ESSENTIAL FUNCTIONS
1. Provide support to the operations of the food service program by preparing and serving meals to students with a focus on customer service, safety, and sanitary.
2. Acquire and review documentation (productions records, temperature logs, reports, etc.) to conduct proper meal preparation.
3. Prepare hot and cold foods according to preparation instructions and quantities listed on the daily production records.
4. Heat hot foods to proper internal temperatures.
5. Serve as the backup cook in the absence of the Food Service Oven Worker.
6. Assemble the serving lines, prep tables, and stations with products and supplies (food, beverages, utensils, condiments, a la carte items, etc.) for the purpose of serving students.
7. Serve students on the food line in a friendly, efficient manner following the outlined steps of service while promoting new menu items that encourage student participation.
8. Maintain serving areas by wiping equipment, restocking items, and cleaning cafeteria tables between and after meal periods.
9. Store or discard all leftover hot and cold foods and products in accordance with health standards and regulations.
10. Put food and supply orders away once delivered.
11. Report personal injuries, accidents, and equipment to supervisor according to established procedures.
12. Track the daily production, waste, and cost control by counting and recording leftovers quantities on the production report.
13. Clean kitchen and serving areas after each shift including but not limited to wiping equipment, washing dishes and utensils, sweeping, and mopping floors, washing laundry, wiping tables.
14. Perform weekly, monthly, and seasonal cleaning responsibilities as directed by supervisor for the purpose of complying with current health and safety standards.
15. Receive, handle, store and rotates all inventory products in accordance with health and safety standards and codes.
16. Ahere to procedures and standards set forth by the United Stated Department of Agriculture (USDA), Pennsylvania Department of Education (PDE), Allegheny County Health Department, Collective Bargaining Agreements and Pittsburgh Public Schools.
17. Maintain a safe, sanitary, and healthy environment.
18. Adhere to dress code and hygiene practices.
19. Adhere to time clock procedures by signing in and out at schedule start/end times and utilizing the Time Management system to request time off.
20. Participate and contribute to departmental, team, and individual planning and goal- setting meetings.
21. Communicate professionally at all levels, over the phone, face-to-face, and electronically.
22. Provides building coverage in the absence of the Cafeteria or Food Services Manager.
23. Other relevant duties as assigned by supervisor in support of the department’s or school’s goals and objectives and the District’s mission and Superintendent’s Priority Goals.

EDUCATION REQUIRED
• High School Diploma or GED (General Education Development)

CERTIFICATION/LICENSURE REQUIRED
ServSafe Certification required or must complete the ServSafe certification class and pass the exam within 90 days of employment.

KNOWLEDGE, SKILLS, & ABILITIES
• Understanding of Hazard Analysis Critical Control Points (HACCP)
• Ability to read, comprehend, and implement oral and written instructions.
• Excellent verbal and written communication skills.
• Basic computer and mathematical skills, understanding of measurements
• Ability to cultivate relationships, work independently and collaboratively as a team player, under pressure with multiple competing deadlines, and with culturally, educationally, and racially diverse internal and external customers.
• Enthusiastic about the fundamental goal of advancing student achievement in an urban public school district.
• Value, demonstrate, and promote diversity, equity, and inclusion.