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It details performance responsibilities across safe food handling, storage, cleaning, meal preparation, portion control, and Point of Service operation when required. The role requires prompt incident reporting, adherence to planned schedules, unused food storage/disposal accountability, health and HACCP documentation, and annual USDA-mandated training. Physical demands, confidentiality expectations, attendance requirements, and professional conduct standards are also specified, including district initiative support and compliance with federal and state regulations.",{"@graph":63,"@context":119},[64,80,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":41,"@type":70,"position":76},"https://docshare.wps.com/template/letters/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/school-food-service-technician-job-description/259774/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/school-food-service-technician-job-description/259774.png","ImageObject",442,249,{"name":88,"@type":89},"Putri","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-11-02","2026-09-13",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",9,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"Who does the School Food Service Technician report to?","Question",{"text":109,"@type":110},"The position reports to the School Cafeteria Manager and Supervisor of Child Nutrition, or a designee.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"What are the core performance responsibilities?",{"text":114,"@type":110},"Key duties include safe delivery and storage, following care and cleaning protocols, preparing meals to planned menus and standardized recipes, serving with temperature and portion control, and maintaining health, sanitation, and safety standards.",{"name":116,"@type":107,"acceptedAnswer":117},"What documentation and training are required for this role?",{"text":118,"@type":110},"The technician must maintain required records such as temperature logs, inventory usage, and HACCP documentation, and complete 6 hours of professional standards training annually as mandated by USDA.","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},259774,1789335827,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":40,"category_name":41,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":73,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":126,"read_time":9},962085571259,"https://ap-avatar.wpscdn.com/davatar_29158cc5080c5b710cf443261637dec0","POSITION: School Food Service Technician  \nREPORTS TO: School Cafeteria Manager and Supervisor of Child Nutrition or designee  \nTERMS OF EMPLOYMENT: 9 months (182 days) following the probationary period as set forth in policy GBG.  \nSALARY RANGE: Salary in accordance with the approved St. Mary Parish Salary Schedule.  \nOBJECT/FUNCTION: 116/3120  \nCLASSIFICATION UNDER FAIR LABOR STANDARDS ACT (FLSA): Non-Exempt  \nQUALIFICATIONS: Skilled in food service practices.  \nMETHOD OF EVALUATION: Performance of this position will be evaluated in accordance with provisions of the St. Mary Parish Board Policy GBI-Evaluation.  \nPERFORMANCE RESPONSIBILITIES:  \n1. Assist with deliveries and proper storage of food, supplies and equipment.  \n2. Follow instructional protocols for the daily care, safe and proper usage, and cleaning of equipment and facilities.  \n3. Report accidents, sickness, faulty equipment, inferior quality of food, immediately to the school cafeteria manager.  \n4. Adhere to planned work schedules for food preparation, food service, and cleaning duties.  \n5. Prepare meals in accordance with safe and proper preparation of food, the planned menu and standardized recipes.  \n6. Serve meals in accordance with safe and proper service of food while maintaining adequate temperatures and portion control guidelines.  \n7. Operate the Point of Service if required by the school cafeteria manager.  \n8. Assume responsibility for storage and disposal of unused food.  \n9. Maintain high standards of health, sanitation and safety in all phases of the child nutrition program.  \n10. Establish a positive rapport with students, teachers, school administrators and the community in promotion of school nutrition programs.  \n11. Maintain proper documentation as required by the school cafeteria manager including; but not limited to temperature logs, inventory usage, HACCP documentation, etc.  \n12. Complete 6 hours of professional standards of training annually as mandated by USDA.  \n13. Maintain confidentiality and demonstrates positivity in words and actions as a representative of the school and district.  \n14. Maintain a record of regular and prompt attendance.  \nPROFESSIONAL RESPONSIBILITIES:  \n1. Maintain professional personal appearance and demonstrate respect for colleagues.  \n2. Attend work regularly; report to work on time; and provide advance notice of need for absence.  \n3. Complete work efficiently and accurately (with few/no errors) within deadlines without supervision.  \n4. Perform job responsibilities consistently, use time wisely, plan properly, take care of materials and equipment.  \n5. Maintain confidentiality and demonstrate trustworthiness; exercise good judgment.  \n6. Support, implement, assist with, and/or ensure application of district initiatives and other programs or directives of the Superintendent and Board.  \n7. Keep direct supervisor informed of the progress being made in area(s) of responsibility.  \n8. Keep abreast professionally by attending local, regional, state, or national meetings and/or staff development that address area(s) of responsibility as directed by supervisor.  \n9. Complete and submit all forms, reports, documentation, and trainings by required dates and in accordance with district policies and procedures.  \n10. Remain open to suggestions and innovative ideas; receive and apply feedback.  \n11. Demonstrate competence in areas of responsibility.  \n12. Exert every effort to constructively involve stakeholders in all professional settings.  \n13. Communicate appropriately and work effectively with all populations.  \n14. Exhibit desirable qualities such as commitment to job responsibilities, enthusiasm, cooperation, sense of humor, creativity, tact, positive attitude/work ethic, dependability, punctuality, self-discipline/control, poise, voice control, effective nonverbal communication, a professional appearance, initiative, and a genuine concern and interest for others.  \n15. Follow the specific requirements establ","cbCaid7nMPbUIO5p","https://ap.wps.com/l/cbCaid7nMPbUIO5p","pdf",139069,"English","# Position Overview\n## Reporting, Employment Terms, Salary, and Classification\n## Qualifications and Evaluation\n# Performance Responsibilities\n## Food Handling, Safety, and Service\n## Documentation, Training, and Confidentiality\n# Professional Responsibilities\n## Attendance, Conduct, and Communication\n## District Initiatives and Compliance\n# Essential Physical and Communication Requirements","[{\"question\":\"Who does the School Food Service Technician report to?\",\"answer\":\"The position reports to the School Cafeteria Manager and Supervisor of Child Nutrition, or a designee.\"},{\"question\":\"What are the core performance responsibilities?\",\"answer\":\"Key duties include safe delivery and storage, following care and cleaning protocols, preparing meals to planned menus and standardized recipes, serving with temperature and portion control, and maintaining health, sanitation, and safety standards.\"},{\"question\":\"What documentation and training are required for this role?\",\"answer\":\"The technician must maintain required records such as temperature logs, inventory usage, and HACCP documentation, and complete 6 hours of professional standards training annually as mandated by USDA.\"}]","School Food Service Technician - Job Description | PDF"]