Roster Food Service Worker – Various Locations (N183-2627)

Nimble; Connecticut; On-site; USD 25,000 - 28,000; Part time

Job summary

ReNEW Schools in Connecticut seeks a Roster Food Service Worker to support safe preparation, serving, and storage of meals at multiple locations. Under the Cook Manager, you will help with daily kitchen tasks, meal service, and record keeping while maintaining clean and sanitary conditions.

Candidates should have a High School Diploma or equivalent, basic math and computer skills, and the ability to follow English instructions.

Qualifications

• HS diploma or equivalent; enrollment in alternative pathway allowed.
• Able to follow English directions for safety in food prep.
• Knowledge of safe food handling and personal hygiene.
• Knowledge of quantity food production.
• Familiar with safe use of kitchen equipment.
• Basic math and quantity measurements.
• Able to use calculator and computer.
• Friendly with students and staff.

Responsibilities

• Perform food preparation tasks as assigned.
• Operate kitchen equipment (steamer, kettle, slicer, dishwasher).
• Assist in receiving and storing food items.
• Follow sanitary and health practices for food receiving, storage, preparation and serving.
• Assist in serving meals to students and adults.
• Assist in cleaning and sanitizing all work areas and surfaces.
• Assist in properly storing leftover foods.
• Assist in preparation of daily food production records.
• Maintain accountability records with Cook Manager as needed.
• Maintain good relations with students, parents, faculty and staff.
• Perform related work as assigned.

Skills

English proficiency

Food safety

Food production

Equipment handling

Math skills

Calculator skills

Interpersonal skills

Public relations

Education

High School Diploma or equivalent

Job description

POSITION: Roster Food Service Worker – Various Locations

REPORTS TO: Cook Manager

PRIMARY FUNCTION: Under general supervision of school-based Cook Manager, performs duties involved in the safe preparation, serving, and storage of food.Participates in the cleaning and sanitizing of equipment and facilities, meal service, record keeping, and other related duties as required or assigned.

TYPICAL DUTIES AND RESPONSIBILITIES

• Performs food preparation tasks as assigned.
• Operates various kitchen equipment including, but not limited to, steamer, kettle, slicer, and dishwasher.
• Assists in receiving and storing of food items.
• Follows proper sanitary and health practices for food receiving, storage, preparation and serving.
• Assists in the service of meals to students and adults.
• Assists in cleaning and sanitizing all work areas and surfaces including equipment, pots, pans, and utensils used during workday.
• Assists in properly storing leftover foods.
• Assists in preparation of daily food production records for food items prepared.
• Assists school-based cook manager in maintaining proper accountability records as needed.
• Maintains good public relations with students, parents, faculty, and staff.
• Performs related work as assigned.

SKILLS, KNOWLEDGE, QUALIFICATIONS AND EXPERIENCE

• High School Diploma or equivalent.May consider a candidate currently enrolled in an alternative pathway to high school diploma.
• Possess ability to follow directions in English, both written and oral, to ensure safety of food preparation and services.
• Demonstrate a general knowledge of safe food handling principles as well as personal hygiene.
• Demonstrate a general knowledge of quantity food production.
• Knowledge in the use of food service equipment in a safe and efficient manner.
• Competent in basic computation such as weights, measures, adding, subtracting, division, and multiplication.
• Proficient in the use of a calculator and computer.
• Demonstrate the ability to deal effectively and courteously with students, food service department staff and school personnel.

PHYSICAL DEMANDS: The physical demands described here 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 these essential functions.The individual must be able to stand for prolonged periods of time, engage in repetitive motion, and be able to lift 40 pounds. Must be able to tolerate extreme temperature changes from freezer to oven area (0-90 degrees F).

CERTIFICATION REQUIREMENTS: A Food Protection Certification Program

SALARY AND TERMS OF EMPLOYMENT: 10 Month Work Year. 6 hrs. per day. In Accordance with Local 566-AFL-CIO, Schedule 71A, (2026-2027 $18.26-$20.43)

EVALUATION: Successful completion of a probationary work period.After which an annual, in writing evaluation is completed by the designated Cook Manager / Field Operations Manager.

UNION AFFILIATION: Local 566 of Council 4