Job Title: School Nutrition Employee (61)

Department: School Food Service

Reports to: School Nutrition Manager

FLSA Status: Non Exempt

Pay Scale:  Food Service Cook

General Description:

Participates in the safe preparation and serving of food, cleaning and sanitizing of equipment and facilities, cashiering, and other related duties as required. This is the first of a three-level food service series.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Works in an area assigned by the manager.
• Prepares any food products listed on the daily menu.
• Ensures proper use, safe operation and cleanliness of all equipment and areas of the kitchen. Items could include ovens, steam tables, braising pan/tilt skillet, mixers, steamers, and industrial dishwashers.
• Accepts alternating assignments on the serving line, in the dish room, and, if directed by the manager, on the cash register.
• Keeps work and service areas and equipment clean and sanitary and avoids the backlog of unwashed areas, equipment, and utensils.
• Clears and cleans dining area tables and chairs during and after meal service and sweep the floor in the kitchen preparation area.
• Sets up hot & cold serving lines with all menu items and replenishes as needed.
• Takes daily food temperatures as assigned.
• Moves and stores food and supplies, including proper storage of leftovers.
• Observe areas where help is needed and do whatever is necessary to expedite the work.
• Cooperates willingly and follows instructions.
• Serves students and staff with proper portions of any products prepared. 
• Ensures students understand Offer versus Serve.
• Displays to students, faculty, staff, and co-workers an attitude to accommodate and cooperate.
• Carries out all trash, when necessary.
• Attends training and completes all necessary hours of continued education required by state and federal programs.
• Performs other related duties and tasks as required or assigned by the manager or assistant manager.

Required Knowledge, Skills, and Abilities:

1. Some knowledge and experience in quantity cooking is preferred.
2. Ability to learn and work in all areas of the kitchen.
3. Must be able to read and convert recipes to certain quantities.
4. Certificate from the health department permitting him/her to handle food. Must have evidence of a negative TB test and/or chest x-ray. 
5. Ability to work, interact, and communicate cooperatively and effectively with cafeteria staff, students, school personnel, administrators, and parents.
6. Must have excellent personal hygiene.
7. Ability to possess patience, courtesy and consistency in dealing with students and school personnel.
8. Knowledge of cash registers and distinguishing meals versus a la carte items.

Education, Training, and Experience Requirement:

• High school diploma or GED equivalency. 

• Possession of or ability to obtain food handler’s certification.

Physical Attributes/Demands:

The position requires standing, walking, and lifting/carrying work related items in areas which are often warm and noisy. Work requires the ability to manually move, shelve, stack, or raise from floor to table heavy objects (pots, pans, trays, food supplies) weighing less than 50 pounds. At times, floors may be wet and slippery so slip resistant shoes are a must. Must follow safety precautions to avoid injuries, minor cuts, bruises, burns, and scalds. Duties may require exposure to extreme temperatures, hot kitchens, and walk-in coolers and freezers.

Evaluation: 

Performance on this job will be evaluated in accordance with the school board policy and administrative regulations on evaluation of classified personnel.

Greensville County Schools does not discriminate on the basis of race, color, natural origin, sex, disability, or age in its programs and activities.  The following persons have been designated to handle inquiries into the non-discrimination policies:  Division Superintendent.