Food Service Full Time Pool Worker

Job category: Paraprofessional
Exemption Status/Test: Non Exempt
Reports to: Cafeteria Manager
Date Revised: November 1, 2015
Dept./School: Student Nutrition Services

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.



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

Major responsibilities and duties

Food Preparation and Serving

  • Prepare quality food according to a planned menu of tested and uniform recipes.
  • Serve food according to meal schedules, departmental policies and procedures.  Practice and promote portion control and proper use of leftovers.
  • Store and handle food items and supplies safely and according to established procedures.  Maintain a clean and organized storage area.

Safety and Sanitation

  • Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health and safety.
  • Keep garbage collection containers and areas neat and sanitary.
  • Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor.
  • Maintain personal appearance and hygiene.


  • Handle and record cashier functions accurately.
  • Maintain daily food preparation records.
  • Promote teamwork and interaction with fellow staff members.
  • Perform other duties as assigned.

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, sharp cutting tools, stove, oven, dishwasher and food/utility cart
Prolonged standing; frequent kneeling/squatting, bending/stooping, pushing/pulling, and twisting
Continual walking; frequent climbing (ladder); grasping/squeezing, wrist flexion/extension and reaching/overhead reaching
Frequent moderate lifting and carrying (up to 40 pounds)
Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, biological hazards, 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

This document describes the general purpose and responsibilities assigned to this job and is not an exhaustive list of all responsible and duties that may be assigned or skills that may be required.