Food Service

This position shall prepare and serve breakfast, lunch and other food to children and adults in a courteous customer service orientate manner. Organize and set up equipment and workstations and follow health, food service, government and other regulations set by the State.

Duties may include but not be limited to:

Plan and prepare nutritional and appealing lunches for students and staff of the school;

Stock shelves with commodities and supplies in such a manner as to provide a regular rotation of goods to insure a consistency of freshness;

Keep the kitchen clean and free from bacteria in the manner prescribed in the EPCSC Food Service Handbook.

Make sure the student has proper components for a reimbursable meal

Properly charges student

Notifies student of account balance

Fill food service line

Serves proper component for reimbursable meal.

Cleans serving line between service and at the end of the day.

Wash dishes as described in Safe Serve manual

All other duties as listed by job task in the EPCSC Food Service Handbook and/or the Kitchen Manager

Reports to: Kitchen Manager

Work Period: 184 days/year

Qualifications: General kitchen/cooking skills

Physical/Mental Regularly required to sit, stand, walk, talk, hear, operate a computer, hand-held

Requirements: devices and other office equipment, reach with hands and arms, and must occasionally lift and/or move up to 50 pounds