FOOD SERVICE WORKERS
1 week ago
FOOD SERVICE WORKERS - Site(s) To Be Determined JobID: 1009
Position Type:
Food Service/Food Service Worker
Date Posted:
6/9/2023
Location:
Food Services
Additional Information: Show/Hide
Food Service Workers
Site(s) To Be Determined
$17.95 - $25.02 hourly (depending on experience)
School year (191 days), Monday - Friday, 5.5 - 6.0 hours/day, times to be determined
DEADLINE FOR APPLICATIONS: Open Until Filled
The provisions of this Notice of Vacancy do not constitute a contract expressed or implied and any of the provisions contained herein may
be modified or revoked without notice.
The Board of Education prohibits discrimination of job applicants on the basis of race, color, national origin, ancestry, religious creed, age, marital status, pregnancy, physical or mental disability, medical condition, veteran status, gender and actual or perceived sexual orientation.
____________________________________________________________________________________________________________
AN EQUAL OPPORTUNITY EMPLOYER
CLASSIFIED JOB DESCRIPTION
REVISED DATE: January 1, 2020
TITLE: FOOD SERVICE WORKER
SALARY RANGE: 10
JOB SUMMARY
Under the direction of the Unit Leader, to assume responsibility in a specific area as well as perform general duties in a food service facility.
QUALIFICATIONS
a. Required:
1. Ability to use good judgement and make independent decisions; keep detailed records; generate reports using computer technology; perform moderately heavy manual tasks; understand and follow verbal and written directions; establish and maintain cooperative relationships; perform mathematical computations used in the preparation of quantity foods; stay calm and work with speed and accuracy under pressure and with frequent interruptions.
2. Ability to drive and maneuver district vehicles.
3. Possess valid California driver license.
b. Desirable:
1. Food Service work experience or knowledge of basic methods of food preparation, serving and storing; the care and use of quantity cooking equipment; nutrition information required to substitute components of recipes and menus as needed; safety and sanitation rules.
2. Ability to communicate verbally in Spanish.
ESSENTIAL FUNCTIONS: (Depending on location, employee may perform some or all of the following functions, and the functions may assume a different priority.)
1. Prepare food according to designated recipes, as well as portioning and packaging prepared food.
2. Serving of food during breakfast, lunch and snack periods and general kitchen clean up after each serving period.
3. Operate some or all food service equipment, which may include slicer, mixer, tilt skillet, convection oven, range, warmer, refrigerator and freezer, wrapping machine, sectionizer, coffee maker, steam table, mobile cruiser cart, and speed line equipment.
4. Cashiering tasks, such as taking money, checking names off roster, compiling daily bank deposits, and operating point of sales equipment.
5. Maintain and compile records, such as production worksheets, student charges, student rosters, etc.
6. Retrieve information from computer terminal.
7. Drive district vehicles and be responsible for pack-out, delivery and serving to a food service facility.
8. May direct co-workers in specific tasks and maintain safety and sanitation standards for assigned area.
9. Assist with inventory.
10. Receive food and supplies as well as store foods in walk-in refrigerators and freezers.
11. Assist in training substitute food service workers.
12. Maintain proper care of equipment.
13. May assume duties of unit leader in their absence.
14. Perform other duties as required.
OTHER ESSENTIAL JOB FUNCTIONS:
A. Physical Requirements:
1. Ability to stand for extended periods of time.
2. Ability to stand and circulate.
3. Ability to ascend and descend steps.
4. Ability to see and read, with or without vision aids.
5. Ability to hear and understand speech at normal levels.
6. Ability to communicate so others will clearly understand normal conversation.
7. Capability to lift boxes of food stuffs weighing 40 pounds and food pans, pots, and trays weighing 30 pounds regularly throughout the workday. Lifting will include bending, squatting, reaching, pushing, pulling, holding, and carrying the items. Boxes of food stuffs must be lifted from a variety of levels to chest heights. Food trays must be lifted from inside ovens, refrigerators, stove tops, and serving lines requiring additional bending, squatting, and reaching. Employees may be required to lift over 40 pounds with assistance.
8. Ability to reach in all directions.
9. Physical dexterity in limbs and digits to operate equipment such as slicer, tilt skillet, convection oven, range, warmers, wrapping machine, sectionizers, coffee maker, steam table, refrigerators and freezers, district vehicles, mobile cruiser carts and speed line equipment, as well as computer keyboard and calculator.
10. Ability to load district vehicles with food carts and transport containers which may require operating lift gate and secure in vehicle.
11. Ability to push/pull a food cruiser on uneven ground.
12. Ability to be outdoors for extended periods of time in all kinds of weather, i.e. hot, cold, windy.
13. Ability to work in refrigerator or freezer for various periods of time.
B. Mental Requirements:
1. Able to concentrate on a single task for more than two (2) hours at a time.
2. Able to learn quickly and adapt to a variety of machinery, instructions, and task methods.
3. Able to meet deadlines in terms of work assignment schedules.
C. Social Requirements:
1. Interact daily in person with other members of the school district, school staff, parents, and students, and possess comfortable interpersonal skills and cooperative attitudes.
2. Because of the time urgent nature of duties and because work product of position is interdependent with that of other staff, consistent attendance is required.
3. Convey an understanding, patient attitude toward other staff.
4. Maintain the privacy of confidential information.
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 general supervision of the Director, Food Services.
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