putting a nut on a bolt)		X
	Lifting Requirements
	17.     Lifting up to 10 pounds (Mark all that apply)
	Floor to waist		X
	Waist to shoulder		X
	Shoulder to overhead		X
	18.     Lifting 11 to 25 pounds (Mark all that apply)
	Floor to waist		X
	Waist to shoulder		X
	Shoulder to overhead		X
	19.     Lifting 26 to 50 pounds (Mark all that apply)
	Floor to waist		X
	Waist to shoulder		X
	Shoulder to overhead	X
	20.     Lifting 51 to 75 pounds (Mark all that apply)
	Floor to waist		X
	Waist to shoulder	X
	Shoulder to overhead	X
	21.     Lifting 76 plus pounds (Mark all that apply)
	Floor to waist	X
	Waist to shoulder	X
	Shoulder to overhead	X
	22.     Can load/items weighing over 50 pounds that are lifted or carried be shared, or reduced into smaller loads?					X
	Pushing/Pulling
	23.     25 to 50 pounds		X
	24.     51 to 75 pounds		X
	25.     76 to 90 pounds		X
	26.     Over 90 pounds	X
	Carrying
	27.     10 to 25 pounds		X
	28.     26 to 50 pounds		X
	29.     51 to 75 pounds	X
	30.     76 to 90 pounds	X
	31.     Over 90 pounds	X