CLASS TITLE:  FOOD SERVICES ASSISTANT I

BASIC FUNCTION:

Under the direction of Cafeteria Manager, assist in the preparation and serving of food items at an assigned school cafeteria or snack bar; clean food service equipment, utensils and serving areas.

REPRESENTATIVE DUTIES:

Assist in the preparation of food items following standard recipes and procedures; chop,   slice, grate and assemble food items for sandwiches, salads and main dishes in a timely manner; assure quality and quantity of food prepared.  E

Set up work and serving areas; assure that serving lines are properly stocked with adequate food, beverages and supplies for breakfast, snack and lunch services as appropriate. E

Assist in preparing main dishes and entrees; check recipes and estimate or measure quantities needed.  E

Grill hamburgers and other fried foods; prepare fryer and cook french fries and onion rings; assemble hamburgers.  E

Assemble and prepare sandwiches; slice meats and grate cheese; prepare sauces, salad dressings and other items.  E

Wash, dry, clean and store dishes, pots, pans, utensils, trays and other kitchen equipment; wash and clean fryers as necessary; maintain work and serving areas in a sanitary manner.  E

Perform cashiering duties as assigned; receive cash and make change as assigned.  E

Serve lunch to students and staff; receive money and make change as assigned.  E

Operate a variety of kitchen equipment, appliances and utensils in a safe manner such as   mixer, fryer, slicer, steamer, dishwasher, warmer and ovens.  E

Maintain routine records related to inventory and quantity of items sold and submit to appropriate personnel.

Assist other Food Services personnel in cooking, storing and shelving activities as assigned; lift and carry items to work station and storage units.

Store unused food items according to approved health and sanitation standards; receive, store and rotate frozen foods as assigned.

Perform related duties as assigned.

KNOWLEDGE AND ABILITIES:

KNOWLEDGE OF:

Basic methods of quantity food service preparation.

Methods of preparing sandwiches, salads, vegetables and other foods for cooking and consumption.

Proper methods of storing equipment, materials and supplies.

Sanitation and safety practices related to cooking and serving food.

Standard kitchen equipment, utensils and measurements.

Basic math skills.

Basic record-keeping techniques.

ABILITY TO:

Assist in the preparation and serving of food items at an assigned school cafeteria or snack bar.

Prepare, bake and cook limited types of food in quantity.

Prepare and set-up food for service to student and staff.

Serve food to students and staff according to established procedures.

Maintain food service equipment and facilities in clean and sanitary condition.

Operate basic kitchen equipment, appliances and utensils in a safe and efficient manner.

Communicate effectively both orally and in writing.

Meet schedules and time lines.

Understand and follow oral and written directions.

Establish and maintain cooperative and effective working relationships with others.

Add, subtract, multiply and divide and make change quickly and accurately.

Lift heavy items properly and safely.

EDUCATION AND EXPERIENCE:  Any combination equivalent to sufficient training and experience to demonstrate the knowledge and abilities listed above.

WORKING CONDITIONS:  Cafeteria or snack bar environment; subject to extreme heat.  Position requires standing for long periods, moderate lifting, 15-44 pounds, bending and stretching.

EMPLOYMENT STATUS:  Bargaining Unit Position.