PARADISE UNIFIED SCHOOL DISTRICT Job Title: SENIOR FOOD SERVICE ASSISTANT Range 15 Position Purpose: To prepare, cook and bake a variety of foods in large quantities in accordance with established recipes, menus and governmental and nutritional guidelines; and/or to assist a Cafeteria Food Site Manager in planning, organizing and coordinating the operations of a food service cafete¬ria/kitchen and/or to organize and coordinate the operations of satellite or snack bar food service operation; and/or to perform all food service operations for a small school food service unit. Employees in this classification receive general to limited supervision within a framework of standard policies and procedures. Employees in this class may monitor and direct the work of food service staff and/or student assistants in a lead capacity. This job class provides the more specialized/technical food service support tasks and functions at a senior journey level of classification. Supervisor: School Administrator/Director of Food Services Essential Job Duties: The following tasks are essential for this position. Incumbents in this classification may not perform all of these tasks, or may perform similar related tasks not listed here. 1. Cooks a wide variety of main dishes and accompanying items; interprets, follows and converts recipes. 2. Bakes a variety of pastry and bread items. 3. Assists in planning, organizing and coordinating the preparation of food in large quantities for on and/or off site serving. 4. Organizes and coordinates the day-to-day operations of a snack bar, satellite or small school food service unit. 5. Arranges and sets up snack bar and serving area with appropriate food items and bever¬ages, supplies and registers. 6. Prepares a variety of food items for cooking, serving and/or transporting. 7. Maintains clean, neat, orderly and sanitary work area. 8. Cleans and stores pots, pans, utensils and cafeteria/snack bar equipment. 9. Performs cashiering duties; receives money, makes change, collects/sells meal tickets and maintains accurate records related to free/reduced meal program tickets. 10. Maintains or assists in maintaining records and reports related to assigned food service unit operations, output and inventory. 11. Estimates the quantity of food required for preparation and ordering. 12. Orders, accounts for and inventories food items and supplies for assigned food service unit; maintains appropriate stock levels. 13. Counts and records funds collected. 14. Performs related duties as required. Minimum Knowledge, Skill and Ability: Knowledge of: • Basic institutional baking and cooking practices and methods. • Proper procedures, methods and equipment used in preparation, packaging, serving and/or distribution of large quantities of food for institutional food operations. • Standard principles of nutrition, sanitation and safety as it relates to institutional food prepa¬ration and serving. Skill and Ability to: • Understand and carry out both oral and written instructions in an independent manner. • Organize and coordinate the activities and operations of assigned food service unit. • Effectively estimate the amount of foodstuffs and non-food items needed for food preparation and ordering. • Assign, direct, coordinate and monitor the work of assigned personnel and student assistants in a lead capacity. • Maintain accurate records related to assigned food service unit operations. • Effectively communicate in both oral and written forms. • Safely and effectively operate and maintain a variety of commercial food service appli¬ances/equipment. • Prepare and cook a variety of foods in large quantities and within established time con¬straints. • Effectively read, interpret and adjust recipes. • Meet the physical requirements necessary to safely and effectively perform required duties. • Establish and maintain effective work relationships with those contacted in the performance of required duties. Training and Experience: Any combination equivalent to training and experience that could likely provide the required knowledge, skills and abilities would be qualifying. A typical way to obtain the knowledge, skills and abilities would be: ability to read and write and one year in food service. Physical Requirements and Working Conditions: In order to perform this job successfully an individual must meet the physical requirements necessary to complete the essential job duties. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job duties. • Require the mobility to stand, stoop, reach and bend. Require mobility of arms to reach and dexterity of hands to grasp and manipulate small objects. • Require the ability to stand for long periods. • Require the ability to walk long distances. • Perform work which involves the frequent lifting, pushing and/or pulling of objects which may approximate 50 pounds and may occasionally weigh up to 75 pounds. • May be required to work in extreme weather conditions. • May be required to work around loud noise. • Is subject to inside and outside environmental conditions. • May be required to use personal vehicle in the course of employment. • May be required to attend periodic evening meetings and/or to travel within and out of District boundaries to attend meetings with reasonable notice. • May be required to work evenings or weekends with reasonable notice. Board Approved 3/16/99 Senfood