Food Service - Cafeteria Sub; Winter

JOB SUMMARY/PURPOSE

To collect monies for all meals and to properly record meals for government reimbursement, assist with the food preparation, set-up, and clean up of cafeteria area.

• Prepares all menu items using established departmental policies and procedures.
• Assures presentation of all menu items adhere to established standards.
• Assures all menu items are prepared according to established policies and procedures.
• Assures all food and other departmental supplies are ordered and received in a timely manner so adequate inventory levels are maintained to support volume or anticipated volume.

• High School Diploma or it's Equivalent
• Ability to lift about 50 pounds.
• Ability to work within the rules of sanitation.
• Ability to work without supervision.
• Ability to follow instructions.
• Great attendance record
• Good organizational skills.
• Computer skills regarding all functions that relate to the point-of-sale system.
• Knowledge of food preparation and presentation.
• Knowledge of catering and special events a plus
• Must willing to go to all location that is assigned on a daily basis

• General Duties
• Record meals on the computer.
• Responsible for the collection of all monies.
• Responsible to balance the drawer at the end of breakfast, ROA or lunch.
• Assist with the preparation of daily meals.
• Set up the steam table and serve meals; restock breakfast or lunch items.
• Break down and clean the steam table after serving.
• Assist with the clean up of cafeteria area.
• Assist with stocking storeroom and cooling units.
• Maintain a sanitary work environment.
• Report unsanitary and/or unsafe conditions in the cafeteria area to the Cafeteria Manager.
• Perform other related duties as assigned.

(also see Physical Demands Checklist, attached)

See Below

Kitchen environment

Oven, stove, dishwasher, cooking utensils, computer, dolly, warmer, garbage disposal, cleaning tools, steam tables, chemical for the kitchen area, can opener, slicer, big bertha.

Gloves, hair net or visor, hot pads, goggles, protective gloves

Instructions:
Based upon a typical workday

Never

Occasionally

Often

Frequently

place a checkmark in the appropriate column.

0 hours

1-3 hours

3-6 hours

Over 6 hours

Constant

Lifting:

0 - 20 lbs

x

20 - 50 lbs

x

50 - 100 lbs

x

Over 100 lbs

x

Carrying:

0 - 20 lbs

x

20 - 50 lbs

x

50 - 100 lbs

x

Over 100 lbs

x

Moving ushing ulling

0 - 20 lbs

x

20 - 50 lbs

x

50 - 100 lbs

x

Over 100 lbs

x

Reaching

x

Standing

x

Walking

x

Sitting

x

Climbing

x

Bending/Stooping

x

Grasping/Holding with Hands

x

Using Feet for Repetitive Movements

x

Extremes of Heat

x

Extremes of Cold

x

Driving

x

OTHER CRITERIA:
List below

Indicate requirements for:

Minimum Acceptable Vision Characteristics:

Poor

xGood

Excellent

Color Vision

Required:

Yes

x No

Minimum Acceptable Hearing Characteristics:

Total loss

xGood

Excellent

Manual Dexterity

Required:

Poor

xGood

Excellent

Talking/Speech Characteristics

Required:

Poor

xGood

Excellent