JOB DESCRIPTION: This is an entry level position with no minimum requirements of a high school diploma or GED. This position is under the supervision of the Food Service Director, Principal and Cafeteria Manager who is responsible to coordinate the necessary work of the department. This position performs a variety of unskilled duties related to food service areas and general manual labor tasks.REPORTS TO: Food Service Director and Cafeteria MangerQUALIFICATIONS: Knowledge of use and operation of cleaning solutions and equipment.Basic knowledge of food sanitation procedures and practices.Ability to lift 40lbs or moreAbility to stand for long periods of time during shiftAbility and willingness to follow instructionsInvolves use of potentially dangerous equipment and chemicalsIncludes working in temperature extremes, freezer, refrigerators, and inclement weatherBasic math and reading skillsCleanlinessDemonstrates ability to work both as a team member and independently as required by the assignmentPHYSICAL DEMANDS: The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is regularly required to stand; walk; use hands and fingers to handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.

The employee is regularly required to talk and hear in both an office environment and a loud environment.The employee must occasionally lift and/or move up to 40 lbs repetitively throughout the course of the day. Specific vision abilities required by this job include close vision, distance vision, color vision, and the ability to adjust focus.JOB RESPONSIBILIES: Receive and store food supplies, equipment, and other related food service items in storage areasCarry food supplies, equipment and utensils to and from storage and work areasAssist kitchen staff with various tasks as needed, and provide cooks with needed itemsStock and organize goodsResponsible for equipment handling rulesWash dry and store pots and pansPrepare sandwichesSet up and serve student lunch line in a timely mannerClean up serving area, tables and cartsSweep and wash kitchen floorsSet up, run and clean dishwasher equipmentPrepare and set up breakfastFollow work schedules as assigned by food service Director/ cafeteria managerPerforms other duties as assigned by supervisor


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