Food Service Worker II

PURPOSE To perform cashier work, prepare and stock food in a cafeteria Ala Carte program for the District.

SUPERVISION RECEIVED AND EXERCISED

Receives direct supervision from a school site manager and the Coordinator of Food Services. Receives functional supervision from the Administrative Assistant of Food Services. Does not supervise any other employee.

ESSENTIAL FUNCTIONS

Sets up, heats if necessary, foods, sandwiches, beverages and other foodstuffs; Washes and sanitizes pots and pans. Assists in cleaning and storing cafeteria utensils, equipment and food supplies; Makes arithmetical calculations; Receives money and maintains records of receipts; and Operates various office machines.

OTHER FUNCTIONS

Performs other related duties as required.

NECESSARY EMPLOYMENT STANDARDS

Knowledge of:

Proper food temperatures; Methods of cleaning and caring for equipment; and Kitchen and personal sanitation.

Ability to:

Post data and make arithmetical computations rapidly and accurately; Maintain simple record keeping system; Establish and maintain a positive and cooperative relationship with those contacted in the coarse of work; Read, write, speak and understand English well; Perform as a cashier with speed and accuracy; Operate cafeteria equipment; Order supplies in proper quantities; and Understand and carry out oral and written directions.

EDUCATION AND EXPERIENCE

Any combination of education and experience that would likely provide the required knowledge, skills, and abilities is qualifying. A typical way to obtain the knowledge skills, and abilities would be:

Education:

Equivalent to completion of the twelfth grade.

Experience:

One year of cashier experience involving minor record keeping activities. One year of experience in food preparation, food stocking in a "self serving line. One year of experience in the proper methods of cleaning and sanitizing kitchen equipment.

Certificates or Licenses:

Must possess, or obtain within six months of hire, a valid Food Handlers Safety Certificate (District will provide for paid time and cost of certification.)

WORKING CONDITIONS

Environment:

Kitchen environment; subject to heat from oven and stove, cold from refrigerators and freezers.

Physical Abilities:

Vision to inspect financial records and to assure proper quantities of food, hearing and speaking to communicate with District Staff and the public, standing and walking for extended periods of time, moderate lifting up to forty pounds, dexterity of hands and fingers to operate equipment, carrying, pushing or pulling food racks and carts, bending at the waist, and reaching overhead, above the head and horizontal.

Hazards:

Exposure to very hot foods, equipment, and metal objects used in warming food; exposure to sharp objects.

Adopted:

07/19/95

Revised:

12/20/00