FOOD SERVICE I (A) Central Kitchen

PRIMARY FUNCTION:  Under direct supervision, perform routine semi-skilled tasks assisting in the preparation for the breakfast program, service of the National school lunch program and after school snack program; observe federal regulations and catering programs; standards of sanitation and safety.

DIRECTLY RESPONSIBLE TO:  Administrator of the area of assignment and/or designee 

MAJOR DUTIES AND RESPONSIBILITIES:

Prepare and appropriately portion food items as required (e.g. fruits, vegetables, sandwiches, salad bar).

Assist in cleaning and storing kitchen utensils, equipment, pots, pans and kitchen appliances.

Clean and sweep kitchen and loading dock areas.

Perform routine cooking tasks as required.

Remove garbage from kitchen area.

Observe health, safety and sanitation practices.

Work as a team member.

Greet customers in person or over the telephone with courtesy and diplomacy; ascertain nature of business and provide general information.

Load, deliver and set up catering requests (food, drinks and supplies) to both in-district and community sites.

In the absence of the Food Service IV, and III, collect money for catering events if needed; complete production records, and assume responsibility for accurate daily, weekly and monthly records and reports for claim preparation and conduct inventory of supplies.

Perform other related duties as required.

MINIMUM QUALIFICATIONS:

Knowledge of:

Basic food preparation techniques, methods required for food preparation such as peeling, cutting and assembling ingredients; Methods and procedures of large scale kitchen operation; Proper phone etiquette; modern office machines, methods and practices; Computers; English and Spanish verbal and written communication skills sufficient to meet the requirements of the position; Basic math.

Experience:

Large quantity food handling and kitchen sanitation practices.

Ability to:

Communicate effectively in English effectively in oral and written form.  Understand and follow oral and written instructions in an independent manner.  Read, write and perform arithmetical calculations at a level necessary for accurate and efficient job performance.  Work cooperatively with students, staff and public and maintain confidentiality.

FOOD SERVICE I (A) Central Kitchen

PRIMARY FUNCTION:  Under direct supervision, perform routine semi-skilled tasks assisting in the preparation for the breakfast program, service of the National school lunch program and after school snack program; observe federal regulations and catering programs; standards of sanitation and safety.

DIRECTLY RESPONSIBLE TO:  Administrator of the area of assignment and/or designee 

MAJOR DUTIES AND RESPONSIBILITIES:

Prepare and appropriately portion food items as required (e.g. fruits, vegetables, sandwiches, salad bar).

Assist in cleaning and storing kitchen utensils, equipment, pots, pans and kitchen appliances.

Clean and sweep kitchen and loading dock areas.

Perform routine cooking tasks as required.

Remove garbage from kitchen area.

Observe health, safety and sanitation practices.

Work as a team member.

Greet customers in person or over the telephone with courtesy and diplomacy; ascertain nature of business and provide general information.

Load, deliver and set up catering requests (food, drinks and supplies) to both in-district and community sites.

In the absence of the Food Service IV, and III, collect money for catering events if needed; complete production records, and assume responsibility for accurate daily, weekly and monthly records and reports for claim preparation and conduct inventory of supplies.

Perform other related duties as required.

MINIMUM QUALIFICATIONS:

Knowledge of:

Basic food preparation techniques, methods required for food preparation such as peeling, cutting and assembling ingredients; Methods and procedures of large scale kitchen operation; Proper phone etiquette; modern office machines, methods and practices; Computers; English and Spanish verbal and written communication skills sufficient to meet the requirements of the position; Basic math.

Experience:

Large quantity food handling and kitchen sanitation practices.

Ability to:

Communicate effectively in English effectively in oral and written form.  Understand and follow oral and written instructions in an independent manner.  Read, write and perform arithmetical calculations at a level necessary for accurate and efficient job performance.  Work cooperatively with students, staff and public and maintain confidentiality.

Licenses and Certificates:

Valid ServSafe Certificate

Valid California Driver’s License and evidence of insurability

PHYSICAL EFFORT/WORK ENVIRONMENT:  

Good physical condition; Stand for long period of time or work in confined spaces; Perceive the nature of sound; Must have visual acuity for the purposes of reading computer screens, manuals, labels and other printed matter.  New employees must pass District physical examination which includes drug and alcohol screening.

MINIMUM QUALIFICATIONS:  (continued)

Licenses and Certificates:

Valid ServSafe Certificate

Valid California Driver’s License and evidence of insurability

PHYSICAL EFFORT/WORK ENVIRONMENT:  

Good physical condition; Stand for long period of time or work in confined spaces; Perceive the nature of sound; Must have visual acuity for the purposes of reading computer screens, manuals, labels and other printed matter.  New employees must pass District physical examination which includes drug and alcohol screening.