Food Service Assistant (Kennedy Middle School)

Job Description

Job Description

RCSD takes pride in our dedicated workforce and strong connection with our students, families, and community. Our highly dedicated and skilled team of professionals provides a safe and supportive, inspirational and rigorous, joyful and inclusive environment for all learners. We are looking to build our workforce with a staff who share this vision and want to instill passion in learning emphasizing student strengths and gifts for all learners: all abilities, all ethnicities and cultural identities, LGBTQ+ youth, and multilingual learners.

CLASS TITLE: FOOD SERVICE ASSISTANT

BASIC FUNCTION:

Under the direction of an assigned supervisor, assist in preparation, cooking, packaging, and service of food items at an assigned food service facility; maintain food service facilities in a clean, safe and sanitary condition; assist in the preparation and service of breakfast, lunch, snack, and supper programs.

DISTINGUISHING CHARACTERISTICS:

Food Service Assistant incumbents are assigned greater responsibility assisting with preparations, cooking, packaging, and service of food items. Food Service Assistant incumbents perform routine requisitioning, preparation and serving of food and maintain the cleanliness and order of an assigned food service facility.

REPRESENTATIVE DUTIES:

Assist in preparation, cooking, distribution, and packaging of food items at the assigned facility; prepare foods in accordance with prepared menus and recipes; perform extensions of recipes as needed.

Wash and prepare eating and serving areas and lunch carts; set up hot and cold speed lines; set out trays, utensils, food, beverages and cash box; complete production records after each meal service.

Portion, box and serve food to students and staff according to established procedures; pack and prepare food for transport.

Prepare fruits, vegetables and other foods for serving or cooking; assist in preparing foods such as salads, salad dressings, salsa/dips, soups, hot and cold sandwiches, sliced meats and sliced or grated cheese.

Count and set-up plates, trays, and utensils: stock condiments, food items, and paper goods.

Maintain production records of quantities prepared, served and remaining.

Prepare and sell a variety of hot and cold food and beverages as assigned.

Operate cash register or make proper change from cash box; count money and return money, food and beverages to cafeteria following meal periods.

Assist in storing unused food and supplies according to established procedures; dispose of unusable leftovers and follow all rules and guidelines relating to health and food safety; store, rotate, and dispose of food items and supplies as directed, stock bins and food supplies: conduct daily inventories as directed.

Observe quality and quantity of food served according to established procedures; assure proper temperature of foods; heat, arrange, and serve food items according to established procedures and portion control standards.

Maintain work areas and serving areas in a sanitary manner; wash and clean all food-contact surfaces and kitchen equipment following food safety guidelines. ; clean and store plates, utensils, pots and pans, trays and kitchen equipment.

Assist with breakfast and lunch count and money reconciliation; collect money; verify students receiving free and reduced meals; operate cash register or cash box and make proper change; count money, complete money reports, and return money and completed paperwork to the Child Nutrition Office following meal periods according to established procedures.

Prepare basic records including number of meals served and monies collected.

Participate in maintaining kitchen facilities and equipment in a clean and sanitary condition; Operate and clean a variety of standard kitchen equipment such as dishwasher, mixers, slicers, graters, can openers, steam tables, stove, ovens and deep fryers.

Receive food deliveries and assist with verification of condition and completeness of the food orders; stock merchandise according to established procedures; maintain various records related to inventory and assigned duties; participate with regular and periodic inventory as assigned.

Maintain a safe and clean work environment preventing slips and falls

Retrieve food items according to established quantity specifications as required; open cans; replenish containers as necessary.

Provide work direction to substitutes or student helpers as assigned.

Perform related duties as assigned.

KNOWLEDGE AND ABILITIES:

KNOWLEDGE OF:

Methods of cooking and baking food in large quantities.

Food preparation including washing, cutting and assembling food items and ingredients.

Basic snack bar operations.

Proper methods of storing equipment, materials and supplies.

Sanitation and safety practices related to preparing, cooking and serving food.

Standard kitchen equipment, utensils and measurements.

Basic math and cashiering skills.

Basic record-keeping techniques.

Storage and rotation of perishable foods.

Basic computer skills.

Proper lifting techniques.

ABILITY TO:

Perform a variety of activities in support of food service operations, including preparation, cooking, baking, storage, and service of food items, in accordance with health and sanitation guidelines.

Follow, adjust and extend recipes.

Serve food to students and staff according to established procedures.

Operate standard kitchen equipment safely and efficiently.

Assure that food items are prepared, served and stored. properly. Follow health and sanitation requirements.

Maintain food service equipment and areas in a clean and sanitary condition.

Make change quickly and accurately.

Meet schedules and timelines.

Understand and follow oral and written directions.

Work cooperatively with others.

Lift objects weighing up to 50 pounds.

Add, subtract, multiply and divide quickly and accurately.

Communicate effectively both orally and in writing

Observe legal and defensive driving practices.

Maintain routine records related to work performed.

EDUCATION AND EXPERIENCE:

Any combination equivalent to: sufficient training and experience to demonstrate the knowledge and abilities listed above and one year experience in preparing, cooking, baking and serving food in large quantities.

LICENSES AND OTHER REQUIREMENTS:

A valid Food Production Certificate (ServSafe) as outlined below.

If an employee is hired without a valid ServSafe certificate, the employee shall be required to obtain and maintain a valid certificate, at the employee’s own cost, prior to the end of the employee’s probationary period.

If an employee’s ServSafe certificate expires at any time during the course of his/her employment, the employee shall automatically be reduced to a Range 16 for the entire duration of the expired certificate. The employee shall be moved back to Range 18.2 once the employee has renewed the certificate.

An Equal Opportunity Employer

The Redwood City School District (RCSD) is an equal-opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

This policy applies to all employment practices within our organization, including hiring, recruiting, promotion, termination, layoff, recall, leave of absence, compensation, benefits, training, and apprenticeship. RCSD makes hiring decisions based solely on qualifications, merit, and business needs at the time.

The Redwood City School District seeks to employ individuals who represent the rich diversity of cultures, language groups, and abilities of its surrounding communities.