Food Service Worker II

Position Function/Purpose

Prepare both simple and complex food and serve food. Clean and maintain equipment and facilities. Assist other food service workers in the school kitchen as assigned by the Food Service Manager/Managing Cashier.

Major Responsibilities

As Food Service Worker II:

1. Prepare fruits vegetables salads and/or beverages as assigned by Food Service Manager/Managing Cashier.

2. Assist other Food Service Workers as assigned by Food Service Manager/Managing Cashier to prepare foods for the cafeteria by performing any combination of the following tasks: Preparation of meats or main dishes

including cleaning cutting slicing or cooking meats poultry seafood and cheese; Preparation of

breads or baked goods; preparation and serving of other foods; weighing and measuring ingredients;

carrying supplies equipment and food to and from storage preparation and service areas

3. Serve correct portions on serving line or replenish the line

4. Complete production records inventories and other documentation as assigned

5. Clean own working area and other areas as assigned

6. Assist in the orientation training and supervision of Food Service Workers Is as assigned.

7. Performs cashier duties accurately

8. Perform all other job-related duties as assigned by Food Service Manager and act as a manager in the managers absence

Supervisory Responsibilities

Coordinate the work of employees to produce menu items when necessary. Supervises and leads the staff in the absence of the manager.

Qualification Requirements

Minimum Certification/Education:

1. Ability to read write understand and speak English

2. Ability to count and perform simple mathematical calculations

3. Valid Texas Driver License and acceptable driving record; must adhere to Midland ISDs

vehicle safety and use program

4. Current Food Handlers Card.

Special Knowledge/Skills:

1. Perform assigned tasks requiring small and large muscle coordination

2. Follow verbal and written directions with supervision

Minimum Experience:

1. Quantity food production experience is recommended but not required

Physical and Mental Requirements:

1. Must be in excellent physical and mental health. If individual has a history of recent or chronic

health problems he or she must have a full medical release by a licensed physician

Must be mentally and emotionally stable and able to work in a high pressure high stress

Environment and function well under demands of physically strenuous work mentally demanding responsibilities and emotionally challenging situations involving Food Service employees students staff parents vendors and others

Physical Demands

1. Moderate lifting and carrying (up to 35 lbs)

2. Pushing reaching within a wide range of motion

3. Use of fingers arms and legs

4. Standing (majority of work time)

5. Repeated bending

6. Occasional climbing

7. Specific visual requirements (reading instructions measuring ingredients and assessing product

quality)

8. Taste acuity

9. Ability to distinguish basic colors

10. Specific hearing requirements (hear clearly in noisy environment)

Equipment used

1. Ovens range steam jacketed kettle

2. Braising pan fryer

3. Mixer food chopper meat slicer

4. Ice machine refrigerator freezer

5. Dish machine steam table

6. Knives and various other food preparation equipment and tools

Work Environment

1. Excessive heat and excessive cold (0 F. to 110F.)

2. Excessive noise intermittently

3. Solvents grease oils fumes and hazardous chemicals

4. Electrical and gas appliances

5. Work around machinery with moving parts and on ladders

6. Unusual fatigue factor (time pressure to complete work in a limited amount of time)

7. Working with hands in water and harsh chemicals

The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive description of all work requirements and responsibilities. Additionally the minimum level of education noted as a requirement could be supplemented by commensurate experience and/or certification(s) as determined by the hiring manager.