Weatherford, Texas Education Service Center Region 11 Consortium
Maintenance/Operations - Position - Cafeteria Worker Job Number Start Date Open Date 10/03/2023 Closing Date Job Title: Child Nutrition Worker Exemption Status/Test: NonexemptReports to: Cafeteria Manager Date Revised:Dept./School: Child NutritionPrimary 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 specifiedSpecial Knowledge/Skills:Ability to understand written and verbal food preparation and safety instructionsWorking knowledge of kitchen equipment and food production proceduresAbility to operate large and small kitchen equipment and toolsAbility to perform basic mathExperience:NoneMajor Responsibilities and Duties:Food Preparation and ServingPrepare 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 SanitationOperate 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.OtherHandle and record cashier functions accurately.Help record food requisitions and order necessary supplies.Maintain daily food preparation records.Promote teamwork and interaction with fellow staff members.Complete annual continuing education requirements.Follow district safety protocols and emergency procedures.Supervisory Responsibilities:NoneMental 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 cartPosture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twistingMotion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reachingLifting: Frequent moderate lifting and carrying (15-44 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 surfacesMental Demands: Work with frequent interruptions; maintain emotional control under stressThis document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.Job Description View Attachment Additional Job Information Please contact Paula Melton or Tammy Witten with any questions; or