Start Date: Immediate 

Terms of Employment:

• Responsible to: Director of Food Services
• Location: Freshman or Upper Campus as assigned (ability to travel as required)
• Calendar: 180 Day / School-Year Employee with 6 floating days as assigned by the Food Services Director
• Level: Food Service Level 2
• Daily Schedule: 6:00 am - 2:30 pm
• Hours Per Day: 8 hrs per day which includes a 15-minute paid break
• Unpaid Meal Break: 30 minutes
• Hourly Rate: $17.00
• Benefits: Eligible for medical insurance and paid leave; IMRF participation is required.

Minimum Qualifications:

1. High School Diploma or equivalent.
2. Must have a current State of Illinois Sanitation Certification. 
3. Enjoy working with a team.
4. Dependable individual with ability to take direction.
5. Must be flexible and adaptable to surroundings and situations.
6. Maintain a calm and pleasant demeanor during periods of high activity.
7. Must be able to apply initiative when necessary.
8. Knowledge of planning, organizing, and scheduling the preparation, distribution and serving of food in large quantities.
9. Knowledge of methods of cooking, serving, and storing meals at a finishing site.
10. Knowledge of specialized food service utensils and equipment.
11. Knowledge of meal program requirements and methods of serving food in the correct measurement and yield to meet those requirements.
12. Knowledge of weights, measures, and basic mathematics.
13. Knowledge of basic practices of leadership and training. 
14. Knowledge of methods of cleaning and maintaining food service areas, utensils, and equipment.
15. Knowledge of sanitation and safety measures relating to food storage, preparation, and serving.
16. Must have the ability to read, understand and follow standardized recipes.
17. Strong communication skills to develop relationships with co-workers, students, and other staff members. 

Responsibilities:

1. Assist students with purchases within the cafeteria.
2. Maintain a point-of-sale system with an on-point daily register.
3. Maintain high visibility during lunch periods.
4. Adhere to not "overly identifying" NSLP students.
5. Food Service workers working more than 20 hours per week must complete at least 6 hours of annual continuing education. (This training is in addition to the food safety training required for the first year of employment.) 
6. Will oversee day-to-day operations of the Food Service Department when the Food Service Director is absent. 
7. Perform other relevant duties as assigned by the Food Services Director.

Physical Requirements:

1. Requires the ability to sit and/or stand for prolonged periods of time. 
2. Ability to move freely and perform duties in numerous locations throughout the day (involving the ability to stoop, bend, and reach as needed). 
3. Ability to occasionally move, lift, carry, pull, or push heavy objects or materials. 
4. Exposure to noise and activity of a school setting.
5. Must be able to lift 30 pounds repeatedly. 
6. Must be able to work in and around fumes and odors.
7. Must maintain appropriate levels of personal hygiene.
8. Must follow district guidelines for professional food service dress code.
9. Must comply with state health and sanitation guidelines. 
10. Must be able to work with electrical and gas appliances.
11. Must be able to work with dishwashing liquids and powders, solvents, and other cleaning chemicals. 
12. Must be able to work with materials of intense heat or extreme cold.