Summary Description:
Under supervision of a manager, supervisor or field manager, performs the routine duties involved in the production and serving of food and in cleaning kitchen facilities and equipment. This is the entry and general helper level in the school meals program. Employees in this class receive on-the-job training in the basic food production and cafeteria operations from manager and other Division of Food and Nutrition Services staff.Physical Demands:Ability to perform work requiring sustained moderate physical effort, movement of objects weighing 40-60 pounds, operation of commercial food service equipment, continuous standing and extreme variations in temperature.Special Requirements:Ability to perform work requiring sustained moderate physical effort, movement of objects weighing 40-60 pounds, operation of commercial food service equipment, continuous standing and extreme variations in temperature.

Summary Description:
Under supervision of a manager, supervisor or field manager, performs the routine duties involved in the production and serving of food and in cleaning kitchen facilities and equipment. This is the entry and general helper level in the school meals program. Employees in this class receive on-the-job training in the basic food production and cafeteria operations from manager and other Division of Food and Nutrition Services staff.Physical Demands:Ability to perform work requiring sustained moderate physical effort, movement of objects weighing 40-60 pounds, operation of commercial food service equipment, continuous standing and extreme variations in temperature.Special Requirements:Ability to perform work requiring sustained moderate physical effort, movement of objects weighing 40-60 pounds, operation of commercial food service equipment, continuous standing and extreme variations in temperature.

Knowledge Skills Abilities:
Ability to work with students, teachers and school leadership staff demonstrating the seven SSPGS core competencies.�Knowledge of basic food production. Ability to follow HACCP guidelines for safe food handling from receiving to service.�Ability to practice standard sanitation procedures for care and cleaning of kitchen equipment.�Ability to learn standard school cafeteria operations.�Ability to gather necessary menu items, recipe ingredients and supplies. Ability to comprehend and follow written and verbal instructions. Ability to effectively communicate to meet the needs of all customers:�students, school staff and community. Basic human relations skills needed to work cooperatively in close proximity with others under constant deadlines. Knowledge of and the ability to meet the seven core competencies of the Supporting Services Professional Growth System (SSPGS).

Education Training Experience:
Completion of the ninth grade required. High School or GED diploma preferred. Experience with food preparation techniques and safety procedures. Other combinations of applicable education, training, and experience which provide the knowledge, abilities, and skills necessary to perform effectively in the position may be considered.Certificate License:Valid Class C noncommercial driver^s license. Sanitation certification required or obtain this certification during the first six months of employment.