Only online applications will be accepted: https://www.governmentjobs.com/careers/downey Recruitment will close without warning when sufficient applications have been received . This is an OPEN and

CONTINUOUS

recruitment to establish an eligibility list, fill vacancies, and hire substitutes. Substitutes work on an as-needed basis to fill in for absent employees. The eligibility list will be used to fill permanent vacancies which may occur during the life of the eligibility list. 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. T esting 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

Under the direction of an assigned food service supervisor, 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. E Chop, slice, mix, grate and assemble food items for sandwiches, salads and main dishes. E Assist in preparing main dishes and entrees; check recipes and estimate or measure quantities needed. Bake items as needed. E 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. E Clean dishes, trays, pots, pans, utensils and kitchen equipment; wash serving and food preparation areas. E Perform cashiering duties as assigned; receive cash and make change. E Keep records of food and beverages sold. E Operate a variety of kitchen equipment including mixer, slicer, steamer, warmer, ovens and others. E Operate computer programs such as software for point of sale transactions, professional development, mandated trainings, and e-mail programs. E Follow and observe all safety and sanitation policies and procedures. E Assist in storage and inventory of food, food service supplies and equipment. E May record and store deliveries, maintain records of cooler and food temperatures in accordance with regulations. E 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

Methods of preparing and serving sandwiches, salads, vegetables and other foods for cooking and consumption. Measurements, weights and serving size portions. Health and safety regulations. Proper methods of storing equipment, food, and supplies. Sanitation and safety practices related to cooking and serving food, including safe and proper temperatures of heated and cold foods. Standard kitchen equipment, utensils and measurements. Basic methods used in cleaning and sanitizing kitchen equipment, utensils, appliances and facilities. Basic record keeping techniques. Computerized point-of-sale and electronic mail system.

ABILITY TO

Prepare and set-up food for service to students and staff in a fast-paced environment. Serve food to students and staff according to established procedures. Maintain food service equipment and facilities in clean and sanitary conditions. Operate standard kitchen equipment, appliances and utensils in a safe and efficient manner. Add and subtract quickly and accurately; count money and make change. 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, write and understand English at a level required for satisfactory performance. Understand and follow oral and written directions. Work cooperatively and maintain positive, effective relationships with others. Work effectively, both independently and as a member of a team. 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 to 60 pounds with assistance; dexterity of hands and fingers to operate kitchen equipment, repetitively use fingers and wrists and/or hands in a twisting motion or while applying pressure; carrying, pushing or pulling food trays and carts; reaching overhead, above the shoulders and horizontally; seeing to assure proper quantities of food; and stooping and bending at the waist.

HAZARDS:

Exposure to changing weather conditions, very hot foods, equipment, and metal objects used in cooking and baking; exposure to sharp knives and slicers.