Food Service Assistant I # 175 - Chavez High School (3.50 hours)
for each heading. Use - for any list of duties/requirements/benefits. Use
for prose. Do not repeat job title. Do not include Job ID etc. Remove boilerplate: cookie/navigation/legal/EEO/equal-opportunity/scam-warning, duplicated lines, application instructions. Also remove contact info for Title IX etc. Also remove "Application materials must be received online..." etc. Also remove "Comments And Other Information" about not contacting board etc. Also remove EEO statements. Also remove "Working Conditions" maybe part of Qualifications? We need to preserve substantive info: job summary, definition, distinguishing characteristics, supervision received, representative duties, qualifications (knowledge, ability), education and experience, license or certificate, environment (working conditions), physical demands, hazards. Also benefits: "FREE health benefits through Kaiser for Employee and Family (for full-time employees only) Paid Vacation days Sick Leave Days Floating Holiday". That's benefits. Pay and schedule not mentioned, so we should NOT include Pay or Schedule sections. Also we should not include sections with placeholder text.
We need to decide which headings to include: About the role (maybe job summary), Responsibilities (representative duties), Requirements (maybe knowledge/ability?), Qualifications (education and experience, license/certificate), Skills (maybe knowledge/ability?), Benefits (the benefit package). Could combine some.
We must not invent content. Use only what's present.
Let's extract:
Job Summary: "SUSD is proud to offer a comprehensive benefit package: FREE health benefits through Kaiser for Employee and Family (for full-time employees only) Paid Vacation days Sick Leave Days Floating Holiday". Actually that's under Job Summary? The text says "Job Summary SUSD is proud to offer a comprehensive benefit package: ..." So job summary is about benefits. But we also have a separate Benefits section later? Not exactly. We'll treat that as Benefits.
But we also have a "Job Description / Essential Elements" with definition etc.
Thus we can have:
About the role
maybe containing definition and distinguishing characteristics? Or we could have separate sections: About the role (definition), Responsibilities (representative duties), Requirements (knowledge/ability), Qualifications (education/experience, license/certificate), Skills (maybe same as knowledge/ability?), Benefits (benefit package). We need to avoid duplication.
Better: Use About the role for definition and distinguishing characteristics. Responsibilities for representative duties. Requirements for knowledge and ability? Qualifications for education and experience, license/certificate. Skills maybe not needed if we already have knowledge/ability. Could combine knowledge and ability under Requirements. But we need to follow instruction: Use headings only when posting has real specific content. So we can include sections that have content.
Let's map:
About the role: definition and distinguishing characteristics (maybe also supervision received). Could include supervision.
Responsibilities: representative duties list.
Requirements: knowledge and ability (the "Knowledge of:" and "Ability To" sections). Could also include physical demands? Might be part of Requirements.
Qualifications: education and experience, license or certificate.
Skills: maybe not separate; we could omit Skills if no distinct skill list beyond knowledge/ability. But we have "Interpersonal communication skills", etc. Might be covered.
Benefits: the benefit package.
Pay: none -> omit.
Schedule: none -> omit.
Now we need to format lists.
We need to preserve all substantive information, not invent or summarize away detail. So we need to keep each duty as list item, each knowledge item, each ability item, each education/experience requirement, license/certificate, benefits.
We must not include boilerplate like "Application materials must be received online..." etc. Also remove EEO statements, contact info, etc.
We must also remove duplicated lines (like repeated "Assist in the quantity preparation..." etc). We'll keep each duty once.
Let's extract duties list from Representative Duties:
- Assist in the quantity preparation and serving of foods at an assigned school site, assemble various ingredients as assigned; heat, package and wrap food items according to established procedures and portion control standards; serve meals on serving lines; set out prepared foods.
- Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Clean serving counters, tables, chairs, food containers, and other food service equipment. Sweep and mop floors to assure a safety.
- Operate a dishwasher and manually wash trays, pots, pans, and serving equipment and utensils.
