**Supper Program - must be available afternoon/evening hours.**
High School diploma or equivalent required.
Position Goal: These positions assume responsibility for preparing or assisting in preparation, cooking, and serving of a variety of foods in an elementary or secondary school food service program.
Examples of Responsibilities:
To prepare or assist in the preparation of a variety of foods, including soups, entrees, salads, sandwiches, fruits, vegetables, bread and desserts following standardized recipes and menus, price schedules, and portion controls, and in accordance with department work production standards
To set up food on serving lines and/or steam tables and serve meals or meal components
To prepare and serve beverages
To Store or dispose of excess food properly
To accept money for foods and beverages served during the day
To wash, sanitize and store dishes, tableware and kitchen utensils, scrub counters and tables, mop floors, and dispose of wastes properly
To operate and clean all kitchen equipment such as ranges, ovens, steamers, tilting skillets, mixers, choppers and dishwashing machines
To store food and supplies in accordance with instructions, and assists in taking inventories
To perform work-related duties as assigned
KNOWLEDGE AND ABILITIES REQUIRED:
Must have knowledge of:
Modem methods of preparing and serving soups, entrees, sandwiches, fruits, vegetables, salads, breads, and desserts in large quantities
Use and care of institutional kitchen equipment and utensils
Proper cleaning and sanitizing methods
Principles of sanitation and kitchen safety
Basic arithmetic necessary for recipe conversion to quantities needed for food service to students
Must have ability to:
Prepare and serve a wide variety of food
Work rapidly and efficiently in performing tasks
Work effectively with school personnel and students
Follow written recipes and oral instructions
Convert recipes to amount of food production needed
Apply and maintain high standards of sanitation and personal hygiene Work with a minimum of supervision
Physical abilities include:
Manual dexterity to shred, chop, assemble and mix foods
Stamina to stand and walk on hard flooring for long periods of time
Ability to withstand a wide range of temperatures
Ability to work with chemical cleaning agents
Having strength to lift and carry food items or objects weighing up to 40 pounds and with help up to 55 pounds
Perform other duties as assigned by supervisor.
Ability to take oral and written instructions and follow through efficiently and to work well with others.
Some experience and knowledge of quantity food preparation and use of equipment used in quantity food preparation.