Food Service Assistant

Food Service - Assistant

Purpose Statement

The job of Food Service - Assistant is done for the purpose/s of providing support to the food service activities at assigned location with specific responsibilities for preparing and serving food items to students and/or school personnel at scheduled site scheduled times; maintaining food service facilities in a safe and sanitary condition.

Essential Functions

• Assists in all food preparation following safe food handling procedures (e.g. cooking, produce prep, following recipes, baking, cooking, and panning convenience items, etc.) for the purpose of ensuring the safe and efficient operation of the kitchen while meeting food safety requirements.
• Assists in putting away all deliveries including food, produce, and chemicals, rotating stock, and counting inventory in all storage areas (e.g. chemical storage, dishroom, dry storage, cooler, and freezer areas, etc.) for the purpose of Ensuring freshness and quality of all food products and maintaining adequate stock levels.
• Attends department and district-wide meetings, etc. (e.g. annual convocation, back to school workshop, and professional development, etc.) for the purpose of updating skills and to remain aware of district and department policies and procedures.
• Cashiers all customers accurately and efficiently while following cash handling procedures (e.g. identifying meal components, addressing allergy concerns, making change, etc.) for the purpose of meeting all meal component requirements, ensuring allergy awareness, and providing accurate meal accounts for all students and staff.
• Cleans utensils, equipment, and storage, floor surfaces, food preparation areas, and serving areas (e.g. eating area surfaces, etc.) for the purpose of maintaining required sanitary conditions.
• Cleans, maintains, and sanitizes equipment, storage, surfaces, food preparation and serving areas following food safety requirements (e.g. refrigeration checks, sanitizing counters, dishes and utensils, washing trays, cleaning non-food contact surfaces., etc.) for the purpose of ensuring food safety, cleanliness, sanitation, and compliance with health department and food code requirements.
• Ensures all foods meet standards for freshness, quality, safety, appearance, and taste for the purpose of ensuring that high-quality, safe, and delicious meals are available for all students and staff.
• Interacts in a professional manner with everyone (e.g. students, staff, co-workers, supervisors, and community members, etc.) for the purpose of providing the highest level of customer service to everyone.
• Participates in end-of-day cleaning and procedures, including weighing and calculating leftovers (e.g. cleaning, operating dish machine, completing production records, sanitizing surfaces, sweeping, safely storing food, etc.) for the purpose of safely handling leftovers, accurately forecasting product needs, and ensuring the sanitation and efficient functioning of the kitchen.
• Reports equipment malfunctions for the purpose of notifying supervisor of needed repairs and/or replacement.
• Serves as a substitute at various sites, as needed, for the purpose of ensuring all schools have necessary staff daily.

Other Functions

Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of site cafeterias.

Job Requirements: Minimum Qualifications

Knowledge, Skills and Abilities

KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; understand written procedures, write routine documents, and speak clearly; and understand multi-step written and oral instructions. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices.; codes/laws/rules/regulations/policies; and school safety and security practices.

SKILLS are required to perform multiple tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; and operating equipment found in a commercial kitchen; performing various food preparation and serving processes; using pertinent software applications.

ABILITY is required to schedule activities; collate data; and consider a number of factors when using equipment. Flexibility is required to work with others in a variety of circumstances; work with data utilizing defined and similar processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a wide diversity of individuals; work with specific, job-related data; and utilize a variety of job-related equipment. Some problem solving may be required to identify issues and select action plans. Problem solving with data requires following prescribed guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: working as part of a team; working with interruptions; and communicating with students, staff, and various other persons of diverse backgrounds; providing positive customer service; adapting to changing work priorities; meeting deadlines and schedules; collaborating with site staff and personnel.

Responsibility

Responsibilities include: working under direct supervision using standardized procedures; providing information and/or advising others; operating within a defined budget. There is a continual opportunity to impact the organization's services.

Work Environment

The usual and customary methods of performing the job''s functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling, and significant fine finger dexterity. Generally the job requires 10% sitting, 50% walking, and 40% standing. The job is performed under minimal temperature variations under conditions with some exposure to risk of injury and/or illness and in some varying atmospheric conditions.

Experience: Job related experience is desired.

Education: High School diploma or equivalent.

Required Testing

Physical Proficiency Test

Certificates and Licenses

Food Handler''s Card must be obtained

Continuing Educ./Training

Maintains Certificates and/or Licenses

Ongoing USDA Training

Clearances

Criminal Background Clearance

FLSA Status

Non Exempt