Food Service 1

Job Summary

Under supervision of the Food Service Manager or direction of the Food Service Lead to be responsible for the performance of semi-skilled food production and services; to assume a level of responsibility in specific food service functions, including the operation of an elementary and/or high school kitchen on a daily basis; to operate a preparation kitchen in the temporary absence of a Food Service Manager or Food Service Lead.

Assists in the preparation, packaging, and serving of meals; cleans work area following each task; assists in maintaining proper care of equipment and sanitation of the kitchen; assists in inventorying; maintains simple records; acts as cashier; participates in the preparation 5 hours per day - 9 am - 2 pm, M

• F. DOSA ("Days of Student Attendance") Comments and Other Information Qualifications: Required:

1. Knowledge of basic methods of food preparation, serving and storage
2. Knowledge of care and use of food service equipment
3. Knowledge of sanitation and safety procedures related to food preparation and serving
4. Ability to read, write and compute at the level required by the position
5. Passage of Food Safety Certification within 6 months of hire date (provided by district)
6. High school graduate or equivalent Desirable:
7. Training in school food service
8. Experience in quantity food preparation
9. Bilingual Essential Functions: Assists in the preparation, packaging, and serving of meals; cleans work area following each task; assists in maintaining proper care of equipment and sanitation of the kitchen; assists in inventorying; maintains simple records; acts as cashier; participates in the preparation Physical Requirements:
10. Ability to stand and circulate for extended periods of time
11. Ability to communicate so others will clearly understand normal conversation
12. Ability to bend and twist, kneel and stoop.
13. Ability to lift/carry/push/pull 39 pounds on a regular basis and up to 50 pounds occasionally
14. Ability to lift 25 pounds from shoulder to overhead
15. Ability to reach in all directions
16. Physical dexterity in limbs and digits to operate equipment Note: This list of essential functions and of physical requirements is not exhaustive and may be supplemented as necessary in accordance with the requirements of the job. Supervision: Under the direction of the Food Service Lead and the general supervision of the Food Service Manager