Food Service Human Resources

LINCOLN PUBLIC SCHOOLS

HUMAN RESOURCES DEPARTMENT

Job Title: Food Service Worker/Itinerant/Substitute Days/Calendar: 180

Location/Department: Nutrition Services Full Time Part Time

Physical Class: Sedentary Light Medium Heavy Very Heavy

Prepared by: Mike Dansky Prepared/Last Reviewed Date: 7/3/23

HR Use Only: Overtime Status: Non-Exempt Exempt

Exemption Category: Teacher Administrative

Academic Administrator Executive

HR Supervisor Approval: Mike Von Kaenel Non-Academic Administrator Computer Professional

HR Review Date: 04/12/24 Learned Professional Creative Professional

REQUIREMENTS:

A. Education Level: High School Diploma or GED (desired)

B. Certification: Prep/Cook Food Handler Permit, issued by the Lincoln Lancaster County Health Department

C. Required Experience: Previous food service experience, customer service, and cash handling experience is preferred but not required.

REPORTS TO: Food Service Manager

RECEIVES GUIDANCE FROM: Assistant Manager, Supervisor Assistant, Supervisor, Assistant Director, Director

BRIEF DESCRIPTION OF POSITION:

Prepare, cook and serve meals in large quantities to students, staff and guests. Clean kitchen areas and equipment. Wash dishes and pots and pans. Perform cashier duties. Training will be provided. Need to enjoy interacting with children.

ESSENTIAL FUNCTIONS/SKILLS:

A.Regular, dependable, in person attendance is an essential function of this position.

B.Knowledge and proper execution of district policies and procedures. Knowledge of programs, departments or locations served.

C.Communication/Language Skills: Possess and demonstrate effective oral, written and listening skills. Ability to read, analyze, and interpret various documents.

D.Reasoning Skills: Apply common sense understanding to carry out instructions furnished in various forms. Make decisions in a timely manner, utilizing input from others as appropriate.

E.Human Relations Skills: Establish and maintain effective, professional working relationships with employees, students and community while maintaining the appropriate level of confidentiality.

F.Computer Skills: Knowledge of computer systems including but not limited to time and attendance system, information systems (student and/or financial as appropriate) and the policies/regulations associated with such usage.

G.Other Skills: Prepare and serve a variety of food products, to include: beef, pork, chicken, fish, shrimp, eggs, fruits, vegetables, grains and dairy products.

Performs the following tasks:

A.Prepare and serve menu items following department recipe book and daily production records/schedules. Ensure special diets are prepared according to specifications and procedures.

B.Perform cleaning tasks such as dishwashing, sweeping and mopping.

C.Perform point of sale (cashier) duties including proper cash handling.

D.Assist with receipt and storage of deliveries. Practice FIFO (first in, first out) and properly label and date items.

E.Operate and clean equipment according to prescribed standards. Includes, but not limited to: oven, steamer, steam-jacketed kettle, mixer, dish machine, refrigerators, freezers and slicer.

F.Perform proper portion control.

G.Maintain accurate and detailed food production records.

H.Produce a finished product that has good eye appeal and meets department standards.

I.Perform duties in an efficient, accurate, and detailed manner and within the time allotted.

J.Work in a safe and sanitary manner. Report any unsafe work conditions to the manager immediately.

K.Use all chemicals in a safe and proper manner per manufacturer's specifications.

L.Maintain clean and organized work and storage areas.

M.Maintain good personal appearance and hygiene and follow all dress code requirements.

N.Complete all tasks as directed by the kitchen Manager and ask for clarification of job expectations when necessary.

O.Understand the importance of teamwork and positive customer service and put it into practice.

P.Adjust to changing work conditions and expectations in a positive manner.

Q.Maintain privacy with all confidential information.

R.Follow all Federal and State USDA regulations and all State and Local Food Code regulations.

S.Follow all HACCP (Hazard Analysis Critical Control Points) and SOP's (Standard Operating Procedures) requirements.

T.May be required to assume the duties of other positions in the kitchen.

U.Attend all required meetings and classes.

V.Complete other duties as assigned.

WORKING CONDITIONS:

A. Inside Outside Both

B.Climatic Environment: Extremes of heat and humidity in kitchens. Pressures and stress from time and often crowded working conditions.

C.Hazardous: High temperatures from cooking operations. Fire potential, natural gas, pressurized steam, moving machinery, water pressure, hot liquid, slippery floors, sharp objects, electrical current, hot cooking surfaces and equipment.

Note: This is not necessarily an exhaustive or all-inclusive list of responsibilities, skills, duties, requirements, efforts, functions or working conditions associated with the job. This job description is not a contract of employment or a promise or guarantee of any specific terms or conditions of employment. The school district may add to, modify or delete any aspect of this job (or the position itself) at any time as it deems advisable.

Physical Requirements

Food Service Worker/Itinerant/Substitute

Essential functions are items listed in Occasional/Essential, Frequent, and Continuous columns.

Stamina

1.Sitting

2.Walking

3.Standing

4.Sprinting/Running

Flexibility

5.Bending or twisting at the neck more than the average person

6.Bending or twisting at the trunk more than the average person

7.Squatting/Stooping/Kneeling

8.Reaching above the head

9.Reaching forward

10.Repeating the same hand, arm or finger motion many times (For example: typing, data entry, etc.)

Activities

11.Climbing (on ladders, into large trucks/vehicles, etc.)

12.Hand/grip strength

13.Driving on the job

14.Typing non-stop

Use of Arms and Hands

15.Manual dexterity (using a wrench or screwing a lid on a jar)

16.Finger dexterity (typing or putting a nut on a bolt)

Lifting Requirements

17.Lifting up to 10 pounds (Mark all that apply)

Floor to waist

Waist to shoulder

Shoulder to overhead

18.Lifting 11 to 25 pounds (Mark all that apply)

Floor to waist

Waist to shoulder

Shoulder to overhead

19.Lifting 26 to 50 pounds (Mark all that apply)

Floor to waist

Waist to shoulder

Shoulder to overhead

20.Lifting 51 to 75 pounds (Mark all that apply)

Floor to waist

Waist to shoulder

Shoulder to overhead

21.Lifting 76 plus pounds (Mark all that apply)

Floor to waist

Waist to shoulder

Shoulder to overhead

Pushing/Pulling

22.25 to 50 pounds

23.51 to 75 pounds

24.76 to 90 pounds

25.Over 90 pounds

Carrying

26.10 to 25 pounds

27.26 to 50 pounds

28.51 to 75 pounds

29.76 to 90 pounds

30.Over 90 pounds

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