General Cafeteria Worker, Floater (5.00 hours)

Position

Complete food-service posting document

HAZLETON AREA SCHOOL DISTRICT

ESSENTIAL DUTIES & RESPONSIBILITIES:

• The essential functions of this position include but are not limited to the following fundamental duties:
• 1. Adheres to dress code. Keep neat and clean.
• 2. Attends relevant meetings and or training sessions.
• 3. Report any hazardous conditions or equipment to the cafeteria manager.
• 4. Establish a favorable relationship towards co-workers, students, and faculty to meet goal of total customer
• satisfaction.
• 5. Know the menu that is being served. Use proper utensils and follow established recipes to ensure portions meet
• the requirements.
• 6. Participate in the preparation and service of food following an established production method.
• 7. Follows established procedures for service, storage and cleanup of meals
• 8. Ensure that proper quantities of hot and cold food are being prepared and ready on time
• 9. Participate in the completion of production records, organizing kitchen, stockrooms, cooler & freezer and can
• complete all safety and HACCP checklists.
• 10. Replenish and refill any diminishing qualities of menu items being served and keep condiments filled at all times.
• 11. Follow all HACCP procedures and sanitation and safety methods for personnel, food preparation and kitchen
• equipment
• 12. Keep all work areas and floors clean
• 13. Assists FSD and/or head cook with food ordering.
• 14. Complete discard / waste sheets for all food thrown away.
• 15. Train and learn all aspects of the POS system
• 16. Assists manager with collecting and reminding students in writing of outstanding student balances.
• 17. Rotate kitchen tasks and assist co- workers when needed.
• 18. Perform all other duties/ work assignments as directed by the cafeteria manager and food service director.
• 19. Assists in the preparation, service, and cleanup of special school functions when needed.
• 20. Participate in Safety & Sanitation Inspections
• 21. Understand who designated Person in Charge is in the absence of the manager
• 22. Follow all guidelines set in place by PDE, USDA and PA Department of Health
• 23. Can work independently and is able to lift, pull or push 50 pounds.
• 24. Regular attendance is an essential function of this position.
• 25. Perform any additional duties assigned by the Cafeteria Manager and/or the Food Service Director.

PHYSICAL DEMANDS:

QUALIFICATIONS:

• To successfully perform this position, a person must be able to perform each essential duty satisfactorily. Minimum
• qualifications are listed below:
• 1. Preferred 5 years of Food Service Experience
• 2. A high standard of ethics with the courage of one’s convictions is required.
• 3. Knowledge of all HACCP, USDA and PDE Regulations and Guidelines
• 4. Skill in planning and organization
• 5. Basic knowledge in Microsoft Word, Excel, Outlook and Internet navigation
• 6. Ability to work collaboratively with administrators, teachers, parents, community, students and others in the
• delivery of effective services and the resolution of problems
• 7. Skill in organization, management, oral and written communications and human relations skills
• 8. Skill to handle conflict
• 9. Current Act 24 (82), Act 34, Act 114, Act 151 clearances, pre-employment drug test and physical with TB test.

TERMS OF EMPLOYMENT:

VERIFICATION:

HAZLETON AREA SCHOOL DISTRICT

ESSENTIAL DUTIES & RESPONSIBILITIES:

