SANTA ANA UNIFIED SCHOOL DISTRICT FOOD SERVICE WORKER BASIC FUNCTION: Under the direction of higher-level staff, perform a variety of duties involved in the preparation and serving of school lunches, a la carte items and staff meals at the central food facility, District schools and administrative offices. DISTINGUISHING CHARACTERISTICS: This classification is responsible for a variety of food service functions including the preparation and packaging of food service items in the central kitchen, the heating and serving of food items in the schools and the operation of a snack bar and other special school or teacher's lunch rooms. REPRESENTATIVE DUTIES: Assist in preparing and cooking meats, soups, gravies, sauces and vegetables; assist in preparing chili, macaroni and cheese and other main dish items. E Assist in roasting, steaming and frying food items; assist in assembling ingredients and flavors and blending them in accordance with recipe instructions. E Measure, sift and mix ingredients for different types of baked goods; prepare fillings; prepare and apply icings and frostings; cut cakes into individual servings; package baked items for sale; arrange baked items on trays as directed. E Place food items on plates, inspecting for portion and quality control. E Operate assembly line belt for packing by opening cans of fruit, slicing oranges, opening packages of bread and rolls, buttering bread and rolls, mixing salads, cutting cakes and other desserts into individual portions and preparing bread sticks and carrot and celery sticks. E Receive and store packed lunches; inspect and store incoming food and supplies. E Heat and serve lunches; collect lunch money and/or lunch tickets. E Maintain food service facilities and equipment in a clean and sanitary manner. E Estimate student lunches required at receiving kitchen; order lunches to meet demand. E Count monies received; balance on inventory sheet. E Assist in preparing inventories and reports. Perform related duties as assigned. KNOWLEDGE AND ABILITIES: KNOWLEDGE OF: Efficient, sanitary and safe food-handling practices. Food preparation methods such as washing, cutting and assembling food and ingredients. Use of weighing and measuring devices. Basic operation of food service equipment. Oral and written communication skills. Basic math. ABILITY TO: Learn to schedule work to produce required food at a specific time. Learn efficient operating techniques of such institutional equipment as electric mixers, ovens, proofing cabinets, mechanical conveyers and other food service equipment. Follow applicable health and sanitation requirements. Lift and transport quantity amounts of food from one area to another. Understand and follow oral and written directions. Count, add, subtract, multiply and divide up to four digit numbers. Maintain records and prepare simple reports. Work efficiently under rush conditions. Count quickly and accurately. Meet schedules and time lines. Communicate effectively with others. Establish and maintain effective working relationships with others. Perform the essential functions of the job. EDUCATION AND EXPERIENCE: Any combination equivalent to sufficient training and experience to demonstrate the knowledge and abilities listed above. WORKING CONDITIONS: ENVIRONMENT: Food service or food preparation area. PHYSICAL ABILITIES: Walking and standing for extended periods of time. Seeing to monitor proper measurements. Bending at the waist, kneeling or crouching. Lifting, carrying, pushing or pulling moderately heavy objects, normally not exceeding thirty (30) pounds. Reaching over head, above the shoulders and horizontally. Dexterity of hands and fingers to operate various kitchen appliances. HAZARDS: Exposure to extreme hot or cold temperatures. Accommodation may be made to enable a person with a disability to perform the essential functions of the job with or without reasonable accommodation. Board Approved: (9/91) 5/01