DEFINITION
Under the direction of the Director of Child Nutrition, receive, store, and serve food at the school site in compliance with State and Federal regulations. Assist in preparation and serving of food at the school site; clean kitchen areas, utensils and equipment in accordance with sanitation standards and State regulations; assist in the general supervision of student conduct; and cashiering duties.
DISTINGUISHING CHARACTERISTICS Food Service Worker l and Food Service Worker I-A are entry level classes of the series. Incumbents perform routine tasks related to setting up food bars and may assist FSW IIIs in setting up salad bars, food preparation, dispensing, storage, and kitchen cleanliness. Must maintain accurate records and accept monies and categorically claimed meals.
EXAMPLES OF DUTIES
1. Verify prepackaged food deliveries to assure adequate quantities; request adjustments and additional items as needed.
2. Set up food bars and restock food items.
3. Serve prepackaged food items.
4. Count items sold at breakfast, lunch and snack bar.
5. Maintain required records related to food served, sales, inventory, and food items left over.
6. Operate a computerized cashiering system, count money, collect monies for meals, and total/reconcile results with computerized reports.
7. Operate a variety of kitchen equipment which might include but is not limited to can opener and microwave.
8. Maintain kitchen equipment, utensils, carts and working areas in a clean and sanitary condition.
9. Observe health and safety regulations established by the district and the State.
10. Work with and around hazardous materials.
11. May be required to participate in emergency cleanup of hazardous materials spills.
12. Maintain food service and related facilities in a clean and orderly condition.
13. Assist in the general supervision of student conduct.
14. Perform related duties as assigned.
QUALIFICATIONS GUIDE
Knowledge of:
Sanitation, health and safety regulations related to preparing, storing and serving food. Operation of kitchen equipment and computerized cashiering system.
Record keeping procedures.
Basic math skills.
Cash handling procedures.
Kitchen cleaning materials, methods and hygienic practices.
Proper handling techniques of hazardous materials.
Ability to:
1. Prepare, count, assemble, and organize those items needed at assigned school site.
2. Observe established health, safety and sanitation standards.
3. Work efficiently during rush periods.
4. Understand and carry out oral and written instructions.
5. Work independently, and/or in cooperation with others following established procedures with minimal supervision.
6. Maintain routine records related to food preparation, service and inventory.
7. Make change quickly and accurately when collecting lunch money.
Training and Experience:
Any combination equivalent to graduation from high school and some experience in quantity food preparation and kitchen maintenance.
Licenses:
Possession of a valid Food Handler's Certificate issued by the County Department of Health; possession of a valid California driver's license.
WORKING CONDITIONS:
School kitchen environment; may be subject to a rigorous work schedule; may be exposed to extreme hot and cold temperatures; exposure to loud noises.
PHYSICAL ABILITY
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
•While performing the duties of this job, the employee is regularly required to stand for long periods; walk; use hands to finger, handle, or feel objects, tools, or controls; talk and hear.
•The employee is occasionally required to reach with hands and arms; climb or balance; stoop; kneel; and crouch.
•The employee must regularly lift / push / pull moderately heavy and or bulky items / objects; regularly lift and/or move up to 25 pounds; and occasionally lift and/or move up to 40 pounds.
•The employee must be able to see to perform assigned duties.
ATTACHMENTS: MUST UPLOAD REQUIRED FOOD HANDLER'S CERTIFICATION FOR APPLICATION TO BE CONSIDERED COMPLETE.
Work Year
9 months / 3.75 hours
6:45 am-8:00 am, 10:30 am-1:00 pm
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