Food Service Kitchen Assistant

Purpose Statement

The job of FS Kitchen Assistant requires preparing & serving food for students, staff, and maintaining facilities in a safe, sanitary condition.

• Prepares/serves food items that meet mandated nutrition requirements and projected meal requirements.
• Accurately records paperwork as assigned.
• Cleans kitchen and equipment following food sanitation guidelines.
• Stocks supplies for the purpose of maintaining adequate quantities and freshness.
• Operates within defined budget and meal regulations.
• Follows HACCP regulations for the purpose of providing a safe and efficient food service.
• Creates a positive environment for the purpose of providing quality customer service and retention of food service staff.
• Cashier positions will manage cash and balance out cash drawers accurately at the end of each work day.
• Assists other personnel as may be required for the purpose of supporting them in the completion of their tasks.
• May be assigned additional duties at the discretion of the food service manager or Director.
• After hours duties may be required on occasion.

The above description is illustrative of tasks and responsibilities. It is not meant to be all inclusive of every task or responsibility.

Standard commercial kitchen equipment such as dish machines, commercial ovens, steamers, etc. Use of point of sale computer system.

• Ability to perform basic math skills.
• Ability to work with a diverse group of individuals.
• Ability to maintain confidentiality of information regarding students, employees and others.
• Ability to establish and maintain cooperative working relationships with students, staff, and others contacted in the course of work.
• Ability to report orally or in writing to supervisor as required.
• Ability to carry out instructions furnished in written or oral form.
• Ability occasionally upgrade skills in order to meet changing job conditions.
• Ability to work within time constraints and meet deadlines/schedules.
• Able to work under direct supervision.

Works in commercial kitchen setting.
Job requires significant lifting, carrying, pushing, pulling, some climbing. Frequent stooping, kneeling, crouching and or crawling. Significant finger dexterity.
0% sitting; 25% walking; 75% standing.
This job is performed under some temperature extremes.

Job related experience desired; computer experience desired.
Continuing education requirements: 4-6 hours Professional Development/year.
HACCP Training yearly;
Civil Rights Training yearly; SNA membership recommended.

Less than 12 months.
Non-benefit eligible.
5.5 hours per day.

Hours:

7:30a.m.

-1:30p.m.
Other conditions and stipulations as listed in the classified staff handbook.
Grade 6 on Classified Staff Salary Matrix, Starting hourly rate placement: $ based on experience.
An additional $1 per hour will be paid through referendum funds.
Hiring Manager:
Nancy Millspaugh -