CAREER
PATHWAYS
School-Based Food Services
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REQUIREMENTS:
- Previous food service experience is desirable
- Able to perform physical work and carry up to 50 pounds
COMPETENCIES:
- Knowledge of basic food preparation and storage methods
- Knowledge of basic arithmetic
- Ability to work well with others
- Strong customer service skills
- Good communication skills
REQUIREMENTS:
- Graduation from high school or equivalent educational proficiency
- One year of part-time experience or equivalent in preparing and serving at least 300 meals a day or one year of general clerical experience preferably in the area of Food Service
- A valid “ServSafe Certificate”
- Able to perform physical work and carry up to 50 pounds
COMPETENCIES:
- Knowledge of basic food preparation and storage methods
- Knowledge of health and safety rules and regulations relating to food preparation
- Ability to lead/supervise others
- Ability to keep accurate records
- Ability to work well with others
- Ability to operate a computer
- Strong customer service skills
- Good communication skills
REQUIREMENTS:
- Graduation from high school or equivalent educational proficiency and successful completion of adult school, college-level, or equivalent classes in supervision. Six months of supervisory experience may be substituted for the supervision class requirement for FSM I, II & III.
- A valid “ServSafe Food Protection Manager Certificate”
- Experience in commercial or institutional quantity food preparation, including the serving of a major meal component for multiple meals per day, as indicated below.
- FSM I: One year of experience including serving at least 50 meals.
FSM II: One year of experience including serving at least 300 meals and 6 months of supervisory experience OR experience as a Sr. Food Services Worker.
FSM III: One year of experience including serving at least 300 meals and 6 months of supervisory experience OR experience as a Sr. Food Services Worker.
FSM IV: Two years of experience including serving at least 400 meals and one year of supervisory experience.
FSM V: Three years of experience including serving at least 400 meals and one year of supervisory experience.
FSM VI: Three years of experience including serving at least 500 meals and one year of supervisory experience.
FSM VII: Four years of experience including serving at least 500 meals and one year of supervisory experience. - Able to perform physical work and lift heavy and carry heavy items
- Able to withstand a wide range of temperatures
COMPETENCIES:
- Knowledge of principles and practices of food production
- Ability to keep accurate records and make arithmetic computations
- Ability to supervise effectively
- Ability to operate a computer
- Ability to work quickly and efficiently
- Strong Interpersonal Skills
- Effective Writing Skills
Entry-Level
Expand your job-related skillset and prepare to move up in your career path.
Search for these competencies in MyPLN:
- School Office Procedures
- Basic Writing Skills
Consult these subjects in OE's Just-in-Time Training Resources:
Mid-Level/Supervisory
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Management/Executive
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VIEW JOB DESCRIPTIONS
Job Descriptions summarize the essential responsibilities of a specific job classification, define the competencies necessary to perform the job, and lists the minimum qualifications for that job. Take a look at the description for your current job and compare it to descriptions for jobs into which you may want to promote.