- Prepare food and beverages for sale; count and set-up plates, trays and utensils; stock condiments, food items and paper goods.
- Assist in preparing foods for special needs diets. May include but not limited to using blenders to puree food items; using scales and different serving utensils and packaging.
- Assist in the receipt, storage and rotation of food items and supplies in storage areas; assist with meal counts and inventories as directed. May prepare orders for food and supplies.
- Train and provide guidance to other food service professional as needed.
- Operate food service equipment such as but not limited to ovens, warmers, slicers, packaging equipment, can openers, and carts.
- Operate a computer and perform cashiering and POS duties such as taking meal counts, collecting money and tickets, providing correct change.
- Complete and maintain records such as production records, transport record, meal counts, and sales reports.
- Communicate with students, staff, and parents to exchange information.
- Attend assigned trainings in district.
- Maintain regular and prompt attendance in the work place.
- Perform related duties as assigned.
Also there is "Assist in quantity preparation and serving of hot and cold foods to students and staff; maintain food service facilities, equipment, and utensils in a clean and sanitary condition at a satellite, elementary, comprehensive high school or central kitchen that serves as a transport site." That's part of definition maybe.
Definition: "Assist in quantity preparation and serving of hot and cold foods to students and staff; maintain food service facilities, equipment, and utensils in a clean and sanitary condition at a satellite, elementary, comprehensive high school or central kitchen that serves as a transport site."
Distinguishing characteristics: description of levels I, II, III.
Supervision received: "Receives direction from Food Service Operations Supervisor and Lead Food Service."
We could include supervision in About the role.
Now Knowledge of: list:
- Basic quantity food preparation including washing, cutting and assembling food items and ingredients.
- Sanitation and safety practices related to preparing, handling, and serving food.
- Standard kitchen utensils and equipment.
- Interpersonal communication skills using tact, patience and courtesy.
- Proper lifting techniques.
- Basic math and cashiering skills.
- Oral and written communication skills.
- Basic record-keeping techniques
Ability To: list:
- Prepare and serve hot and cold menu items to students and staff.
- Assist with cooking and baking various food items.
- Clean, sanitize, and maintain food service equipment and facilities.
- Wash, cut, slice, grate, mix and assemble food items and ingredients.
- Operate standard kitchen equipment safely and efficiently.
- Follow health and sanitation requirements.
- Communicate effectively both orally and in writing.
- Establish and maintain cooperative and effective working relationships with others.
- Understand and follow oral and written directions.
- Operate a cash register or computer POS make change accurately.
- Develop and maintain cooperative working relationships with those contacted in the course of work.
- Carry out oral and written directions; write and speak at a level sufficient to fulfill the duties to be performed for the position described.
- Meet physical demands and requirements of the position.
Education And Experience:
- Completion of twelfth grade or equivalent.
- Any combination of education, training and/or experience equivalent to six (6) months of experience in quantity food preparation or service.
- Completion of course and passing exam for California Food Handlers Permit within three (3) months after appointment.
- Incumbents must maintain a valid food handler card.
License Or Certificate:
- First Aid and CPR certificates must be obtained within sixty (60) days from date of hire
- California Food Handlers Permit
Environment WORKING CONDITIONS: Food service environment. Must wear closed toe shoes and adhere to dress code.
Physical Demands list:
- Standing for extended periods of time.
- See, hear and speak with/without assistive devices sufficient to communicate effectively with others.
- Have dexterity of hands and fingers to operate food service equipment.
- Reach overhead, above shoulders and horizontally.
- Frequent forceful grasping.
- Walk and bend at the waist, kneel or crouch.
- See to monitor food quality and quantity.
- Lift and/or carry up to 50 lbs. to waist height for short distances.
- Push or pull up to 75 lbs. for short distances.
Hazards:
- Subject to heat from ovens and cold temperatures of refrigerators and freezers.
- Working around knives, slicers, or sharp objects and large equipment.
- Exposure to cleaning chemicals, fumes, and loud noises.
We need to decide where to put physical demands and hazards. Could be part of Requirements or Qualifications. Probably Requirements.
