APPLY DIRECTLY ON OUR SITE: https://stauntonva.tedk12.com/hire/ViewJob.aspx?JobID=2254
Hiring Stipulations:
ESSENTIAL FUNCTIONS/TYPICAL TASKS:
The minimum performance expectations include, but are not limited to, the following
functions/tasks:
• Observes and promotes safe work practices and procedures;
• Prepares food according to standardized recipes and established food preparation
procedures;
• Plans food production for the following days by preparing the designated food items
ahead of time;
• Plans and implements an acceptable placement of steam-table pans on the cafeteria line
prior to serving time;
• Transfers supplies and equipment between storage, work, serving, and cleaning areas in
an appropriate manner;
• Stores food in designated areas, utilizing knowledge of temperature requirements and
food spoilage guidelines;
• Stores food in refrigerators after covering, labeling, and dating; properly discards
outdated food items;
• Courteously serves food with accuracy and speed while adhering to portion control,
safety and appearance standards;
• Maintains kitchen work areas, equipment, and utensils in clean and orderly condition;
• Sweeps and mops floors;
• Washes tables, walls, and equipment as directed;
• Washes pots and pans according to established procedures;
• Scrapes food from dirty dishes and washes them in dishwasher following established
procedures;
• Inspects cleaned dishes for cleanliness, chips, cracks, etc., and stores in the appropriate
location;
• Accepts payment for food, using cash register or other means as directed by cafeteria
manager;
• Follows trash separation and proper disposal procedures;
• Reports needed supplies and equipment malfunction to cafeteria manager;
• Follows established sanitary techniques while preparing and serving food and while
handling clean utensils;
• Attends in-service training sessions to develop and improve knowledge and skills;
• Performs job activities in a timely efficient manner and displays a willingness to work
beyond the end of the contract work time as the infrequent need arises;
• Recommends changes and improvements regarding his/her job; accepts changes readily;
• Adheres to uniform and personal hygiene requirements;
• Prepares and serves banquet and special function meals as required;
• Complies with and supports school and division regulations and policies;
• Maintains proper boundaries with students at all times, assuring respect for the ethical
and legal duties in the staff-student relationship and the essential duty to serve as a role
model;
• Provides a good role model in appearance, demeanor, dress and behavior for the students
served;
• Models non-discriminatory practices in all activities;
• Performs related duties as assigned by the manager and/or the Director of Food and
Nutrition Services in accordance with school/division policies and practices.
KNOWLEDGE, SKILLS AND ABILITIES:
Candidate must be able to follow oral and written directions and have the ability to get along
well with others.
QUALIFICATIONS/EDUCATION AND EXPERIENCE:
Any combination of education and experience equivalent to completion of high school preferred.
Experience and proficiency in quantity food service functions are preferred.
PHYSICAL DEMANDS and EVIRONMENTAL CONDITIONS:
Duties are typically performed in areas related to the cafeteria and kitchen. Work is typically
performed walking or standing. Physical stamina is required to tolerate continuous standing,
walking, bending, stooping, reaching, grasping, kneeling, and lifting of objects weighing up to
approximately 45 pounds is required. The ability to withstand temperature variances common to
food service facilities is required. Vocal communication is required for expressing or exchanging
ideas by means of the spoken word; hearing is required to perceive information at normal spoken
word levels; visual acuity is required for preparing and analyzing written or computer data,
determining the accuracy and thoroughness of work, and observing general surroundings and
activities. Food service workers are in daily contact with teachers, students, administration, the
general public and other work related personnel. While performing the duties of this job, the
employee may be exposed to germs and potentially blood borne pathogens. The ability to
coordinate and prioritize work activity, handle complaints, express a service-oriented attitude,
communicate effectively and work with limited supervision.
Thank you