GENERAL CHARACTERISTICS
Recruited By: Executive Director of Human Resources
Recommended for Appointment By: Executive Director of Human Resources/
Executive Director of Support Services
WORKING RELATIONSHIPS
Type of Authority: Line
Reports To: Executive Director of Support Services
Manager of Food Service
Assistant Manager of Food Service
QUALIFICATIONS – PHYSICAL
Is physically able to work in a standing position for prolonged periods and to walk much of
the time during the shift. Is able to stoop, crouch, bend, squat, push/pull and reach to perform
various job duties. Has manual dexterity to handle knives and other pieces of kitchen equipment
such as slicers, mixers, choppers, scoops, and scales.
Is able to lift 35 pounds unassisted and lift 50 pounds with help. Is able to work in warm and cold
surroundings; occasionally extreme conditions. For example, - 10° F stocking freezers and up to
90° F in dish rooms and cooking areas.
QUALIFICATIONS – EDUCATIONAL
High school diploma or equivalency preferred. Demonstrate aptitude and competence for assigned
responsibilities. Ability to perform basic math and understand multi-step written and oral
instructions. Ability to communicate in English with co-workers, students, and building staff.
Knowledgeable in different aspects of food service is preferred.
POSITION RESPONSIBILITIES
1. Prepares food according to a planned menu, and follows tested, uniform recipes. Determines
if the finished product is of best quality in both flavor and appearance before it is served.
2. Is able to perform all aspects of food preparation in an efficient and pleasant manner.
3. Responsible for setting up service areas in a timely and orderly manner.
4. Responsible for the cleaning and storing of eating utensils, dishes, glassware, trays, pots,
pans, and preparation equipment and other service kitchen equipment.
5. Assists in the portioning and serving of food items.
6. Assumes responsibility for seeing to it that during meal service periods the supply of food
offered is replenished regularly.
7. Assists in the daily clean up of the kitchen and service areas.
8. Performs cleaning of major equipment, refrigerators and storeroom areas at regularly
scheduled intervals as designated by the cook manager or assistant cook manager.
9. Assists in the proper storage and disposal of unused foods.
