Job Title:        Cafeteria Helper                                   Wage/Hour Status: Non-Exempt

 

Reports to:     Director of Child Nutrition                 Pay Grade 1:             Auxiliary Pay Plan

                                                                                                                                 

Dept/School: Child Nutrition Services                    

           

Funding Source: 101 Food Service Fund                    Initiated Date:          February 12, 2003     

*Pre-screening may be conducted by an approved

  medical vendor prior to starting employment.
 

 

 

                                                                                                  Revised Date:            January 21, 2021

 

                                     

 

 

District Primary Purpose:                 To assist and promote La Joya ISD in implementing a rigorous curriculum/instructional program that supports student success and achievement.

 

Department Primary Purpose:          Prepare and serve safe and nutritious menu items in                                                                                               accordance with state and federal guidelines for Child                                                                                            Nutrition Programs.                                                              

 

Qualifications:

 

                        Education/Certification:       High School Diploma or GED preferred

                                                                        Level I TASN Certification (Basic Kitchen                                                                                                                 Sanitation & Safety) preferred

           

                        Experience:                            Food service experience preferred

 

                        Knowledge/Skills:                Ability to read and interpret product preparation                                                                                                    instructions 

                                    Ability to operate institutional equipment 

                                    Ability to perform basic mathematical functions                 

Ability to measure ingredients                                  

Working Knowledge of production procedures      

 

Major Responsibilities and Duties:

 

  1. Prepare and serve quality menu items as directed following state and federal program guidelines.

 

  1. Monitor and maintain food temperatures during food storage, preparation, holding and service periods and document accordingly.

 

  1. Assist with conducting inventory of food and supplies in stock.

 

  1. Clean and sanitize food production areas in accordance with state and federal guidelines.

 

  1. Clean and maintain kitchen equipment as directed.

 

  1. Report malfunctioning equipment to manager.

 

  1. Properly dispose of food and plate waste as directed.

 

  1. Assist in the proper washing and sanitizing of kitchen wares.

 

  1. Stores and arranges foods and supplies in designated storage areas.

 

  1. Identify reimbursable meals and enter student meal count into the point of Sale system as needed.

           

  1. Cooperate with co-workers and staff to complete required tasks in a safe manner.

 

  1. Attend meetings, in services, trainings and workshops as requested.

 

  1. Maintain personal appearance and hygiene.

 

  1. Promote teamwork and interaction with fellow staff members.

 

  1. Perform other duties as assigned.

 

  1. Follow all Work from Home Protocols when working remotely.

 

WORKING CONDITIONS:

 

                        Mental Demands:

            Work with frequent interruptions. Handle multiple tasks. Communicate effectively. Maintain emotional control under stress.   Work alone. Meet established timelines.

 

                        Physical Demands/Environmental Factors:

  1. Ability to stand, walk, talk or hear use hands to finger, handle or feel, push/pull, stoop, kneel, crouch or crawl, reach with hands and arms, taste or smell (67 to 99% of the work day).

 

  1. Occasionally (0 to 33% of the work day) lift and/or carry objects weighing up to 50 lbs. with frequent (67 to 99% of the work day) lifting and/or carrying objects weighing at least 25 lbs.

 

  1. Special vision requirement include: 20/20 (corrected), ability to identify and distinguish colors. Be able to adjust eye to bring an object into sharp focus, judge distance and spatial relationship and observe an area peripherally.
  2. Work environment; exposure to wet, humid conditions, hot and cold temperature and fumes or airborne particles (34 to 66% of the work day), work near moving parts (67 to 99% of the work day), work with toxic or caustic chemicals and some form of vibration ( 0 to 33% of the work day).

 

  1. The typical noise level for the work environment is loud noise.

 

  1. Hearing requirements include; ability to hear alarms on equipment, client calls and

instructions from department staff.

 

  1. Repetitive motion actions include; use of foot control, both feet (1 – 2 hrs. of the work day), use hands, both hands (7+ hrs. of the work day), grasping simple/light objects (7+ hrs. of the work day), grasping firm/heavy objects (7+ hrs. of the work day).

 

POSITION WORKING DAYS:          184 Days

                       

 

 

                                       

 

       I have read and fully understand the duties and responsibilities that this supplemental position is to provide to my campus/department. Supplemental positions are specific and must be in compliance with state and federal guidelines. I understand the position I hold is federally funded. I have read and understand the duties within the job description.

 

Employee’s Signature: