Food	Service	Employee	Evaluation	
                 Employee	Name:	                                            Job	Title:		
                 School	Site:	                                              Reporting	Period:	 	
                 INSTRUCTIONS:	
                 Circle	the	rating	that	best	describes	the	employee’s	performance	using	the	standards	listed	within	each	
                 functional	area.	If	a	specific	standard	does	not	apply,	circle	N/A.	A	score	of	1	or	5	requires	a	notation	in	
                 the	comments	section	to	document	specific	reasoning	for	the	score.	
                 BELOW	STANDARD	                        MEETS	STANDARD	                        EXCEEDS	STANDARD	
                 NEEDS	IMPROVEMENT	                     AREA	OF	STRENGTH	                      NOT	APPLICABLE	
                 	
                 FOOD	PRODUCTION	                              Competencies:	Maintains	high	standards	of	control	for	quality	
                                                               food	production	and	service.	Follows	operational	procedures	for	
                                                               efficient	and	effective	food	production	and	service.	
                                                            PERFORMANCE	LEVEL	
                 BELOW	STANDARD	                             STANDARD	                         EXCEEDS	STANDARD	         N/A	
                 Inconsistent	food	         Uses	trained	cooking	techniques	to	prepare	        Offers	suggestions	
                 production	quality.	              appealing	and	nutritious	food.	             for	improving	
                 	                                                 	                           operational	
                 Does	not	produce	        Follows	protocol	for	holding,	serving,	portioning,	  procedures	for	food	
                 accurate	food	           batch	cooking,	inventory,	completing	production	 production	
                 quantities.	                      records,	and	following	recipes.	            	
                 	                                                 	                           Volunteers	to	learn	
                 Disregards	               Checks	food	during	preparation	and	service	to	      new	production	
                 procedures	for	food	            ensure	quality	standards	are	met.	            techniques	
                 production	and	                                   	
                 documentation		           Organizes	tasks	for	efficient	and	effective	food	
                                                       production	and	service.	
                                                                   	
                 	
                 COMMENTS:	
                 	
                 	
                 	
                 Evaluation	Continued,	page	2	of	5.		                    	       Employee:	
                 	
                  SANITATION,	SAFETY,	 Competencies:	Maintains	an	environment	conducive	to	protecting	
                                                             the	health	and	well-being	of	the	students	through	high	levels	of	
                        AND	SECURITY	                        food	safely	and	sanitation	standards.	
                                                             Maintains	a	safe	facility	for	food	preparation.	
                                                          PERFORMANCE	LEVEL	
                 BELOW	STANDARD	                           STANDARD	                       EXCEEDS	STANDARD	        N/A	
                 Disregards	safe	food	     Follows	safe	food	preparation	and	handling	     Serves	as	a	sanitation	
                 practices	                               procedures.	                     role	model	and	offers	
                 	                                              	                          corrective	actions	to	
                 Does	not	adhere	to	      Follows	rules	of	time/temp	compliance,	and	      coworkers.	
                 safe	work	                            corrects	deviations.	               	
                 procedures	                                    	                          Indentifies,	and	
                 	                          Maintains	a	clean	and	sanitary	work	area.		    implements	
                 Ignores	personal	                              	                          necessary	
                 hygiene	&	                      Practices	safe	work	techniques	           improvements.	
                 appearance	policies.	                          	
                 		
                 	
                 COMMENTS:	
                 	
                 	
                 CUSTOMER	SERVICE	                           Competencies:	Maintains	high	standards	for	the	presentation	and	
                                                             service	of	food	in	a	pleasant	environment	
                                                          PERFORMANCE	LEVEL	
                 BELOW	STANDARD	                           STANDARD	                       EXCEEDS	STANDARD	        N/A	
                 Exhibits	a	negative	          Assists	in	creating	a	pleasant	eating	      Uses	unique	tactics	
                 attitude	when	                           environment.	                    to	encourage	healthy	
                 interacting	with	                              	                          food	choices.	
                 students.	                 Handles	customer	complaints	effectively.	      	
                 	                                              	                          Adjusts	service	based	
                 Considers	customers	       Is	ready	to	serve	BEFORE	students	arrive.	     on	customer	and	
                 and	critique	as	an	                            	                          supervisor	feedback.	
                 imposition.		                                  	
                 	
                 COMMENTS	
                 Evaluation	Continued,	page	3	of	5.		                       	        Employee:	
                 	