We must not include boilerplate like "Application materials must be received online..." etc.
Now we need to output HTML fragment.
We'll structure:
About the role
Definition: Assist in quantity preparation and serving of hot and cold foods to students and staff; maintain food service facilities, equipment, and utensils in a clean and sanitary condition at a satellite, elementary, comprehensive high school or central kitchen that serves as a transport site.
Distinguishing characteristics: The Food Service Assistant I is the entry-level classification who assists in the preparation and serving of hot and cold foods, to include the storage of such food and point of sale duties to record food sales at the assigned school site(s). The Food Service Assistant II performs more complex duties to include determining the correct quantities of food to prepare and cook, while adjusting recipes as needed. The Food Service Assistant III works as sites that transport meals to other sites and/or prepare food for distribution to District programs and approved program sites.
Supervision: Receives direction from Food Service Operations Supervisor and Lead Food Service.
Responsibilities
- Assist in the quantity preparation and serving of foods at an assigned school site, assemble various ingredients as assigned; heat, package and wrap food items according to established procedures and portion control standards; serve meals on serving lines; set out prepared foods.
- Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Clean serving counters, tables, chairs, food containers, and other food service equipment. Sweep and mop floors to assure a safety.
- Operate a dishwasher and manually wash trays, pots, pans, and serving equipment and utensils.
- Prepare food and beverages for sale; count and set-up plates, trays and utensils; stock condiments, food items and paper goods.
- Assist in preparing foods for special needs diets. May include but not limited to using blenders to puree food items; using scales and different serving utensils and packaging.
- Assist in the receipt, storage and rotation of food items and supplies in storage areas; assist with meal counts and inventories as directed. May prepare orders for food and supplies.
- Train and provide guidance to other food service professional as needed.
- Operate food service equipment such as but not limited to ovens, warmers, slicers, packaging equipment, can openers, and carts.
- Operate a computer and perform cashiering and POS duties such as taking meal counts, collecting money and tickets, providing correct change.
- Complete and maintain records such as production records, transport record, meal counts, and sales reports.
- Communicate with students, staff, and parents to exchange information
for prose. Do not repeat job title. Do not include Job ID etc. Remove boilerplate: cookie/navigation/legal/EEO/equal-opportunity/scam-warning, duplicated lines, application instructions. Also remove contact info for Title IX etc. Also remove "Application materials must be received online..." etc. Also remove "Comments And Other Information" about not contacting board etc. Also remove EEO statements. Also remove "Working Conditions" maybe part of Qualifications? We need to preserve substantive info: job summary, definition, distinguishing characteristics, supervision received, representative duties, qualifications (knowledge, ability), education and experience, license or certificate, environment (working conditions), physical demands, hazards. Also benefits: "FREE health benefits through Kaiser for Employee and Family (for full-time employees only) Paid Vacation days Sick Leave Days Floating Holiday". That's benefits. Pay and schedule not mentioned, so we should NOT include Pay or Schedule sections. Also we should not include sections with placeholder text. We need to decide which headings to include: About the role (maybe job summary), Responsibilities (representative duties), Requirements (maybe knowledge/ability?), Qualifications (education and experience, license/certificate), Skills (maybe knowledge/ability?), Benefits (the benefit package). Could combine some. We must not invent content. Use only what's present. Let's extract: Job Summary: "SUSD is proud to offer a comprehensive benefit package: FREE health benefits through Kaiser for Employee and Family (for full-time employees only) Paid Vacation days Sick Leave Days Floating Holiday". Actually that's under Job Summary? The text says "Job Summary SUSD is proud to offer a comprehensive benefit package: ..." So job summary is about benefits. But we also have a separate Benefits section later? Not exactly. We'll treat that as Benefits. But we also have a "Job Description / Essential Elements" with definition etc. Thus we can have:
About the role
