LEAD SERVER (FOR ELIGIBLE INTERNAL BIDDERS ONLY)

05/28/2025 Food Service Lead Server

The job of "Food Services Lead Server" is done for the purpose/s of preparing and distributing food service items for consumption by students and school personnel; communicating with FNS office personnel, Central Kitchen management and school administrators; guiding assigned personnel in food service operation; operating Point-Of-Sale computer equipment; maintaining inventories of food service items; maintaining facilities in a sanitary condition.

Essential Job Functions: Cleans utensils, equipment and the areas of storage, food preparation and serving for the purpose of maintaining sanitary conditions. Collects payments (cash or meal tickets) for the purpose of completing meal transactions. Communicates with school and district staff for the purpose of determining daily school schedule changes (e.g., assemblies, early release, field trips, BBQ's, etc.). Completes forms for the purpose of providing written documentation and/or conveying information. Counts remaining food from daily lunches for the purpose of storing or returning food to the central kitchen according to mandated sanitary standards. Ensures daily bank deposits are secured for the purpose of delivery to District cashier. Orders food, condiments, and supplies from the Central Kitchen for the purpose of sustaining inventory and guaranteeing availability of items. Prepares food work area for the purpose of maintaining an attractive, sanitary, and efficient environment. Receives deliveries of food items, commodities, and other products for the purpose of checking the accuracy/quantity against an invoice and ensuring quality of products delivered. Reports equipment malfunctions to cook/manager for the purpose of maintaining equipment in safe working order. Reports food commodities and/or supply levels to the cook/manager for the purpose of sustaining inventory and guaranteeing availability of items. Responds to inquiries of students, staff and/or public for the purpose of providing information and/or meeting customer expectations. Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel. Other Job Functions: Assists other personnel as may be required for the purpose of supporting them in the completion of their work activities. Job Requirements - Qualifications: Experience Required: Prior job-related experience in food preparation, serving and basic kitchen activities, with increasing levels of responsibilities, preferably in school and/or instructional setting.

05/28/2025 Skills, Knowledge, and/or Abilities Required: Skills to perform basic arithmetic calculations, operate and care for institutional kitchen equipment, use standard office equipment including computer, communicate effectively, use English in verbal and written form. Knowledge of modern methods of food preparation, health codes and sanitation principles. Abilities to stand and walk for prolonged periods, provide direction to others, and make independent judgments based on common sense, keep and maintain accurate records, understand, and carry out oral and written instructions, establish and maintain effective working relationships with student, parents and district personnel, meet deadline. Significant physical abilities include lifting/carrying/pushing/pulling, balancing, stooping, reaching/handling/fingering, talking/hearing conversations and other sounds (potential hazards), visual acuity/depth perception/visual. Licenses, Certifications, Bonding, and/or Testing Required: Valid Driver's License and evidence of insurability, Criminal Justice Fingerprint Clearance. Other: Washington State Food and Beverage Worker's Permit required.

05/28/2025 SUMMARY OF PHYSICAL DEMANDS RATINGS JOB TITLE: Food Service Kitchen Helper Report Identification Code = psdfsls The following analysis entails an evaluation of the "Physical Demands" factors of the job as it exists. This method provides a basis for permitting modification to fit the capabilities and needs of workers with disabilities. Rating Symbol Key: NP = Not Present - Does not exist O = Occasionally - Up to 1/3 of the time F = Frequently - From 1/3 to 2/3 of the time C = Constantly - 2/3 or more of the time

1. STRENGTH: A. Standing 45% Walking 45% Sitting 10%

B. Lifting F 35 lbs. Carrying F 35 lbs. Pushing C 35 lbs. Pulling C 35 lbs.

2. CLIMBING O BALANCING C

3. STOOPING F KNEELING O CROUCHING O CRAWLING NP

4. REACHING C HANDLING C FINGERING F FEELING O

5. TALKING: Ordinary F Other F HEARING: Conversations F Other Sounds F

6. SEEING Acuity, Near F Acuity, Far O Depth Perception F Accommodation F Color Vision O Field of Vision O 05/28/2025

7. PHYSICAL DEMANDS RATING SUMMARY: Heavy Work: (2) (3) (4) (5) (6) (DOL Physical Demand Categories 1 to 6 are very significant to the customary performance of the job if contained in parenthesis)

8. PHYSICAL DEMAND COMMENTS: Examples of lifting/carrying/pushing/pulling are sacks of flour, cases of soft drinks, trays, cart, hand truck, balancing is wet, slippery floors, stooping is low racks, ovens, reaching/handling/ fingering are dishes, spoons, food, cash, talking/hearing normal conversation and other sounds, visual acuity is serving, preparing food. 05/28/2025 SUMMARY OF ENVIRONMENTAL CONDITIONS RATINGS JOB TITLE: Food Service Kitchen Helper Report Identification Code = psdfsls The following analysis represents evaluation of the surroundings in which the job is performed. Environmental Conditions must by definition be specific and related to the job.

Key to Environmental Factors Rating: NP = Not Present in the Job Environment S = Seldom - Under 5% of Work Day O = Occasionally - Up to 1/3 Time F = Frequently - From 1/3 to 2/3 Time C = Constantly - 2/3 or More Time.

1. ENVIRONMENT: Inside 80% Outside 20% Comments Regarding "Inside/Outside work site location" = Primary activity of job performed inside

2. EXTREME COLD O Comments Regarding "Extreme Cold" = Walk-in freezer/coolers

3. EXTREME HEAT F Comments Regarding "Extreme Heat" = Stoves, ovens, fryers

4. WET/HUMID O Comments Regarding "Wet and/or Humid Conditions" = Washing dishes/pans/hands

5. NOISE 80 decibels VIBRATION O Comments Regarding "Noise" = Mixers, pots and pans banging Comments Regarding "Vibration" = Mixers

6. HAZARDS: Mechanical O Explosives NP Electrical S Radiant Energy O Burns F Other Hazard/s F Comments Regarding "Mechanical Hazards" = Mixers, slicers, oven doors, knives Comments Regarding "Electrical Hazards" = Electrical appliances Comments Regarding "Radiant Energy" = Ovens Comments Regarding "Burn Hazards" = Ovens, steam tables, hot pans Comments Regarding "Other Hazardous Conditions" = Wet surfaces (slipping)

05/28/2025

7. ATMOSPHERIC CONDITIONS: Fumes S Mists S Odors S Gases NP Dusts O Poor Ventilation O Other Atmospheric Hazards NP Comments Regarding "Fume Exposure" = Cleaning solvents Comments Regarding "Mists" = Boiling water, dish water Comments Regarding "Odor Exposure" = Oven cleaners, bleach, cleaners Comments Regarding "Dust Exposure" = Flour, pollen Comments Regarding "Poor Ventilation Conditions" = A problem if window is closed or fan is off

8. PROTECTIVE CLOTHING - DEVICES: Latex/mesh gloves, hair nets, back braces, aprons

9. E. C. SUMMARY: Inside and Outside Work 2 (3) 4 5 (6) 7 Numbers encircled by () indicate significant involvement of factors enumerated and rated above.