FULLERTON JOINT UNION HIGH SCHOOL DISTRICT


SENIOR FOOD SERVICE WORKER


BASIC FUNCTION:
Under direct supervision, prepare, cook and/or reconstitute a variety of soups, meats, vegetables and sauces in a high school cafeteria; and perform related duties as required.

EXAMPLES OF ESSENTIAL DUTIES AND RESPONSIBILITIES:
1. Prepare, cook, and/or reconstitute a variety of main dishes, including soups, casseroles, meats, sandwiches, fowl, fish, potatoes, vegetables, gravies and sauces;
2. Verify recipes; measure quantities needed;
3. Operate mechanical kitchen and bakery equipment, such as blenders, mixers, grinders and slicers;
4. Prepare dough for baking;
5. Prepare steam tables on serving lines;
6. Prepare, serve, sell and keep serving lines supplied with food and refills as necessary;
7. Prepare, reheat, and/or cook a variety of ready-to-serve food products;
8. Store leftover foods and bakery products;
9. Perform kitchen clean-up work;
10. Keep daily records of foods and bakery products cooked, served, shipped, and discarded;
11. Assist Food Service Lead in ordering ingredients and supplies;
12. Assist in work assignments of others as established by Food Service Lead;
13. Assist in receiving and storage of food and bakery products; and
14. Prepare snack center for efficient daily operation.

KNOWLEDGE AND ABILITIES:
1. Knowledge of the methods of quantify food preparation in a timely manner, with a minimum of waste;
2. Knowledge of basic weights and measures used in food preparation;
3. Ability to use bakery, cooking, and other food service equipment and utensils;
4. Ability to follow health and safety rules and regulations pertaining to food establishments;
5. Ability to follow recipes, procedures, and/or oral and written instructions;
6. Ability to conduct inventories;
7. Ability to provide work direction as assigned;
8. Ability to establish and maintain effective working relationships with others; and
9. Ability to lift and carry 35 pounds without assistance.

EXPERIENCE/TRAINING/EDUCATION:

1. Graduation from high school.
2. One year of experience in quantity food preparation and service.

WORKING CONDITIONS:

Environment:

Food Service facility environment; subject to heat from ovens and stoves, and cold from walk-in refrigerators and freezers.

PHYSICAL ABILITIES:

Walking to conduct inspections of food service facilities; moderate lifting up to 35 pounds; sitting or standing for extended periods of time; dexterity of hands and fingers to operate kitchen equipment and standard office equipment; carrying, pushing or pulling food trays and carts; bending at the waist; reaching overhead, above the shoulders and horizontally; seeing to assure proper quantities of food; and hearing and speaking to exchange information and make presentations.

HAZARDS:

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