• Mixes, slices, chops, washes, and assembles foods and food ingredients.
• Cuts and measures food into serving portions; wraps and/or serves specific portions.
• Assists in counting/conducting inventory of milk or packaged foods.
• Measures and counts items and ingredients; assists in keeping daily count of meals, servings, or quantities sold or used.
• Assembles and wraps portions into pans or individual containers.
• Reads menus, labels, and instructions.
• Opens cans; moves containers and positions food.
• Makes coffee.
• Works at a food service steam table, snack bar, food bar, food cart, and/or barbecue.
• Operates computerized point-of-sale equipment or cash register and makes change.
• Observes safety and sanitation procedures and practices for kitchen and food service work, including food preparation, serving, storage, and handling.
• Operates dishwasher, mixers, and other kitchen equipment.
• Lights pilots and operates heating equipment in a safe and sanitary manner.
• Loads, unloads, moves, and sells items on food carts.
• Participates in serving directly to students, staff, parents, and/or visitors to campuses.
• Washes dishes, utensils, trays, pots, and pans.
• Wipes food carts, tables, and maintains dining area.
• Stores foods and assists in keeping food storage and cooking areas clean and tidy.
• Assists in training student workers.
• Some positions at central kitchens assist delivery truck drivers in moving food carts and food service supply deliveries to/from delivery vehicles.
• May participate in preparations for catering functions.

EMPLOYMENT STANDARDS

Education and Experience: Some experience in preparing or serving food in large quantities is desirable. California Food Safety Certificate is highly desirable. Any other combination of training and experience which would likely provide the required skills, knowledge and abilities may be considered.
Knowledge of:

• Proper use of common institutional kitchen equipment and tools.
• Proper sanitation and safety methods and procedures for food handling, equipment, and preparation areas.

• Understand, be understood, give and carry out instructions spoken and written in English.
• Perform simple addition and subtraction and make change.
• Lift and move moderately heavy containers of food to and from carts and steam tables.
• Operate institutional kitchen appliances in a safe manner.
• Work effectively with food service staff, students, teachers, and others.
• Keep simple written and numerical records.

SELECTION PROCEDURES