Evanston Township High School, District #202
Campus Catering Program
JOB DESCRIPTION
Position: Substitute/on-call Food Specialist III, General Production Staff
Reports To: Department Leads, Food Specialist II Where Appropriate
Basic Duties:
Performs the advance and daily food preparation for meals served to Dist #202 and/or Dist.
#65 students and staff.
- Works with other serving area staff to place orders with the Department Leads for specific
items for each day’s menu (hot and cold sandwiches, hot entrees, etc.) to be served the
following day.
- Assists in monitoring the stock levels of regularly stocked meal components and supplies and
- advises the office of the need to rebuild the inventory, giving adequate advance notice in order
satisfy the menu each day.
- Assists in preparing the food components of the day’s menu by operating equipment such as,
but not limited to, the slicer, steamers, grills, ovens, tilt skillet, steam-jacketed kettles and
fryers.
- Assists in the set-up and service of meals to customers, emphasizing high-quality customer
service.
- Closes down and cleans the serving area and equipment, leaving the area ready for the next
day’s meal service.
- Returns to the Main Kitchen from serving areas by the designated time in order to begin
advance preparation work for the next meal service.
- Assists the Department Leads by assuming a share of the responsibility of the department’s
work in satisfying daily and special orders and general production needs.
- Assists the Department Leads by learning all tasks in the department and demonstrating the
ability to perform them.
- Communicates regularly with the Department Leads to review production needs and matters of
quality in order to maintain a well-run department.
- Assists the Department Leads in monitoring the condition and operation of department
equipment in order to advise the office of the need for repair or replacement of these.
- Assists the Department Leads by assuming a share of the responsibility for the implementation
of all prescribed food sanitation practices.
- Helps to monitor conditions in the production areas and assists in the routine daily cleaning of
the preparation, service and storage areas.
- Shares in the deep cleaning of all production and serving areas periodically as the need arises
and the work schedule permits.
- Performs other duties as assigned by the Director of Food Service or a Department Lead.
Basic Skills:
Understands and is able to employ standard recipe procedures
.
- Is able to comprehend detailed oral and/or written instructions from supervisory staff.
- Is able to work cooperatively with other production staff and department leads.
- Is able to manage a complexity of details regarding production orders.
- Is able to work independently on regularly assigned or special tasks.
- Is able to complete tasks in a minimum amount of time, searching for and employing time
efficient procedures.
- Is able to produce goods that are consistently high in eye appeal and overall quality.
