Food Service Assistant II, Short Term ; Temporary

DESCRIPTION

Under the direction of the Food Service Supervisor, performs a variety of duties in the preparation and serving large quantities of foods in the cafeteria; maintains food service facilities in a clean and sanitary condition; oversees operations supervises, trains, and provides work direction to student workers. Performs other related duties as may be assigned.

E = indicates essential duties of the position

• Perform a variety of duties in the preparation and serving large quantities of foods in the cafeteria; maintains food service facilities in a clean and sanitary condition. (E)
• Prepares grills, reheats or heats a variety of foods, assuring sanitation and safety measures are observed and food is served in an appetizing manner. (E)
• Takes food orders and prepares requested food items; serve and sells food to students and faculty. (E)
• Supervises, trains, and provides work direction to student workers. (E)
• Opens and closes facilities; stocks and replenishes cooking stations, grill area and salad bar; refill napkins, cups, ice, trays, condiments and other items as necessary. (E)
• Confers with the Food Service Supervisor regarding operations, problems, personnel, sales and other issues. (E)
• Trains and provides work direction to student workers involved in food preparation and service and kitchen clean up; assigns student workers according to volume and operations. (E)
• Maintains serving and display counters in a clean and orderly manner; stocks food display cases as required. (E)
• Fills in for Food Service Supervisor in her absence; assists with menu, catering, product ordering and receiving. (E)
• Serves as cashier in the absence of the cashier; collects money and makes change; solve issues or issues related to cashier operation; secures cash drawers and closes out cash registers. (E)
• Ensures proper food production and quality control of prepared foods. (E)
• Prepares and serves a wide variety of specialty food items for dinners, luncheons, meetings, banquets, coffees, and other special events; assists with catering, preparation of food, set-up and serving special events. (E)
• Operates a variety of food service equipment including slicer, chopper, mixer, fryer, oven, grill, beverage machines and others. (E)
• Performs other duties as may be assigned.

Any combination equivalent to: graduation from high school, food handlers certificate and two years of increasingly responsible high volume and quality food service preparation and experience.

• Principles of training and providing work direction.
• Methods of preparing and serving food in large quantities.
• Sanitation and safety practices related to cooking and serving food.
• Basic math and cashiering skills.
• Standard kitchen equipment, utensils and measurements.
• Basic record-keeping techniques.
• Weights and measures used in cooking.
• Oral and written communication skills.
• Methods of cleaning and maintaining food preparation and service areas, utensils and equipment in a clean and sanitary condition.

• Perform supervisory duties in the cafeteria.
• Train and provide work direction to student workers as assigned.
• Prepare, serve and sell food in the cafeteria.
• Maintain food service equipment and facilities in a clean and sanitary condition.
• Make change quickly and accurately.
• Add, subtract, multiply and divide quickly and accurately.
• Wash, cut, slice, grate, mix and assemble food items and ingredients.
• Operate a variety of kitchen equipment safely and effectively.
• Understand and follow oral and written directions.
• Lift objects weighing up to 50 pounds.
• Operate a cash register and make change accurately.
• Establish and maintain cooperative and effective working relationships with others.
• Follow health and sanitation requirements.

Supervise, train, and provide work direction to hourly and student workers.

Co-workers, student workers, vendors, repair and security personnel, other departmental personnel.

• Lifting moderately heavy objects.
• Standing for extended periods of time.
• Dexterity of hands and fingers to operate kitchen equipment.
• Bending at the…