Support the LCS School Nutrition Program by preparing and serving food, and maintaining the kitchen and service area. Employees in this class receive on-the-job training in the basics of food preparation and cafeteria operation. The nature of work requires sustained moderate physical effort, operation of standard food service equipment, and continuous standing. The work is performed under the supervision of a cafeteria manager or other cafeteria employee.

• Perform daily cooking, serving, and cleaning duties as assigned by Manager
• Help organize and maintain the inventory system for food and supplies.
• Follow all local, state and federal guidelines for health and safety.
• Develop and maintain effective working relationships.
• Demonstrate professionalism and excellent customer service.
• Perform duties with awareness of all division requirements and School Board policies.
• Attend all training sessions recommended by manager and director.
• Wear only approved uniforms and shoes to work.
• Other duties as assigned.

• Honesty
• Integrity
• Ethical
• Equity Minded
• Emotional Intelligence
• Cultural Competence
• Safety
• Quality

• Models Excellent Customer Service
• Thinks Strategically
• Shows Initiative
• Acts Decisively
• Communicates Effectively
• Works Collaboratively
• Resolves Conflict Proactively

• Technical Capabilities
• Computer Literacy
• Data Analysis and Management
• Fiscal Planning and Management
• Project Management
• Strategic Planning

•  High school diploma or equivalent
• No experience required: experience with food services and/or school nutrition programs preferred

• Some knowledge of food preparation.
• Ability to follow food sanitation procedures.
• Ability to perform basic math
• Ability to learn prescribed food preparation methods and school cafeteria operations.
• Ability to lift and move objects weighing a maximum of 50 pounds.
• Ability to stand for the duration of the work day, allowing for breaks as outlined in the School Nutrition Employee Handbook.
• Ability to retrieve necessary menu items and recipe ingredients.
• Ability to communicate clearly and concisely, both orally and in writing
• Ability to read, write, and comprehend simple instructions, correspondence, and memos
• Basic human relations skills needed to work cooperatively in close proximity with others under constant deadlines.

• None 

•  Local travel to meetings and alternate work assignments as required.

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 essential functions. While performing the duties of this job, the employee is required to frequently stand; sit; walk; talk or hear; use hands to finger, handle, type, or feel; and stoop, kneel, or crouch.

While performing the duties of this job, the employee generally works in an indoor kitchen environment with exposure to heat from ovens, hot foods, and steamers and cleaning chemicals, fumes, equipment, and metal objects. Employees also work around knives, dicers, mixers, slicers, and other sharp objects and may be required to drive a vehicle to and from school sites when directed to work at an alternate school site. Work surfaces may be slippery.

This position is physically demanding with the following associated requirements:

Working Conditions

• Occasionally works in temperatures above 90 degrees and below 0 degrees

• Occasionally will walk on slippery surfaces

• Must be able to meet deadlines with severe time constraints

• Interact with the public and other workers

• Maintain composure in stressful situations

• The noise level in the work environment is frequently loud

• Risk of getting a minor injury (cut or burn) while performing duties of this job

Physical Demands

• Stand for approximately 6-8 hours

• Required to sit and stoop, kneel, or crouch

• Excellent fine motor skills

• Lift and/or move up to 40 pounds on a daily basis