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Job Title: FOOD SERVICE SPECIALIST Level: F
WORK DAYS: 10 Months; 206 Days Division: Food Service
(Including Holidays & Basic Vacation Days)
Reports To: Director, Food & Nutrition Services Approved By Board: 2/15/94 Revised: 2/15/05; 3/8/18
APPROVED BY PERSONNEL COMMISSION: 2/15/94
Reviewed: 12/15/97; 2/15/05; 11/13/01; 3/20/18
SUMMARY:
Under supervision of the Director of Food Services and the day-to-day work coordination of the Food Service Coordinator, the Food Service Specialist coordinates the workflow and tasks of assigned food service assistants and participates in the preparation and serving of food at the Central Kitchen a middle school. This position is distinguished from lower level positions in that the Food Service Specialist is given complete responsibility for food production at the assigned station, or at a site with more serving areas and a greater variety of meals; may also perform tasks and duties assigned to Food Service Assistant and Senior Food Service Assistants.
ESSENTIAL DUTIES AND RESPONSIBILITIES: :
(Note: These examples are intended only as illustrations of the various types of work performed in positions allocated to this class. The examples of work performed are neither restricted to nor all encompassing of the duties to be performed under this job title.)
Plans food preparation for the day, including breakfast, lunch, and an afternoon meal for extended day programs.
Estimates quantities of food to be prepared for various meals and snacks.
Oversees, coordinates and participates in the preparation of foods at the assigned food production station or site, ensuring that ingredients conform to the established recipes for items being prepared.
Operates, and coordinates safe use of, a variety of kitchen equipment and kitchen tools in the preparation and serving of food in quantity.
Monitors temperature of food during cooking, cooling, and serving to ensure that food safety standards are met.
Directs the preparation of and prepares food, adhering to standards of hygiene as well as appearance and nutritional value requirements.
Directs service of meals rapidly and efficiently.
Coordinates the storage of unused food and supplies and the disposal of unusable leftovers utilizing proper methods of storing and rotating foods.
Oversees sanitation and cleaning procedures of the station or site.
Ensures adherence to departmental standards of conduct, grooming, personal hygiene and dress for self and other in the kitchen and serving areas.
Makes daily checks for condition of all physical facilities and equipment in the kitchen and serving areas and reports problems identified and calls for needed repairs.
Inventories all supplies, controls supply inventory, and completes related monthly reports.
Accounts for meals served, and or prepared for delivery to other sites, for monies received, and for supplies used.
Prepares bank deposits of money paid for meals.
Operates computerized cash registers and food services accounting programs.
Oversees and coordinates the work tasks and assignments of assigned Food Service Assistants and Senior Food Service Assistants.
Prepares requisitions and orders supplies.
Performs assigned duties in a safe manner.
Performs related duties as assigned.
QUALIFICATIONS /REQUIREMENTS:
(At time of application.)
KNOWLEDGE OF:
Large-scale food preparation and service using modern methods for cooking, baking, preparation and storage.
Standard measurements.
Health and safety rules and regulations which apply to school food services programs.
The safe use of manual and mechanical kitchen equipment.
Cleaning of sanitation methods.
Food service procedures.
Food values.
ABILITY TO:
Provide training and work coordination to assigned food service workers.
Work in a standing position for long periods of time.
Push, carry and lift large and heavy items up to 40 pounds alone and heavier items in coordination with one or more co-workers.
Read, interpret and adjust recipes and making substitutions based on available commodities.
Read and follow warning labels to ensure safe use of hazardous materials and equipment.
Work, and coordinate work of others, in a quick-paced environment with set time schedules.
Upgrade and improve skills to meet changing job requirements.
Bend, twist, reach and stoop.
Be free from communicable and infectious diseases.
Keep necessary records and prepare necessary reports accurately.
Make simple arithmetical computations.
Operate computerized cash registers and scanning machines.
Instruct and supervise assigned personnel.
Read and follow warning labels and to use hazardous materials and equipment with extreme caution.
Maintain harmonious relations with school personnel, students and the public.
EDUCATION/EXPERIENCE AND OTHER QUALIFICATIONS:
Combination of experience and training which would indicate possession of the knowledge, skills and abilities listed above. An example of an acceptable combination is graduation from high school and two years of experience in the preparation and serving of food, preferably in Ukiah Unified School District.
State of California Food Handler's Certificate and ServSafe certification must be obtained within the first 6 months of employment and subsequently renewed to remain employed in this job classification.
WORK ENVIRONMENT/PHYSICAL DEMANDS:
( Must be performed with or without reasonable accommodation)
Speak, read and understand sufficiently to successfully receive/provide information to/from students, supervisors, co-workers, the public, etc.
Operate basic Food Services equipment such as kitchen appliances and utensils and computerized cash registers and scanners.
Sufficient strength/agility to perform a variety of physical tasks in the course of working in a central or site kitchen. Physical tasks include standing for extended periods, lifting boxes (e.g., canned or frozen foods) weighing up to 40 pounds and food trays, stooping and bending.
Work for moderate periods of time in large, walk-in refrigerators and freezers while wearing properly insulated gear.
Perform all essential duties and responsibilities listed above.
