According to Lowell Joint School District, a cafeteria worker's responsibilities are as followed:

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• Aids with food preparation

• Serves food at appropriate times

• Serves as as cashier and/or point of sale system attendant

• Cleans and washes cafeteria equipment i.e. dishes, pans, tables, and carts

• Makes sure everything remains sanitary-- ex. food service facilities, equipment and utensils

• Fills out required forms and records accurately, as assigned by supervisor

• Assists in taking inventories and record keeping

• Supervises student helpers & volunteers

• Perform related duties as assigned

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Some qualifications they must require:

• Know how to prepare foods (ex. sandwiches, salads)

• Know how to safely operate food service equipment

• Know the importance of practicing safe food handling (especially related to areas of personal hygiene and dress code)

• Know portion control and basic units of measure

• Can meet work schedules & time lines in a fast paced environment

• Can push, carry, lift large boxes of food and food carts

• Can work in a standing position in a long time

• Can perform simple arithmetical computations related to food preparation, serving and making change

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This is not all of the duties and qualification of this job description; for the purposes of this website, only some of the information is listed here. Also, some of the points listed here are verbatim from Lowell Joint School District's job description of cafeteria workers.

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Physical standards and working conditions

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1. Physical demands- Long hours of standing, frequently walking/bending, use of hand strength (lifting objects that may weigh up to 25 lbs), adequate vision (ex. close vision, peripheral vision, etc.--used to monitor food quality).

2. Mental demands- comprehend all instructions (written & vocal), read and interpret data, information, documents, and policies. Work under deadlines without interruption.

3. Work environment- Exposure to heat from ovens, hot foods and steamers, cleaning chemicals, fumes, equipment, and metal objects (all in indoor kitchen). They will work around knives, dicers, and other sharp objects. Work surfaces may be slippery. Noise level--moderate, but it depends on specific work place.

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Work day length

10 months per year, 5 days per week, 5 hours per day

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