Food Service Assistant - Baker - Evening Shift - Central Kitchen

About the role

The Food Service Assistant provides entry-level assistance in food service operations. They will work under the direction of the Lead Baker to prepare and bake products for the district Food Service programs.

Responsibilities

• Assists the kitchen manager to implement the food service program in accord with federal, state, and district food service standards and procedures.
• Effectively work with and respond to people from diverse cultures or backgrounds.
• Work under the direction of the Lead Baker to prepare and bake products for the district Food Service programs.
• Receives and accurately accounts for cash.
• Supervises students outside the classroom, as assigned, to support the district's discipline and instructional programs.
• Provides standard first aid, as defined by the American Red Cross, in a competent and compassionate manner.
• Provides other related services as assigned.

Qualifications

• Basic knowledge of institutional food preparation techniques, including ability to operate institutional food preparation equipment.
• Knowledge of state nutritional and sanitary guidelines applicable to food service programs.
• Ability to communicate effectively.
• Demonstrate computer and accounting skills consistent with the level of responsibility of food service assistants.
• Hold a current food handler's card.
• Ability to understand and implement the school/program's student discipline policy and to manage student behavior effectively outside a classroom setting.
• Ability to effectively perform multiple, simultaneous tasks with numerous interruptions.
• Ability to travel among district facilities as needed; if driving, the ability to meet district driving standards.
• Standard First Aid certification, or the ability to obtain certification within two months of hire, may be required.

Physical Demands

• Regularly required to talk and hear.
• Regularly required to stand and use hands to finger, handle, or feel objects, tools, or controls.
• Regularly walks (occasionally on an uneven surface), occasionally sits and reaches with hands and arms (frequently reaching above the shoulder), stoops, kneels, or crouches.
• Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus.
• The usual hazards associated with cooking equipment, such as hot stoves, steam cookers, and cutting devices continually are present.
• Work also involves exposure to cold while in the kitchen freezer and cooler.
• Regularity of lifting a variety of items ranging up to 40 pounds in weight, and frequently pushes items ranging up to 100 pounds.
• Occasional lifting of 50 pounds and occasional climbing on a stool or ladder is also required.
• The employee must be able to stand for prolonged periods.