Most Precious Blood, Fort Wayne- Cafeteria Assistant

Kids for the Future; Fort Wayne (IN); On-site; USD 18,000 - 26,000; Part time

Job summary

Kids for the Future is seeking a Cafeteria Assistant at Most Precious Blood School in Fort Wayne, IN. The role involves preparing and serving food, maintaining a sanitary kitchen, and supporting daily food service operations for students and staff.

Responsibilities include assisting with food prep, serving meals, managing inventories, and helping with cashiering as needed, under the Cafeteria Manager. The position is part-time and requires physical ability to lift up to 50 pounds.

Responsibilities

• Attends in-service training and workshops to gather information for job functions.
• Cleans linens, utensils, equipment, and storage areas to maintain sanitary conditions.
• Evaluates prepared food for flavor, appearance, and temperature for student acceptance.
• Inspects food items and supplies to verify quantity, quality, and health standards.
• Maintains records and reports related to food usage and student accounts.

Job description

• Location 1529 Barthold St.,Fort Wayne, IN, 46808,United States
• Job Category School
• Employee Type Part Time

1529 Barthold St.

Fort Wayne IN. 46808

Cafeteria Assistant

Job Description

The job of Cafeteria Worker was established for the purpose/s of providing support to the food service activities at Most Precious Blood School with specific responsibilities for preparing and serving food items to students and/or school personnel and maintaining food service facilities in a safe and sanitary condition.

This job reports to Cafeteria Manager

Essential Functions

• Attends in-service training, workshops, etc. for the purpose of gathering information required to perform jobfunctions.
• Cleans linens, utensils, equipment, and storage, food preparation and serving areas for maintaining requiredsanitary conditions.
• Evaluates prepared food for flavor, appearance, and temperature for providing items that will be acceptedby students and staff.
• Inspects food items and/or supplies for the purpose of verifying quantity, quality, and specifications of ordersand/or complying with mandated health standards.
• Inventories food, condiments, and supplies for ensuring availability of items required for meeting projectedmenu requirements.
• Maintains equipment, storage, food preparation and serving areas in a sanitary condition for complying withcurrent health standards.
• Maintains records and reports (e.g., counting and recording the number of leftovers, number of openedcans, student lunch balances, collection, and reconciliation of money, informing students of their lunchbalances, etc.) for the purpose of keeping an accurate record of food used and student accounts.
• Merchandises food and beverage items for serving them to students and staff in an efficient manner.
• Monitors kitchen and cafeteria areas (e.g., proper charging procedures for items taken, employee safety,working procedures, etc.) for ensuring a safe and sanitary working environment.
• Oversees the preparation, cooking, and serving of food (e.g., regular food items, special diets, students with allergies, etc.) for the purpose of providing students and staff with food of high nutritious quality as well asmeeting individual needs.
• Performs functions of other nutritional service positions as requested by manager (e.g., cashiering, etc.) forensuring adequate staff coverage within site nutritional services operations.
• Prepares food and beverage items according to standardized recipes and established food preparationprocedures (e.g., regular food items, deli sandwiches, baked goods, etc.) for the purpose of meeting mandatednutritional and projected meal requirements.
• Receives food items and/or supplies and places them in designated areas utilizing temperature requirementsand food spoilage guidelines for the purpose of ensuring availability of items required for meeting projectedmenu requirements.
• Reports needed supplies and equipment malfunctions for the purpose of notifying cafeteria manager ofneeded items and repair and/or replacement.
• Serves the appropriate number of food items for the purpose of meeting mandated nutritional requirementsand/or requests of students and school personnel.

Must be able to lift up to 50 pounds

Other Functions

• Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioningof the work unit.

Requirements

Job Requirements: Minimum Qualifications

Skills, Knowledge, and Abilities

SKILLS are required to perform single tasks using existing skills. Specific skill-based competencies required tosatisfactorily perform the functions of the job include: adhering to safety practices; quality cooking; operating equipment such as office telephones – not personal cell phones; and operating equipment found in a commercial kitchen.

KNOWLEDGE is required to perform basic math; read and follow instructions; and understand multi-stepwritten and oral instructions. Specific knowledge-based competencies required to satisfactorily perform thefunctions of the job include: safety and sanitation practices and procedures; and quantity food preparation andhandling.

ABILITY is required to schedule activities; collate data; and use job-related equipment. Flexibility is required to work with others; work with data utilizing specific, defined processes; and operate equipment using standardized methods. Ability is also required to work with a diversity of individuals; work with specific, job- related data; and utilize job-related equipment. Some problem solving may be required to identify issues and select action plans. Problem solving with data requires following prescribed guidelines; and problem solvingwith equipment is limited to moderate. Specific ability-based competencies required to satisfactorily performthe functions of the job include: working as part of a team; speaking and/or signaling people to convey orexchange information; handle a variety of items, kitchen, and office equipment; and working withinterruptions.

Responsibility Responsibilities include: working under direct supervision using standardized procedures; providinginformation and/or advising others; and operating within a defined budget. There is some opportunity to impact the organization’s services.