CAFETERIA WORKER - CES

Connally ISD; Waco (TX); On-site; USD 16,531 - 22,041; Full time

Job summary

Connally ISD in Texas is seeking a food service worker to prepare and serve meals, following a planned menu of tested recipes and ensuring portion control. You will operate kitchen equipment safely, maintain cleanliness, record food requisitions, and support teamwork in a busy school cafeteria.

The role requires ability to follow safety procedures, meet district policies, and perform daily record-keeping; prior experience is not required.

Qualifications

• Ability to understand written and verbal 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 math

Responsibilities

• Prepare quality food according to a planned menu of tested and uniform recipes.
• Serve food according to meal schedules, departmental policies, and procedures, and promote portion control and proper use of leftovers.
• Store and handle food items and supplies safely and maintain a clean storage area.
• Operate tools and equipment according to prescribed safety standards; maintain cleanliness, health, and safety.
• Keep garbage containers neat and sanitary.
• Correct unsafe conditions and report to supervisor.
• Maintain personal appearance and hygiene.
• Handle cashier functions accurately.
• Record food requisitions and order necessary supplies.
• Maintain daily food preparation records.
• Promote teamwork and interact with staff.
• Complete annual continuing education requirements.
• Follow district safety protocols and emergency procedures.
• Other duties as assigned.

Skills

Food safety

Kitchen equipment operation

Food production procedures

Basic math

Tools

Electric slicer

Mixer

Pressure steamer

Deep-fat fryer

Sharp cutting tools

Stove

Oven

Dishwasher

Food/utility cart

Job description

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.

Qualifications

Education/Certification:

None specified

Special Knowledge/Skills

Ability to understand written and verbal 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 math

Experience

None

Major Responsibilities And Duties

Food Preparation and Serving

• Prepare quality food according to a planned menu of tested and uniform recipes.
• Serve food according to meal schedules, departmental policies, and procedures, and practice and promote portion control and proper use of leftovers.
• Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area.

Safety and Sanitation

• Operate tools and equipment according to prescribed safety standards, and 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 promptly report any conditions that are not immediately correctable to supervisor.
• Maintain personal appearance and hygiene.

Other

• Handle and record cashier functions accurately.
• Help record food requisitions and order necessary supplies
• Maintain daily food preparation records.
• Promote teamwork and interaction with fellow sta? members.
• Complete annual continuing education requirements.
• Follow district safety protocols and emergency procedures.
• Alternative methods of performing duties.
• Other duties as assigned.

Supervisory Responsibilities

None

Mental Demands/Physical Demands/Environmental Factors

Tools/Equipment Used:

Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart

Posture:

Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting

Motion:

Continual walking; frequent climbing (ladder), grasping/squeezing, wrist ?exion/extension, reaching/overhead reaching

Lifting:

Frequent moderate lifting and carrying (1544 pounds)

Environment:

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

Mental Demands:

Work with frequent interruptions; maintain emotional control under stress