26-27 Food Service Assistant Substitute

Food Service Worker

General Responsibilities: Participates in the efficient operation of the food service program in the assigned school by performing cooking, serving, cleaning, and various other duties as needed.

Knowledge, Skills and Abilities: Ability to: read and comprehend simple instructions, short correspondence, and memos; apply common sense understanding to carry out detailed but uninvolved written or oral instructions; learn routine and non-routine food service procedures, cleaning methods, and equipment usage; establish and maintain cooperative and effective working relationships with others. Basic knowledge of cooking techniques and principles. Ability to perform basic math calculations and cashier operations and procedures. Education and Experience: Preferred: High school diploma or GED. Courses in food service management or related areas. At least one year of experience in the food service industry. A comparable amount of training and experience may be substituted for the minimum qualifications.

Work Schedule: On-Call PAYGRADE: N/A SALARY SCALE: Temporary

Physical Conditions: Physical ability to lift at least 30 pounds (50 with assistance) and to push 50 pounds. Exposure to heat and steam. Significant climbing, stooping, kneeling, crouching, reaching, standing for extended periods of time, walking, pushing, pulling, lifting, grasping, and repetitive motions for extended periods of time. Must have the use of sensory skills in order to effectively communicate and interact with other employees and the public through the use of the telephone and personal contact.