TITLE: FOOD SERVICE ASSISTANT

QUALIFICATIONS: Any combination equivalent to: high school diploma, G.E.D. certificate or demonstrated progress toward obtaining a G.E.D. and two years

food service experience. Licenses and other requirements: must hold a current food safety certificate i.e., ServSafe, or be able to complete training course for certification within three months of employment.

REPORTS TO: Campus Food Service Manager (Manager)

JOB GOALS: Under the direction of the Manager; plan, organize and lead food service

operation at an assigned school site; train, assign and provide work direction to assigned

personnel.

PERFORMANCE RESPONSIBLILTIES:

• Assists the manager in leading the food service operations at assigned school site, assures the serving and storage of food is in accordance with established guidelines and procedures.
• Oversees serving of meals to students, teachers and other staff; participates in food serving and preparation as needed; assures compliance with serving size requirements.
• Assures proper cleanliness and maintenance of equipment and supplies used in the cafeteria; assures compliance with safety and sanitation regulations.
• Prepares and maintains a variety of reports and records including inventory, and

production sheets.

• Estimates food quantities, equipment and supplies needed; Assist Manager in receiving, inspecting, verifying and accepting delivery of food and supplies; utilizes proper methods of storing foods.
• Confers with the Manager regarding cafeteria needs, conditions and menu changes.
• Operates a variety of equipment and machines used in school cafeteria, including computer terminal, slicer, chopper, mixer, oven and others as required.
• Attends meetings related to food service operations and activities.
• Assists in assuring accuracy of daily cash receipts; counts and wraps money; prepares bank deposits; prepares daily report of meals served.
• Demonstrates regular attendance and punctuality.
• Adheres to the appropriate code of ethics.
• Performs other duties consistent with the position assigned as may be requested by the Manager or Food Service Director.

KNOWLEDGE AND ABILITIES:

KNOWLEDGE OF:

• Basic operations of a school cafeteria.
• Principles and methods of quantity food service preparation, serving and storing.
• Standard kitchen equipment, utensils and measurements.
• Methods of computing food quantities required by weekly or monthly menus.
• Sanitation and safety practices related to transporting and serving food and principles of nutrition.
• Record-keeping techniques.
• Principles of training and providing work direction.
• Interpersonal skills using tact, patience and courtesy.

ABILITY TO:

• Plan, organize and assist the manager in the food service operation at an assigned school site.
• Estimate food quantities and requisition proper amounts for economical food service.
• Prepare nutritious and appetizing food in quantity as necessary.
• Operate standard cafeteria equipment and appliances and lift heavy objects.
• Maintain records and prepare reports.
• Add, subtract, multiply and divide quickly and accurately.
• Understand and follow oral and written directions.
• Work independently with little direction.
• Establish and maintain cooperative and effective working relationships with others.
• Meet schedule and time lines.
• Train and provide work direction to others.
• Communicate effectively both orally and in writing.

WORKING CONDITIONS:

• Requires walking, standing, and stooping.
• Routinely lifts up to 50 pounds.
• Works in a well-lighted, temperature-controlled environment.
• May be exposed to cuts and burns.
• Subject to extreme temperature variations.

I understand that 100% of my salary is paid through Fund 240.