DINING SERVICES - School Lunch Attendant
Hourly Under Half (<20)
Assist School Lunch Coordinator with coordinating general set-up, serving, maintenance and breakdown of station for the School Lunch program at the Ruth Murdoch Elementary school. Communicates with the school staff concerning any situations that arise during the meal period. Responsible to make sure that the HAAP food safety forms are completed.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed in the full position description are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Duties and responsibilities
- Perform all necessary functions for specific assigned stations as directed by School Lunch Coordinator
- Responsible for on-site final meal preparation at RMES
- Service and presentation of food items at station as designated by School Lunch Coordinator for assigned area
- Set up of station in accordance to School Lunch Program guidelines
- Follow all safe food handling and general safety and sanitation procedures
- Maintain a clean and organized station area of kitchen and all cooler and surrounding space
- Help store and put away food product
- Follow all safe food storage guidelines
- Exceed the guests expectations of service/ practice professionalism
- Be sensitive to allergy and specific dietary requirements
- Informs School Lunch Coordinator of any concerns, changes in meal count and situations that effect School Lunch program.
Do other work as requested by supervisor
Cooperate with supervisor in adjusting job duties as circumstances require.
This job has direct supervisory responsibilities for volunteers and cashier
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
Ability speaks, read, and write in English. Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small groups situations to customers, clients, and other employees of the organization.
Ability to add, subtracts, multiply and divide. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
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.
While performing the duties of this job, the employee is regularly required to stand. The employee frequently is required to walk, use hands to finder, handle, or feel, and reach with hands and arms. The employee is occasionally required to stoop, kneel, crouch, or crawl, talk or hear, and taste or smell. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 40 pounds. Specific vision abilities required include color vision.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee comes in contact with the standard Food Service equipment but not limited to the following: freezers, refrigerators, storage area, slicers, grills and cooking kettles. Exposed to extreme heat in cooking environments and extreme cold in freezers and coolers. Moves equipment inside and outside in all weather conditions. The noise level in the work environment is usually moderate. Personnel in the Food Service Industry must be able to stand for long hours. Peaks of high production are demanded both daily and seasonally, depending on job location.