Food Service Assistant II 7 hour floater

Food Service Assistant II

Assist in the preparation of food; prepare assigned food serving area and perform cashiering duties in the sale of food items to students and staff; maintain cleanliness of food service facilities.

Food Service Assistant II incumbents assist in the preparation of food in a production kitchen, food serving and cashiering duties and incumbents may be assigned lead duties. Food Service Assistant I incumbents perform basic and routine food service and cashiering activities related to the serving of food.

Implement all rules and regulations, policies and administrative guidelines as adopted by the Board of Education.

• Prepare and serve appropriate quantities of food in a timely manner, assuring proper quality and quantity of food prepared; prepare, cook and/or assemble sandwiches, burgers, fries, salads, meats, fruit, vegetables and cookies.
• Assemble items to be served and sold at designated food service area locations; prepare food for transport across campus or to other District locations, maintaining appropriate records as assigned.
• Prepare food service facilities for the serving of food; assure that serving lines are properly stocked with adequate food, beverages and supplies; count and set out an appropriate number of food trays; prepare the steam table for serving hot meals.
• Heat, portion and serve food to students and staff according to established procedures.
• Count money and prepare cash registers with appropriate amount and denominations of change.
• Use the Lunchbox system and collect money for meals and beverages sold and make appropriate change; complete and maintain daily and weekly records of meals and beverages served and money collected; total receipted monies, prepare bank deposit slips and deliver to the bank for deposit.
• Count and maintain inventory records and notify supervisor of needed supplies.
• Maintain work areas and serving areas in a clean, sanitary and safe condition; wash and clean counters and steam tables; wash and store equipment, pots, pans, trays and other food service items.
• Assist other Food Services personnel with cooking and baking activities.
• Assist in storing unused food and supplies to assure compliance with health and sanitation standards; dispose of unusable leftovers and trash

• Operate a variety of standard kitchen equipment such as a cash register, slicer, grater, mixer, frying machine, steamer, wrapping/sealing machine, dishwasher, steam cart and ovens as required.
• Train new food service employees as assigned.
• Perform related duties as assigned.
• Remain at work during the entire workday unless excused by supervisor or designated representative.
• Maintain a professional appearance.
• Incorporate the use of technology in daily tasks.
• Maintain regular attendance.
• Adhere to the Professional Code of Ethics.

Knowledge of basic math and cashiering skills. Basic record-keeping techniques. Standard kitchen equipment, utensils and measurements. Sanitation practices related to handling and serving food. Interpersonal skills using tact, patience and courtesy. Proper lifting techniques.

Ability to prepare and serve food in accordance with health and sanitation regulations. Learn and follow health and sanitation requirements. Maintain food service equipment and areas in a clean and sanitary condition. Operate a cash register and make change accurately. Add, subtract, multiply and divide quickly and accurately. Wash, cut, slice, grate, mix and assemble food items and ingredients. Learn, apply and explain policies, procedures, rules and regulations. Meet schedules and time lines. Operate standard kitchen equipment safely and efficiently. Understand and follow oral and written directions. Work cooperatively with others. Lift heavy objects. Lift, bend, push, walk and stand for extended periods of time.

Any combination equivalent to: high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and one year food service experience. Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 210 and 235, employee must complete mandatory annual training requirements.