District-wide Floater Food Service Assistant II 7 hour

CLASS TITLE: FOOD SERVICE ASSISTANT II

ESSENTIAL FUNCTION:

Assist in the preparation of food; prepare assigned food serving area and perform cashiering duties in the sale of food items to students and staff; maintain cleanliness of food service facilities.

DISTINGUISHING CHARACTERISTICS:

Food Service Assistant II incumbents assist in the preparation of food in a production kitchen food serving and cashiering duties and incumbents may be assigned lead duties. Food Service Assistant I incumbents perform basic and routine food service and cashiering activities related to the serving of food.

BASIC REPRESENTATIVE DUTIES:

• Implement all rules and regulations policies and administrative guidelines as adopted by the Board of Education.
• Prepare and serve appropriate quantities of food in a timely manner assuring proper quality and quantity of food prepared; prepare cook and/or assemble sandwiches burgers fries salads meats fruit vegetables and cookies.
• Assemble items to be served and sold at designated food service area locations; prepare food for transport across campus or to other District locations maintaining appropriate records as assigned.
• Prepare food service facilities for the serving of food; assure that serving lines are properly stocked with adequate food beverages and supplies; count and set out an appropriate number of food trays; prepare the steam table for serving hot meals.
• Heat portion and serve food to students and staff according to established procedures.
• Count money and prepare cash registers with appropriate amount and denominations of change.
• Use the Lunchbox system and collect money for meals and beverages sold and make appropriate change; complete and maintain daily and weekly records of meals and beverages served and money collected; total receipted monies prepare bank deposit slips and deliver to the bank for deposit.
• Count and maintain inventory records and notify supervisor of needed supplies.
• Maintain work areas and serving areas in a clean sanitary and safe condition; wash and clean counters and steam tables; wash and store equipment pots pans trays and other food service items.
• Assist other Food Services personnel with cooking and baking activities.
• Assist in storing unused food and supplies to assure compliance with health and sanitation standards; dispose of unusable leftovers and trash

• Operate a variety of standard kitchen equipment such as a cash register slicer grater mixer frying machine steamer wrapping/sealing machine dishwasher steam cart and ovens as required.
• Train new food service employees as assigned.
• Perform related duties as assigned.
• Remain at work during the entire workday unless excused by supervisor or designated representative.
• Maintain a professional appearance.
• Incorporate the use of technology in daily tasks.
• Maintain regular attendance.
• Adhere to the Professional Code of Ethics.

KNOWLEDGE AND ABILITIES:

KNOWLEDGE OF:

• Basic math and cashiering skills.
• Basic recordkeeping techniques.
• Standard kitchen equipment utensils and measurements.
• Sanitation practices related to handling and serving food.
• Interpersonal skills using tact patience and courtesy.
• Proper lifting techniques.

ABILITY TO:

• Prepare and serve food in accordance with health and sanitation regulations.
• Learn and follow health and sanitation requirements.
• Maintain food service equipment and areas in a clean and sanitary condition.
• Operate a cash register and make change accurately.
• Add subtract multiply and divide quickly and accurately.
• Wash cut slice grate mix and assemble food items and ingredients.
• Learn apply and explain policies procedures rules and regulations.
• Meet schedules and time lines.
• Operate standard kitchen equipment safely and efficiently.
• Understand and follow oral and written directions.
• Work cooperatively with others.
• Lift heavy objects.
• Lift bend push walk and stand for extended periods of time.

EDUCATION AND EXPERIENCE:

Any combination equivalent to: high school diploma G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and one year food service experience.

LICENSES AND OTHER REQUIREMENTS:

Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 210 and 235 employee must complete mandatory annual training requirements.