Food Services Assistant 2; Promotional

This recruitment is open to permanent AUHSD employees only.

Under the direction of an assigned supervisor, assist in the ordering and distribution of food items from the central kitchen; provide guidance and assist in the preparation of food items for distribution at the central kitchen or junior high school and high school sites; train and provide work direction to others; assist kitchen manager with required paperwork; maintain the kitchen and food service areas in a safe, clean and orderly condition;

operate a computerized cash management system.

Incumbents in the Food Service Assistant II classification perform more responsible food service at the District Food Center, or serve as second-in-command at District junior high school and high school sites. The Food Service Assistant III are the lead worker assigned to the elementary schools, and are assigned as floaters from the District Food Center. Food Service Assistant IV's are the advanced journey-level specialist classification in the series.

The Food Service Assistant I is the entry-level classification and performs basic and routine food service preparation and serving activities at an assigned site.

EDUCATION: Graduation from high school or equivalent.

EXPERIENCE: One year experience in the operation of school cafeterias and preparing and serving food.

LICENSES AND OTHER REQUIREMENTS: A valid, accredited, Food Safety Manager Certificate or equivalent (e.g. Serve Safe, Prometric, etc.) is strongly preferred. Incumbents may be required to have a valid California driver's license. Incumbents may be required to possess proof of current California auto liability insurance at time of appointment, and throughout employment in a position in this classification. Incumbents may be required to provide personal transportation for job-related travel throughout the District.

KNOWLEDGE OF:

• Nutritional requirements of school-aged children.
• Sanitation practices related to preparing, handling and serving food.
• Basic math and cashiering skills.
• Basic record-keeping techniques.
• Operation of food service equipment and computerized cash management system.
• Rules and regulations pertaining to health and safety in the cafeteria.
• Interpersonal skills using tact, patience and courtesy.
• Principles of training and providing work direction.
• Storage and rotation of perishable food.
• Basic food preparation including washing, cutting and assembling food items and ingredients.

ABILITY TO:

• Operate food service equipment safely and efficiently.
• Learn and follow health and sanitation requirements.
• Maintain food service equipment and areas in a clean and sanitary condition.
• Wash, cut, slice, grate, mix and assemble food items and ingredients.
• Assure that food items are prepared, served and stored properly.
• Operate a computerized cash management system and make change accurately.
• Establish and maintain cooperative and effective working relationships with others.
• Train and provide work direction to others.
• Learn, interpret, apply and explain policies, procedures, rules and regulations related to assigned activities.
• Meet schedules and time lines.
• Understand and follow written or oral directions.
• Maintain records.

Standing for extended periods of time. Lifting and carrying heavy objects weighing up to 25 pounds unassisted, up to 50 pounds with assistance. Carrying, pushing or pulling food trays, carts, materials and supplies. Walking. Dexterity of hands and fingers to operate food service equipment and computerized cash management system. Reaching overhead, above shoulders and horizontally. Bending at the waist, kneeling or crouching.

Hearing and speaking in English to exchange information. Seeing to monitor students and food quality and quantity.

Food service environment. Subject to heat from ovens.

Heat from ovens. Exposure to very hot foods, equipment, and metal objects. Working around knives, slicers or other sharp objects. Exposure to cleaning chemicals and fumes.

Note:

The statements herein are intended to describe the general nature and level of work being performed by employees in this classification, and are not to be interpreted as an exhaustive list of responsibilities and qualifications required of personnel so classified. Reasonable accommodations will be made so that qualified employees can perform the essential duties of the job.

ASSIGNMENTS IN ALL SERVING…