Food Service Production Staff - Education Service Center Region 8 : Job Details

TITLE: FOOD SERVICE ASSISTANT

QUALIFICATIONS: Any combination equivalent to: high school diploma, G.E.D. certificate or demonstrated progress toward obtaining a G.E.D. and two years

food service experience. Licenses and other requirements: must hold a current food safety certificate i.e., ServSafe, or be able to complete training course for certification within three months of employment.

REPORTS TO: Campus Food Service Manager (Manager)

JOB GOALS: Under the direction of the Manager; plan, organize and lead food service

operation at an assigned school site; train, assign and provide work direction to assigned

personnel.

PERFORMANCE RESPONSIBLILTIES:

* Assists the manager in leading the food service operations at assigned school site, assures the serving and storage of food is in accordance with established guidelines and procedures.

* Oversees serving of meals to students, teachers and other staff; participates in food serving and preparation as needed; assures compliance with serving size requirements.

* Assures proper cleanliness and maintenance of equipment and supplies used in the cafeteria; assures compliance with safety and sanitation regulations.

* Prepares and maintains a variety of reports and records including inventory, and

production sheets.

* Estimates food quantities, equipment and supplies needed; Assist Manager in receiving, inspecting, verifying and accepting delivery of food and supplies; utilizes proper methods of storing foods.

* Confers with the Manager regarding cafeteria needs, conditions and menu changes.

* Operates a variety of equipment and machines used in school cafeteria, including computer terminal, slicer, chopper, mixer, oven and others as required.

* Attends meetings related to food service operations and activities.

* Assists in assuring accuracy of daily cash receipts; counts and wraps money; prepares bank deposits; prepares daily report of meals served.

* Demonstrates regular attendance and punctuality.

* Adheres to the appropriate code of ethics.

* Performs other duties consistent with the position assigned as may be requested by the Manager or Food Service Director.

KNOWLEDGE AND ABILITIES:

KNOWLEDGE OF:

* Basic operations of a school cafeteria.

* Principles and methods of quantity food service preparation, serving and storing.

* Standard kitchen equipment, utensils and measurements.

* Methods of computing food quantities required by weekly or monthly menus.

* Sanitation and safety practices related to transporting and serving food and principles of nutrition.

* Record-keeping techniques.

* Principles of training and providing work direction.

* Interpersonal skills using tact, patience and courtesy.

ABILITY TO:

* Plan, organize and assist the manager in the food service operation at an assigned school site.

* Estimate food quantities and requisition proper amounts for economical food service.

* Prepare nutritious and appetizing food in quantity as necessary.

* Operate standard cafeteria equipment and appliances and lift heavy objects.

* Maintain records and prepare reports.

* Add, subtract, multiply and divide quickly and accurately.

* Understand and follow oral and written directions.

* Work independently with little direction.

* Establish and maintain cooperative and effective working relationships with others.

* Meet schedule and time lines.

* Train and provide work direction to others.

* Communicate effectively both orally and in writing.

WORKING CONDITIONS:

* Requires walking, standing, and stooping.

* Routinely lifts up to 50 pounds.

* Works in a well-lighted, temperature-controlled environment.

* May be exposed to cuts and burns.

* Subject to extreme temperature variations.

I understand that 100% of my salary is paid through Fund 240.