DEFINITION
Assist in the quantity preparation and serving of hot and cold foods to students and staff; maintain food service facilities, equipment, and utensils in a clean and sanitary condition at a satellite, elementary, comprehensive high school or central kitchen that serves as a transport site.
DISTINGUISHING CHARACTERISTICS
The Food Service Assistant I is the entry-level classification who assists in the preparation and serving of hot and cold foods, including storage and point of sale duties to record food sales at the assigned school site(s). The Food Service Assistant II performs more complex duties such as determining the correct quantities of food to prepare and cook, and adjusting recipes as needed. The Food Service Assistant III works at sites that transport meals to other sites and/or prepare food for distribution to District programs and approved program sites.
SUPERVISION RECEIVED AND EXERCISED
Receives direction from Food Service Operations Supervisor and Lead Food Service.
REPRESENTATIVE DUTIES
* Assist in the quantity preparation and serving of foods at an assigned school site, assemble ingredients, heat, package, and wrap food items according to procedures and portion standards; serve meals on serving lines; set out prepared foods.
* Maintain food service facilities, equipment, and utensils in a clean and sanitary condition, including cleaning counters, tables, chairs, and equipment; sweep and mop floors for safety.
* Operate dishwashers and wash trays, pots, pans, and utensils.
* Prepare food and beverages for sale; set up plates, trays, and utensils; stock condiments, food items, and paper goods.
* Assist in preparing foods for special diets, including using blenders, scales, and specific utensils.
* Assist with the receipt, storage, and rotation of food items and supplies; assist with meal counts and inventories; prepare orders.
* Train and guide other food service staff as needed.
* Operate food service equipment such as ovens, warmers, slicers, and packaging equipment.
* Operate a computer for cashiering and POS duties, including taking meal counts and handling transactions.
* Complete records such as production, transport, meal counts, and sales reports.
* Communicate effectively with students, staff, and parents.
* Attend trainings and maintain regular attendance.
* Perform other related duties as assigned.
QUALIFICATIONS
Knowledge of: Basic food preparation, sanitation, kitchen equipment, interpersonal communication, lifting techniques, math and cashiering, record-keeping.
Ability To: Prepare and serve foods, operate kitchen equipment, maintain cleanliness, follow directions, communicate effectively, develop cooperative relationships, meet physical demands.
Education and Experience
Completion of twelfth grade or equivalent; six months of food service experience; California Food Handlers Permit within three months of employment; ongoing maintenance of valid food handler card.
License or Certificate
* First Aid and CPR certificates within 60 days of hire.
* California Food Handlers Permit.
WORKING CONDITIONS
Environment: Food service setting; dress code adherence.
Physical Demands: Standing, seeing, hearing, speaking, dexterity, reaching, grasping, walking, bending, kneeling, lifting up to 50 lbs., pushing or pulling up to 75 lbs.
HAZARDS
Heat from ovens, cold from refrigerators, working around knives and sharp objects, exposure to chemicals, fumes, and noise.
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