What are the responsibilities and job description for the #26-27-17 Lead Cafeteria Helper *In-District Only position at Antelope Valley Union High School District?
DEFINITION: Under supervision, participates in and oversees the preparation of meals and food handling per Federal and State guidelines for cafeterias and/or all service points. Acts as the lead classified employee in the cafeteria. Will give direction and answer questions for Cafeteria Helpers in order to maintain safe food handling and safe storage and preparation, following all Critical Control Point (HACCP) and Standard Operating Procedures (SOP) as required.
DESIRABLE QUALIFICATIONS: Experience: Two years of experience in school or commercial food preparation; serving of food and kitchen maintenance. Education: Completion of 12th grade or equivalent; Certified Food Handlers Certificate required; and desirable to have four (4) or more college semester units in school food service preparation or management. Knowledge of: Proper methods of HACCP, SOP, and the Process Approach for safe food handling in preparing and cooking food. Sanitation principles applicable to food serving, and kitchen maintenance. Knowledge of HHFKA to properly plan and prepare correct food types and quantities for the NSL and SBP for reimbursable meals. Ability to: Follow directions, learn quickly, get along with fellow workers and students, work with an awareness and consciousness of safe working practice in performance of duties, ability to be on feet all of the time at work. Ability to keep accurate records; ability to perform work efficiently during rush conditions. Prepare daily cash sales record, time and temperature logs, and meal count report. SEE ATTACHED JOB DESCRIPTION FOR ADDITIONAL INFORMATION
DESIRABLE QUALIFICATIONS: Experience: Two years of experience in school or commercial food preparation; serving of food and kitchen maintenance. Education: Completion of 12th grade or equivalent; Certified Food Handlers Certificate required; and desirable to have four (4) or more college semester units in school food service preparation or management. Knowledge of: Proper methods of HACCP, SOP, and the Process Approach for safe food handling in preparing and cooking food. Sanitation principles applicable to food serving, and kitchen maintenance. Knowledge of HHFKA to properly plan and prepare correct food types and quantities for the NSL and SBP for reimbursable meals. Ability to: Follow directions, learn quickly, get along with fellow workers and students, work with an awareness and consciousness of safe working practice in performance of duties, ability to be on feet all of the time at work. Ability to keep accurate records; ability to perform work efficiently during rush conditions. Prepare daily cash sales record, time and temperature logs, and meal count report. SEE ATTACHED JOB DESCRIPTION FOR ADDITIONAL INFORMATION
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