Purpose and Scope SUMMARY DESCRIPTION Assists the School Nutrition Supervisor in the efficient operation of the cafeteria by preparing and serving nutritious and attractive meals for students and staff in a pleasant environment while maintaining a clean and sanitary work area. Essential Job Functions This position description is not intended to be an exhaustive list of all duties, knowledge or abilities associated with this classification, but is intended to accurately reflect the primary job elements. • Performs required duties involved in the preparation of food items for student and staff meals to include: checking menu and following work schedules; reading and following recipes and/or instructions for preparing pre-portioned items; assembling ingredients and utensils; cooking; serving; and clean up. Also includes assembling bag lunches and preparing snacks for school programs as required. • Monitors and records cooking times and temperatures to ensure thorough heating as required for consumer safety under HACCP regulations. Observes and practice set procedures for proper personal safety and sanitation, as well as, responsibility for the cleanliness of preparation areas, storerooms, freezers, refrigerators, and equipment. • Sets up serving lines and maintains cleanliness of serving area; ensure the availability of necessary serving utensils; serve food in the appropriate quantity per customer. • Maintains cleanliness and sanitation of equipment, food preparation and serving areas, and storage areas, and safely handles and stores utensils, pans, serving ware and cookware. • Assists in stocking supplies and monitors inventory, rotates food products as scheduled. • May serve as cashier, operating a point-of-sale terminal. • Performs all duties in compliance with school, District and Health Department policies, procedures and standards of quality and safety. • Prepares accurate work records as required; may enter and retrieve computer data as needed. • Attends training and meetings as necessary to maintain and enhance job knowledge and skills. • Provides courteous and friendly service to customers and staff. • Performs other related duties as assigned or directed. Minimum Qualifications Must have a high school diploma or GED. Must successfully pass a background check and test negative on a tuberculosis (TB) skin test, and possess a minimum of six (6) months of quantity food preparation or related experience. Degree Equivalency Formula: Bachelor’s Degree= 4 years plus required years of experience. Master’s Degree= 2 years plus required years of experience. Where Master’s degrees are required, years for Bachelor’s Degrees must be included.