Education/Certification: None specified Special Knowledge/Skills: Ability to understand written and verbal food preparation and safety instructions Working knowledge of kitchen equipment and food production procedures Ability to operate large and small kitchen equipment and tools Ability to perform basic math Within 60 days of employment, must pass food handler certification test Experience: None

Major Responsibilities and Duties: Food Preparation and Serving 1. Prepare quality food according to a planned menu of tested and uniform recipes. 2. Serve food according to meal schedules, departmental policies and procedures, and practice and promote portion control and proper use of leftovers. 3. Store and handle food items and supplies safely and according to established procedures. Maintain a clean and organized storage area. Safety and Sanitation 4. Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety. 5. Keep garbage collection containers and areas neat and sanitary. 6. Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor. 7. Maintain personal appearance and hygiene. Other 8. Handle and record cashier functions accurately. 9. Help record food requisitions and order necessary supplies. 10. Maintain daily food preparation records. 11. Promote teamwork and interaction with fellow staff members. 12. Maintain confidentiality of information. 13. Complete annual continuing education requirements 14. Provide good customer service and maintain a pleasant manner with co-workers, faculty, staff, students, and guests. Supervisory Responsibilities: None. Mental 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 cart Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching Lifting: 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 surfaces Mental Demands: Work with frequent interruptions; maintain emotional control under stress Regular attendance is required and expected. Note: This is not necessarily an exhaustive or all-inclusive list of responsibilities, skills, duties, requirements, efforts, functions or working conditions associated with the job. This job description is not a contract of employment or a promise or guarantee of any specific terms or conditions of employment. The school district may add to, modify or delete any aspect of this job (or the position itself) at any time it deems advisable.