SCHOOL FOOD SVC ASST II - MULTIPLE LOCATIONS & VARIOUS HOURS

Food Service Worker

Under general supervision, the purpose of the position is to perform food preparation, service and clean up tasks for an assigned school of the district. Employees in this classification possess previous vocational training and/or experience in commercial or industrial food preparation and service, and demonstrate a wide range of knowledge, skills and abilities in the field. Incumbents generally perform tasks in several functional areas. Such functional areas include, but are not necessarily limited to, snack bar, salad bar, cashiering, vegetable and fruit preparation, baking, cooking, set up, and cleaning. Daily duties are accomplished through the collaborative work effort of all lunchroom staff. Work objective is to provide staff and students with nutritionally balanced and environmentally safe meals in accordance with established serving schedules and regulatory standards governing the food service industry. Performs related work as directed.

Examples of essential functions: Responds to internal and external customers in a timely, accurate, courteous and empathetic manner representing OCPS in a positive light. Performs food preparation, service and clean up duties in one (1) or more functional areas, i.e., snack bar, salad bar, cashiering, food preparation, baking, cooking, set up, clean up. Performs set up activities, i.e., assembling trays and carts, preparing condiments, assembling service lines, stocking utensils and napkins, reviewing menus, retrieving stock. Performs food preparation activities, i.e., assembling recipe/menu items, washing and cutting fruits and vegetables, slicing breads and meats, opening canned goods, mixing ingredients. Performs cooking activities, i.e., baking breads and desserts, steaming vegetables, baking meats and main dishes. Performs serving activities, i.e., filling serving trays, measuring and monitoring quantities to ensure sufficient amounts, maintaining temperatures. Performs accounting and recording activities, i.e., accepting payments, making change, recording charges, inventorying supplies, checking daily receipts, totaling numbers served. Performs cleanup activities, i.e., washing and cleaning equipment, sweeping and mopping floors, wiping down surface and service areas, recycling cans and cardboard, clean trays and food pans. Performs closing activities, i.e., returning food to stock, refrigerating or freezing foods, properly storing leftovers, putting away equipment and food pans, dismantling carts and salad bars. Operates various manual and electrically powered industrial food preparation equipment, i.e., steam kettles, stack and convection ovens, food slicers and choppers, mixers and grinders. Adheres to district policies and procedures and all applicable regulatory standards governing food handling and service in educational institutions. Must be able to effectively use Personal Protective Equipment (PPE) during the execution of job duties. Must be able to use Material Safety Data Sheets (MSDS) during the executive of job duties. Works collaboratively with other lunchroom staff to ensure daily food service responsibilities are adhere to established schedules. Responsible for keeping up to date on current technology, as job appropriate, being used by OCPS. With the support of the district, attends training to ensure skill level in various technologies is at the level required to perform in current position. Responsible for timely and accurate information they maintain as part of their job responsibilities.

Marginal functions: While the following tasks are necessary for the work of the unit, they are not an essential part of the purpose of this position and may also be performed by other unit members. Performs related duties as directed.

Minimum training and experience: High school diploma or GED preferred; supplemented by one (1) year progressively knowledgeable and skilled food service industry experience, with ability to fulfill the physical requirements of the work; or an equivalent combination of education, training, and experience. Prefer County certified (or equivalent) food service training in Nutrition, Foundations, Baking, Quality Cooking, and Equipment. Effective July 1, 2007, all new hires to this position must successfully complete the Industrial Physical Capability Screening (IPCS); previous incumbents holding this position without a break in service are not required to have this screening.

Performance aptitudes: Data Utilization: Requires the ability to arrange, compare, count, differentiate, measure and/or sort data and/or information. Includes judging whether readily observable functional, structural or compositional characteristics are similar to or divergent from prescribed standards, procedures or routines. Human Interaction: Requires the ability to exchange information for the purpose of obtaining information or clarifying details. Performs such within well-established policies, procedures and standards. Equipment, Machinery, Tools, and Materials Utilization: Requires the ability to operate, maneuver and/or control the actions of manual and electrically powered food preparation equipment, and hand-held supplies and cooking tools, including knives. Verbal Aptitude: Requires the ability to utilize a wide variety of reference and descriptive data and information. Mathematical Aptitude: Requires the ability to perform addition and subtraction. Functional Reasoning: Requires ability to carry out detailed but uninvolved written or oral instructions. Involves routine work according to clearly prescribed standard practices, with some latitude for independent judgment. Situational Reasoning: Requires the ability to exercise the judgment, decisiveness and creativity in situations involving a variety of generally pre-defined duties which are often characterized by frequent change. ADA Compliance Physical Ability: Tasks involve the ability to exert very moderate physical effort in light work, typically involving some combination of stooping, kneeling, crouching and crawling, and which may involve some lifting, carrying, pushing and/or pulling of objects and materials of medium weight (20-35 pounds). Must be able to effectively use Personal Protective Equipment (PPE) during the execution of job duties. Sensory Requirements: Some tasks require the ability to perceive and discriminate odors. Some tasks require the ability to perceive and discriminate tastes. Some tasks require the ability to perceive and discriminate tastes. Some tasks require oral communications ability. Most tasks require visual perception and discrimination. Environmental Factors: Tasks are regularly performed with potential exposure to adverse environmental conditions, such as strong odors, wetness, humidity, machinery, temperature and noise extremes, and toxic/poisonous agents. Must be able to use Material Safety Data Sheets (MSDS) during execution of job duties.

The Orange County School District is an Equal Opportunity Employer. In compliance with the Americans with Disabilities Act, the Orange County School District will provide reasonable accommodations to qualified individuals with disabilities and encourages both prospective and current employees to discuss potential accommodations with the employer.