Activity Assistant Preschool - Part Time

Basic Function and Qualifications

Under general supervision, perform routine food service activities related to the preparation and set-up for the serving of food to students and staff; perform cashiering duties in the sale of food items to students and staff; maintain cleanliness of food service facilities.

Representative Duties

• Assist in the preparation and service of breakfast, lunch and main dishes and snack bar items to students and staff in accordance with District standards and the National School Lunch Program;
• Prepare salads, sandwiches, beverages and short-order foods such as hamburgers, burritos and hot dogs;
• Wrap and warm muffins, bagels and nachos.

• Serve foods in a cafeteria or snack bar location;
• Stock counters and carts according to appropriate procedures.

• Operate a cash register to receive cash and lunch tickets and maintain required records;
• Operate a computer terminal to access SNAP program and print reports.

• Set up steam tables and ice beds for food service.

• Maintain food storage, work and serving areas in a clean, sanitary and safe condition;
• Wash and clean counters and tables;
• Wash and store pots, pans, trays and kitchen equipment;
• Clean and store utensils, dishes, trays and cafeteria equipment.

• Operate kitchen equipment including graters, mixing bowls, knives, ovens and others.

• Set tables for special dinners, lunches and banquets as assigned.

• Train and provide work direction to student workers as assigned.

• Assist in the delivery of foods to other District locations as assigned.

• Assist in the receiving and storing of food as assigned.

Distinguishing Characteristics

Cafeteria Worker I is the entry-level classification in this series. Incumbents perform a variety of food service duties related to the preparation, set-up, serving, clean up and cashiering for an assigned food service cafeteria. The Cafeteria Worker II classification serves in a lead capacity in an elementary satellite kitchen or prepares daily sales reports, daily cash handling and food production records in a production kitchen requiring more experience and independent work.

Supervision and Working Conditions

Education and experience: Some experience in preparing and serving large quantities of food. Knowledge of basic kitchen utensils and equipment. Food handling techniques and kitchen sanitation. Methods of cleaning and maintaining food service areas, utensils and equipment. Ability to prepare and serve a variety of foods. Operate appliances found in school cafeterias. Understand and carry out oral and written instructions. Read and write at the level necessary to perform the above duties. Count money and make change accurately. Operate a computer terminal or cash register. Understand and apply the National School Lunch Program. Maintain cooperative working relationships with others. Be flexible.