FOOD SERVICE SPECIALIST (PART-TIME) (#67)

Primary Purpose

Prepare and serve appropriate quantities of food to meet menu requirements. Maintains high standards 

of quality in food production, sanitation, and safety practices.

Qualifications

Education/Certification

High School Diploma/GED OR One (1) year verifiable food service experience (equivalent work 

experience may be substituted)

Valid Food Handler Card (must obtain within 30 days of employment)

Special Knowledge/Skills

1.  Ability to understand food preparation and safety instructions
2.  Ability to operate large and small kitchen equipment and tools
3.  Good customer service skills

Experience 

None

Major Responsibilities and Duties

Kitchen Production

1. Efficiently prepare food according to a planned menu using tested, standardized recipes.
2. Review the school’s production record (PR) daily; prepare assigned menu items in specified quantities as indicated on the PR.
3. Serve food according to meal schedules, production record, departmental policies, and procedures 

practicing proper portion control.

1. Assist in the receiving storage or organization of food and warehouse items; check items for quality at the time of receipt. 
2. Follow established Hazard Analysis and Critical Control Points (HACCP) procedures to meet high 

standards of cleanliness, health, and safety.

1. Accurately document required information on the daily PR or corresponding department log.
2. Demonstrate correct food handling techniques; store food properly using date/time labels.
3. Maintain a clean kitchen and serving area.
4. Communicate inventory needs, equipment deficiencies and production/serving concerns to the supervisor.
5. Understand proper use of chemicals, chemical hazards, and appropriate storage of chemicals.
6.  Exercise care to avoid injury by operating tools and equipment according to prescribed safety 

standards.

1. Attend all kitchen meetings and required training.

Quality Control

1. Distinguish a quality product from items unacceptable for service.
2. Ensure the serving line is set and ready for service at designated meal times.
3. Replenish meal items, paper products and milk.
4. Promptly attend to spills, trash, and obstacles on the serving line.
5. Greet customers and provide efficient service with a smile.
6. Work cooperatively with other team members at all times; provide customer service with a friendly 

and professional dining experience.

1. Demonstrate punctuality, reliability, integrity, cooperation and efficient use of time in the performance 

of assigned duties.

Equipment Used

Large and small kitchen equipment and tools including steamer, sharp cutting tools, and ovens.

Physical and Mental Job Requirements

Mental Demands/Physical Demands/Environmental Factors

Maintain emotional control under stress. Frequent standing, walking, pushing and pulling; lifting up to 

40 lbs. and carrying; some stooping, bending and kneeling; limited exposure to extreme hot and cold 

temperatures.

Equipment Used:

Computer, copier, telephone, and other equipment applicable to position.