Lauderbach CNS I #449
Job Location:
Chula Vista, CA - USA
Hourly Salary:
Posted:
Application Deadline:
Vacancies:
Job Summary
Under general supervision is accountable for the preparation cooking assembling and serving of food while directing the flow of work in the fast-paced environment of a satellite kitchen. Accountable for planning and carrying out general cafeteria work and on-the-job training of Child Nutrition Services (CNS) site staff in all phases of CNS IIIs duties. Accountable for compliance with all governmental and District regulations and practices at assigned site.
QUALIFICATIONS:Evidence of recent paid experience in the preparation or serving of food in a fast-paced food service completion of the ServSafe to give clear oral and written directions to to follow oral and written directions; prepare and serve a wide variety of foods; work rapidly and efficiently in performing tasks in a fast-paced environment; work effectively with school personnel and students; and apply and maintain high standards of sanitation and personal of the proper methods of preparing and cooking foods; familiarity with the problems and methods of preparing and storing food in large quantities; use and care of institutional kitchen equipment and utensils proper cleaning and sanitizing methods; and principles of sanitation and kitchen education to have basic skills in reading bookkeeping and arithmetic is required.
QUALIFICATIONS:Evidence of recent paid experience in the preparation or serving of food in a fast-paced food service completion of the ServSafe to give clear oral and written directions to to follow oral and written directions; prepare and serve a wide variety of foods; work rapidly and efficiently in performing tasks in a fast-paced environment; work effectively with school personnel and students; and apply and maintain high standards of sanitation and personal of the proper methods of preparing and cooking foods; familiarity with the problems and methods of preparing and storing food in large quantities; use and care of institutional kitchen equipment and utensils proper cleaning and sanitizing methods; and principles of sanitation and kitchen education to have basic skills in reading bookkeeping and arithmetic is required.
