SCHOOL FOOD SVC ASST I MULTIPLE LOCATIONS AND VARIOUS HOURS APOPKA AREA

Essential Functions

• Respond to internal and external customers in a timely, accurate, courteous and empathetic manner representing OCPS in a positive light.
• Perform food preparation, service and clean up duties in one (1) or more functional areas, i.e., snack bar, salad bar, cashiering, food preparation, baking, cooking, set up, clean up.
• Perform set up activities, i.e., assembling trays and carts, preparing condiments, assembling service lines, stocking utensils and napkins, reviewing menus, retrieving stock.
• Perform food preparation activities, i.e., assembling recipe/menu items, washing and cutting fruits and vegetables, slicing breads and meats, opening canned goods, mixing ingredients.
• Perform cooking activities, i.e., baking breads and desserts, steaming vegetables, baking meats and main dishes.
• Perform serving activities, i.e., filling serving trays, measuring and monitoring quantities to ensure sufficient amounts, maintaining temperatures.
• Perform accounting and recording activities, as assigned i.e., accepting payments, making change, recording charges, inventorying supplies, checking daily receipts, totaling numbers served.
• Perform clean-up activities, as assigned i.e., washing and cleaning equipment, sweeping and mopping floors, wiping down surface and service areas, recycling cans and cardboard, clean trays and food pans.
• Perform closing activities, as assigned i.e., returning food to stock, refrigerating or freezing foods, properly storing leftovers, putting away equipment and food pans, dismantling carts and salad bars.
• Operate various manual and electrically powered industrial food preparation equipment, i.e., steam kettles, stack and convection ovens, food slicers and choppers, mixers and grinders.
• Adhere to district policies and procedures and all applicable regulatory standards governing food handling and service in educational institutions. Must be able to effectively use Personal Protective Equipment (PPE) during the execution of job duties. Must be able to use Material Safety Data Sheets (MSDS) during the executive of job duties.
• Works collaboratively with other lunchroom staff to ensure daily food service responsibilities are adhere to established schedules.

Performance Aptitudes

• Data Utilization: Requires the ability to arrange, compare, count, differentiate, measure and/or sort data and/or information.
• Human Interaction: Requires the ability to exchange information for the purpose of obtaining information or clarifying details.
• Equipment, Machinery, Tools, and Materials Utilization: Requires the ability to operate, maneuver and/or control the actions of manual and electrically powered food preparation equipment, and hand-held supplies and cooking tools, including knives.
• Verbal Aptitude: Requires the ability to utilize a wide variety of reference and descriptive data and information.
• Mental Aptitude: Requires the ability to perform addition and subtraction.
• Functional Reasoning: Requires ability to carry out detailed but uninvolved written or oral instructions. Involves routine work according to clearly prescribed standard practices, with some latitude for independent judgment.
• Situational Reasoning: Requires the ability to exercise the judgment, decisiveness and creativity in situations involving a variety of generally pre-defined duties which are often characterized by frequent change.

Physical Ability

• Tasks involve the ability to exert very moderate physical effort in light work, typically involving some combination of stooping, kneeling, crouching and crawling, and which may involve some lifting, carrying, pushing and/or pulling of objects and materials of medium weight (20-35 pounds).
• Must be able to effectively use Personal Protective Equipment (PPE) during the execution of job duties.
• Must be able to use Material Safety Data Sheets (MSDS) during execution of job duties.