Description
POSITION SUMMARY:
Under the general direction of the Feeding Futures Coordinator, the Food Service Worker performs a variety of functions related to the operation of a full-service instructional kitchen or cafeteria and the preparation of meals.
Working with and under the supervision of the Chef, the incumbent performs a variety of tasks involving the planning and preparation of meals and bakery products. Judgment and independence are exercised in handling assignments and determining work methods. Work is reviewed periodically for quality of service and adherence to established standards of performance. The Food Service Worker works in a full service institutional and instructional kitchen at the senior secondary level.
SPECIFIC ACCOUNTABILITIES:
Perform tasks related to the preparation and operation of an instructional “production” kitchen or cafeteria and the preparation of meals:
Assist/prepare menus in accordance with established practices and standards;
Assist/prepare and cook complete meals, including meats, fish, vegetables and various other foods; prepare salads, bake bread, rolls, cookies and other pastry/dessert items;
Operate and maintain a variety of kitchen equipment;
Maintain inventory levels (food/supplies) and order same in accordance with estimated needs;
Establish and maintain a stock rotation system to minimize loss;
Check and verify receipt of goods;
Maintain the required standard in the preparation and serving of meals.
Ensure that equipment and supplies used to perform duties (including work performed by students) are stored and maintained in a neat and orderly manner.
Research and recommend new food items to the daily menus as required, ensuring that all daily menus and foods provided are nutritionally balanced;
Submit reports of damages or any other requirements for repair as they occur.
Perform all other such duties as may be assigned by the supervisor with new and unusual matters referred to a supervisor for guidance.
Maintain confidentiality in all matters related to the school district.
QUALIFICATIONS, KNOWLEDGE, SKILLS AND ABILITIES:
Grade 12 diploma, or equivalent, supplemented by a 1-2 year certificate or diploma in Food Service Management from a recognized community or technical college (for example: Vancouver Community College) with significant experience in food preparation and presentation, plus Food Safe Level I & II and a minimum of 2 years’ related experience. A valid Class 5 BC Driver’s License. As well, incumbents also require the following:
Proven ability to use Microsoft Office programs, internet and internet-based programs, with the ability to learn other software programs;
Proven ability to determine, judge and select appropriate courses of action in accordance with established policies and procedures;
Understanding and awareness of cultural diversity;
Proven ability to multi-task, prioritize, self-motivate, and meet deadlines;
Proven ability to communicate effectively both orally and in writing, and to provide service and relationship to the public and School District in a professional, respectful, positive and courteous manner;
Proven ability to establish and maintain positive, effective work relationships in a team environment at all times;
Proven ability to use tact and discretion and maintain confidentiality in matters pertaining to the School District;
Working knowledge of WHMIS and WorkSafe BC occupational health and safety regulations and the demonstrated ability to work in a manner that recognizes personal safety and the safety of others;
Ability to be flexible, adaptable and resilient to change;
Ability to explain complex or simple instructions or information clearly to others;
Considerable working knowledge of standard practices, methods, materials and equipment used in an institutional kitchen;
Considerable working knowledge of food service health standards, correct food/supply inventory procedures and kitchen production standards;
Considerable working knowledge of proper safety procedures and the demonstrated ability to work in a manner that recognizes personal safety and the safety of others;
Knowledge and training in basic first aid procedures;
Sufficient physical capabilities, stamina and co-ordination to perform the duties of the position to the required standard;
Working knowledge of basic accounting and cash control procedures.
