Lunchroom Assistant

Lunchroom Assistant

Goal:
To contribute to the efficient operation of the food service program

Reports To:

Business Department

Responsibilities:

• Clean, cut, and prepare all fruits and vegetables for salad bar and meals. Place products on sheet pans in preparation for cooking
• Clean/ sanitize serving line, steam table pans, lids, cold table, and any other food contact surfaces/ products under detailed instruction
• Fill condiment station
• Set out proper portioning/cupping scoops for individual meal components of the day (canned/fresh fruits and vegetables)
• Account for meals at the point of service (using a tracking terminal) to arrive at the number of children served a reimbursable meal (# of meals that can be claimed for reimbursement by the district)
• Wash hands/ use of gloves as required
• Wash/ sanitize pots and pans after meal service daily
• Measure ingredients to assist the cook
• Place and pull food items from refrigerator or freezer
• Organize leftovers in containers by date of preparation
• Accept delivery of incoming product, checking for quality and accuracy; place products in agreed upon storage units/ area
• Follows approved Hazardous Analysis Critical Control Points (HACCP) Plan from storage, preparation, to serving and holding temperatures of food
• Place trash and empty boxes in specified designation for disposal
• Miscellaneous duties requested by kitchen Manager or Supervisor

Essential Function:

• Set up and maintain serving area in a clean and orderly manner prior to, during and after meal service
• Comply with food service sanitation standards and proper food handling techniques
• Acquaints self with the meal pattern for National School Lunch Program or a la carte choices. Adheres to proper portioning guidelines of all items served
• Greet customers in a friendly and professional manner
• Assist with assorted food preparation using proper procedures for food preparation and handling as directed by Management
• Ability to operate food service equipment correctly
• Apply proper maintenance procedures when cleaning equipment; reports equipment malfunctions to Management
• Take and record temperatures of food to ensure safe temperature zones prior to service. Maintain equipment temperature logs as assigned and reports temperatures outside of designated zones to Management
• Wash and sanitize serving area, utensils and other items as assigned
• Dates and store away stock; rotates stock according to FIFO (first in First out) method
• May be asked to assist with inventory
• Adheres to uniform requirements at all times
• Adheres to proper time record keeping policies and procedures
• Adheres to FSP and client policies and procedures
• Performs all related and miscellaneous duties as assigned and required at facility
• Fruit and Vegetables Program:
  Receive fruit and vegetables count and deliver the number of fruit or vegetables for each student to the classroom