Food Service - anticipated

Calallen Independent School District; Corpus Christi (TX); On-site; USD 18,253 - 25,554; Full time

Job summary

A local educational institution in Corpus Christi, Texas, is seeking a Food Service worker to prepare and serve nutritious meals for students. The candidate must hold a valid Food Handler Permit and possess some experience in food service. Responsibilities include following safety guidelines, serving food, and maintaining a sanitary kitchen environment. Strong comprehension skills and knowledge of kitchen equipment are essential. The role offers a starting pay between $13.25 to $18.55 per hour.

Qualifications

• Must have a valid Food Handler Permit.
• Experience working in the food service industry is required.
• Ability to read, write, and comprehend instructions.

Responsibilities

• Prepare quality food according to planned menus.
• Serve food in accordance with policies and schedules.
• Practice portion control and proper use of leftovers.

Skills

Food preparation understanding

Kitchen equipment knowledge

Basic arithmetic

Food safety instructions

Instruction comprehension

Education

Valid Food Handler Permit

Tools

Convection ovens

Dish machines

Knives

Job description

Food Service - anticipated

Calallen Independent School District Food Service – Corpus Christi, Texas

Job Details

Job ID: 4869764

Application Deadline: Posted until filled

Posted: Aug 02, 2022 12:00 AM (UTC)

Starting Date: Immediately

Position Type: Full-Time

Salary: $13.25 to $18.55 per hour

Job Description

Reports to: Director of Food Services

Primary Purpose:

Prepare and serve nutritional meals for students and staff following USDA and TDA guidelines. Follow all rules and regulations to maintain a safe, sanitary workplace.

Qualifications

Education/Certification/Requirements:

• Must have a valid Food Handler Permit
• Wear black slip‑resistant shoes
• Ability to read, write, and comprehend instructions

Special Knowledge/Skills:

• 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
• Ability to follow specific instructions pertaining to food service operations

Experience:

• Must have some experience working in the food service industry

Major Responsibilities and Duties

1. Prepare quality food according to the planned menu of tested, uniform recipes.
2. Serve food according to meal schedules, departmental policies, and procedures.
3. Practice and promote portion control and proper use of leftovers.
4. Perform all other duties as assigned by the Cafeteria Manager.

Safety and Sanitation

1. Follow safety and HACCP program in respective kitchen, following county, state, and federal health department regulations.
2. Apply rules of safety and sanitation to ensure care in food handling and reduce accidents.
3. Perform all cleanup duties as assigned by the Cafeteria Manager.
4. Practice proper storage and handling of food items and supplies.
5. Help maintain a clean and organized storage area.

Personal and Performance Qualities

1. Is punctual and attendance is essential.
2. Is dependable.
3. Is physically capable of performing assigned tasks.
4. Exhibits poise and self‑control.
5. Uses common sense and behaves in a professional manner.
6. Shows enthusiasm for work.
7. Exhibits overall positive attitude and respects others.
8. Exhibits good personal grooming and general appearance.
9. Complies with district policies and procedures.
10. Assists district employees as appropriate.
11. Shows an interest in the overall school program.
12. Adapts well to different job assignments.
13. Promotes teamwork and interaction with fellow staff members.

Supervisory Responsibilities

None

Equipment Used

Large and small kitchen equipment and tools including convection ovens, microwaves, steamers, dish machines, knives of various sizes, all other large utensils, mops, brooms, and cleaning chemicals.

Working Conditions

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 flexion/extension, reaching/overhead reaching

Lifting: Frequent moderate lifting and carrying (15–44 pounds)

Environment: Work inside 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

Contact Information

• Leticia Garcia, Food Service Director
• Food Service
• Phone: [phone] ext. 4055
• Email: [e-mail]