SCHOOL FOOD SVC ASST III - MULTIPLE LOCATIONS & VARIOUS HOURS

Essential Functions

• Responds to internal and external customers in a timely, accurate, courteous and empathetic manner representing OCPS in a positive light.
• Functions as a head cook or lead worker capacity, providing training, instruction and guidance to trainees and lesser skilled personnel.
• Performs planning activities, i.e., reviewing menus for item availability, ordering required menu inventories, ordering materials and supplies.
• Assists supervisor, as required, in daily accounting, receipts balancing, and inventory and ordering tasks.
• Performs 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.
• Performs set up activities, i.e., assembling trays and carts, preparing condiments, assembling service lines, stocking utensils and napkins, reviewing menus, retrieving stock.
• Performs food preparation activities, i.e., assembling recipe/menu items, washing and cutting fruits and vegetables, slicing breads and meats, opening canned goods, mixing ingredients.
• Performs cooking activities, i.e., baking breads and desserts, steaming vegetables, baking meats and main dishes.
• Performs serving activities, i.e., filling serving trays, measuring and monitoring quantities to ensure sufficient amounts, maintaining temperatures.
• Performs accounting and recording activities, i.e., accepting payments, making change, recording charges, inventorying supplies, checking daily receipts, totaling numbers served.
• Performs cleanup activities, 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.
• Performs closing activities, i.e., returning food to stock, refrigerating or freezing foods, properly storing leftovers, putting away equipment and food pans, dismantling carts and salad bars.
• Operates various manual and electrically powered industrial food preparation equipment, i.e., steam kettles, stack and convection ovens, food slicers and choppers, mixers and grinders.
• Adheres 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.
• Responsible for keeping up to date on current technology, as job appropriate, being used by OCPS.
• With the support of the district, attends training to ensure skill level in various technologies is at the level required to perform in current position.
• Responsible for timely and accurate information they maintain as part of their job responsibilities.

Minimum Training And Experience

• A high school diploma or GED preferred; supplemented by three (3) years progressively knowledgeable and skilled food service industry experience or an equivalent combination of education, experience or training.
• The ability to fulfill the physical requirements of the job.
• To pass written and practical culinary test in Nutrition, culinary skills, quantity food preparation, and use of equipment or be eligible to be certificated in these areas within six (6) months.
• If do not pass test or meet stated certification eligibility, will be moved to a School Food Service Assistant level I position until all requirements have been met successfully.
• Effective July 1, 2007, all new hires to this position must successfully complete the Industrial Physical Capability Screening (IPCS); previous incumbents holding this position without a break in service are not required to have this screening.

ADA Compliance

• Tasks are regularly performed with potential exposure to adverse environmental conditions, such as strong odors, wetness, humidity, machinery, temperature and noise extremes, and toxic/poisonous agents.
• 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.

Performance Aptitudes

• Data Utilization: Requires the ability to calculate, compute, summate, and/or tabulate data and/or information. Includes performing subsequent actions in relation to these computational operations.
• Human Interaction: Requires the ability to provide guidance, assistance, and/or interpretation to others on how to apply procedures and standards to specific situations.
• 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, descriptive, and advisory data and information.
• Mathematical Aptitude: Requires the ability to perform addition, subtraction, multiplication and division.
• Functional Reasoning: Requires ability to carry out instructions furnished in written, oral, or diagrammatic form. Involves semi-routine standardized work with some latitude for independent judgment concerning choices of action.
• 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).

Environmental Factors

• Tasks are regularly performed with potential exposure to adverse environmental conditions, such as strong odors, wetness, humidity, machinery, temperature and noise extremes, and toxic/poisonous agents.