maybe containing definition and distinguishing characteristics? Or we could have separate sections: About the role (definition), Responsibilities (representative duties), Requirements (knowledge/ability), Qualifications (education/experience, license/certificate), Skills (maybe same as knowledge/ability?), Benefits (benefit package). We need to avoid duplication. Better: Use About the role for definition and distinguishing characteristics. Responsibilities for representative duties. Requirements for knowledge and ability? Qualifications for education and experience, license/certificate. Skills maybe not needed if we already have knowledge/ability. Could combine knowledge and ability under Requirements. But we need to follow instruction: Use headings only when posting has real specific content. So we can include sections that have content. Let's map: About the role: definition and distinguishing characteristics (maybe also supervision received). Could include supervision. Responsibilities: representative duties list. Requirements: knowledge and ability (the "Knowledge of:" and "Ability To" sections). Could also include physical demands? Might be part of Requirements. Qualifications: education and experience, license or certificate. Skills: maybe not separate; we could omit Skills if no distinct skill list beyond knowledge/ability. But we have "Interpersonal communication skills", etc. Might be covered. Benefits: the benefit package. Pay: none -> omit. Schedule: none -> omit. Now we need to format lists. We need to preserve all substantive information, not invent or summarize away detail. So we need to keep each duty as list item, each knowledge item, each ability item, each education/experience requirement, license/certificate, benefits. We must not include boilerplate like "Application materials must be received online..." etc. Also remove EEO statements, contact info, etc. We must also remove duplicated lines (like repeated "Assist in the quantity preparation..." etc). We'll keep each duty once. Let's extract duties list from Representative Duties: - Assist in the quantity preparation and serving of foods at an assigned school site, assemble various ingredients as assigned; heat, package and wrap food items according to established procedures and portion control standards; serve meals on serving lines; set out prepared foods. - Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Clean serving counters, tables, chairs, food containers, and other food service equipment. Sweep and mop floors to assure a safety. - Operate a dishwasher and manually wash trays, pots, pans, and serving equipment and utensils. - Prepare food and beverages for sale; count and set-up plates, trays and utensils; stock condiments, food items and paper goods. - Assist in preparing foods for special needs diets. May include but not limited to using blenders to puree food items; using scales and different serving utensils and packaging. - Assist in the receipt, storage and rotation of food items and supplies in storage areas; assist with meal counts and inventories as directed. May prepare orders for food and supplies. - Train and provide guidance to other food service professional as needed. - Operate food service equipment such as but not limited to ovens, warmers, slicers, packaging equipment, can openers, and carts. - Operate a computer and perform cashiering and POS duties such as taking meal counts, collecting money and tickets, providing correct change. - Complete and maintain records such as production records, transport record, meal counts, and sales reports. - Communicate with students, staff, and parents to exchange information. - Attend assigned trainings in district. - Maintain regular and prompt attendance in the work place. - Perform related duties as assigned. Also there is "Assist in quantity preparation and serving of hot and cold foods to students and staff; maintain food service facilities, equipment, and utensils in a clean and sanitary condition at a satellite, elementary, comprehensive high school or central kitchen that serves as a transport site." That's part of definition maybe. Definition: "Assist in quantity preparation and serving of hot and cold foods to students and staff; maintain food service facilities, equipment, and utensils in a clean and sanitary condition at a satellite, elementary, comprehensive high school or central kitchen that serves as a transport site." Distinguishing characteristics: description of levels I, II, III. Supervision received: "Receives direction from Food Service Operations Supervisor and Lead Food Service." We could include supervision in About the role. Now Knowledge of: list: - Basic quantity food preparation including washing, cutting and assembling food items and ingredients. - Sanitation and safety practices related to preparing, handling, and serving food. - Standard kitchen utensils and equipment. - Interpersonal communication skills using tact, patience and courtesy. - Proper lifting techniques. - Basic math and cashiering skills. - Oral and written communication skills. - Basic record-keeping techniques Ability To: list: - Prepare and serve hot and cold menu items to students and staff. - Assist with cooking and baking various food items. - Clean, sanitize, and maintain food service equipment and