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Job Title: SENIOR FOOD SERVICE ASSISTANT Level: C
WORK DAYS: 10 Months; 202 Days Division: Food Service
(Including Holidays & Basic Vacation Days)
Reports To: Director, Food & Nutrition Services Approved By Board: 2/8/94 Revised: 11/13/01; 3/8/18
APPROVED BY PERSONNEL COMMISSION: 2/15/94;
Revised: 3/20/18
SUMMARY:
Under general supervision of the Director of Food Services and day-to-day coordination of the Food Service Specialist or Coordinator, and using a moderate level of food service skills, the Senior Food Service Assistant is responsible for assisting with food preparation and assembling foods following established recipes and procedures. The position will assist in the main production stations at Ukiah High, Pomolita and Eagle Peak. The position may be assigned the following job duties as well as those assigned to lower level Food Service Assistant positions.
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.)
Serves as lead assistant to the Food Service Specialist in the preparation of bakery goods, salads, vegetables, and main dishes.
Reads and follows established recipes and procedures.
Weighs ingredients.
Mixes, assembles and prepares (including baking, cooking, heating, etc.) a variety of food (e.g. pizza, salads, filling juice pans, setting up breakfast bagels, etc.) from scratch available ingredients in accordance with various prescribed menus.
Coordinates and oversees the work tasks and activities of Food Service Assistants as necessary.
Monitors correct food temperatures.
Adheres to food safety regulations to maintain quality and safety of meals.
Sets up serving lines such as salad bars, box lunches, drinks choices, etc.
Operates /Uses safely a variety of kitchen equipment and utensils such as warmers, grills, steamers, stoves, robocup, blender, ovens, large mixers, stirrers, pots, skillets, knives, pans, trays, dish washers, etc.
Determines what will be served for meals and what combinations the students can select for each meal.
Collects meal monies; makes change.
Reports counts of meals prepared/served, foods used and left over, student participation during different meal periods, etc.
Documents safety data such as temperatures in refrigerators, warmers necessary for safe serving of foods.
Operates computerized cash registers.
Rotates and restocks inventory.
Orders supplies from the Central Kitchen.
Cleans kitchen work areas, food service areas and kitchenware according to sanitation regulations (e.g., by washing, mopping, sweeping, taking out items for recycling or trash removal, cleaning milk cart, storing utensils, etc.).
Performs assigned duties in a safe manner.
Serves as backup site lead at elementary school kitchens.
Performs other related duties as assigned.
QUALIFICATIONS /REQUIREMENTS:
(At time of application.)
KNOWLEDGE OF:
Basic food preparations practices and techniques.
Large-scale food preparation.
Safe kitchen practices and hygiene.
Food services equipment.
Cafeteria cleaning and sanitation methods.
Large-scale food preparation, handling, and serving.
Stock control and rotation.
ABILITY TO:
Speak, read, and understand sufficiently to successfully communicate with supervisor, other workers in the kitchen, students, and staff.
Follow and scale standardized recipes.
Make change.
Communicate with and give clear instructions to students.
Make arithmetical calculations and simple cafeteria bookkeeping chores.
Follow oral and written instructions.
Operate food services equipment safely and efficiently.
Stand and walk in kitchen and serving areas for extended periods of time; stoop, kneel, and bend
Be flexible, adapt to change, and maintain a fast work pace in a busy kitchen with tight time deadlines.
Establish and maintain positive, cooperative and effective working relations with students and staff.
Establish, maintain and project a pleasant and welcoming attitude toward student customers to enhance their experience in the food service area.
Be free from communicable and infectious diseases.
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.
Bend, twist, reach and stoop.
Operate computerized cash registers and equipment.
Read and follow warning labels and to use hazardous materials and equipment with extreme caution.
Direct the work of others and fill in for higher level lead positions.
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.
