EDUCATION AND RELEVANT EXPERIENCE REQUIREMENTS:
REQUIRED:
Zero to one (1) year(s) of verifiable and closely related experience required.
PREFERRED/DESIRED:
High School Diploma or Equivalent.
One (1) year commercial food preparation service in a cafeteria style setting such as a school, hospital,
or other dining room setting.
CERTIFICATIONS/LICENSES/TRAINING:
REQUIRED:
Successful completion of the following courses within one year of appointment to position: Introduction
to Brevard School Food Services, Equipment Use and Care, and Quantity Foods.
PERFORMANCE RESPONSIBILITIES
ESSENTIAL FUNCTIONS:
The tasks/competencies listed below represent most of the time spent working in this position. Supervisor may
assign additional tasks within the scope of this classification, as necessary.
-Assist with large-scale food production, cooking, baking, and meal service by following proper meal
standards as required by local, state, and federal regulations, food safety guidelines, and Hazard
Analysis Critical Control Point (HACCP) principals and procedures.
-Follow written standardized recipes and instructions to ensure proper quality and quantity controls.
Document food production, usage, and leftover portions for production records.
-
Set-up, prepare, stock, and breakdown various areas within the cafeteria prior to, during, and after
meal service.
- Use Point of Sale computer to properly identify a reimbursable meal, ensure proper student
identification, and accurately record each customer s financial transaction.
- Operate, clean, and maintain food preparation areas, storage areas, kitchen equipment, and tools
including washing dishes and utensils, assisting with recycling and emptying refuse as needed in
the kitchen, and cleaning and maintaining kitchen floors.
-Check-in and put away stock items in storeroom, coolers, freezers, maintain proper inventory, and
sanitation records.
- Use effective, positive interpersonal communication skills in cooperation with the rest of the kitchen
staff.
-Perform other kitchen duties as assigned by manager and/or lead.
-Prepare all types of baked or cooked food items according to the standardized recipes at the
prescribed time, temperatures, quantities, and quality.
- Inventory supplies for baking and cooking; check and order food and supplies through cafeteria
manager.
- Organize and plan material for the daily menu.
- Prepare reports regarding products baked or cooked; keep records of recipes used in baking and
cooking, account for leftovers, and supply such information to the manager.
OTHER DUTIES:
Performs other duties as assigned commensurate with the skills and abilities of the position. Provides
outstanding customer service and uses positive interpersonal communications skills. Makes all decisions and
performs all tasks in accordance with Brevard Public Schools strategic plan, vision, and mission. Ensures
compliance with Board Policies, procedures, and applicable federal and state laws and regulations.
KNOWLEDGE, SKILLS, AND ABILITIES/TRAINING AND EQUIPMENT USAGE
JOB RELATED:
Ability to work harmoniously with students and other adults, as well as provide friendly service. Ability to work
efficiently, effectively at a fast pace. Ability to learn to operate food service equipment including a computerized
cash register. Ability to follow written and oral instructions in relation to performance of routine duties involving
cleaning and serving food. Knowledge of basic math skills needed for preparation of recipes, i.E.,
measurement, ratio and proportion, multiplication, division, addition, subtraction and counting necessary for
inventory. Ability to follow proper cash handling procedures.
GENERAL:
Knowledge and use of time management and organizational systems. Skill in meeting and exceeding
customer/stakeholder expectations within the precincts of policy, procedure, and sound judgement. Skill in
active listening and social perceptiveness. Ability to communicate effectively orally and in writing. Ability to
use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or
approaches to problems. Ability to sustain focus and attention to detail for extended periods of time.
EQUIPMENT:
Use or maintain commercial kitchen equipment or light machinery such as mixers, blenders, choppers, slicers,
food warmers, steam tables, ovens, stove tops, gas burners, commercial freezers, etc. Point of Sale (POS)
systems, Inventory Management, Menu systems, etc.
Use office machines such as large volume copiers, printers, or calculators. Use computers for email, word
processing, intra/internet, data entry, spreadsheets, service ticket responses, presentations, or custom
applications.
PHYSICAL DEMANDS/WORK ENVIRONMENT
PHYSICAL REQUIREMENTS:
(L) LIGHT WORK
Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force as frequently as needed to
move objects. If the use of arm and/or leg controls require exertion of forces greater than that for sedentary
work and the worker sits most of the time, the job is rated as light work.
POTENTIAL ENVIRONMENTAL CONDITIONS/HAZARDS:
Intermittent light machinery noise and activity level. Exposure to elevated temperatures and mechanical
hazards. Tasting and smelling frequently.
Indoor office environment most often with Indoor/Outdoor movement between pods/locations frequently.
Intermittent noise and activity level. Requires Sitting, Standing, Walking, Bending, Stooping, Kneeling, Finger
Dexterity, Talking, Hearing, and Visual Acuity frequently.
**All applicants will be subjected to a LEVEL II background and in house drug test.
***Medical Marijuana (or recreational) is not approved by Federal Government as a recognized medical prescription, using marijuana (medically or recreational) will cause you to fail our drug test and not be eligible for employment with our organization.
