Cafeteria Worker - 6417

New Bedford Public School District•New Bedford, MA

16h•Onsite

About The Position

The Cafeteria Worker supports the daily operation of the school nutrition program by preparing and serving nutritious, safe, and high-quality meals to students and staff in a friendly, efficient, and sanitary environment. Under the supervision of the Director of Food Services, Principal, and Cafeteria Manager, the position performs food preparation, meal service, cleaning, cashiering, and kitchen support duties. The role requires following food safety, sanitation, hygiene, and operating procedures; maintaining food quality and clean, organized work areas; safely using kitchen and cleaning equipment; and providing courteous service to students, staff, and visitors. The employee follows the assigned work schedule and performs other duties as assigned by the Cafeteria Manager, Director of Food Services, or designee. The position involves standing or walking for most of the workday, frequent use of hands and arms, and activities such as reaching, bending, stooping, kneeling, crouching, climbing, pushing, pulling, and lifting. The employee may repeatedly lift and carry up to 40 pounds and work around commercial kitchen equipment, cleaning chemicals, hot surfaces, and varying temperatures, including freezers, refrigerators, kitchens, and outdoor conditions as necessary. The employee must communicate effectively in office and busy cafeteria environments, including loud environments. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Requirements

No minimum educational requirement; a high school diploma or GED is preferred.
Ability to complete required training in food safety, sanitation, nutrition, and equipment operation.
Basic math, reading, computer, and clerical skills.
Ability to accurately process meal transactions and handle cash.
Knowledge of, or ability to learn, food sanitation procedures, cleaning methods, and safe operation of kitchen equipment.
Ability to work cooperatively as part of a team and complete assigned tasks independently.
Ability to follow written and verbal instructions.
Demonstrated commitment to cleanliness, organization, and customer service.
Ability to stand or walk for most of the workday and frequently use hands and arms to handle food, equipment, and supplies.
Ability to reach, balance, bend, stoop, kneel, crouch, climb, push, pull, and lift as required.
Ability to repetitively lift and carry up to 40 pounds throughout the workday.
Ability to work safely around commercial kitchen equipment, cleaning chemicals, and hot surfaces, and in varying temperatures.
Ability to communicate effectively in typical office and busy cafeteria environments, including loud environments.

Nice To Haves

Food safety and sanitation certification.
Multilingual skills, particularly in Cape Verdean Creole, Portuguese, and Spanish.

Responsibilities

Prepare and serve breakfast and lunch in a timely, courteous, and efficient manner.
Ensure proper portion sizes and that reimbursable meals include all required meal components.
Prepare food items according to the menu and standardized recipes as assigned.
Refill serving lines and maintain food quality throughout meal service.
Receive, inspect, store, stock, and rotate food, supplies, and equipment.
Transport food, supplies, equipment, and utensils between storage and work areas.
Operate the point-of-sale computer system to process meal transactions.
Handle cash accurately, balance cash drawers, and manage snack station sales as assigned.
Follow food safety, sanitation, personal hygiene, handwashing, glove-use, and hair-restraint requirements.
Monitor food temperatures during storage, preparation, and service.
Label, date, rotate, and discard food products according to established procedures.
Safely operate kitchen equipment, including dishwashers, ovens, steamers, steam tables, kettles, tilting skillets, microwaves, ranges, slicers, and other assigned food service equipment.
Wash, rinse, sanitize, and store pots, pans, dishes, utensils, and kitchen equipment.
Clean and sanitize serving areas, tables, carts, kitchen equipment, and work surfaces; sweep and mop the kitchen.
Use cleaning solutions and equipment appropriately and maintain clean, organized storage and work areas.
Follow safety and standard operating procedures.
Assist cooks and other kitchen staff with meal preparation and other assigned duties.
Interact professionally and courteously with students, staff, and visitors, and report concerns to the Principal or Food Service Director.
Follow the assigned work schedule and perform other duties as assigned by the Cafeteria Manager, Director of Food Services, or designee.