Summary Prepares, cooks, serves, and stores food in accordance with accepted institutional procedures and Health Department Requirements; Adheres to all meal accountability procedures including cashiering Essential Duties • Prepares cooks, and serves food in accordance with accepted institutional and HACCP procedures • Follows daily production schedules, including preparing recipes as written • Cleans all utensils and equipment used, disposes of garbage and mops assigned floor areas • Utilizes left-over food as directed by the manager and stores all food items properly • Utilizes and maintains equipment as trained • Follows approved instructions for chemical use in the operation of the program • Adheres to Federal, State, and Local policies, procedures, and regulations • Adheres to Classified Employees Work Rules and School Nutrition Personnel and Uniform Standards • Demonstrates ability to improve job-related skills and takes pride in serving students • Completes 6 hours of in-service training yearly and attends all training as schedule through the School Nutrition Department • Completes a 30-hour state required Orientation for Nutrition Employee course within the first year of employment • Communicates effectively and promotes good public relations with students, teachers, and administrators • Works with peers/supervisors in tactful, considerate, and cooperative manner and assists others when needed • Performs other duties and responsibilities as assigned by the appropriate administrator Required Education None required Certification/Licensure None required Experience Qualifications None required; Some food service experience preferred Knowledge/Skills/Abilities • Ability to read and follow recipes • Manual dexterity necessary to operate food preparation equipment and perform necessary cleaning • Ability to understand and follow directions • Good communication and interpersonal skills Working Conditions • Works in kitchen environment • Works with hands in hot water and chemicals approved for use in the School Nutrition Program • May involve exposure to extreme heat and cold • Adheres to Fulton School Nutrition Personnel & Dress Standards • Adheres to additional guidelines outlined in the employee handbook Physical Demands • Ability to lift and carry a minimum of 50 pounds • Ability to lift with the use of a ladder in high places • Must be able to properly lift heavy items from a stooping position • Must be able to stand and/or move about kitchen for entire shift