SCHOOL FOOD SVC ASST II FOR WESTPOINTE ELEMENTARY

Food Service Position

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 include:

• Responding to internal and external customers in a timely, accurate, courteous and empathetic manner representing OCPS in a positive light.
• Performing food preparation, service and clean up duties in one or more functional areas.
• Performing set up activities, i.e., assembling trays and carts, preparing condiments, assembling service lines, stocking utensils and napkins, reviewing menus, retrieving stock.
• Performing food preparation activities, i.e., assembling recipe/menu items, washing and cutting fruits and vegetables, slicing breads and meats, opening canned goods, mixing ingredients.
• Performing cooking activities, i.e., baking breads and desserts, steaming vegetables, baking meats and main dishes.
• Performing serving activities, i.e., filling serving trays, measuring and monitoring quantities to ensure sufficient amounts, maintaining temperatures.
• Performing accounting and recording activities, i.e., accepting payments, making change, recording charges, inventorying supplies, checking daily receipts, totaling numbers served.
• Performing 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.
• Performing 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.
• Operating various manual and electrically powered industrial food preparation equipment.
• Adhering to district policies and procedures and all applicable regulatory standards governing food handling and service in educational institutions.
• Using Personal Protective Equipment (PPE) during the execution of job duties.
• Using Material Safety Data Sheets (MSDS) during the executive of job duties.
• Working collaboratively with other lunchroom staff to ensure daily food service responsibilities are adhere to established schedules.
• Keeping up to date on current technology, as job appropriate, being used by OCPS. With the support of the district, attending training to ensure skill level in various technologies is at the level required to perform in current position.
• Being responsible for timely and accurate information they maintain as part of their job responsibilities.

The list of essential functions, as outlined herein, is intended to be representative of the tasks performed within this classification. It is not necessarily descriptive of any one position in the class. The omission of an essential function does not preclude management from assigning duties not listed herein if such functions are a logical assignment to the position.

Marginal functions include performing related duties as directed.

Minimum training and experience: High school diploma or GED preferred; supplemented by one 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 include:

• Data Utilization
• Human Interaction
• Equipment, Machinery, Tools, and Materials Utilization
• Verbal Aptitude
• Mathematical Aptitude
• Functional Reasoning
• Situational Reasoning

ADA compliance includes:

• Physical Ability
• Sensory Requirements
• Environmental Factors

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.

Orange County Public Schools