ID 6768 - Food Service Assistant III - 5.75 hours/day for 186 days/year

5.75 hours/day for 186 days/year, 7:30 am - 1:15 pm. Pay range: $19.81 - $27.22/hour (depending on experience).

About the role

Position prepares and serves nutritious meals for students and staff as specified on production sheets and menu. Maintains strict standards regarding cleanliness and sanitation, proper equipment usage and storage, and food storage, handling and preparation. Assists with proper daily clean-up of kitchen and cafeteria areas, equipment, dishes and utensils.

Responsibilities

• Prepares and serves daily meals (a la carte, serving lines and carts) using planned menus and production sheets.
• Ensures compliance with quality and portion control guidelines.
• Daily cleans utensils, dishes, and kitchen equipment.
• Assists Food Service Coordinator in menu planning and ordering food and supplies.
• Acts as the key contact person (or lead) in the kitchen working with FSA I's and FSA II's.
• Maintains a high degree of sanitation and cleanliness in kitchen and storage facilities.
• Maintains proper storage of all supplies and goods that are needed for the food service program.
• Stores and retrieves food as necessary.
• Maintains a healthy working environment by strictly complying with federal, state and district regulations, policies and guidelines, including proper lifting techniques, and proper and efficient equipment operation.
• Maintains necessary records and quality assurance check sheets.
• Operates the Point of Sale (POS) system.
• Operates and maintains commercial food preparation equipment.
• Maintains accurate accounting procedures and records.
• Demonstrates knowledge and understanding of all district policies and procedures.
• Consistent, daily and punctual attendance.
• Attends in-service trainings, staff meetings and other meetings as assigned.
• Keeps a current inventory of food and supplies.
• Assists with training new and substitute employees.
• Reports issues to the principal and the appropriate authorities including safety, sanitary and fire hazards, vandalism, thefts and errant wildlife.
• Willingness to work at various school sites if needed.
• Coordinates additional district functions when needed.
• Works evenings and weekends when necessary.
• Consistently follows all applicable federal and state laws and all district policies, rules and supervisor directions.
• Observes ergonomics of both standing and sitting including placement of computers and monitors, and sitting alignment.
• Observes proper lifting techniques and other strategies to avoid accidents and personal injury while performing job duties.
• Performs other duties as assigned.

Supervisory Responsibilities

All school employees have some responsibility for supervising students and assisting in maintaining a safe environment.

Qualifications

• High school diploma or GED is required. Associate Degree or two years of college/university preferred.
• Prior experience with quantity cooking and baking procedures is preferred.
• Familiarity with basic first aid procedures is required.
• Works well with others from diverse backgrounds. Focuses on listening to others, keeping emotions under control, remaining open to others' ideas and contributing to building a positive team spirit.
• Demonstrates the ability to remain calm and professional in an environment with frequent interruptions.
• Interacts with staff and students appropriately.
• Ability to communicate English fluently both verbally and in writing.
• Ability to respond to common inquiries or complaints from students, parents and staff.
• Ability to read and interpret documents including governmental regulations, safety rules and operating and maintenance instructions/instruction manuals.
• Ability to prepare routine reports with high degrees of accuracy and professionalism.
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals.
• Ability to calculate rates, ratios, percentages, proportions and volume.
• Ability to read and interpret various charts, bar graphs and similar visual data depictions.
• Ability to apply common sense understanding to carry out instructions furnished in oral, schedule or diagram form.
• Ability to deal with problems involving more than one variable.
• Ability to effectively use office computers and internet access for email, word processing and database manipulation.
• Ability to exercise good judgment and work effectively in a dynamic environment.
• Familiarity with operation and maintenance of commercial food preparation equipment.

Certificates, Licenses, Registrations

• Valid Oregon Food Handlers Card required.
• Valid Oregon Driver's License and First Aid Card preferred.
• Have or able to obtain various certificates, licenses and/or registrations as required by federal, state or local law(s) and/or determined by the District.

Physical Expectations

The physical expectations described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations will be made to enable individuals with disabilities to perform the essential functions.

• Regularly required to talk, see, or hear.
• Frequently required to walk, stand, sit, use fingers and hands for fine manipulation, handle or feel, reach with hands and arms and move around inside and outside of buildings.
• Occasionally required to push, pull, bend, stoop, crawl, kneel and crouch.
• Must lift and/or move up to 35 lbs. and occasionally more than 60 lbs.
• May occasionally climb stairs or ladders.
• Must have, with or without vision correction, close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Work Environment

The work environment characteristics described here are representative of those an employee encounters performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Standard school kitchen and cafeteria setting.
• Noise level is usually moderate to high depending upon the location, the student population and current activities.
• Occasionally exposed to wet or humid conditions and outdoor weather conditions, including seasonal heat and cold.
• May occasionally be exposed to contagious diseases, bodily fluids and blood-borne pathogens.
• May be exposed to moving parts of nearby machinery, a variety of cleaning agents, some hazardous chemicals and fumes, risk of electrical shock and mechanical vibration.