The posting
SUMMARY: Support the District food service program by preparing and serving food, maintaining kitchens, and/or delivering food throughout the District.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Read recipes and prepare food using approved school recipes and safe food handling procedures.
Serve food to students, teachers, staff, and community.
Clean and maintain safe and sanitary kitchen.
Foster a team environment by assisting co-workers with scheduled work demands.
Label and prepare food for storage.
Maintain and care for kitchen equipment.
Demonstrate quality customer service skills that include interacting positively with students, teachers, staff, parents, and community.
Operate cash register and computer.
Perform other duties as assigned. Able and willing to work at another school location if requested. Job responsibilities may include working as a delivery driver on a short or long term basis depending on department need.
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.
EDUCATION AND TRAINING: High school diploma or equivalent preferred.
EXPERIENCE: Successful completion of Jeffco Food and Nutrition Services Hourly Worker Training & Orientation.
SKILLS, KNOWLEDGE, & EQUIPMENT: Basic math (ability to adjust recipes), writing, and communication skills. Operating knowledge of commercial slicer, dishwasher, ovens, and mixers within six months after hire. Knowledge of good personal health/hygiene; safety; proper food handling, storage, and temperature; portion sizes; and food service regulations. Must pass basic math and recipe reading tests to be hired. Must have basic English reading skills.
CERTIFICATES, LICENSES, & REGISTRATIONS: Meal requirements, sanitation, and food handling certifications within one year after hire. Must pass District Pre-Placement physical. Requires valid Colorado Drivers License.
SUPERVISION/TECHNICAL RESPONSIBILITY: This job has no supervisory responsibilities. Act a resource for new Food Service Hourly Workers, including training, demonstrating, and answering questions.
CONTACTS: Daily contact with persons in same unit/building, students, and general public to provide a service, and with parents to negotiate controversial or confidential matters. Monthly contact with persons outside of department or building to resolve problems or negotiate matters; with vendors/suppliers to furnish or obtain information; and with parent, student, and community groups to provide a service.
SAFETY TO SELF AND OTHERS: High exposure to self to bruises due to typical kitchen accidents; heat burns due to steam tables, ovens, and dishwasher; fractured bones due to falls on wet floors; and hernia due to lifting heavy objects. High exposure to self and others to food poisoning. High exposure to co-workers to heat burns due to grease; loss of sight due to chemical splash; and heat burns, fractured bones, cuts, and bruises due to improperly maintaining kitchen area or handling equipment. Medium exposure to self to cuts due to knife or slicer; chemical burns due to cleaners/sanitizers; loss of sight due to chemical splash and equipment; and disfigurement due to burns and traffic accidents (when required to make deliveries). Low exposure to loss of limb due to kitchen equipment or traffic accident, and fatality due to traffic accident.
The physical demands, work environment factors, and mental functions described below are representative of those that must be met by an employee to successfully perform the essential functions of this job.
PHYSICAL DEMANDS: While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee frequently is required to stoop, kneel, or crouch. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
WORK ENVIRONMENT: While performing the duties of this job, the employee is regularly exposed to moving mechanical parts and risk of electrical shock. The employee is occasionally exposed to wet and/or humid conditions; high, precarious places; fumes or airborne particles; toxic or caustic chemicals; outside weather conditions; and extreme heat. The noise level in the work environment is usually moderate.
MENTAL FUNCTIONS: While performing the duties of this job, the employee is regularly required to compare, analyze, communicate, copy, coordinate, compute, evaluate, use interpersonal skills, compile, and negotiate. Occasionally required to instruct, and synthesize.
JUDGMENT AND DECISION MAKING: Work is assigned by Cafeteria Manager. This position requires application of position knowledge to determine most efficient means to complete assigned duties while meeting federal, state, department, and District guidelines. Errors in decision making or following food preparation guidelines could impact student/staff/public health and/or public image of the District's food service program. Decision making requires collaboration with Kitchen Manager and co-workers. Supervisor/Manager is occasionally involved in decision making. Work is guided by Health Department regulations, federal program requirements and procedures, and department and District policies and procedures.
DIVERSITY OF DUTIES: Duties require cross-training in minor kitchen equipment repair. Duties and actions impact individuals within department.
