This is a 5.5 hr per day, part-time position, that does not include benefits.
 
Our salary schedules may be accessed at careers.btcs.org.
 
 MINIMUM QUALIFICATIONS
  1. High school diploma or equivalent preferred.
  2. An interest and aptitude shown for school food service.
  3. Must be able to perform the essential functions and meet the physical demands and other criteria listed herein.
  4. Such alternatives to the above qualifications as the Board may find appropriate and acceptable.
 
REPORTS TO    
 
Cafeteria Manager and/or Director of School Nutrition

 

JOB GOAL                            

 

To serve the students attractive and nutritious meals in an atmosphere of efficiency, cleanliness, and warmth.

 

 

PERFORMANCE RESPONSIBILITIES

 

  1. Appears clean, neatly attired, and in proper uniform.
  1. Follows rules of the health department regulations throughout all areas of the work day.
  1. Follows oral instructions without hesitation or repetition.
  1. Follows written work schedule as to daily duties with a minimum of question.
  1. Follows written instructions as they apply to recipes and production records.
  1. Maintains composure and projects a pleasant personality with fellow workers, faculty, and students.
  1. Maintains the highest standards of safety and cleanliness.
  1. Checks food shipments into the school, signing invoices only after each order has been verified.
  1. Prepares food according to planned menu and tested, uniform recipes, and determines if the finished product is of best quality both in flavor and appearance before it is served.
  1. Understands requirements of the child nutrition program as it relates to menu portion size and products.
  1. Records all food requisitions from the storeroom and records all meals served.
  1. Assists in the daily, weekly, and periodic cleaning of the kitchen and service areas.
  1. Assumes responsibility for proper storage and disposal of unused foods.
  1. Performs such other duties as may reasonably be prescribed by the cafeteria manager or school nutrition director.
  1. The school nutrition staff will be required to correctly use common, commercial kitchen equipment in the school sites including, but not limited to, food slicers, choppers, ovens, mixers, variety of steam equipment, fryers, dishwashers, standard height work tables and sinks, scales, measuring devices and other labor-saving tools; specified staff may be required to use available cash registers.

 

PHYSICAL DEMANDS

 

The physical environment includes potentially slick, hard floors, shelves up to six feet high, and temperatures ranging from 65 to 100 degrees with frequent exposure to -0 temperatures.  The employee may be required to be on their feet throughout the work shift.  This job may require lifting of objects that exceed 25 lbs. Other physical demands that may be required are as follows:

 

TEMPERAMENT (Personal Traits)

 

  1. Adaptability to performing a variety of duties, often changing from one task to another of a different nature without loss of efficiency or composure.
  2. Adaptability to accepting responsibility for the direction, control, or planning of an activity.
  3. Adaptability to dealing with students. 
  4. Adaptability to making generalizations, evaluations, or decisions based on sensory or judgmental criteria.

 

 

CAPACITY AND ABILITY REQUIREMENTS

 

  1. Specific capacities and abilities may be required of an individual in order to learn or perform adequately a task or job duty.
  2. Intelligence: The ability to understand instructions and underlying principles. Ability to reason and make judgments.
  3. Verbal: Ability to understand meanings of words and the ideas associated with them.
  4. Numerical: Ability to perform arithmetic operations quickly and accurately.
  5. Manual Dexterity: Ability to move the hands easily and manipulate small objects with the fingers.
  6. Form Perception: To make visual comparisons and discriminations and see slight differences in shapes and shadings of figures.
  7. Color Discrimination: Ability to perceive or recognize similarities or differences in colors or shades or other values of the same color.

 

 

WORK CONDITIONS

 

Normal working environment.

 

 

GENERAL REQUIREMENTS

 

The above statements are intended to describe the general nature and level of work being performed by people assigned to this position. They are not intended to be a complete list of responsibilities, duties and skills required of personnel so assigned.

 

 

TERMS OF EMPLOYMENT 

 

Salary and work year to be established by the Board.