EAST CENTRAL INDEPENDENT SCHOOL DISTRICT
Job Announcement - October 16, 2020
Child Nutrition Cafeteria Helper
The position of CN Cafeteria Regular will be available at the Child Nutrition Department for the 2020-2021 School Year. All individuals (district employees included) who are interested in this position must apply online through Frontline via the district website. The deadline for submitting an application is until position is filled.
Primary Purpose: Work under moderate supervision to prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices. ESSENTIAL JOB FUNCTIONS:
- Prepare quality food according to a planned menu of standardized recipes.
- Serve food according to meal schedules, departmental policies, and procedures.
- Practice and promote portion control and proper use of leftovers.
- Practice proper storage and handling of food items and supplies. Maintain a clean and organized storage area.
- Operate tools and equipment according to prescribed safety standards.
- Follow established procedures to meet high standards of cleanliness, health, and safety.
- Keep garbage collection containers and areas neat and sanitary.
- Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.
- Maintain personal appearance and hygiene.
- Handle and record cashier functions accurately.
- Help record food requisitions and orders necessary supplies.
- Maintain daily food preparation records.
- Promote teamwork and interaction with fellow staff members.
- Perform other duties as assigned.
Note: Not all applicants will be interviewed. Each applicant’s resume´, application, and other available information will be considered in the screening process. Only those persons currently meeting all of the minimum requirements will be screened.
MINIMUM QUALIFICATIONS: Ability to understand food preparation and safety instructions
Working knowledge of kitchen equipment and food production procedures
Ability to operate large and small kitchen equipment and tools
Ability to perform basic arithmetic operations
EQUIPMENT USED:Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure, steamer, sharp cutting tools, stove, oven, dishwasher and food/utility cart.
WORKING CONDITIONS: Mental Demands/Physical Demands/Environmental Factors: Work with frequent interruptions; maintain emotional control under stress. Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching. Prolonged standing; frequent kneeling/squatting, bending/stooping, pushing/pulling, and twisting; frequent moderate lifting and carrying (up to 55 pounds). Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi) chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces. The forgoing statements describe the general purpose and responsibilities assigned to this job and are not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.
PERIOD OF EMPLOYMENT: Duration of program
SALARY: $10.59/hour
Roland Toscano,
Superintendent of Schools
*An Equal Opportunity Employer*
