Food Service Assistant I

THIS IS AN OPEN AND CONTINUOUS RECRUITMENT Positions in this classification are part-time, 17.5 hours per week, 11 months/184 work days per year. The recruitment process will consist of a written and an oral technical interview. Testing may occur on a weekly basis. Qualified applicants will be notified by email. EQUAL OPPORTUNITY, TITLE IX, AFFIRMATIVE ACTION EMPLOYER The Downey Unified School District does not engage in any employment practice that discriminates against an employee or applicant for employment on the basis of actual or perceived race, color, ancestry, national origin, religion, creed, age, disability (mental or physical), sex, gender (including pregnancy and childbirth), sexual orientation, gender identity, gender expression, medical condition, genetic information (including family and medical history), marital status, political affiliation, military and veteran status, or retaliation; or on any other basis as protected by state, federal or local law, ordinance or regulation, in its educational program(s) or employment. No person shall be denied employment solely because of any impairment which is unrelated to the ability to engage in activities involved in the position(s) or program for which application has been made. If you need a reasonable accommodation to participate in the hiring process, Downey Unified School District will provide you with one upon notice. BASIC FUNCTION Assist in the preparation and serving of food items at an assigned school cafeteria or snack bar; clean and sanitize food service equipment, utensils, and serving areas; do basic cashiering duties. Assist in the preparation of food items following standard recipes and procedures. Chop, slice, mix, grate and assemble food items for sandwiches, salads and main dishes. Assist in preparing main dishes and entrees; check recipes and estimate or measure quantities needed. Bake items as needed. Carry and position food for serving; serve food items to students, faculty and staff; apportion fruits, vegetables and other items according to established guidelines; replenish condiments and supplies for the serving areas. Clean dishes, trays, pots, pans, utensils and kitchen equipment; wash serving and food preparation areas. Perform cashiering duties as assigned; receive cash and make change. Keep records of food and beverages sold. Operate a variety of kitchen equipment including mixer, slicer, steamer, warmer, ovens and others. Operate computer programs such as software for point of sale transactions, professional development, mandated trainings, and e-mail programs. Follow and observe all safety and sanitation policies and procedures. Assist in storage and inventory of food, food service supplies and equipment. May record and store deliveries, maintain records of cooler and food temperatures in accordance with regulations. Perform related duties as assigned. Note: At the end of some of the duty statements there is an italicized “E” which identifies essential duties required of the classification. KNOWLEDGE OF Methodsofpreparingandservingsandwiches,salads,vegetablesandotherfoodsfor cookingandconsumption. Measurements,weightsandservingsizeportions. Health and safety regulations. Propermethodsof storingequipment,food, andsupplies. Sanitationandsafetypracticesrelatedtocookingandservingfood,includingsafeandproper temperatures of heated and cold foods. Standardkitchenequipment,utensilsandmeasurements. Basicmethodsusedincleaningandsanitizingkitchenequipment,utensils,appliancesandfacilities. Basic record keeping techniques. Computerized point-of-sale and electronic mail system. ABILITY TO Prepareandset-upfoodforservicetostudentsandstaffinafast-pacedenvironment. Servefoodtostudentsandstaffaccordingtoestablishedprocedures. Maintainfoodserviceequipmentandfacilitiesincleanandsanitaryconditions. Operatestandardkitchenequipment,appliancesandutensilsinasafeandefficientmanner. Addandsubtract quicklyandaccurately;countmoneyandmakechange. Meet schedules and timelines. Operate a point-of-sale and electronic mail system. Follow and observe all safety and sanitation policies and procedures. Speak,read,writeandunderstandEnglishatalevelrequiredforsatisfactoryperformance. Understandandfolloworalandwrittendirections. Workcooperativelyandmaintainpositive,effectiverelationshipswithothers. Workeffectively,bothindependentlyandasamemberofateam. Communicate effectively, both orally, in writing and through email, with supervisor, students, coworkers, and faculty. Interact effectively with students, staff, and the public using tact, patience, and courtesy. Demonstrate behavior in line with CHARACTER COUNTS! Principles of trustworthiness, respect, responsibility, fairness, caring, and citizenship. Equivalent to: High School Diploma or equivalent is preferred, sufficient training and paid or volunteer experience to demonstrate the knowledge and abilities listed above. Experience in commercial food preparation or serving for a large institution is highly desirable. LICENSES AND OTHER REQUIREMENTS May require a valid California Driver's License and the availability of private transportation or the ability to obtain transportation between job sites. May be required to drive between sites. WORKING ENVIRONMENT ENVIRONMENT Incumbents in this classification work indoors and outdoors and/or in changing weather conditions with protection against the elements. Food service facility environment frequented by students; subject to heat from ovens, cold from walk-in refrigerators and freezers. PHYSICAL ABILITIES Standing and walking for extended periods of time; moderate and frequent lifting and carrying up to 40 pounds, occasional lifting of up to60 pounds with assistance; dexterityof hands and fingers to operate kitchen equipment, repetitively use fingers andwrists and/or hands in a twisting motion or while applying pressure; carrying,pushing or pulling food trays and carts; reaching overhead, above the shouldersand horizontally; seeing to assure proper quantities of food; and stooping andbendingat the waist. HAZARDS Exposure to changing weather conditions, very hot foods, equipment, and metal objects used in cooking andbaking;exposureto sharp knives andslicers. #J-18808-Ljbffr Downey Unified School District