Food Service Assistant Sub

Duties And Responsibilities

• Prepare food service facilities for the serving of food; count and set out an appropriate number of food trays; prepare the steam table for serving hot meals.
• Wash and prepare eating and serving areas; set out food, trays and beverages according to established procedures.
• Maintain work areas and serving areas in a clean, sanitary and safe condition; wash and clean counters and steam tables; wash and store pots, pans, trays and kitchen equipment.
• Heat, portion and serve food to students and staff according to established procedures.
• Count money and prepare money boxes or cash registers with appropriate amount and denominations of change.
• Sell a variety of foods and beverages and make proper change; collect money for meals and beverages sold and make appropriate changes.
• Absorb unused food and supplies; dispose of unusable leftovers and garbage.
• Operate a variety of standard kitchen equipment such as a computerized point-of-sale, dishwasher, and ovens; report faulty equipment as necessary to manager.
• Perform related duties as assigned.

Physical Demands

• Seldom/Rare Occasional (up to 1/3 of work day): Standing/Walking, Handling/Finger/Feel, Reaching/Push/Pull, Bending/Stooping/Crouching, Climbing/Balancing, Lifting/Carrying (Up to 10 lbs.), Lifting/Carrying (Up to 20 lbs.), Lifting/Carrying (Up to 50 lbs.), Lifting/Carrying (Up to 100 lbs.), Lifting/Carrying (Over to 100 lbs.)

Education And Experience

High school diploma or G.E.D. Certificate.

Licenses & Other Requirements

Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.