What are the responsibilities and job description for the Food Service Assistant Sub position at LaRue County Schools?
TITLE: Food Service Assistant II- Sub
REPORTS TO: Food Service Manager I
SUPERVISES: N/A
JOB FUNCTION: Prepare food service facilities for the serving of food.
Duties And Responsibilities
PHYSICAL DEMANDS
Seldom/Rare
Occasional
(up to 1/3 of work day)
Frequent
(1/3 to 2/3 of work day)
Repetitive
(2/3 or more of work day)
Standing/Walking
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--
Sitting
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Handle/Finger/Feel
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--
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Reach/Push/Pull
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Bend/Stoop/Crouch
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--
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Kneel/Crawl
--
--
--
Climb/Balance
--
--
--
Lift/Carry
(check frequency)
Up to 10 lbs.
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--
--
Up to 20 lbs.
--
--
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Up to 50 lbs.
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--
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Up to 100 lbs.
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--
--
Over to 100 lbs.
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Education And Experience
High school diploma or G.E.D. Certificate.
Licenses & Other Requirements
Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.
The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this job classification. They are not intended to be a complete list of responsibilities, duties and skills required of personnel so assigned. Responsibilities and duties assigned are at the discretion of the supervisor.
REPORTS TO: Food Service Manager I
SUPERVISES: N/A
JOB FUNCTION: Prepare food service facilities for the serving of food.
Duties And Responsibilities
- Prepare food service facilities for the serving of food; count and set out an appropriate number of food trays; prepare the steam table for serving hot meals.
- Wash and prepare eating and serving areas; set out food, trays and beverages according to established procedures.
- Maintain work areas and serving areas in a clean, sanitary and safe condition; wash and clean counters and steam tables; wash and store pots, pans, trays and kitchen equipment.
- Heat, portion and serve food to students and staff according to established procedures.
- Count money and prepare money boxes or cash registers with appropriate amount and denominations of change.
- Sell a variety of foods and beverages and make proper change; collect money for meals and beverages sold and make appropriate changes.
- Assist in storing unused food and supplies; dispose of unusable leftovers and garbage.
- Operate a variety of standard kitchen equipment such as a computerized point-of-sale, dishwasher, and ovens; report faulty equipment as necessary to manager.
- Perform related duties as assigned.
- Maintain regular attendance.
PHYSICAL DEMANDS
Seldom/Rare
Occasional
(up to 1/3 of work day)
Frequent
(1/3 to 2/3 of work day)
Repetitive
(2/3 or more of work day)
Standing/Walking
--
--
--
Sitting
--
--
--
Handle/Finger/Feel
--
--
--
Reach/Push/Pull
--
--
--
Bend/Stoop/Crouch
--
--
--
Kneel/Crawl
--
--
--
Climb/Balance
--
--
--
Lift/Carry
(check frequency)
Up to 10 lbs.
--
--
--
Up to 20 lbs.
--
--
--
Up to 50 lbs.
--
--
--
Up to 100 lbs.
--
--
--
Over to 100 lbs.
--
--
--
Education And Experience
High school diploma or G.E.D. Certificate.
Licenses & Other Requirements
Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.
The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this job classification. They are not intended to be a complete list of responsibilities, duties and skills required of personnel so assigned. Responsibilities and duties assigned are at the discretion of the supervisor.