Substitute Food Service Assistant

BASIC FUNCTION: Under direction of the Food Service Manager, assist in quantity preparation and serving of foods at an assigned school site; assist in maintaining food service facilities in a clean and sanitary condition. REPRESENTATIVE DUTIES: Assist in the preparation, cooking, baking and service of food; prepare breads, dressings, vegetables and assemble various ingredients as assigned; wrap and reheat food items according to established procedures. E Heat, portion and serve food to students and staff according to established procedures; assure proper temperature of foods. E Clean serving counters, tables, chairs, food containers, and other food service equipment; prepare food and beverages for sale; count and set-up plates, trays and utensils. E Operate dishwashers and wash trays, plates, utensils, and other serving equipment. E Stock condiments, food items and paper goods; assist in the storage and rotation of supplies in storage areas. E Operate electric slicer, mixers, ovens, grills and other equipment. E Assist with periodic inventories as assigned; maintain records as assigned. Perform related duties as assigned. KNOWLEDGE AND ABILITIES: Knowledge of: Proper methods of preparing and serving food in large quantities. Basic kitchen utensils and equipment. Sanitation practices related to the handling and serving of food. Interpersonal skills using tact, patience and courtesy. Proper lifting techniques. Ability to: Perform duties in a safe and sanitary manner. Establish and maintain effective working relationships with co-workers and the public. Maintain food service equipment and areas in clean and sanitary condition. Meet schedules and time lines. Understand and follow oral and written directions. Maintain regular attendance. EDUCATION AND EXPERIENCE Any combination equivalent to: sufficient training and experience to demonstrate the knowledge and abilities listed above. WORKING CONDITIONS: Environment: Food services environment. Heat from ovens, cold from walk-in refrigerators and freezers. Physical demands: Standing for extended periods of time. Seeing to prepare food. Stooping and bending at the waist. Dexterity of hands and fingers to operate various kitchen equipment and utensils. Reaching overhead, above the shoulders and horizontally to store food and related materials. Lifting, pushing or pulling moderately heavy objects. Hazards: Exposure to sharp knives and slicers. Exposure to cleaning chemicals and fumes.