Job Overview
Job Title: Food Service Worker
B. Department: Nutrition Services
C. Education Level and Certification: High school degree or GED preferred. Possess or be willing to obtain any required Food Handlers/Serve Safe permit. Previous food service experience and customer service experience
D. Reports To: Food Service Supervisor
E. Performance Responsibilities and Job Tasks
1. Preparing, portioning, and serving food and beverages.
2. Cashiering and maintaining accurate records of payments.
3. Cleanup duties: clean and organize eating, service, and food preparation areas, wash pots, pans, dishes, utensils and other cooking equipment to ensure cleanliness and functional operation, and proper storage of leftovers.
4. Arrange tables and decorations according to instructions.
5. For full time employees only: Must be able to obtain the Food Handlers and Serve Safe permit within six (6) months of date of hire, if unable to obtain you will be moved to part-time status. The district will reimburse the employee for each course one time. You can turn the receipt and certificate of completion into the Business Manager.
6. If employed and changing to full-time from part-time: Must be able to obtain the Food Handlers and Serve Safe Permit within six (6) months of the change date, termination could be a result if unable to obtain the certificates. The district will reimburse the employee for each course one time. You can turn the receipt and certificate of completion into the Business Manager.
7. Take inventory of supplies and equipment and notify Food Service Supervisor of shortages and defective equipment.
8. Develop and maintain a positive, professional rapport with students, parents and co-workers.
9. Adhere to all federal and State USDA regulations and State and local Food Codes.
10. Adhere to the code of ethics of the District for non-certificated staff. The Food Service Worker must serve as a positive role model for students and staff.
11. Perform other tasks or duties as assigned by the Superintendent, Principal or other supervisors.
F. Required Knowledge
The Food Service Worker is to possess and effectively utilize knowledge in the following areas:
1. Customer and Personal Service—Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
2. Food Handling—Knowledge of techniques and equipment for food handling, including storage/handling techniques.
3. Public Safety and Security—Knowledge of relevant equipment, policies, procedures, and strategies to promote effective local, state, or national security operations for the protection of people, data, property, and institutions.
4. English Language—Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.
G. Required Skills and Abilities
The Food Service Worker is to possess and effectively utilize the following skills and abilities:
1. Communication:
a. Active Listening—Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
b. Speaking—Talking to others to convey information effectively. The ability to speak clearly so others can understand you. The ability to communicate information and ideas in speaking so others will understand.
c. Oral Comprehension and Listening—The ability to listen to and understand information and ideas presented through spoken words and sentences. The ability to identify and understand the speech of another person.
d. Writing—Communicating effectively in writing as appropriate for the needs of the audience. The ability to communicate information and ideas in writing so others will understand.
e. Written Comprehension—Understanding written sentences and paragraphs in work related documents. The ability to read and understand information and ideas presented in writing.
2. Mathematics—Using mathematics to solve problems.
3. Service Orientation—Actively looking for ways to help people.
4. Learning Strategies—Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
5. Time Management—Managing one's own time and the time of others.
6. Coordination—Adjusting actions in relation to others; actions.
7. Near Vision: The ability to see details at close range (within a few feet of the observer).
8. Problem Sensitivity—The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
9. Trunk Strength—The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing.
10. Information Ordering—The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
11. Manual Dexterity—The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
12. Deductive Reasoning—The ability to apply general rules to specific problems to produce answers that make sense.
13. Selective Attention—The ability to concentrate on a task over a period of time without being distracted.
14. Hearing—Auditory acuity for working safely in kitchen environment.
H. Work Activities
The Food Service Worker is to perform the following work activities:
1. Performing for or Working Directly with the Public—Performing for people or dealing directly with the public. This includes serving food or beverages, collecting payments, and providing customer service.
2. Getting Information—Observing, receiving, and otherwise obtaining information from all relevant sources.
3. Identifying Objects, Actions, and Events—Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events. This includes understanding government health and food service regulations.
4. Coordinating the Work and Activities of Others—Getting members of a group to work together to accomplish tasks.
5. Establishing and Maintaining Interpersonal Relationships—Developing constructive and cooperative working relationships with others, and maintaining them over time.
6. Performing General Physical Activities—Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials. This includes: arranging decorations or furniture for banquets or social functions and cleaning equipment and work areas.
7. Selling or Influencing Others—Convincing others to buy merchandise/goods or to otherwise change their minds or actions.
8. Monitoring processes, Materials, or Surroundings—Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
9. Communicating with Supervisors, Peers, or Subordinates—Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. This includes: attending staff meetings and notifying supervisors or others of food or drink shortages, special orders, and conditions that may present a risk of injury.
10. Handling and Moving Objects—Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things. This includes: cooking food, distributing food to serving areas, packaging meals for shipment or storage, performing a variety of food preparation duties other than cooking, placing food on dishes or trays or in takeout bags, preparing beverages, and washing dishes, glassware, and related utensils.
11. Judging the Qualities of Things, Services, or People—Assessing the value, importance, or quality of things or people.
12. Resolving Conflicts and Negotiating with Others—Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
13. Inspecting Equipment, Structures, or Material—Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.
I. Required Employee Characteristics
The Food Service Worker is to possess and exhibit the following characteristics:
1. Cooperation—Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
2. Attention to Detail—Job requires being careful about detail and thorough in completing work tasks.
3. Dependability—Job requires being reliable, responsible, dependable, and fulfilling obligations.
4. Integrity—Job requires being honest and ethical.
5. Concern for Others—Job requires being sensitive to others' needs and feelings and being understanding and helpful on the job.
6. Self Control—Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
7. Stress Tolerance—Job requires accepting criticism and dealing calmly and effectively with high stress situations.
8. Adaptability/Flexibility—Job requires being open to change (positive or negative) and to considerable variety in the workplace.
9. Independence—Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
10. Initiative—Job requires a willingness to take on responsibilities and challenges.
J. Working Conditions
1. Inside kitchen and lunchroom.
2. Exposure to extremes of heat and humidity, high temperatures from cooking operations, and hazards of moving machinery, hot cooking surfaces and equipment, hot grease, slippery floors, and sharp objects.
K. Essential Functions: The essential functions of the Food Service Worker position include: (1) regular, dependable attendance on the job; (2) the ability to perform the identified tasks and to possess and utilize the identified knowledge, skills, and abilities to perform the identified work activities.
Wayne Community Schools is an EOE
Pay: From $16.95 per hour
People with a criminal record are encouraged to apply
Work Location: In person
