Food and Nutrition DepartmentAlice ISD

Primary Purpose:
Work under moderate supervision to prepare and serve appropriate quantities of food to meet menu 
requirements. Maintain high standards of quality in food production, sanitation, and safety 
practices.
Qualifications:

Education/Certification:
None specified

Special Knowledge/Skills:
Ability to understand written and verbal food preparation and safety instructions Working knowledge 
of kitchen equipment and food production procedures Ability to operate large and small kitchen 
equipment and tools
Ability to perform basic math

Experience:
None

Major Responsibilities and Duties:

Food Preparation and Serving

1.   Prepare quality food according to a planned menu of tested and uniform recipes.

2.   Serve food according to meal schedules, departmental policies, and procedures, and practice 
and promote portion control and proper use of leftovers.

3.  Store and handle food items and supplies safely and according to established procedures. 
Maintain a clean and organized storage area.

Safety and Sanitation

4.  Operate tools and equipment according to prescribed safety standards, and follow established 
procedures to meet high standards of cleanliness, health, and safety.

5.  Keep garbage collection containers and areas neat and sanitary.

6.   Correct unsafe conditions in work area and promptly report any conditions that are not 
immediately correctable to supervisor.
7.  Maintain personal appearance and hygiene.

Other

8.  Handle and record cashier functions accurately.

9.  Help record food requisitions and order necessary supplies.

10.  Maintain daily food preparation records.

11.  Promote teamwork and interaction with fellow staff members.

12.  Complete annual continuing education requirements.

13.  Follow district safety protocols and emergency procedures.

Supervisory Responsibilities:

None

Mental Demands/Physical Demands/Environmental Factors:

Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric 
slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, stove, oven, dishwasher, and 
food/utility cart
Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and 
twisting
Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, 
reaching/overhead reaching
Lifting: Frequent moderate lifting and carrying (15-44 pounds)
Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold 
temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, 
fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work 
around machinery with moving parts; work on slippery surfaces
Mental Demands: Work with frequent interruptions; maintain emotional control under stress