facilities. - Wash, cut, slice, grate, mix and assemble food items and ingredients. - Operate standard kitchen equipment safely and efficiently. - Follow health and sanitation requirements. - Communicate effectively both orally and in writing. - Establish and maintain cooperative and effective working relationships with others. - Understand and follow oral and written directions. - Operate a cash register or computer POS make change accurately. - Develop and maintain cooperative working relationships with those contacted in the course of work. - Carry out oral and written directions; write and speak at a level sufficient to fulfill the duties to be performed for the position described. - Meet physical demands and requirements of the position. Education And Experience: - Completion of twelfth grade or equivalent. - Any combination of education, training and/or experience equivalent to six (6) months of experience in quantity food preparation or service. - Completion of course and passing exam for California Food Handlers Permit within three (3) months after appointment. - Incumbents must maintain a valid food handler card. License Or Certificate: - First Aid and CPR certificates must be obtained within sixty (60) days from date of hire - California Food Handlers Permit Environment WORKING CONDITIONS: Food service environment. Must wear closed toe shoes and adhere to dress code. Physical Demands list: - Standing for extended periods of time. - See, hear and speak with/without assistive devices sufficient to communicate effectively with others. - Have dexterity of hands and fingers to operate food service equipment. - Reach overhead, above shoulders and horizontally. - Frequent forceful grasping. - Walk and bend at the waist, kneel or crouch. - See to monitor food quality and quantity. - Lift and/or carry up to 50 lbs. to waist height for short distances. - Push or pull up to 75 lbs. for short distances. Hazards: - Subject to heat from ovens and cold temperatures of refrigerators and freezers. - Working around knives, slicers, or sharp objects and large equipment. - Exposure to cleaning chemicals, fumes, and loud noises. We need to decide where to put physical demands and hazards. Could be part of Requirements or Qualifications. Probably Requirements. We must not include boilerplate like "Application materials must be received online..." etc. Now we need to output HTML fragment. We'll structure:About the role
Definition: Assist in quantity preparation and serving of hot and cold foods to students and staff; maintain food service facilities, equipment, and utensils in a clean and sanitary condition at a satellite, elementary, comprehensive high school or central kitchen that serves as a transport site.
Distinguishing characteristics: The Food Service Assistant I is the entry-level classification who assists in the preparation and serving of hot and cold foods, to include the storage of such food and point of sale duties to record food sales at the assigned school site(s). The Food Service Assistant II performs more complex duties to include determining the correct quantities of food to prepare and cook, while adjusting recipes as needed. The Food Service Assistant III works as sites that transport meals to other sites and/or prepare food for distribution to District programs and approved program sites.
Supervision: Receives direction from Food Service Operations Supervisor and Lead Food Service.
Responsibilities
- Assist in the quantity preparation and serving of foods at an assigned school site, assemble various ingredients as assigned; heat, package and wrap food items according to established procedures and portion control standards; serve meals on serving lines; set out prepared foods.
- Maintain food service facilities, equipment and utensils in a clean and sanitary condition. Clean serving counters, tables, chairs, food containers, and other food service equipment. Sweep and mop floors to assure a safety.
- Operate a dishwasher and manually wash trays, pots, pans, and serving equipment and utensils.
- Prepare food and beverages for sale; count and set-up plates, trays and utensils; stock condiments, food items and paper goods.
- Assist in preparing foods for special needs diets. May include but not limited to using blenders to puree food items; using scales and different serving utensils and packaging.
- Assist in the receipt, storage and rotation of food items and supplies in storage areas; assist with meal counts and inventories as directed. May prepare orders for food and supplies.
- Train and provide guidance to other food service professional as needed.
- Operate food service equipment such as but not limited to ovens, warmers, slicers, packaging equipment, can openers, and carts.
- Operate a computer and perform cashiering and POS duties such as taking meal counts, collecting money and tickets, providing correct change.
- Complete and maintain records such as production records, transport record, meal counts, and sales reports.
- Communicate with students, staff, and parents to exchange information