Essential Duties and Responsibilities: • Prepare food using standardized recipes, accurate measurements, and correct food preparation techniques. • Prepare food according to time schedules to meet deadlines and monitor food quality during preparation. • Clean and maintain safe and sanitary kitchen and equipment by practicing regular equipment maintenance, storing deliveries, and using established sanitation techniques. • Serve correct food portions using acceptable sanitation techniques in food handling and maintaining correct cooking and holding temperatures and utilizing food merchandising techniques. • Accurately and properly report and document amount of food used and left over. • Perform record keeping as assigned including but not limited to food temperatures and equipment temperatures (Freezer(s), Cooler(s), etc). • Receive and date food/supply deliveries and put away inventory in assigned storage area(s). • Foster a harmonious team environment by assisting coworkers with scheduled work demands. • Correct and /or report unsafe work conditions and use safe working procedures. • Interact positively and professionally with students, faculty, administration and others regarding the CNP. • Drive company vehicle if needed. • Perform other duties and assignments as needed. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. EDUCATION AND TRAINING: • Must have a high school diploma or graduate education diploma (GED). • Must complete the Louisiana Department of Education’s Professional Standards Training requirements each year. • Must have successfully completed the Phase I training course within first year of hire. EXPERIENCE PREFERRED AT HIRE: Previous school cafeteria experience. SKILLS, KNOWLEDGE, AND EQUIPMENT REQUIRED AT HIRE: Oral and written English; basic math, including addition, subtraction, and multiplication to exchange currency and extend recipes; interpersonal; delegation; motivation; and supervisory skills. Knowledge of kitchen operations; good personal health/hygiene; safety; proper food handling, storage, temperature, and portion sizes; and federal, state, and local board child nutrition policies and procedures. Ability to write, read, and follows written instructions, schedules, recipes, warnings, and other printed information. Ability to learn computer application programs. Operating knowledge of and experience with basic cafeteria equipment. CERTIFICATES, LICENSES, AND REGISTRATIONS: None required. SUPERVISION/TECHNICAL RESPONSIBILITIES: None required. CONTACTS: Daily contact with persons in same unit/building to maintain relationships, and with persons outside of department or building, students, parents, and general public to resolve problems or negotiate solutions. Weekly contact with vendors/suppliers and citizen/public organizations utilizing Child Nutrition Program services or property to resolve problems or negotiate solutions. It is important that a good working relationship be established and maintained with others. SAFETY TO SELF AND OTHERS: High exposure to self to bruises due to typical kitchen accidents; to heat burns due to steam tables, ovens, and dishwasher; to fractured bones due to falls on wet floors; to hernia due to lifting heavy objects; to disease due to food poisoning; and to repetitive motion injury due to quantity assembly of product. Medium exposure to self to cuts due to knife or slicer; to chemical burns due to cleaners/sanitizers; to loss of sight due to chemical splash and equipment; and to disfigurement due to burns. Low exposure to loss of limb due to kitchen equipment. High exposure to others to disease due to food poisoning. High exposure to co-workers to heat burns due to grease; to loss of sight due to chemical splash; and to heat burns, fractured bones, cuts, and bruises due to a person in this position improperly maintaining kitchen area or handling equipment. DIVERSITY OF DUTIES: Duties require cross-training in kitchen operations, computerized program system, customer service, team work, personal hygiene and safety. Duties and actions impact individuals within the department and assigned school. The physical demands, mental functions, and work environment factors described below are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. PHYSICAL DEMANDS: While performing the duties of the job, the employee is regularly required to stand for long periods of time, walk, climb, balance, or stoop, kneel, crouch, or crawl; use hands to finger, handle, or feel; reach with hands and arms and talk or hear. The employee occasionally is required to sit. The employee will frequently move and/or lift objects weighing up to 25lbs alone and up to 50 lbs. with assistance. Specific vision abilities required by this job include close vision and ability to adjust focus. MENTAL FUNCTIONS: While performing the duties of this job, the employee is regularly required to compare, analyze, communicate, instruct, compute, synthesize, evaluate, use interpersonal skills, compile, and negotiate. Frequently required to coordinate. Occasionally required to copy. WORK ENVIRONMENT: While performing the duties of this job, the employee is frequently exposed to moving mechanical parts, fumes or airborne particles, extreme heat, and risk of electrical shock. The employee is occasionally exposed to wet and/or humid conditions; high, precarious places; toxic or caustic chemicals; and extreme cold. The noise level in the work environment is usually moderate.
