Vacancy caducado!
SUMMARY:
Under supervision of the Director of Food Services and day-to-day coordination of the assigned site or
production station lead, the Food Service Assistant performs a variety of general duties related to the
preparation, assembly and service of food, the set-up of serving lines, the operation of a point of sale register,
the collection of meal monies and making change, keeping records, serving meals and cleaning kitchen areas,
equipment and utensils. The Food Service Assistant II may be located at an elementary site or in middle or high
school food service operations.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
(Note: These examples are intended only as illustrations of the various types of work performed in positions allocated to this class. The examples of
work performed are neither restricted to nor all encompassing of the duties to be performed under this job title.)
Sets up serving lines for meal service.
Performs basic preparation, assembly and heating of food as necessary (for example, prepare salad bag,
snack packs, salad bar toppings, cut up fruits and vegetables, wrap food, wash fruit, adhere to spoilage date,
etc.); assembles, heats, and serves foods.
Operates food services equipment and computerized cash registers.
Monitors correct food temperatures.
Collects meal monies; makes change.
Oversees the serving of food to students and keeps order in the food line.
Follows preparation protocols and records usage of what is prepped, served, left over, and in what quantities
(various production sheets such as salad bar sheet, after-school super snack sheet, etc.).
Orders supplies from the Central Kitchen.
Rotates and restocks inventory.
May serve as backup to the site lead.
Cleans kitchen and food serving work areas (e.g. wash floors, equipment, such as refrigerators, mixing
machines, dishwashers, filters, trays, etc.) and kitchen wares (such as dishes, trays, stirrers, etc.) according
to sanitation regulations.
Performs other related duties as assigned
QUALIFICATIONS /REQUIREMENTS:
(At time of application)
KNOWLEDGE OF:
Large-scale food assembly and preparation using modern methods for cooking, baking, preparation and
storage.
Safe food and kitchen safety practices and hygiene.
Food services equipment.
Cafeteria cleaning and sanitation methods.
ABILITY TO:
Serve meals to students quickly, count money and make change and operate a point of sale register.
Communicate with and give clear instructions to students.
Make simple arithmetical calculations.
Follow oral and written instructions.
Adjust work routines and pace to meet changing operational needs, goals and directives.
Operate food services equipment efficiently and safely.
Read and follow warning labels and use hazardous materials and equipment with extreme caution.
Work efficiently and quickly under tight time deadlines.
Work cooperatively with other employees and students.
Be free from communicable and infectious diseases.
Work in a standing position for long periods of time.
Push, carry and lift large and heavy items up to 40 pounds alone and heavier items in coordination with one
or more co-workers.
Bend, twist, reach and stoop.
Establish and maintain positive, cooperative and effective working relations with students and staff.
Establish, maintain and project a pleasant and welcoming attitude toward student customers to enhance their
experience in the food service area.
Learn to operate computerized cash registers and equipment.
EDUCATION/EXPERIENCE AND OTHER QUALIFICATIONS:
A combination of experience and training that would indicate possession of the knowledge, skills and
abilities listed above.One year of experience in the preparation and serving of food in an institutional
kitchen is preferred.
State of California Food Handlers Certificate and ServSafe certification must be obtained within the first 6
months of employment and subsequently renewed to remain employed in this job classification.
WORK ENVIRONMENT/PHYSICAL DEMANDS:
(Must perform with or without reasonable accommodation.)
Speak, read and understand sufficiently to successfully receive/provide information to/from students,
supervisors, co-workers, the public, etc.
Operate basic Food Services equipment such as kitchen appliances and utensils and computerized cash
registers and scanners.
Work for moderate periods of time in large, walk-in refrigerators and freezers while wearing properly
insulated gear.
Sufficient strength/agility to perform a variety of physical tasks in the course of working in a central or site
kitchen. Physical tasks include standing for extended periods, lifting boxes and food trays weighing up to
40 pounds, stooping and bending.
Perform all essential duties and responsibilities listed above.
Vacancy caducado!