General Cafeteria Worker - JHIS for 26-27 school year

Part-time general cafeteria worker position - 4.00 hours per day at Jefferson Hills Intermediate SchoolPermanent Position hourly rate: $16.56 per hour; $16.81 after 90 working days for 26-27 school year9 month position working during the school year; reasonable assurance to return for next school yearSubstitute positions also available and employed through Precision HR - contact swalsh@precisionhr.net ($14.00 per hour for cafeteria substitutes-prep and serve food; $12.00 for lunch aides-oversee elementary students at lunch and recess)POSITION TITLE: General Cafeteria Worker Qualifications High school diploma or equivalency, required One to three years of experience in a food service, preferred Ability to operate food preparation and kitchen equipment Able to follow written and oral directions Excellent communication and organizational skills Ability to prioritize tasks, meet deadlines, and work under pressure in a fast paced environment Able to work around and with children Ability to work individually and as part of a team REPORTS TO: Director of Food Service Accountability ObjectiveGeneral workers in the cafeteria prepare attractive and nutritious meals in an atmosphere of efficiency and cleanliness through duties related to food preparation and serving, operation of kitchen equipment, and maintenance of the overall security of the kitchen and supplies. In addition, General Workers adhere to county, state, and federal guidelines while completing assigned duties. Performance Accountabilities Assist customers (students, teachers, administrators, etc.) in a kind and friendly manner. Assist with preparing and serving food while demonstrating proper portion control and observing and practicing all safety techniques and guidelines of HACCP and ACHD. Maintain proper sanitation throughout the kitchen by practicing proper personal hygiene as required by the Allegheny County Department of Health. Maintain sanitary areas that include but is not limited to: cookware, dishes, utensils, service areas, prep areas, work tables, cookers, and equipment. Keep serving lines and other kitchen areas attractive and sanitized during all serving periods and ensure these areas are clean at the end of shift. Demonstrate knowledge of meal components and assist customers in building a reimbursable meal. Handle accounts and monies when necessary by utilizing computers and point of sales systems. Keep all paperwork accurate and neat. All other duties as assigned by the Director of Food Service and/or guided by the cook PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Standing for extended period of time Lift 50lbs. of weight and be able to place it at various heights for storage and service needs Lifting, carrying, pushing, pulling 50 pounds repetitively Able to continuously kneel, crouch, bend and reach to retrieve and handle kitchen materials and supplies Moving fingers and hands in a repetitive manner Ability to speak clearly and distinctly when communicating Hearing clearly Adequate vision to perform duties Ability to withstand high temperatures Able to cognitively understand and process written and verbal directions, organize tasks, and make appropriate decisions The information contained in this job description is for compliance with Americans with Disabilities Act (ADA) and is not an exhaustive list of the duties performed for this position. Additional duties are performed by the individuals currently holding this position and additional duties may be assigned TERMS OF EMPLOYMENT: SEIU Collective Bargaining Agreement