2024-2025 School Year 6 hour 

PERFORMANCE RESPONSIBILITIES:
1. Assists in the preparation of food portions. Has interest and knowledge of food and follows preparation and handling policies well.
2. Learns to cook in the basic five areas such as, Main Dish, Salads, Vegetables, Bread and
Desserts - specializing in one. Finds better ways to do work and becomes eager to try new
methods.
3. Learns and operates all equipment in assigned areas such as dish machine, convection oven, mixers, etc., with major emphasis on safety.
4. Follows a "clean as you go" program as assigned by cafeteria manager. Readily accepts
rotated clean-up assignments. Takes pride in appearance of kitchen and personal work area.
5. Performs related duties as required.
6. Takes pride in seeing that food is prepared and served in a most attractive and best condition.  Takes action if food is not correct for service.
7. Is clean and neatly groomed as a person on the job. Wears proper well-fitting and clean
uniform; leather type shoes with non-skid soles; hair neatly arranged in hair net. No jewelry

8. Notifies cafeteria manager in a timely manner if unable to report for work so that a substitute can be arranged.

9. May be required to act as cashier during serving time and assistant cashier job description will apply.
10. Adjusts recipes for quantity. Reads and understands recipes and work schedules.
11. Abides by all district policies and state and federal laws.
12. Performs other duties as assigned by the supervisor.

PHYSICAL JOB DESCRIPTION:
1. Frequently bends, reaches above shoulder level and pushes, pulls and carries and/or lifts up to 35 # without assistance.
2. Occasionally climbs to a height of 2' and carries and/or lifts more than 35# with help.
3. Wipes clean surfaces such as tables, counters, walls and ceilings.
4. Serves on serving line from either end or center position (hand dexterity - both hands - and sidetoside movement.)
5. Prepares foods in steam jacketed kettle or tilt skillet, requiring a stirring (circular) motion with both hands.
6. Places food items on pans, transfer pans in and out of ovens and/or convection steamers and into holding cabinets or onto line.
7. Operates dish machine - spraying off trays, feeding them through machine, storing clean items.
8. Assists in storing of foods, paper goods, cleaning compounds, kitchen utensils on shelves, racks and/or pallets in storeroom refrigerator/free kitchen area.
9. Sweeps and/or mops floors.
10. Is around dangerous equipment related to Child Nutrition Industry.
11. Is exposed to marked changes in temperature and humidity.
12. Is exposed to dust, fumes and gases.
All of the above duties will vary from day to day pending on items to be prepared and work schedule.