Food Service Kitchen Assistant

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

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.

Note: 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 constrains 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 7:45 a.m.

-1:45 p.m.

Other conditions and stipulations as listed in the Classified Staff Handbook

Grade 6 on Classified Staff Salary Matrix, Starting hourly rate placement: $

An additional $1 per hour will be paid through referendum funds

Hiring Manager:
Nancy Millspaugh -