Cafeteria Worker II Job at La Porte Fire Department in Houston

Position:Cafeteria Worker II Job Description: Responsible for preparing appropriate quantities of food to meet menu requirements. Responsible for maintaining high standards of quality in food production, food storage, sanitation and safety practices. QUALIFICATIONS: Education/Certification: • GED/High School Diploma (preferred) • Minimum 18 years of age Special Knowledge/Skills: • Ability to understand verbal and written instructions for meal service, food safety and sanitation procedures. • Working knowledge of kitchen equipment in a commercial food production environment. Experience: • Experience in quantity food preparation in a school food service environment. • Experience in cashiering in a school food service environment. MAJOR RESPONSIBILITIES AND DUTIES: • Prepare menu items according to food production records and recipes. • Maintain daily food production records. • Maintain clean and organized work and storage areas. • Use and maintain equipment in a clean, safe, and efficient manner. • Perform proper cashier duties by adhering to federal requirements and local cash handling procedures. • Assist in storing leftovers and recording counts for daily food production records. • Assist in dish room pot and pan areas; sweeping and mopping of floors. • Maintain garbage collection containers in a neat and sanitary fashion. • Follow established food safety HACCP procedures to ensure standards of cleanliness, health and safety. • Promote teamwork and proper interaction with fellow staff members. • Establish and maintain a good rapport with students, teachers, administrators and other district personnel. • Practice reliable attendance and punctuality. • Responsible for wearing and maintaining the regulation uniform. • Responsible for adhering to proper personal appearance, hygiene and work habit guidelines as outlined by the school nutrition department handbook. • Maintain a valid Texas Food Handler certificate. • Seek to improve job performance through self-assessment, skill development, training and goal setting. • Complete 6 hours of professional development training annually per USDA Professional Standards policy. • Perform all other duties as assigned by the Cafeteria Manager. SUPERVISORY RESPONSIBILITIES: None MENTAL DEMANDS/PHYSICAL DEMANDS/ENVIRONMENTAL FACTORS: Tools/Equipment Used: Uses large and small kitchen equipment to include, but not limited to oven, mixer, chopper, steamer, top burners, tilt skillet/braiser, scales, knives, slicer, steamtable, and dish machine. Posture: Continual standing, walking, pushing and pulling; frequent stooping, bending, kneeling and climbing (ladder); able to stand on feet up to 8 hours per day. Motion: Able to bend neck, hands, wrists, arms, and back to stoop frequently; able to climb ladder to reach items on high shelves in the pantry or the cooler/freezer. Lifting: Moderate lifting and carrying; able to lift items up to 40 lbs. and able to push/pull items up to 80 lbs. Environment: Moderate exposure to extreme hot and/or cold temperatures, steam, and cleaning chemicals. Mental Demands: Ability to communicate effectively in English; understand verbal and/or written directions in English; reading; demonstrate emotional control in stressful situations; workload is deadline driven. Other Information: Your application is not complete until three current references have been received. These references must include your current supervisor. Apply: Apply online by completing the Manual Trades General