Substitute - Food Services Assistant I

Food Services Assistant I

Under the direction of an assigned supervisor, prepares a variety of hot and cold foods in quantity using scratch cooking and other food production techniques; serves food to students and staff at the assigned school site; assists in maintaining food service facilities in a clean and sanitary condition.

Participate in the preparation, cooking, baking, and service of food at an assigned school site; prepare breads, salads, dressings, vegetables and assemble various ingredients as assigned; wrap and reheat food items according to established procedures. Prepare food service facilities, snack bars, and carts for the serving of food; assure that serving lines and carts are properly stocked with adequate food, beverages, and supplies. Heat, portion and serve food to students and staff according to established procedures; wash, cut, slice, grate, mix, and assemble food items and ingredients. Maintain work areas and serving areas in a clean, sanitary, and safe condition; clean preparation surfaces and food service appliances. Operate dishwashers and wash trays, plates, utensils, and other serving equipment. Stock condiments, food items, and paper goods; maintain a variety of records related to inventory including daily beginning and ending snack bar inventory and weekly inventory. Enter data regarding student lists and update computer applications with current student info. Ensure students are receiving a reimbursable meal by following established counting procedures. Temporarily fill in at another school site kitchen when needed. Operate an electric slicer, mixer, ovens, stove, and other kitchen equipment. May assist in the preparation of the dinner program. Perform related duties as assigned.

Knowledge: Standard kitchen utensils and equipment. Sanitation practices related to the handling and serving of food. Basic math. Basic record-keeping techniques. Proper lifting techniques. Abilities: Assist in the preparation, cooking, baking, and service of foods at an assigned school site. Wash, cut, slice, grate, mix, and assemble food items and ingredients. Maintain work areas, serving areas, and equipment in a clean, sanitary, and safe condition. Perform duties in a safe and sanitary manner. Establish and maintain effective and cooperative working relationships with others. Understand and follow verbal and written directions. Operate a variety of standard kitchen utensils and equipment, may need to hand wash as needed. Maintain routine records. Ability to work under pressure, be able to adapt to changing situations, and multitask. Requires sufficient human relations skill to exhibit positive customer service and work as a productive member of a team. Exhibit positive interpersonal skills that result in excellent customer service and positive working relationships with others.

Education and Experience: Graduation from high school or equivalent and 6 months of experience in the preparation and serving of food in large quantities preferred. Required Licenses & Certificates: Valid Safety and Sanitation Certificate Fingerprint clearance from the Department of Justice and Federal Bureau of Investigation Working Conditions: Environment: Indoor and outdoor environment. Subject to heat from ovens. Subject to cold from walk-in freezer and refrigerator. Physical Requirements: Standing for extended periods of time. Lifting, carrying, pushing, or pulling moderately heavy food trays, carts, materials, and supplies, up to 25 pounds. Dexterity of hands and fingers to operate food service equipment. Reaching overhead, above the shoulders, and horizontally. Bending at the waist, kneeling or crouching. Hearing and speaking to exchange information. Visual acuity to monitor food quality and quantity. Understand and follow verbal and written directions. Receiving inventory, and unboxing & batching in safe allotments that do not exceed the 25-pound lift limit. Hazards: Heat from ovens. Cold from walk-in freezer and refrigerator. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers, or other sharp objects. Exposure to cleaning chemicals and fumes.