No more applications are being accepted for this job
- Comply with local, state, and federal laws; policies; and procedures at all times.
- Follow policies and procedures for batch cooking, holding and serving food, and portioning and serving food items.
- Prepare quality food items using appropriate quantity food production techniques and standardized recipes.
- Maintain a clean and organized work and storage area.
- Demonstrate high standards of customer service while maintaining speed and accuracy preparing food, serving customers, and/or cashiering.
- Completes all tasks in a timely manner, according to work schedules and with limited supervision.
- Maintain a positive rapport with staff and others, and refer problems or concerns to appropriate personnel in a prompt and courteous manner.
- Exhibit behavior that is professional, ethical, and responsible, and serve as a role model for staff and public.
- Perform other duties as assigned.
- Contribute to the prevention of accidents and injuries by observing safety rules and District policy, practicing the principles and skills taught in safety training, wearing personal protective equipment as required, reporting injuries and incidences immediately to supervisor, and being proactive in the ongoing efforts to improve and maintain workplace safety.
food & nutrition services assistant (5.0 hrs) / technician (7.5 hrs) - Irving, TX , USA, United States - Irving Independent School District
Description
Pay Grade:
Food Service 01
Primary Purpose:
Work under moderate supervision to prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, customer service, sanitation, and safety practices.
Qualifications:
Minimum Education/Certification
High School Diploma or GED, preferred
Special Knowledge/Skills
Ability to attain City of Irving Food Handler Certification
Ability to read, write, understand and speak English is required for the safe and efficient completion of responsibilities for the position
Ability to read, understand and follow written and verbal food preparation and standardized recipes, and safety instructions
Ability to work with a variety of fresh/processed meat products and their derivatives including beef,
poultry, pork, fish and shellfish is required.
Working knowledge of kitchen equipment and food production procedures
Ability to safely operate large and small commercial kitchen equipment and tools
Ability to perform basic math
Ability to work and interact successfully with students, staff, and others
Minimum Experience
Experience in institutional food service or quantity food production, preferred
Major Responsibilities and Duties:
Food Production and Service
Supervisory Responsibilities:
None
Mental Demands/Physical Demands/Environmental Factors:
Tools/Equipment Used:
Ovens, slicers, grills, tilting skillets, institutional dish machines, serving equipment, walk-in freezers and coolers, reach-through refrigerators and warmers, mixers, immersion blenders, steamers, hot water dispensers, food preparation and serving utensils, ladders, carts, racks, hand trucks, dollies, cash register, computer, office equipment
Posture:
Frequent pushing, pulling, overhead and below waist reaching, bending, stooping; frequent use of hands and fingers to grasp, handle and manipulate food; frequent use of upper and lower body to sweep, mop, and clean floors; visual acuity to identify basic colors, peripheral vision, depth perception and adjust focus
Motion:
Continuous standing and walking, briskly, on hard surfaces, unassisted for length of scheduled work hours
Lifting:
Lifting and carrying up to 30 pounds without assistance, 30-55 pounds with assistance, and more than 55 pounds with appropriate assistance
Environment:
Work inside; frequent exposure to extreme hot and cold temperatures, humidity, wet conditions, and loud noises; occasional exposure to high places, fumes, airborne particles, toxic or caustic chemicals; exposure to risk of electrical shock; work around machinery with moving parts
Mental Demands:
Maintain emotional control under stress, rapid pace required during meal service
This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsibilities and duties that may be assigned or skills that may be required.