Acknowledge Everify and Right to Work Before Proceeding

Posting:    Food Service Worker

Compensation:     $16.00 - $17.19 per hour depending on experience

                             If bilingual (English/Spanish): $17.19 - $18.79 per hour depending on experience

Employment:     6 hours per day during school year on student days, Start in August

Qualifications:     High school graduate or GED

Reports To:     Director of Food Services

Applications Will Be Accepted through:     Open Until Filled

Application Procedure:  Interested and qualified applicants are invited to apply online at fremonttigers.org. Click on Employment and follow application instructions. 

All positions are subject to veterans preference

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FREMONT PUBLIC SCHOOLS

JOB DESCRIPTION

It is the policy of Fremont Public Schools to not discriminate on the basis of sex, disability, race, color, religion, veteran status, national or ethnic origin, age, marital status, pregnancy, childbirth or related medical condition, or other protected status in its educational programs, admission policies, employment policies or other administered programs.  Persons requiring accommodations to apply and/or be considered for positions are asked to make their request to the Superintendent.

DEPARTMENT: Food Service

JOB TITLE: Food Service Worker

REQUIREMENTS:

Education Level:

• High School Diploma or GED, or any equivalent combination of experience and education which provides the proper knowledge, skills, and abilities

Certification/Licensure:

• None required. First Aid/CPR certificate desired

Experience Desired:

• Some experience in the preparation of food and/or as a cashier

Other Requirements:

• Some knowledge of the requirements of preparing food for large groups
• Some knowledge of the hazards and safety precautions of cooking and food preparation
• Ability to cook and prepare standard food items
• Ability to follow oral and written instructions and to read, understand, and prepare recipes
• Ability to establish and maintain effective working relationships with supervisors, faculty, students, and associates
• Skill in the operation of standard cooking and food preparation equipment

REPORTS TO: Food Service Supervisor, or Food Service Director

ESSENTIAL FUNCTIONS: The essential functions of each employee’s position includes (1) regular, dependable in-person attendance on the job; (2) the ability to perform the identified tasks and to possess and utilize the identified knowledge, skills, and abilities to perform the identified work activities; and (3) the ability to perform the physical requirements on their specific job description.

Basic:

• Work involves responsibility for preparing and serving a variety of goods in the school cafeteria. Work usually follows well established procedures and routines. Detailed instructions are given at the beginning of work and on subsequent new assignments, but as employees become familiar with particular operations, work is performed independently on regular activities. Work is periodically checked for adherence to standards of quality and cleanliness. 

Frequent:

• Clean, cut, grind, mix, and cook foods following established recipes.
• Prepare and serve a variety of vegetables, meats, desserts, and other food items.
• Set up serving line and salad bar, and serve food items to students, faculty, and staff.
• Clean kitchen and kitchen equipment, put away food stuffs, and assemble items needed as ingredients.
• Wash dishes, utensils, and cooking equipment.
• Operate cash register, accept payment and make change, count and record receipts, and deliver cash for deposit.
• May supervise student assistants.
• Ability to lift and carry approximately 25 lbs.
• Perform related work as required.

PHYSICAL REQUIREMENTS:

OTHER REQUIREMENTS (Intellectual, Sensory): Visual and auditory acuity for work functions, and skills in human relations.

WORKING CONDITIONS:

Inside-Outside-Both: Inside.

Climatic Environment:   Work environment is primarily in a heated/air-conditioned kitchen, however in some buildings, air conditioning may not be available.

Hazards:  Exposure to communicable diseases, kitchen, utensils, equipment, etc.