• 1. Adhere to dress code. Keep neat and clean. Monitor dress code and cleanliness of all hourly staff.
• 2. Attend relevant meetings and or training sessions.
• 3. Basic computer knowledge including all micro soft office programs and email.
• 4. Supervise and instruct kitchen personnel in the safe, proper and efficient use of all kitchen equipment. Maintain
• clean and safe working areas according to all HACCP guidelines.
• 5. Report any hazardous conditions, equipment or accidents that may occur to the food service director/ principal.
• 6. Establish a favorable relationship towards co-workers, students, and faculty to meet goal of total customer
• 7. Know the menu that is being served. Ensure that all staff use proper utensils and follow established recipes to
• ensure portions meet the requirements.
• 8. Inspect the kitchen to ensure all safety and sanitation procedures are being followed.
• 9. Supervise and participate in the preparation and service of food following an established production method.
• 10. Follow established procedures for service, storage and cleanup of meals
• 11. Ensure that proper quantities of hot and cold food are being prepared and ready on time
• 12. Responsible for overseeing the completion of production records, payroll, student accounting, banking, inventory,
• organizing kitchen, stockrooms, cooler & freezer and responsible for completion of all safety and HACCP
• checklists.
• 13. Responsible for properly training employees in all aspects of the cafeteria operation. Assign, instruct and provide
• input on substitute employee’s performance and tasks.
• 14. Responsible for employees work schedules and arrange for the use of substitutes when required. Must get
• approval from a foodservice director for any changes in schedule.
• 15. Responsible for addressing all parent concerns and questions in a professional manner.
• 16. Follow all HACCP procedures and sanitation and safety methods for personnel, food preparation and kitchen
• 17. Supervise staff to make sure all work areas and floors are clean
• 18. Responsible for receiving all deliveries and rotating stock according to the FIFO method.
• 19. Oversee the ordering of food for the school by following proper food buying procedures as directed by Food
• Service Director.
• 20. Complete discard / waste sheets for all food thrown away.
• 21. Supervise and train staff in all aspects of the POS system
• 22. Participate and cooperate in school events and plans, decorate and promote all promotions in the cafeteria.
• 23. Responsible for collecting and reminding students in writing of outstanding student balances.
• 24. Rotate kitchen tasks among employees.
• 25. Perform all other duties/ work assignments as directed by the food service directors.
• Hazleton Area School District Food Service Department
• 26. Assist in the preparation, service, and cleanup of special school functions when needed.
• 27. Participate in Safety & Sanitation Inspections
• 28. Responsible to be the Designated Person in Charge and train two employees to fill this position in the absence of
• manager.
• 29. Follow all guidelines set in place by PDE, USDA and PA Department of Health
• 30. Can work independently and is able to lift, pull or push 50 pounds.
• 31. Regular attendance is an essential function of this position.
• 32. Perform any additional duties assigned by the Food Service Director and/or Building Principal.

QUALIFICATIONS:

• 1. Ability to supervise and direct all General Cafeteria Workers in the school assigned to you
• 2. Minimum 5 years of Food Service Experience
• 3. A high standard of ethics with the courage of one’s convictions is required.
• 4. Knowledge of all HACCP, USDA and PDE Regulations and Guidelines
• 5. Skill in planning and organization
• 6. Skill in Microsoft Word, and Excel, Outlook and Internet navigation.
• 7. Ability to work collaboratively with administrators, teachers, parents, community, students and others in the
• 8. Skill in organization, management, oral and written communications and human relations skills
• 9. Skill to handle conflict
• 10. Current Act 24 (82), Act 34, Act 114, Act 151 clearances, pre-employment drug test and physical with TB test.

TERMS OF EMPLOYMENT:

HAZLETON AREA SCHOOL DISTRICT

ESSENTIAL DUTIES & RESPONSIBILITIES:

• 4. Learn skills to instruct kitchen personnel in the safe, proper, and efficient use of all kitchen equipment. Maintain
• 5. Understand the importance of reporting any hazardous conditions, equipment or accidents that may occur to the
• foodservice director/ principal.
• 7. Know the menu that is being served. Learn to train staff of the use of proper utensils and follow established
• recipes to ensure portions meet the requirements.
• 10. Follow established procedures for service, storage, and cleanup of meals.
• 11. Ensure that proper quantities of hot and cold food are being prepared and ready on time.
• 13. Gain skills needed for properly training employees in all aspects of the cafeteria operation. Understand how to
• assign, instruct, and provide input on substitute employee’s performance and tasks.
• 14. Understand how to schedule employees in the kitchens for work and how to arrange for the use of substitutes
• when required.
• 15. Learn how to address all parent concerns and questions in a professional manner.
• equipment.
• 17. Learn to develop staff to make sure all work areas and floors are clean.
• 18. Train and be hands on in accepting all deliveries and rotating stock according to the FIFO method.
• 19. Understand the ordering of food for the school by following proper food buying procedures as directed by Food
• 20. Understand all aspects of the POS system.
• 21. Participate and cooperate in school events and plans, decorate, and promote all promotions in the cafeteria.
• 22. Assist in the preparation, service, and cleanup of special school functions when needed.
• 23. Participate in Safety & Sanitation Inspections
• 24. Responsible to be the Designated Person in Charge and train two employees to fill this position in the absence of
• 25. Follow all guidelines set in place by PDE, USDA and PA Department of Health
• 26. Can work independently and is able to lift, pull or push 50 pounds.
• 27. Regular attendance is an essential function of this position.
• 28. Perform any additional duties assigned by the Food Service Director and/or Building Principal.

PHYSICAL DEMANDS:

QUALIFICATIONS:

• 2. Minimum 1 year of Food Service Experience
• 6. Skill in Microsoft Word, and Excel, Outlook, and Internet navigation.
• 7. Ability to work collaboratively with administrators, teachers, parents, community, students, and others in the
• delivery of effective services and the resolution of problems.
• 8. Skill in organization, management, oral and written communications, and human relations skills
• 9. Skill to handle conflict.

TERMS OF EMPLOYMENT: