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

1. Prepare quality food in accordance with the daily food production record using tested, uniform recipes.
2. Serve food according to meal schedules, departmental policies, and procedures.
3. Practice and promote potion control and proper use of leftovers.
4. Maintain a clean and organized work and storage area. Safety and Sanitation
5. Cleans the food service area, cooking equipment, dishes, trays, utensils, and cafeteria daily.
6. Operate tools, and equipment according to prescribed safety procedures
7. Follow established safety procedures and techniques to perform job duties including lifting, carrying, etc.
8. Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.
9. Maintain personal appearance and hygiene.
10. Follow established procedures to meet high standards of cleanliness, health and sanitation.

Other:

1. Handle and record daily production of food
2. Promote teamwork and interaction with fellow employees.
3. Attend training sessions, workshops, food shows, and the conference in order to gather as much information as possible.
4. Perform other duties as assigned.

Supervisory Responsibilities:

None.

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)/Environment: 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

Mental Demands: Work with frequent interruptions; maintain emotional control under stress

THE EDGEWOOD INDEPENDENT SCHOOL DISTRICT DOES NOT DISCRIMINATE ON THE BASIS OF RACE, COLOR, GENDER, RELIGION, NATIONAL ORIGIN, AGE, DISABILITY, OR ANY OTHER BASIS PROHIBITED BY LAW.