JOB DESCRIPTION

Fort Osage R-1 School District

Food Service Crew Member

 

Purpose Statement

 

The job of Food Service Crew Member is done for the purpose/s of providing support to the educational process with specific responsibilities for providing support for various duties before, during, and after meal times.  These duties include, but are not limited to, prepping, cooking, and serving food items that meet mandated nutritional requirements, cleaning and organizing cooking equipment, prep areas, and serving areas while maintaining facilities in a safe and sanitary condition.  Responsibilites also include monitoring students during arrival to the cafeteria and during meal times while supporting appropriate student interactions and behaviors.  In addition, responsibilities also include keeping the cafeteria clean and collecting funds for daily meal transactions, balancing accounts and depositing funds, and utilizing established accounting practices.

 

This job reports to the Food Service Manager

 

Essential Functions

• Arranges food and beverage items (e.g.line items, a la carte, etc) for the purpose of serving them to students and staff in an efficient manner.
• Assists students in the cafeteria (e.g. opening food packages, helping them with trays, etc) for the purpose of providing them with immediate and necessary care.
• Attends team meetings, in-service training, workshops, etc. for the purpose of gathering information required to perform job functions.
• Cleans utensils, equipment, and storage, food preparation and serving areas (e.g. sweeping, mopping, etc.) for the purpose of maintaining a safe and sanitary working environment.
• Collects payments for food items from students and staff (e.g. cash, ID codes, etc.) for the purpose of completing transactions and/or securing funds for food selection.
• Cooks food, prepared and/or from scratch using approved recipes, for the purpose of meeting mandated nutritional and projected meal requirements.
• Estimates food preparation amounts and adjusts recipes if required for the purpose of meeting projected meal requirements and minimizing waste.
• Evaluates prepared foods for flavor, appearance and temperature for the purpose of providing items that will be accepted by students and/or staff.
• Inspects food items for the purpose of verifying quantity, quality and specifications of orders to meet preparation requirements and/or complying with mandated health standards.
• Inventories food, condiments and supplies for the purpose of ensuring availability of items required for meeting projected menu requirements.
• Maintains equipment, storage, food preparation and serving areas in a sanitary condition for the purpose of complying with current health standards.
• Performs food service functions (e.g. offering snacks, providing water and condiments, passing out utensils, assisting in the kitchen, etc) for the purpose of supporting cafeteria operations and service directory.
• Performs other related duties as assigned for the purose of ensuring the efficient and effective functioning of the work unit.
• Prepares sales transaction documents (e.g. daily cash receipts, breakfast and lunch counts, etc.) for the purpose of providing written support and/or conveying information.
• Reconciles cash and credit receipts to meal counts for the purpose of maintaining accurate account balances while complying with established policies and/or procedures.
• Reports health and safety issues to assigned administrators and appropriate agencies (e.g. fights, suspected child or substance abuse, inappropriate social behaviors, etc.) for the purpose of maintaining students personal safety, a positive learning environment and complying with regulatory requirements
• Reports equipment malfunctions for the purpose of maintaining equipment in safe working order.
• Responds to inquiries of students and staff for the purose of providing information and/or direction.
• Supervises and teaches students cafeteria procedures during mealtimes for the purpose of ensuring student compliance with established guidelines and maintaining a save and positive learning environment.

Job Requirements:  Minimum Qualifications

Skills, Knowledge and Abilities

SKILLS are required to perform single, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; operating equipment found in a commercial kitchen; and using pertinent software applications.

KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; understand written procedures, write routine documents, and speak clearly; and solve practical problems.  Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices.

ABILITY is required to schedule activities and/or meetings; gather, collate, and/or classify data; and consider a number of factors when using equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined and similar processes; and operate equipment using a variety of processes. Ability is also required to work with a diversity of individuals; work with a variety of data; and utilize a variety of types of job-related equipment. Problem solving is required to identify issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: setting priorities; working as part of a team; and working with interruptions.

Responsibility

Responsibilities include: working under limited supervision following standardized practices and/or methods; providing information and/or advising others; operating within a defined budget. There is a continual opportunity to impact the organization’s services.

Working Environment

The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, some stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 0% sitting, 40% walking, and 60% standing.  The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness.

Experience      Job related experience is desired.

Education        High school diploma or equivalent.

Equivalency   

Required Testing	Certificates
None Specified	Food Handlers Permit
Continuing Educ./Training	Clearances
Maintains Certificates and/or Licenses	Children's Division (DSS) Clearance Criminal Background Clearance

FLSA Status                                                    Approval Date                                              Salary Range

Non Exempt