Terms of Employment: Salary is at the Auxiliray Pay Plan Aux1 on the EISD Compensation Plan. Entry level rate of pay is $10.50/hour with additional consideration based upon directly related experience.
Primary Purpose:
Prepares and serves appropriate quantities of food to meet menu requirements. Maintain high standards of quality food production, sanitation and safety practices.
NOTE: Applicant must have satisfactory outcome of fingerprinting background check. Non-refundable fee (approximately $50.00) paid by the applicant, before continuing within the process towards possible employment.
Qualifications:
Education/Certification:
- High school diploma or GED equivalent (recognized by the Texas Education Agency or regional accrediting agency), preferred
- Hold Texas Department of State Health Services Food Handler's Permit
Special Knowledge/Skills:
- Good communications and interpersonal skills
- Must be able to read, write and understand verbal instructions in English
- Prior experience with commercial kitchen equipment and food production, preferred
Responsibilities:
Food Preparation and Serving:
- Prepare quality food in accordance with the daily food production record using tested, uniform recipes.
- Serve food according to meal schedules, departmental policies, and procedures.
- Practice and promote potion control and proper use of leftovers.
- Maintain a clean and organized work and storage area.
Safety and Sanitation:
- Cleans the food service area, cooking equipment, dishes, trays, utensils, and cafeteria daily.
- Operate tools, and equipment according to prescribed safety procedures.
- Follow established safety procedures and techniques to perform job duties including lifting, carrying, etc.
- Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.
- Maintain personal appearance and hygiene.
- Follow established procedures to meet high standards of cleanliness, health and sanitation.
Other:
- Handle and record daily production of food.
- Promote teamwork and interaction with fellow employees.
- Attend training sessions, workshops, food shows, and the conference in order to gather as much information as possible.
- Perform other duties as assigned.
Supervisory Responsibilities:
None.
Working Conditions:
Mental Demands/Physical Demands/Environmental Factors
Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart/Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting/Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching/Lifting: Frequent moderate lifting and carrying (15–44 pounds)/Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces. Work with frequent interruptions; maintain emotional control under stress
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