Job Description / Essential Elements:
FOOD SERVICE ASSISTANT II
QUALIFICATIONS: 1. High school graduation or equivalent. Individuals possessing the knowledge and abilities listed below are considered to possess the necessary education.
2. Possess or acquire within 3 months of assignment, State of California approved Safe Food Handlers Certificate.
3. One (1) year of experience in preparation, cooking, baking, and/or serving of large quantities of food.
4. If driving a District vehicle is required, operator must possess an appropriate and valid California Driver's license; and have an acceptable driving record and qualify for insurability by the District's insurance carrier.
5. Knowledge of:
Methods of preparing and serving food in large quantities.
Kitchen tools, utensils and equipment.
Sanitation principles applicable to food serving and kitchen maintenance.
Proper safety and care of kitchen tools, utensils and equipment.
6. Ability to:
Lift up to 23 lbs.
Read, write, and comprehend the English language at a level sufficient to perform assigned duties.
Maintain routine records.
Prepare salads, sandwiches, desserts, entrees, and other food.
Operate cafeteria equipment safely and efficiently.
Understand and carry out oral and written directions.
Maintain effective work relationships with those contacted in the course of work.
Operate a cash register, count money and make change.
Provide functional supervision and give oral directions.
REPORTS TO AND
EVALUATED BY: Director of Food Services or Assistant Director of Food Services
JOB GOAL: Under supervision, to assist in the quantity preparation and serving of foods in a safe and sanitary school cafetorium; may have responsibility for the functional supervision of a satellite serving kitchen; to be responsible for the daily preparation and maintenance of a faculty salad bar; and to do other related work as may be required.
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:
1. Assists in the preparation, portioning, and serving of a variety of foods including main dishes, meats, vegetables, desserts, salads and toppings and dressings in accordance with prepared menus and established recipes.
2. Order, prepare, coordinate and display foods and condiments for a faculty salad bar.
3. Dismantle, store left-overs and clean facility after servings.
4. Clean food service facilities, equipment and utensils.
5. Operate dishwasher, mixer, grater, slicer, ovens, stoves, steam tables, and other kitchen equipment.
6. Set-out prepared food, assist on student serving lines, restock condiments, food items and paper goods before, during, and between servings.
7. Order supplies necessary to operate a satellite kitchen including milk and ice-cream.
8. Inventory and store left over foods.
9. Open satellite kitchen, activate stoves, steam tables and other equipment and shut down and secure all equipment before leaving each day.
10. May act as cashier and record free and reduced meal tickets, number of meals and milk served in the various programs, count cash received and prepare bank deposits.
11. Take periodic inventories of food, supplies and equipment.
12. Responsible for the operation and maintenance of a satellite school cafeteria and supervise assigned personnel.
13. Maintain routine records and reports including time cards and orders for maintenance.
14. Observe safe and sanitary procedures and practices.
This list of essential functions and responsibilities is not exhaustive and may be supplemented as necessary.