Food Service Assistant

Class Summary
Plan, prepares, and serves meals
 

Representative Work Functions and Responsibilities
•    Prepare and serve meals to meet health and nutritional requirements.
•    Assure that health and safety standards related to food storage, preparation, and clean-up are met.
•    Plan menus to meet daily nutritional requirements.
•    Order supplies needed for menus.
•    Organize kitchen and dining area to provide efficient food preparation and serving.
•    Oversee the work of other food preparation appointee to assure the health and safety of the population served and of the food service appointees.
•    Maintain a safe kitchen environment to avoid accidents/injuries.
•    Document meals served, menus, etc. to meet State and USDA requirements.
•    Perform other job duties requiring skills, knowledge and physical requirements as demanded by those duties described or less. Individual assignments will be determined by the supervisor based on then current workloads and department needs.

                        Must be able to work flexible hours when needed
 

Performance Standards
Ensure that food is prepared in sufficient quantity for population served; ensure that infrequent substitution of menus is required and that menu substitution meets daily nutritional requirement; ensure that meals are ready to meet serving schedule; ensure that meals are served in sanitary manner; ensure that no deficiencies are noted on Health Department sanitary inspections; meet relevant licensure standards; report faulty equipment according to procedures to ensure that no serious injuries/accidents occur to self or others; ensure that records are kept and reports submitted on time and according to time and according to procedures; ensures that menus are procedures: ensure that menus are prepared weekly in advance; ensure that menus meet daily nutritional requirements of the population served; and ensure that supplies are on hand when needed.
 

Minimum Qualifications
•    High school or GED, experience in fields providing the knowledge, skills and abilities, such as bulk cooking in a school, restaurant, or institution; or any equivalent combination of experience and training which provides the required knowledge, skills, and abilities.
•    Prefer (3) three years’ food service work experience.
•    Must have, or obtain, a current and valid Virginia or North Carolina driver’s license in accordance with Virginia of North Carolina DMV driver’s license eligibility requirements.
 

Special Requirements
All appointees may be expected to work hours in excess of their normally scheduled hours in response to short-term department needs and/or City-wide emergencies. 
Must have a TB test.
 

Knowledge-Skills-Abilities Required to Perform Satisfactorily 
A.    Knowledge
        1.    Knowledge of basic food preparation and cooking methods.
        2.    Knowledge of daily nutritional requirements.
        3.    Knowledge of nutritional value of wide variety of foods.
        4.    Knowledge of kitchen sanitation and health procedures.
        5.    Knowledge of sanitary methods of food storage preparation and preservation. 
B.    Skills
        1.    Skill in creating a wide variety of attractive and appetizing dishes.
        2.    Skill in organizing food storage.
C.    Abilities
        1.    Ability to effectively communicate with other appointees, city employees, population served, and the general public both orally and in writing.
        2.    Ability to establish and maintain effective working relationships with the population served, merchants, the general public, supervisor and co-workers.
        3.    Ability to operate large commercial kitchen equipment.
        4.    Ability to lift and carry cooking equipment and supplies weighing up to and including, 30 lbs.
        5.    Ability to perform tasks requiring incumbent to stand or walk for extended periods throughout the workday.
        6.    Ability to perform tasks requiring incumbent to reach for items lower than, at, or above shoulder level.
        7.    Ability to detect odors in the event of fire, gas leak, or other problems; react and apply appropriate safety measures and promptly contact appropriate authority to resolve problem.
        8.    Ability to perform tasks requiring exposure to cooking oils and grease.
        9.    Ability to perform tasks requiring exposure to cleaning chemicals, sanitizers, detergents, etc.
      10.    Ability to identify potential health and safety hazards.
      11.    Ability to perform tasks that require incumbent to wear gloves.
      12.    Ability to occasionally work an irregular schedule to accommodate facility hours and events.
      13.    Ability to comprehend and follow oral and written instructions.
      14.    Ability to maintain an appropriate work pace, focus on routine tasks without distraction and complete assigned tasks within expected time frame.
      15.    Ability to perform routine tasks that vary little from day to day.
      16.    Ability to carry out procedures or decisions of others requiring little independent judgment.
      17.    Ability to remember basic procedures and recall them to carry out routine tasks.
      18.    Ability to adjust routine procedures to accommodate simple challenges.
      19.    Ability to adjust to typical work stressors. (deadlines, disagreeable contacts, etc.)
      20.    Ability to oversee the work of others.
 

Working Conditions
The below stated working conditions are intended to provide a general overview of the environmental conditions inherent in the job setting, as well as the physical, mental, and sensory requirements necessary to perform the essential functions of positions in the noted job title.

Note: Per SOP 03-09-01 Americans with Disabilities, the Sheriff’s Office follows the requirements of the Americans with Disabilities Act (ADA) in all hiring and employment decisions.  The Sheriff’s Office shall not discriminate on the basis of disability in its hiring and employment practices. The Sheriff’s Office shall make reasonable accommodations for the known physical or mental limitations of a qualified applicant or appointee with a disability upon request unless the accommodation would cause an undue hardship on the operation of the Sheriff’s Office business.
 

Physical Requirements
Physical refers to the requirement for physical exertion and coordination of limb and body movement.
Requires light to medium work that involves walking or standing virtually all of the time and involves exerting up to 50 pounds of force on a regular and recurring basis, or skill, adeptness and speed in the use of the fingers, hands or limbs in tasks involving close tolerances or limits of accuracy.
 

Mental Requirements
Mental refers to the degree that the job involves cognitive activities, and use of mental processes.
Performs clerical and manual tasks prescribed by standard practices but which may require computation, the use of several procedures, and the use of independent judgment with obvious choices; requires normal attention for accurate results.
 

Environmental Conditions 
Environmental refers to job conditions inherent to the job setting, including those that may lead to injury or health hazards even though precautions have been taken.
The job may risk exposure to fumes and/or noxious odors, burns, moving machinery, electrical shock, or toxic/caustic chemicals.
 

Sensory Requirements
Sensory refers to hearing, sight, touch, taste, and smell required by the job. 
The job requires normal visual acuity, depth perception, field of vision, hearing, speaking, color perception, sense of smell, and texture perception

Salary : $33,342 - $51,667