Food Service Technician

Hours: 4.25 hours per day 
Times: 8:30 AM - 12:45 PM
Starting at: $14.53/hr

SUMMARY:  To assist in the preparation, serving, and transportation of nutritious, high quality food to students in a quick and pleasant manner, served in a clean and pleasant atmosphere.  To perform cleaning tasks in the assigned food service area.  Responsible for the overall supervision of the food service operation at the assigned satellite building(s).
 
ESSENTIAL DUTIES AND RESPONSIBILITIES.  Other duties may be assigned.

• Provides, on a daily basis, the information required for the production record, as applicable to the duties assigned.
• Responsible for portioning and serving meals to students in a quick and pleasant manner.
• Responsible for the transportation, preparation and serving of food and other materials between the production site and the satellite building(s), if applicable.
• Responsibility for the maintenance of sanitation standards both at the production site and satellite building(s).
• Assists with the quantity food preparation and assembly of food as applicable to the position.
• Assists with the daily cleaning of the satellite kitchen(s) assigned, production kitchen, and all kitchen equipment to ensure cleanliness and sanitary conditions are met.
• Sets up/breaks down service lines at assigned site.
• Works to build a spirit of teamwork and cooperation between all those in the department.
• Orders and receives all food and supplies supplied directly to the assigned satellite building(s).
• Records and maintains monthly inventory of all food and supplies in the assigned satellite kitchen(s).
• Reports any spoilage to the production kitchen.
• Assists the Building Food Service Supervisor in the ordering of food and non-food supplies for the production site and satellite building(s) assigned.
• Works as a member of the team with all kitchen staff.
• Advises the Building Food Service Supervisor of all needs for the maintenance, repair, replacement or general condition of equipment or utensils used at the applicable satellite building(s) and production site.
• Reports any/all safety condition concerns to the Food Service Supervisor immediately.
• Exhibits a reliable, punctual, dependable, honest, and self-motivated approach.
• Exhibits a positive image as a loyal representative of the school district.
• Provides training and effectively utilizes student helpers in a safe manner in the food service area.

 SUPERVISORY RESPONSIBILITIES:  None
 
QUALIFICATION REQUIREMENTS:  To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
 
EDUCATION and/or EXPERIENCE:
High school diploma or general education degree (GED); previous experience with large scale cooking and food preparation/serving preferred.  Basic knowledge of food service operation including, but not limited to, food preparation, dietary standards, and record-keeping.  Basic knowledge of all applicable Federal, State, and Local Food Service regulations and Board of Education policies.  Valid Michigan Driver's License and good personal driving record required.  Demonstrated aptitude for successful performance of the tasks listed within position description. Meets Required Training Standards for School Nutrition Program Staff.
 
LANGUAGE SKILLS:
Ability to read and comprehend simple instructions, short correspondence, and memos.  Ability to write simple correspondence.  Ability to effectively present information in one-on-one and small group situations to students, customers, co-workers, and other employees of the organization.  Ability to communicate well with others, both verbally and in writing.
 
MATHEMATICAL SKILLS:
Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's.  Ability to perform these operations using units of weight measurement, volume, and distance.
  
REASONING ABILITY:
Ability to apply common sense understanding to carry out detailed, but basic, written or oral instructions.  Ability to deal with problems involving a few concrete variables in standardized situations. 
  
OTHER SKILLS AND ABILITIES:
Basic knowledge of food service operation including, but not limited to, food preparation, dietary standards, and record-keeping.  Ability to work in a friendly manner