1. Possess high school diploma or equivalent required. 2. Possess or be able to obtain a current Maricopa County food handler’s certificate. 3. Ability to organize work to meet a time schedule. 4. Ability to follow directions. 5. Ability to walk, stand, bend, stoop, reach and lift up to 40 lbs. 6. Possess basic math skills. 7. Ability to relate to students, staff and public in a positive manner.
Participate in food preparation, serving, and clean up of the school’s meals to ensure nutritious, high quality, safe foods are served to students and adults. Strive to provide excellent customer service to students and adults.
DUTIES AND RESPONSIBILITIES:
1. Assist in preparing, serving and storage of food. 2. Knowledge of proper cooking and serving temperatures to ensure food is safe for consumption. 3. Wash and dry dishes, pots, pans and serving utensils and return to proper place. 4. Clean tables and assigned areas in the kitchen or cafeteria. 5. Organize work to meet a time schedule. 6. Follow directions and works in a cooperative manner with co-workers. 7. Provide optimal customer service by welcoming and providing positive interaction with the students at meal time. 8. Ability to walk, stand, bend, stoop, reach and lift up to 40 lbs. 9. Read and understand all labels and job-related information. 10. Understand and apply safety-related precautions as outlined in SDS. 11. Participate and understand HACCP monthly training lessons. 12. Read and understand all department SOPs. 13. Attend annual training in-services provided by the district. 14. Participate in wellness education activities. 15. Perform additional duties as assigned by the Food Service Manager. 16. Contribute to the team by accomplishing additional duties as assigned.
LANGUAGE SKILLS: Ability to read and interpret documents in English materials lists and procedure manuals. Ability to write routine correspondence in English. Ability to speak effectively in English before groups of customer or employees.
REASONING ABILITY: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written and verbal form.
EVALUATION: Performance will be evaluated Food Service Manager.
SUPERVISION: Supervised by Food Service Manager. Exercises no supervisory duties.
MONTHS / HOURS:
FROM -   TO -
GRADE / STEP:
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