TITLE: CAFETERIA HELPER
TYPE: Food Service
SALARY: Per Food Service Collective Bargaining Agreement
BRIEF DESCRIPTION: The Cafeteria Helper is an essential member of the school cafeteria staff and is charged with daily food preparation, sanitation, cleaning, and serving under the supervision of the Cook Manager, Assistant Cook Manager, and Director of Food Service.
ESSENTIAL DUTIES AND RESPONSIBILITIES
*Preparation of food in a consistent and sanitary manner for consumption by students and staff.
*Ability to operate kitchen equipment in a safe and efficient manner.
*Ability to maintain a safe and sanitary cafeteria environment.
*Ability to clean, mop, scrub, wash, and sanitize.
*Ability to operate a POS/Cash Register system, handle money and keep records.
*Ability to work with and take direction from the Asst.
/Cook Manager.
*Any other duties assigned by the Asst.
/Cook Manager or Food Service Director.
KNOWLEDGE, SKILLS AND ABILITIES REQUIRED:
*Skilled and knowledgeable in the following: food preparation and sanitation requirements.
Ability to courteously and effectively work with all students, faculty, and other school personnel Ability to be a flexible self-starter.
*Must be punctual and prepared to work on a daily basis.
*A good attendance record is required.
*ServSafe Certification preferred.
WORKING CONDITIONS:
*Must demonstrate a positive attitude, strong work ethic, integrity, and ethics.
*Must be available and able to transfer to any other cafeteria based on the needs of the Food Service Department.
ADA & MINIMUM QUALIFICATIONS TO PERFORM ESSENTIAL JOB FUNCTIONS
Physical Requirements: Must be physically able to operate a variety of cafeteria equipment.
Must be able to exert up to 15 pounds of force, and enough force to constantly to lift up to 35 pounds, carry, push, and pull or otherwise move small and large objects.
Work requires walking, standing, kneeling, squatting to a significant degree.
Interpersonal Communication: Requires the ability to speak and/or signal people to convey or exchange information.
Includes giving instructions, assignments or directions to staff, students, parents, and visitors.
Language Ability: Requires the ability to read a variety of correspondence, reports, forms, newsletters, schedules, manuals, invoices, requisitions, menus, recipes, journals, etc.
Intelligence: Requires the ability to apply principles of logical thinking to define problems, collect data, establish facts, and draw valid conclusions.
Verbal Aptitude: Requires the ability to deliver information, to explain procedures, to follow oral and written instructions.
Must be able to communicate effectively and efficiently.
Form/SpatiaI Aptitude: Requires the ability to inspect items for proper length, width and shape.
Motor Coordination: Requires the ability to coordinate hands and eyes rapidly and accurately in using equipment.
Manual Dexterity: Requires the ability to handle a variety of items such as office equipment and hand tools and kitchen equipment.
Must have minimal levels of eye/hand/foot coordination.
Interpersonal: Requires the ability to deal with people beyond giving and receiving instructions.
Must be adaptable to performing under stress and when confronted with emergency situations.
Physical Communication: Requires the ability to talk (expressing or exchanging ideas by means of spoken words) and hear (perceiving nature of sounds by ear).
Must be able to communicate via telephone or radio.
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