DEFINITION: Under general supervision, prepares, cooks and serves a variety of foods for an elementary or middle school. Employees can be assigned to work at an elementary or middle school, or central kitchen. Employees generally work independently on day-to-day activities and follow guidelines and established procedures. Employees may assign tasks to or oversee the work of Food Service Worker I’s. EXAMPLES OF DUTIES: The listed examples are intended to represent typical duties assigned to the classifications and may not include all duties that may be assigned. Not every position performs all of the duties listed. Performs other duties as assigned. (E) Identifies essential functions. • Assists in the preparation of a variety of foods, including soups, entrees, salads, sandwiches, fruits and vegetables following standardized recipes. (E) • Sets food on serving lines and takes necessary steps to serve food at proper temperatures. (E) • Removes leftovers from serving line immediately and stores at proper temperatures. (E) • Shreds, cuts, chops, assembles and mixes food. (E) • Helps set-up salad bar and serving line; serves food in proper amounts; helps students get food from salad bar. (E) • Washes, sanitizes and stores dishes, tableware, utensils and cafeteria equipment; sweeps and mops floors; scrubs counters and serving area and disposes of waste properly. (E) • Places orders, sets-up, sells and inventories for meal period, rotates inventory FIFO (First in-First out) (E) • Receives shipments; checks receipts; stocks items; inventories food and supplies. (E) • Prepares and posts information to forms, records and/or reports. (E) • Checks documents for accuracy, completeness and conformance to established procedures. (E) • Assists new employees and provides on the job training and assistance on procedures and processes. • Substitutes for cashier, when needed. • May transport food to other locations, as needed. • Launders cafeteria towels. • Answers questions and provides cafeteria information to parents, students and staff. (E) • Attends staff meetings, in-service activities, workshops, conference and other training as assigned. • Coordinates duties with Food Service Worker I’s daily. QUALIFICATIONS: EDUCATION, TRAINING AND EXPERIENCE: • High school diploma or equivalent. • One year of experience in a school or food service environment, preparing foods in large quantities. • Courses at the college level in nutrition and sanitation desired. • Safety and Sanitation Certification, as required by AB 1978 or current Food Safety regulations, as legally required. SKILLS, KNOWLEDGE AND ABILITIES: • Knowledge of or willingness and ability to learn federal regulations governing the “offer versus serve” concept of the National School Lunch Program and Breakfast program. • Knowledge of or ability to learn and use department policies, procedures, rules, regulations and operations. • Knowledge, skill and ability to use proper principles, methods, procedures and techniques of preparing, cooking, baking, serving and storing foods in large quantities. • Knowledge of modern, efficient methods of preparing a variety of foods in large quantities. • Knowledge of and ability to use and take proper care of kitchen equipment. • Skill and ability to use a variety of cafeteria and office equipment including, but not limited to: steamers, slicers, mixers, dishwashers, ovens, can openers, computers, copiers, faxes and point of service system. FOOD SERVICE WORKER II Page 2 • Knowledge of and skill using principles of sanitation, kitchen safety and personal hygiene in conformance with the health department and other related agencies. • Sufficient math skills to convert recipes to larger or smaller amounts. • Ability to work rapidly and efficiently. • Ability to receive money and count change, and maintain accurate records and reports. • Skill and ability to use tact, patience and courtesy in interpersonal relationships, and communicate effectively both orally and in writing. • Ability to maintain a professional attitude and strong customer service focus at all times. • Ability to understand and follow written and verbal instructions and directions. • Ability to establish and maintain effective work relationships with those contacted in the performance of required duties. • Ability to work independently or in a team environment. OTHER QUALIFICATIONS: • Ability to obtain entrance level certification by California School Nutrition Association. • Possession of a valid California driver’s license. Must be able to meet and maintain eligibility for coverage under the District’s liability insurance carrier. WORK ENVIRONMENT AND PHYSICAL ABILITIES: The physical requirements below are necessary to perform the essential functions. Reasonable accommodation will be made to enable a person with a disability to perform these functions. • Work environment is a school cafeteria. Requires willingness and ability to work effectively and move about in a cafeteria subject to noise, interaction with parents, students and school staff, exposure to a wide range of temperatures and cleaning agents. • Physical, mental and emotional stamina to work under sometimes stressful conditions, with frequent distractions and interruptions and deal with angry/upset people in a calm and professional manner. • Sufficient hand/eye coordination and manual dexterity to prepare and serve food, accept money, count change, write, maintain records and prepare reports. • Sufficient visual acuity to see and read small print. • Sufficient hearing to conduct in-person and telephone conversations. • Ability to speak in an understandable voice with sufficient volume to be heard in normal conversational distance, on the telephone and in addressing groups. • Ability to stand and walk for long periods of time (with the exception of breaks and lunch) on hard floors. • Sufficient mobility to bend, stoop, push/pull, on a regular basis to assist with food receipt, set-up, serving and cleaning kitchen. • Ability to lift up to 50 pounds on an intermittent basis. 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