Fremont County
School District #25
Riverton, Wyoming

Food Service Assistant Job Description

Nature and Scope of Job
The job Food Service Administration Assistant is for the purpose/s of performing a wide variety of clerical duties; organizing and maintaining the food service record keeping requirements under direct supervision of the Director. The ability to learn and perform all aspects of running and managing a kitchen.

Essential Job Duties and Responsibilities include the Following:

• Reconcile reimbursable meals within the POS program for monthly claims
• Enter invoices, orders, and delivery information into the district’s accounting system.
• Ability to complete large food quantity cooks from scratch using a standardized recipe.
• Assist in the maintenance of the POS menu/service line information
• Assist with issues in the POS system for both Chrome and serving line functions.
• Assist in weekly audits of each school’s production records
• Work with the Director to continue the appropriate procedures regarding inventory and ordering product
• Second point of contact regarding absences of food service staff
• Process negative balance letters for High School and Middle School levels bi-weekly
• Assist in processing and maintaining Free and Reduced Applications
• Maintain the Fresh Fruit and Vegetable Program records
• Assist in maintaining the Department of Defense Fresh Fruit and Vegetable Grant Funds and ordering information.
• Point of contact if the Food Service Director is not available
• Assist in the inventory of all food, supplies, and equipment
• Assists in preparing for catering events
• Prepares quotes for Catering events to report to the Food Service Director
• Substitutes in the kitchens as needed by the Food Service Director
• Assist Food Service Director in trainings
• Perform other duties as assigned

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Experience: Over two years and up to and including three years of experience in large quantity food preparation, supervision, school food service and computer software programs such as Microsoft Word, Microsoft Excel and Google.

Skills, Knowledge, and Abilities:

• 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: applying federal, state and district policies and regulations; operating standard office equipment; preparing and maintaining accurate records; utilizing pertinent software applications.
• KNOWLEDGE is required to perform basic math and accounting, including but not limited to calculations using fractions, percentages, and/or ratios; read a variety of manuals, write documents following prescribed formats, and/or present information to others; solve practical problems. Specific knowledge based competencies required to satisfactorily perform the functions of the job include: filing and organizational methods; basic accounting and bookkeeping principles; products and materials used in a school nutrition program; pertinent codes, policies, and regulations and/or laws.
• ABILITY is required to schedule activities, meetings, and/or events; gather, collate, and/or classify data; and use basic, job-related equipment. Flexibility is required to work with others in a variety of circumstances; work with data utilizing defined but different processes; and operate equipment using defined methods. Ability is also required to work with a wide diversity of individuals; work with a variety of data; and utilize specific, job-related equipment. Some problem solving may be required to identify issues and select action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is limited. Job-related equipment includes but is not limited to specialized and basic kitchen equipment and office equipment.

Responsibility
Responsibilities include: working under limited supervision following standardized practices and/or methods; leading, guiding, and/or coordinating others; utilization of some resources from other work units is often required to perform the job’s functions. There is a continual opportunity to impact the organization's services.

Work Environment
The usual customary methods of performing the jobs functions require the following physical demands: lifting and/or moving items up to 30lbs and team lift and/or move anything above 30lbs, carrying, pushing, and/or pulling, and significant fine finger dexterity. Generally, the job requires 50% sitting, 10% walking, and 40% standing. The job is performed under minimal temperature variations and in a generally hazard free environment.

FLSA Status
Full Time, Non Exempt position

Required Testing Certificates and Licenses
Criminal Justice Fingerprint/Background Clearance
ServSafe Certified or equivalent (within the first 3 months of employment)

Continuing Education/Training Clearances
Institute of Child Nutrition Courses - 8 hours per school year

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee.