DINING SERVICES EMPLOYEE
Q U A L I F I C A T I O N S:
High School Diploma or the equivalence or Florida Special Diploma preferred.
Valid Florida Drivers License (if duties require).
K N O W L E D G E, S K I L L S, A B I L I T I E S:
Knowledge of computer, cash register, and/or food processing equipment as related to specific job functions.
Ability to be flexible and handle a variety of tasks.
Ability to work cooperatively with others.
Functional skills in reading, writing and basic mathematics.
S U P E R V I S I O N:
REPORTS TO Dining Services Manager
SUPERVISES No supervisory duties
P O S I T I O N G O A L:
To assist in maintaining dining services program at school level in an efficient and effective manner to meet the nutritional needs and program acceptability of students and staff in accordance with federal, state and local regulations.
P E R F O R M A N C E R E S P O N S I B I L I T I E S:
1.* Perform cashiering duties. Use mathematics in handling student and adult accounts and maintain related records.
2.* Understand Federal, State and local program regulations.
3.* Demonstrate knowledge of meal pattern requirements for a reimbursable meal.
4.* Responsible for the performance of duties assigned by the manager, including but not limited to: working in extreme temperatures, standing for extended periods of time, lifting twenty-five pounds without assistance, and operating commercial dining services equipment, such as convection ovens, fryers, vertical cutter/mixers, and planetary mixers.
5.* Responsible for the preparation and serving of the food, as assigned by the manager, following proper meal standards, written standardized recipes and instructions and portion control methods.
6.* Responsible for cleaning serving lines, work stations, service areas, storage areas, kitchen floors, kitchen equipment and tools, washing dishes and utensils and emptying refuse in the kitchen as assigned by the manager. Cleaning materials may include but not limited to: various household and industrial chemicals such as chlorine bleach, grease cutter and oven cleaners.
7.* Assist with catering events (food preparation, setup, service and cleanup) which may be outside of normal work hours.
8.* Cooperate in all activities necessary for optimum, efficient functioning of the school dining services program.
9.* Observe safety rules and reports any accidents to the manager.
10.* Takes proper care of equipment and facilities.
11.* Practices desirable health and work habits and maintains satisfactory standards of work and conduct.
12.* Maintain an attitude of helpfulness toward fellow employees and students.
13.* Cooperate fully with faculty, students, manager and other employees.
14.* Provide outstanding customer service to all internal and external customers.
15.* Participate in inservice training programs as provided by the District and/or State.
16.* Deliver food products, by small cargo vehicles, to remote sites including but not limited to the loading and unloading of the vehicle, the service and cleanup of prepared items, and the return of any meal counts, cash collected, leftovers, and soiled items, when such duties are required for the position and as directed by the Dining Services Manager.
17.*Perform other duties/tasks consistent with the goals and objectives of this position.
E Q U I P M E N T / M A T E R I A L S:
Slicer, fryer, commercial mixer, oven, POS terminal, computer
P H Y S I C A L R E Q U I R E M E N T S:
Medium Work Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10
pounds of force constantly to move objects.
P H Y S I C A L A C T I V I T I E S:
Standing - Assuming an upright position on the feet particularly for sustained periods of time.
Bending - Lowering the body forward from the waist.
Stooping - Bending body downward and forward by bending spine at the waist through the use of the lower extremities and back muscles.
Crouching - Bending the body downward and forward by bending leg and spine.
Twisting - Moving body from the waist using a turning motion.
Reaching - Extending hand(s) and arm(s) in any direction.
Pulling - Using upper extremities to drag, haul or tug objects in a sustained motion exerting up to 50 pounds of force.
Lifting - Raising objects from a lower to a higher position or moving objects horizontally from position to position through the use of the upper extremities and back muscles exerting up to 50 pounds of force.
Finger Dexterity - Picking, pinching, typing or otherwise working primarily with fingers rather than with the whole hand or arm.
Grasping - Applying pressure to an object with the fingers and palm.
Repetitive Motions - Substantial and continuous movements of the wrists, hands, and/or fingers.
Talking - Expressing or exchanging ideas by means of the spoken word. Those activities in which detailed or important spoken instructions must be conveyed accurately, loudly or quickly.
Hearing Acuity - The ability to perceive speech and other environmental sounds at normal loudness levels.
Visual Acuity - The power to see at a level which allows reading of numbers and text, operation of equipment, inspection of machines, etc.
W O R K I N G C O N D I T I O N S:
Indoors - The worker is subject to inside environmental conditions. There is protection from weather conditions but not necessarily from temperature changes.
Cold - The worker is subject to extreme cold. Temperatures are below 32 degrees for periods of more than one hour.
Heat - The worker is subject to extreme heat. Temperatures are above 100 degrees for periods of more than one hour.
Noise - The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
Hazards - The worker is subject to hazards. This includes a variety of physical conditions, such as proximity to moving mechanical parts, electrical current, working on scaffolding and high places, and exposure to high heat or
chemicals.
AUE STAFFING IS A DRUG FREE AND EQUAL OPPORTUNITY WORKPLACE
