Support/Hourly - Position - Food Service Specialist
Job Number
Start Date
Open Date 04/01/2025
Closing Date 05/01/2026
On the spot interviews will be conducted on Wednesdays from 9 AM to 4 PM at 1206 W. Arkansas Lane, Arlington, TX. No appointment necessary. PRIMARY PURPOSE: - This position involves the performance of all major duties related to food storage, preparation, service and clean-up operations; the purpose of which is to provide nutritious, appetizing, high quality meals to promote the health and well-being of school children.
QUALIFICATIONS:Minimum Education/Certification: Special Knowledge/Skills: - Ability to speak, read, write, and understand instructions in English
- Ability to plan, coordinate and produce work in allotted time
- Computer literate; ability to handle money efficiently and perform routine mathematical calculations
- Ability to effectively communicate with administrators, teachers and parents.
Minimum Experience: MAJOR RESPONSIBILITIES AND DUTIES: - Must be able to read, write, comprehend and follow written and oral instruction, in English on labels, production charts and recipes.
- Must be able to read and identify soaps and chemicals.
- Frequent verbal interaction with students, fellow employees, teachers and parents; must have a good rapport with students, staff, co-workers or parents.
- Must be able to take oral and written instruction from Manager and do work-related tasks that the Manager deems necessary.
- Assist in clean-up chores as assigned by Manager, which could include, but is not limited to - sweeping, mopping, trash duties, cleaning of vents and floor mats.
- Must have a current Food Handler's Card.
- Must practice good hygiene and proper food handling to prevent outbreak of food borne illness and contamination.
- Must be knowledgeable of basic food preparation and sanitation practices to ensure food safety.
- Applies the rules of safety and sanitation to ensure safe food handling, safety in work and reduction of accidents.
- Must be able to complete job in time allocated.
- Prepares food according to written standardized recipes and procedures.
- Garnishes all food items assigned for preparation.
- Carry containers of food or equipment weighing approximately 20 pounds.
- Washing of pots and pans, while bending over sink.
- Receiving and stocking food supplies, if assigned by Manager.
- Performs tasks in various locations where needed.
- Ability to follow directions and plan work.
- Ability to react to sound, for safety.
- Attend in-service training, workshops and conventions whenever possible to learn new techniques and operations
- Ability to use garbage disposals and other institutional equipment
- Perform other duties as assigned.
SUPERVISORY RESPONSIBILITIES: WORKING CONDITIONS: - Physical Demands:
- Standing, walking, bending, stooping, lifting, reaching, pushing and pulling with frequent exposure to water and chemicals.
- Mental Demands:
- The demands associated with time pressures and constraints associated with the overseeing of daily operations.
- Environmental Factors:
- Variable extremes in temperature; loud noises; standing on hard floor surfaces while working; numerous simultaneous activities; dealing with various groups of employees and variance in procedures at individual kitchens.
Equipment used: - Institutional mixer, slicer, food processor, disposal, oven, steam table, steamer, braising pan, range, flame broiler grill, steam-jacketed kettle, sharp knives, walk-in coolers and freezers, hot and cold holding equipment and cash registers/automated POS system and computer.
Duty Days 181
Pay Grade Auxiliary 2