                 TEAM	WORK,	                                    Competencies:	Maintains	a	professional	relationship	with	
                                                                coworkers,	educators,	and	administrators.	Contributes	to	group	
                 COOPERATION	                                   responsibilities	as	a	team	member.	
                                                             PERFORMANCE	LEVEL	
                 BELOW	STANDARD	                             STANDARD	                         EXCEEDS	STANDARD	         N/A	
                 Exhibits	a	negative	       Assists	coworkers	as	necessary	in	completing	      Instinctively	assists	
                 attitude	when	                                 tasks.	                        without	prompts.	
                 interacting	with	                                 	                           	
                 others.	                       Contributes	to	a	positive	group	work	          Always	asks	what	can	
                 	                                          environment.	                      be	done	in	advance	
                 Avoids	or	refuses	to	                             	                           to	contribute.	
                 work	with	other	                                  	
                 people.		                                         	
                 	
                 COMMENTS	
                 	
                 REGULATIONS	&	                                 Competencies:	Maintains	integrity	of	the	meal	program	through	
                                                                compliance	of	all	regulations.	Maintains	accountability	of	
                 ACCOUNTABILITY	                                recorded	documentation	for	compliance	at	local,	state,	and	
                                                                federal	standards.	
                                                             PERFORMANCE	LEVEL	
                 BELOW	STANDARD	                             STANDARD	                         EXCEEDS	STANDARD	         N/A	
                 Unable	to	                       -Maintains	student	confidentiality.	         Serves	as	a	role	
                 consistently	identify	           -Identifies	and	ensures	reimbursable	        model	and	teacher	
                 a	reimbursable	                  meals	meet	established	regulations.	         for	other	staff	in	
                 meal.	                      -Prepares	reports	and	records	accurately	in	      maintaining	program	
                 	                                  compliance	with	regulations.	              integrity	and	
                 Does	not	comply	               -Handles	cash	according	to	protocol.	          accountability.	
                 with	policies	related	       -	Follows	district,	local,	state,	and	federal	
                 to	the	meal	                   regulations,	policies,	and	procedures.	
                 program.		                                        	
                 	
                 COMMENTS	
                 	
                 Evaluation	Continued,	page	4	of	5.		                       	        Employee:	
                 	
                 EQUIPMENT	USE	AND	 Competencies:	Implements	administrative	policies	for	proper	use	
                                                                and	care	of	all	equipment.	
                 CARE	
                                                             PERFORMANCE	LEVEL	
                 BELOW	STANDARD	                             STANDARD	                         EXCEEDS	STANDARD	         N/A	
                 Operates	equipment	              -Operates	Equipment	Safely.	                 -Practices	energy	
                 carelessly	and	                  -	Uses	equipment	suitable	for	the	task	      conservation	
                 unsafely.	                       being	completed.	                            	
                 	                                -Follows	sanitation	procedures	when	         -Conducts	
                 Does	not	operate	                using	and	cleaning	equipment.	               preventative	
                 and	clean	                       -Monitors	equipment	operation	and	           maintenance	
                 equipment	                       reports	malfunctions.	                       procedures.	
                 according	to	                    	
                 protocol.		                                       	
                 	
                 COMMENTS	
                 	
                 PROFESSIONAL	                                  Competencies:	Performs	all	duties	and	responsibilities	in	an	
                                                                ethical	and	professional	manner.	Communicates	effectively	with	
                 EXCELLENCE	                                    management	and	other	employees.	Provides	leadership	as	a	team	
                                                                member	of	the	school	community.	
                                                             PERFORMANCE	LEVEL	
                 BELOW	STANDARD	                             STANDARD	                         EXCEEDS	STANDARD	         N/A	
                 Disregards	the	value	    -Performs	work-related	activities	efficiently	with	  -Seeks	opportunities	
                 of	a	diverse	school	     limited	supervision.	                                for	improving	self	
                 meal	program	and	        -Interacts	with	others	in	an	ethical	and	            and	performance.	
                 it’s	community.	         professional	manner.	                                	
                 	                        -Maintains	cooperative	and	effective	working	        -Strives	to	create	a	
                 Does	not	maintain,	      relationships	with	others.	                          positive	image	for	
                 learn,	or	apply	new	     -Reports	to	work	on	time	and	completes	tasks	        school	nutrition.	
                 skills	and	knowledge	    according	to	work	schedules.	
                 as	needed.	              -Attends	and	participates	in	training	activities.	
                                                                   	
                 	
                 COMMENTS	
                 	
                 Attended	_______	Hours	Training