3311 FNS Associate 6 Hours With Benefits Performs responsible semi skilled work in preparing and serving institutional meals and cleaning cafeterias; does related work as required. Work is performed under the regular supervision of the Cafeteria Manager. This is medium work requiring the exertion of 50 pounds of force occasionally, up to 20 pounds of force frequently, and up to 10 pounds of force constantly to move objects; work requires reaching, standing, walking, pushing, pulling, lifting, grasping, and repetitive motions; vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels; visual acuity is required for visual inspection involving small defects and/or small parts, use of measuring devices, operation of machines, determining the accuracy and thoroughness of work, and observing general surroundings and activities; the worker is subject to inside environmental conditions, extreme heat, hazards, and atmospheric conditions. Essential Functions/Typical TasksThis position description is not intended to be an exhaustive list of all duties, knowledge or skills associated with preparing, cooking and serving school meals in accordance with local, state, and federal regulations and policies. Rotates through the full range of food service responsibilities; washes pots, pans, kettles and other cooking utensils; operates food service equipment in an efficient and safe manner; cleans work area continually and performs daily cleaning duties; maintains a clean and sanitary operation in accordance with the Suffolk Department of Health, Food and Nutrition Services; receives and stocks food and supplies using first in, first out rotation; may serve as cashier; collects and accounts for lunch receipts; performs related tasks as required.
Note:
The above description is illustrative of tasks and responsibilities. It is not meant to be all inclusive of every task or responsibility.
Knowledge, Skills and Abilities:
General knowledge of materials and methods used in preparing and serving meats, breads, vegetables and other foods on a large scale; general knowledge of the use and care of food preparation equipment; general knowledge of food values and nutrition; general knowledge of USDA rules and regulations; skill in the use of standardized and specialized kitchen utensils and equipment; ability to get along well with others; ability to work long hours while standing and under high temperature conditions; ability to establish and maintain effective working relationships with associates.
Education and Experience:
Any combination of education and experience equivalent to completion of the eighth grade and some experience in food preparation in large quantities.
Special Requirements:
Possession of a health certificate for food preparation issued by the Commonwealth of Virginia. Possession of membership in and certification by the American School Food Service Association desirable. Possession of CPR certification preferred and Heimlich maneuver training required. FLSA StatusNon-ExemptAA/EOE Statement This employer does not knowingly discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity or expression, age, disability, or national origin.
