Serving Kitchen Operator

Under the direction of an assigned supervisor, prepare and serve hot and cold menu items to students and staff at an assigned school site; maintain food service facilities, equipment, and utensils in a clean and sanitary condition.

Responsibilities

• Prepares and serves hot and cold menu items to students and staff at an assigned school site; observes quality and quantity of food served according to established procedures; prepares food and beverages for sale.
• Heats, portions, and serves food to students and staff according to established procedures; counts and sets-up plates, trays, and utensils; assures proper temperature of foods; assures compliance with safety and sanitation regulations; assures that food is handled properly to avoid contamination or illness.
• Maintains food service facilities, equipment, and utensils in a clean and sanitary condition; cleans serving counters, tables, chairs, food containers, and other food service equipment in the kitchen.
• Performs cashiering duties as assigned; counts money and makes correct change; prepares and balances cash register; conducts meal counts; prepares and makes deposits as directed; utilizes automated point of service system; maintains related records.
• Retrieves food items according to established quantity specifications; stocks condiments, food items, and paper goods; stores and rotates supplies in storage areas.
• Performs daily and periodic inventories as assigned; assists in ordering and receiving food supplies and materials as directed.
• Operates standard food service equipment such as ovens, utensils, microwaves, and warmers; operates a calculator, money counter, and computerized cash register in performing cashier duties.
• Estimates food and supplies needed for operation; reads and interprets records to determine proper food quantity specifications.
• Communicates with school site staff members, parents, guardians, and District personnel and vendors to exchange information and resolve issues or concerns.
• Maintains various records related to cash deposits, food orders, meal counts, inventory, and assigned duties.
• Performs related duties as assigned.

Requirements

• Any combination equivalent to: one year experience in quantity food preparation including cashiering duties.
• Must obtain a Serve-Safe certificate from the Department of Environmental Health within 6 months of employment and must re-certify within 6 months of expiration of certificate.

Skills

• Practices, procedures, and techniques involved in quantity food preparation and serving.
• Sanitation and safety practices related to preparing, handling, and serving food.
• Standard kitchen equipment and utensils.
• Portion control techniques.
• Interpersonal skills using tact, patience, and courtesy.
• Proper lifting techniques.
• Mathematic calculations and cashiering skills.
• Basic inventory practices and procedures.
• Oral and written communication skills.
• Record-keeping techniques.

Abilities

• Prepare and serve hot and cold menu items to students and staff at an assigned school site.
• Maintain food service facilities, equipment, and utensils in a clean and sanitary condition.
• Perform cashiering duties as assigned.
• Perform inventories and assist in ordering and receiving food supplies and materials as directed.
• Learn to operate a computer.
• Operate standard kitchen equipment safely and efficiently.
• Follow health and sanitation requirements.
• Communicate effectively both orally and in writing.
• Understand and follow oral and written directions.
• Maintain various records related to work performed.
• Read and interpret records to determine proper food quantity specifications.
• Work cooperatively with others.
• Meet schedules and time lines.
• Add, subtract, multiply, and divide with speed and accuracy.

Schedule

Positions in this classification typically work 30-40 hours per week, 180 days per school year (traditional or year-round).

Benefits

• Healthcare contribution of up to $2,500 per year to be used towards a District healthcare plan or cash in lieu of up to $1,350 per year. Full-time employees are required to purchase medical health benefits unless proof of alternate coverage is provided. Half-time and less than half-time employees may participate on a voluntary basis.
• Dental coverage provided free of charge for all employees working 20 hours per week or more. Family coverage is available with any additional premium being employee-paid.
• CalPERS Retirement program participation for classified employees.
• Employee Assistance Program (EAP) enrollment for all employees.
• Optional benefits including life insurance, short-term disability, and a medical and dependent care flexible spending option.
• Vacation: Following the completion of six months of probationary service, employees receive 5 working days of vacation. Every month thereafter, employees accrue vacation at a rate of 5/6 of a working day (2 weeks per year).
• Paid holidays: Annual employees receive 16 paid holidays per year; school year employees receive 14 paid holidays.
• Sick leave: Employees working 180 days receive 10.5 days of sick leave annually, with additional days for longer work years.