Dining Services I

The Food Service Department at CSDB exists to prepare and serve nutritious meals that support student learning and comply with all federal and state regulations including the National School Lunch Act. The department strives to accommodate special dietary needs respect diverse food preferences and cultural backgrounds and provide food service for meetings student activities and special campus events.

Brief Duty Description:

• Set up the serving line and coordinate the setup with the baker and/or lead cook

• Read and apply the nutrient analysis; use correct serving utensils for portion control.

• Coordinate with the cook-lead to ensure timely serving of prepared and batch-cooked foods minimizing wait times for students.

• Communicate with students and staff in a friendly courteous and helpful manner.

• Use sign language to communicate with deaf students.

• Adhere consistently to scheduled meal serving times.

• Prepare special diet foods or accommodate specific dietary requests in advance.

• Assist in training student workers in proper serving and sanitation procedures.

• Follow established recipes accurately; consult with the lead cook and/or baker if assistance is needed.

• Portion serving sizes using Nutri Kids worksheets for breakfast and lunch or the Food for Fiftycookbook for dinner.

• Garnish and present salads and desserts creatively to enhance visual appeal.

• Serve food in a safe and sanitary manner.

• Store and rotate food daily using the FIFO (First In First Out)method.

• Follow and initial the cleaning schedule weekly.

• Sanitize equipment and utensils properly.

• Keep work areas free of food debris and maintain a clean and orderly environment. Maintain accessible and properly mixed sanitized bleach water for regular use.

• Clean food serving areas daily; wipe down dining tables and chairs after each meal service. Monitor and clean condiment tables and salad bars between meal times; ensure ice touches the bottom of food pans.

• Wash dishes silverware pots and pans; take out trash as needed.

• Monitor and record food temperatures (hot and cold).

• Keep food storage areas neat sanitary and organized; label cover and store all foods properly.

• Complete HACCP (Hazard Analysis Critical Control Point) logs daily.

Residency Requirement: (New)

Class Code & Classification Description: (New)

Appeal Rights: (Updated)

An applicant who has been removed from an employment list or removed from consideration during the selection process may request a review by the State Personnel Director.

As an applicant directly affected by the results of the selection or comparative analysis process you may file a written appeal with the State Personnel Director.

Review of the completed signed and submitted appeal will be timely on the basis of written material submitted by you using the official appeal form signed by you or your representative. This form must be completed and delivered to the State Personnel Board by email atwithin ten (10) calendar days from your receipt of notice or acknowledgement of the Departments action.

Please note that communication relative to this position will occur primarily via e-mail correspondence.

How To Apply:

Applicants are also invited to provide/upload the item listed below to the on-line application:

• Medical and Dental plans
• Strong flexible retirement plans including PERA Defined Benefit Plan or PERA Defined Contribution Plan plus pre-tax 401K and 457 plans
• Paid life insurance
• Short- and long-term disability coverage
• Employee Wellness programs
• Flexible Spending Accounts
• Health Savings Accounts
• 11 paid holidays per year plus generous vacation and sick leave
• Flexible work schedule options and remote-work options
• Career advancement opportunities throughout the State system