Dining Hall Worker

Roxboro Community School•Roxboro, NC

2d•Onsite

About The Position

Under general supervision, this role is responsible for assisting the manager in overseeing dining hall operations to ensure students are served nutritious and attractive meals in a clean and caring atmosphere. The position involves organizing, training, food production, food service activities, and assisting the Dining Hall Manager with record management and reporting functions. It also aids in developing dining hall staff and promoting good community relations. Duties may include functioning as a cook, cashier, server, or helper, performing routine tasks such as food preparation, serving, cleaning, temperature checks, cashiering, and sanitation. The role requires submitting food and non-food orders, production sheets, inventory, and maintenance requests accurately and timely. Proficiency in using computer software for ordering foods and supplies according to established specifications and procedures is necessary. The position reports to the Dining Hall Manager.

Requirements

High School Diploma or GED preferred.
1 to 2 years of experience in the preparation of foods in an institutional setting or childcare.
Ability to operate a variety of commercial equipment including ovens, steamers, combi ovens, braising pans, and kitchen utensils/tools.
Ability to lift up to 50 pounds on occasion, exert up to 25 pounds of force regularly, or 10 pounds of force constantly to move objects.
Ability to stand for hours.
Ability to bend, twist, lift, stoop, reach overhead.
Ability to compare and/or judge data, people, or things.
Ability to speak and/or signal people to convey or exchange information.
Ability to receive instructions, assignments, or directions from superiors.
Ability to work cooperatively with coworkers to complete group tasks and serve customer needs.
Ability to read and understand correspondence, menus, recipes, work schedules, and production sheets.
Ability to prepare simple reports, logs, and lists.
Ability to speak to people with poise, voice control, self-control, and confidence.
Ability to apply common sense understanding to carry out instructions and deal with problems in standardized situations.
Ability to record and deliver information, explain procedures, and follow oral and written instructions.
Ability to communicate effectively and efficiently in standard English.
Ability to coordinate hands and eyes rapidly and accurately in using kitchen equipment.
Ability to use two hands simultaneously.
Ability to handle a variety of items such as kitchen equipment.
Minimal levels of eye/hand/foot coordination.
Ability to deal with people beyond giving and receiving instructions.
Adaptability to performing under stress and in emergency situations.
Courteous and respectful of coworkers and customers.
Ability to talk and hear.
Ability to communicate in a pleasant, positive manner with students, staff, parents, and coworkers.
Ability to establish and maintain effective working relationships.
Ability to set priorities and allocate time to meet deadlines.
Ability to select and organize materials needed for tasks and return supplies to proper storage.
General knowledge of food preparation, standards of sanitation and safety, TPHC and HACCP procedures.
General knowledge of proper storage methods for various foods, supplies, and equipment.
General knowledge of how to operate and clean kitchen equipment.
General knowledge of the importance of using standardized recipes and ability to follow them.
Ability to exercise independent judgment, use initiative to resolve problems, and make improvements in the cafeteria operation.
Ability to properly clean and sanitize kitchen area, equipment, and utensils.
Ability to record time worked using a computerized time management system.
Ability to use a computer quickly and precisely.
Ability to follow established policies and procedures.

Nice To Haves

Any equivalent combination of training and experience which provides the required knowledge, skills, and abilities.

Responsibilities

Prepares, cooks, and serves meals, ensuring safe and sanitary practices to meet or exceed health department standards.
Reviews menu and production records daily, orders food items to meet portion sizes, and suggests menu substitutions.
Coordinates work schedules to meet serving schedules.
Assists manager in ordering correct quantities of food and ensures proper receiving, storing, handling, preparing, and serving of food.
Checks deliveries for invoice accuracy and reports shortages or unacceptable quality/condition.
Oversees storage of all food and non-food supplies, maintaining cleanliness and organization of storage areas.
Dates and puts away delivery stock, and counts monthly physical inventory.
Serves meals or supplemental items, answers inquiries about food and meal items, and provides excellent customer service.
Preps the serving line with condiments and paper products, ensuring cleanliness and stocked throughout serving.
Acts as cashier during lunch serving periods, maintaining financial integrity for purchased meals.
Collects and records advanced payments for lunches, maintaining accurate student files.
Maintains accurate reports of daily and monthly financial, production, and activity records for student meal charges.
Counts money at the end of meal service, prepares money and checks for deposit, and follows established policies and procedures.
Assists manager with preparation of bank deposits and may deliver or secure bank deposits in the manager’s absence.
Assists students, parents, teachers, and school staff with questions concerning the meal program.
Enforces standards of cleanliness, health, and safety.
Supports and assists in the sanitation process, maintaining proper sanitizer levels and cleaning utensils, pots, pans, and serving utensils.
Performs sweeping and mopping, wall washing, high dusting, and floor drain cleaning.
May assist with wiping or washing tables, chairs, or benches in the dining room.
Assists with wrapping, recording, labeling, dating, and putting away food at the end of serving time, recording leftovers and maintaining accurate records of foods used, produced, and served.
Assists with dating and putting away delivery of food items weighing 50 pounds or less into proper storage space.
May be assigned to check in deliveries.
Follows workplace safety procedures, including the use of safety and personal protective equipment.
May serve as the Person in Charge (PIC) in the manager’s absence, responsible for safe production, service, and handling of food, and acting as the point person for Health Department inspections.
Establishes and maintains positive and effective working relationships with students, staff, and the public.
Ensures compliance with established food safety practices regarding proper dress and hygiene.
Attends workshops, classes, and lectures as directed to enhance and maintain knowledge of food services.
May function as cook, cashier, server, or helper.
Answers questions regarding ingredients, food allergies, meal components, and pricing of a la carte items.
Performs other related work as required.