St. Vincent de Paul, Fort Wayne--Cafeteria Worker (Fort Wayne, IN)
St Vincent de Paul Fort Wayne School: The job of Cafeteria Worker was established for the purpose/s of providing support to the food service activities at St Vincent de Paul School with specific responsibilities for preparing and serving food items to students and/or school personnel and maintaining food service facilities in a safe and sanitary condition.
This job reports to the Cafeteria Manager.
Essential Functions
The essential functions of this position are mandated by the IN State health standards of sanitary conditions while complying with current health standards and are mandated by nutritional and projected meal requirements.
• Attend in-service training, workshops, etc. for the purpose of gathering information required to perform job functions.
• Evaluate prepared food for flavor, appearance, and temperature for providing items that will be accepted by students and staff.
• Inspect food items and/or supplies for the purpose of verifying quantity, quality, and specifications of orders.
• Inventory food, condiments, and supplies for ensuring availability of items
• Maintain clean and sanitary linens, utensils, equipment; storage, food preparation, and serving areas.
• Maintain records and reports (e.g. counting/recording amount of leftovers, number of opened cans, student lunch balances, collection/reconciliation of money, informing students of their lunch balances, etc.) for the purpose of keeping an accurate record of food used and student accounts.
• Handle food and beverage items for serving students and staff in an efficient manner.
• Monitor kitchen and cafeteria areas (e.g. proper charging procedures for items taken, employee safety, working procedures, etc.) for ensuring a safe and sanitary working environment.
• Oversee the preparation, cooking, and serving of food (e.g. regular food items, special diets, students with allergies, etc.) for the purpose of providing students and staff with food of high nutritious quality as well as meeting individual needs.
• Perform functions of other nutritional service positions as requested by manager (e.g. cashiering, etc.) for ensuring adequate staff coverage within site nutritional services operations.
• Prepare food and beverage items according to standardized recipes and established food preparation procedures (e.g. regular food items, deli sandwiches, baked goods, etc.).
• Receive food items and/or supplies and place them in designated areas utilizing temperature requirements and food spoilage guidelines.
• Report needed supplies and equipment malfunctions for the purpose of notifying cafeteria manager of repair and/or replacement of items.
• Serve the appropriate number of food items per the requests of students and school personnel.
• Must be able to lift up to 50 pounds
Other Functions
• Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.
Job Requirements: Minimum Qualifications
Skills, Knowledge, and Abilities
SKILLS: Perform single tasks using existing skills. Required specific skill-based competencies include adhering to safety practices; quality cooking; operating equipment such as telephones; and operating equipment found in a commercial kitchen.
KNOWLEDGE: Perform basic math; read and follow instructions; and understand multi-step written and oral instructions. Specific knowledge-based skills are required to satisfactorily perform the functions of the job. Safety and sanitation practices and procedures; and quantity food preparation and handling.
ABILITY: Schedule activities; collate data; and use job-related equipment. Flexibility is required to work with others; work with data utilizing specific, defined processes; and operate equipment using standardized methods. Also required to work with a diversity of individuals; work with specific, job-related data; and utilize job-related equipment. Some problem solving may be required to identify issues and select action plans. Problem solving with data requires following prescribed guidelines; and problem solving with equipment is limited to moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include working as part of a team; speaking and/or signaling people to convey or exchange information; handle a variety of items, kitchen, and office equipment; and working with interruptions.
Responsibility
Responsibilities include working under direct supervision using standardized procedures; providing information and/or advising others; and operating within a defined budget. There is some opportunity to impact the organization’s services.
Working Environment
The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; some climbing and balancing; frequent stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. Generally, the job requires 5% sitting, 50% walking, and 45% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness.
Experience No job-related experience required.
Education High School diploma or equivalent.
Required Testing None Specified
**Compliance with Safe Environment background check and training mandated by the diocese of FWSB.
This job reports to the Cafeteria Manager.
Essential Functions
The essential functions of this position are mandated by the IN State health standards of sanitary conditions while complying with current health standards and are mandated by nutritional and projected meal requirements.
• Attend in-service training, workshops, etc. for the purpose of gathering information required to perform job functions.
• Evaluate prepared food for flavor, appearance, and temperature for providing items that will be accepted by students and staff.
• Inspect food items and/or supplies for the purpose of verifying quantity, quality, and specifications of orders.
• Inventory food, condiments, and supplies for ensuring availability of items
• Maintain clean and sanitary linens, utensils, equipment; storage, food preparation, and serving areas.
• Maintain records and reports (e.g. counting/recording amount of leftovers, number of opened cans, student lunch balances, collection/reconciliation of money, informing students of their lunch balances, etc.) for the purpose of keeping an accurate record of food used and student accounts.
• Handle food and beverage items for serving students and staff in an efficient manner.
• Monitor kitchen and cafeteria areas (e.g. proper charging procedures for items taken, employee safety, working procedures, etc.) for ensuring a safe and sanitary working environment.
• Oversee the preparation, cooking, and serving of food (e.g. regular food items, special diets, students with allergies, etc.) for the purpose of providing students and staff with food of high nutritious quality as well as meeting individual needs.
• Perform functions of other nutritional service positions as requested by manager (e.g. cashiering, etc.) for ensuring adequate staff coverage within site nutritional services operations.
• Prepare food and beverage items according to standardized recipes and established food preparation procedures (e.g. regular food items, deli sandwiches, baked goods, etc.).
• Receive food items and/or supplies and place them in designated areas utilizing temperature requirements and food spoilage guidelines.
• Report needed supplies and equipment malfunctions for the purpose of notifying cafeteria manager of repair and/or replacement of items.
• Serve the appropriate number of food items per the requests of students and school personnel.
• Must be able to lift up to 50 pounds
Other Functions
• Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.
Job Requirements: Minimum Qualifications
Skills, Knowledge, and Abilities
SKILLS: Perform single tasks using existing skills. Required specific skill-based competencies include adhering to safety practices; quality cooking; operating equipment such as telephones; and operating equipment found in a commercial kitchen.
KNOWLEDGE: Perform basic math; read and follow instructions; and understand multi-step written and oral instructions. Specific knowledge-based skills are required to satisfactorily perform the functions of the job. Safety and sanitation practices and procedures; and quantity food preparation and handling.
ABILITY: Schedule activities; collate data; and use job-related equipment. Flexibility is required to work with others; work with data utilizing specific, defined processes; and operate equipment using standardized methods. Also required to work with a diversity of individuals; work with specific, job-related data; and utilize job-related equipment. Some problem solving may be required to identify issues and select action plans. Problem solving with data requires following prescribed guidelines; and problem solving with equipment is limited to moderate. Specific ability-based competencies required to satisfactorily perform the functions of the job include working as part of a team; speaking and/or signaling people to convey or exchange information; handle a variety of items, kitchen, and office equipment; and working with interruptions.
Responsibility
Responsibilities include working under direct supervision using standardized procedures; providing information and/or advising others; and operating within a defined budget. There is some opportunity to impact the organization’s services.
Working Environment
The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling; some climbing and balancing; frequent stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. Generally, the job requires 5% sitting, 50% walking, and 45% standing. The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness.
Experience No job-related experience required.
Education High School diploma or equivalent.
Required Testing None Specified
**Compliance with Safe Environment background check and training mandated by the diocese of FWSB.
This is a part time position