Opening Date:

August 7, 2026 APPLICATIONS

FOR THIS POSITION WILL ONLY BE ACCEPTED ONLINE. RECRUITMENT TYPE

Currently, the District has one (1) full-time position, 8 hours per day, 5 days per week, and 9 months per school year. The eligibility list being established will be used to hire for this vacancy and for future vacancies that may occur within one (1) year. The examination process will consist of supplemental questions within the application, a job-related written examination, and a qualification appraisal interview, followed by a selection interview for candidates in the top three ranks of the eligibility list.

BASIC FUNCTION

Under general supervision, oversee final food preparation at satellite locations; serve food; prepare necessary cafeteria records; oversee and participate in clean-up activities. The classification specification does not describe all duties performed by the incumbent in the class. This summary provides examples of typical tasks performed in this classification.

• Prepare food for service at satellite kitchens; operate kitchen equipment in preparation of food. E
• Maintain food quality standards, appearance and taste. E
• Receive food and supplies from warehouse, vendor and base kitchens; complete assembly of food items at satellite locations; set up and serve; assure compliance with menu component requirements. E
• Collect or oversee collection of money; operate a computer to produce sales reports. E
• Compile and transmit report on quantities used and meals served to assigned supervisor; prepare sales reports and money for transport to designated locations. E
• Oversee storage and assist in the packing of food for return to base kitchen. E
• Oversee clean-up; assure compliance with established housekeeping, safety and sanitation practices. E
• Prepare and maintain a variety of records and reports related to satellite operation, including production, inventory control, estimated daily food and supplies; order supplies for next day; perform periodic inventories of food and supplies. E
• Return food and equipment to base kitchen as necessary. E
• Contact department staff and maintenance personnel for repairs on kitchen equipment as necessary. E
• Train and provide work direction to assigned staff. 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. This is strictly for use in compliance with the Americans with Disabilities Act.

KNOWLEDGE AND ABILITIES KNOWLEDGE OF

Proper methods of preparing and cooking foods including entrees, salads, sandwiches, hamburgers and hot dogs in large quantities. Basic math and cashiering skills. Standard kitchen equipment, utensils and measurements. Sanitation practices related to handling and serving food. Basic food preparation including washing, cutting and assembling food items and ingredients.

ABILITY TO

Use common cooking utensils and equipment. Wash, cut, slice, grate, mix and assemble food items and ingredients. Follow oral and written instruction. Perform work on a schedule. Operate a computer. Work cooperatively with students and adults. Make simple arithmetic computations. Maintain food service equipment and areas in a clean and sanitary condition. Operate a cash register and make change accurately. Perform simple and repetitive tasks.

Any combination equivalent to: graduation from high school and two years of experience in quantity food preparation.

LICENSES AND OTHER REQUIREMENTS 1.

Incumbents in this classification must obtain a valid Serv-Safe certificate issued by an authorized agency within completion of the six (6) month probationary period and maintain certification throughout employment in this classification. (California Health & Safety Code Section 113947.1.) 2. Valid California driver's license and appropriate liability insurance. Some positions in this class may be required to travel and work at multiple sites on a regular basis.

ENVIRONMENT

Satellite school environment. Driving a vehicle to conduct work.

PHYSICAL DEMANDS

Lifting moderately heavy objects weighing up to 40 pounds. Standing and walking for extended periods of time. Hearing and speaking to exchange information and provide work direction. Seeing to monitor a satellite operation. Dexterity of hands and fingers to operate commercial kitchen equipment, utensils and a computer. HAZARDS Subject to heat from ovens and cold from refrigerators or freezers. Exposure to hot foods and equipment. Working with knives, slicers and other sharp objects. Exposure to cleaning chemicals and fumes.

AMERICANS WITH DISABILITIES ACT

Persons with certain disabilities may be capable of performing the essential duties of this class with or without reasonable accommodation, depending on the nature of the disability.

APPOINTMENT

In accordance with Education Code Section 45301, an employee appointed to this class must serve a probationary period of six (6) months during which time an employee must demonstrate at least an overall satisfactory performance. Failure to do so shall result in the employee's termination.