Under supervision of a food service supervisor, employee performs a variety of routine duties related to the production and serving of food to students and staff in a school center.  Employee performs routine cleaning of kitchen facilities and equipment on a daily/regularly basis.  Work can be performed on a relatively independent basis under a fixed time schedule each day. General supervision is received from the head cook or designee for the center. Employees in this position need to have skills which include ability to communicate and work effectively with fellow workers, knowledge of related food preparation duties, professionalism, organization, and problem solving.  Physical ability to adhere to OSHA and district safety regulations.  Work within the district’s communicable disease control plan (blood borne pathogens) and be aware of the existence and potential exposure to hazardous chemicals as identified on the MSDS sheets.  Responsibilities include student safety and security.

180 Days/Year

5 Hours/Day

$11.06/Hour