Job Title: Food Service Assistant

Department/Campus: Campus Assigned

Pay Grade: Operational/Technical

Primary Purpose:

Prepare and serve appropriate quantities of food to meet menu requirements. Maintain high standards of quality in food production, sanitation, and safety practices.

Education/Certification:

None Specified

Special Knowledge/Skills:

• Ability to understand food preparation and safety instructions
• Ability to operate large and small kitchen equipment and tools
• Knowledge of  kitchen equipment and food production procedures
• Ability to perform basic arithmetic operations

Experience:

None

Essential Job Functions:

• Assist in food preparation, serving and cleanup.
• Assist and maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures.
• Monitor to ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements.
• Monitor the safe storage of food items and ensure they are stored in a safe and hazard-free environment.
• Monitor and enforce standards of cleanliness, health, and safety following health and safety codes and regulations.
• Assist in the maintenance of a safe work environment.
• Operate tools and equipment according to prescribed safety standards.
• Keep garbage collection containers and areas neat and sanitary.
• Correct unsafe conditions in work area and report any conditions that are not correctable to supervisor immediately.
• Maintain personal appearance and hygiene.
• Promote teamwork and interaction with fellow staff members.
• Be able to learn and perform cash register procedures.
• Must wear assigned uniform, slip-resistant shoes, and hairnet.
• Report to work in a timely manner according to assigned schedule.
• Perform other duties as assigned by the supervisor or other administrator that are consistent with the general requirements and qualifications for the position.

Professional Conduct:

• Maintain professional interactions with staff, parents, community and visitors.
• Demonstrate the ability to remain calm and withstand pressures.
• Demonstrate flexibility to change in routine and adapt quickly to changing situations.
• Demonstrates respect, courteous to peers and visitors and assist fellow workers willingly.
• Avoid gossip, or speaking badly about the district and district personnel.

Supervisory Responsibilities:

None

Equipment Used:

Large and small kitchen equipment to include electric slicer, mixer, pressure steamer, deep-fat fryer, sharp cutting tools, ovens, dishwashers, and food and utility carts

Working Conditions

Physical Demands/Mental Demands/Environmental Factors:

The working conditions described are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions and expectations.

Significant lifting, carrying, pushing, and/or pulling; significant climbing and balancing; significant stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. Generally the job requires 10% sitting, 30% walking, and 60% standing. The job is performed under minimal temperature variations and in a generally hazard free environment. Regularly talk or hear; frequently required to use hands to finger, handle, or feel; frequent repetitive hand motions, limited use of computer; occasionally lift and/or move up to 50 pounds; occasionally required to reach with hands and arms; vision abilities include close vision; and color vision. Constantly exposed to wet and/or humid conditions; exposed to mechanical moving parts, fumes or airborne particles; regularly exposed to extreme cold and heat; regularly exposed to risk of electric shock and vibration; frequently required to taste or smell.  The noise level is usually moderate occasionally loud. Predictable and regular attendance expected.