Work in Iowa Jobs

Essential Functions: 1. Maintain daily production records in regard to amount of food prepared, served and left over. 2. Prepare menu items according to recipes and serve food in an attractive manner. 3. Practice appropriate and consistent portion control measures. 4. Help determine the quantities of each food to be prepared and quantity served daily to meet the necessary requirements with regard to the ages of those served. 5. Assist with monitoring efforts to assure tray accuracy, food quantities and food supplies (inventory) are adequate to meet daily needs by reporting discrepancies to Food Service Director or designee in a timely manner. 6. Maintain proper serving temperatures for hot and cold items. 7. Maintain cleanliness in the kitchen as directed by the Food Service Director and in a manner consistent with health department standards. 8. Practice safe, proper, and efficient use of all kitchen equipment. 9. Help supervise daily cleaning of food service area, all kitchen equipment, washing and sterilizing of all dishes, silverware, and utensils for use/non-use of the facility. 10. Maintain the refuse collection area in a neat and sanitary fashion. 11. Check food shipments into the school, signing invoices only after each order has been verified. 12. Store delivered food and supply items appropriately and in a timely manner. 13. Report any substandard quality food received to Food Service Director. 14. Record all food requisitions from the storeroom. 15. Help order necessary supplies as needed. 16. Participate and contribute to Nutrition/staff and meetings. 17. Cooperate with all staff. 18. Report immediately to the Director of Food Service or the building principal any problem or accident occurring in the kitchen or lunch premises. 19. Confer with the Food Services Director regarding any personnel problems. 20. Performs other duties as may be assigned. Specifications/Qualifications: Must be certified in School Food Service Sanitation. Physical Requirements: 1. Must be able to physically work in a standing position for prolonged periods and walk much of the time during the day. 2. Have the manual dexterity to handle knives and other kitchen equipment. Sensory modalities (vision and hearing) and physical capabilities (ambulation, strength, coordination, dexterity, and range of motion) must be sufficient to perform the responsibilities of the position. 3. Be able to lift up to 40 lbs.