Starting Wage - $18.20/hr

Hours per Day - 3.5

Days per Year - 192

*Shift - 10:15 - 1:45

I. IDENTIFYING INFORMATION

 A. Job Title:                                       B. Classification Level:
      Food Service Worker III                    FSW 3

 C. Reports to:                                   D. Working Title:
      Director of Food Service                   Secondary Server/Cashier

                                                                A la Carte Server

II. SUMMARY OF  ASSIGNMENT

Under the general supervision of Food Services Director or Assistant Director, with lead direction from the secondary lead associate, provides meals to secondary students. Duties include food preparation, line assembly, service, cashiering and sanitation of work area.
 
III. ESSENTIAL FUNCTIONS

1.   Assists in the preparation of food items for the deli bar, salad bar, a la carte main entrees. Food items include pizza, burgers, fruits, vegetables, desserts, condiments and breakfast products.
2. Operates the cash register during meal periods
3. Produces cash reports for lead associate.
4. Assist with storage of food and equipment orders received from the central commissary and from vendors.
5. Assembles, serves and replenishes food stations.
6. Maintains cleanliness, sanitation and health standards of facility and equipment.
7. Washes pots, pans and cooking utensils.
8. Performs other duties as required.

The essential functions listed above are not exhaustive and may be supplemented as necessary.  The position may perform a variety of non-essential functions consistent with the scope and intent of the position.

IV. MINIMUM QUALIFICATIONS

A. Education and Experience

1. High school diploma or equivalent.

2. Two (2) years of successful food service work experience.

B. Required Knowledge, Skills, and Abilities

1. Ability to accurately and swiftly calculate the cost of multiple food items and make change.
2. Ability to understand and use the cashiering system.
3. Ability to accurately report sales and related data.
4. Ability to accurately follow verbal and written directions and work at a moderately fast pace.
5. Ability to effectively communicate with students, administrators and other school staff.
6. Knowledge of and the ability to operate institutional kitchen equipment and meal accountability system.
7. Ability to maintain regular and punctual attendance.

C. Certification and Licenses

1. Tacoma-Pierce County Food Service Handlers Card
2. Successful completion of fingerprint and background check

V. DESIRABLE QUALIFCATIONS
1. None

VI. WORKING CONDITIONS

Work is performed both in a food kitchen and lunchroom facilities. Exposure to extreme heat and cold, moderate noise levels, cleaning chemicals, and sharp blades, and industrial food service equipment. Ability to left 40 pounds and push/pull 50 pounds; standing for extended periods of time, walk, stoop, bend, crouch, and carry items requiring a moderate amount of physical effort are all required.

FLSA:   Non-exempt             AFFILIATION: ESPCP

JOB CLASS:  Food Service     WORK YEAR:  192

*Shifts are subject to change