SY 26-27 Food Services Assistant

About the role

Assists in the preparation and service of food within School District of Philadelphia facilities. Work may involve cooking main entrees and/or other items in a full-service cafeteria by following standardized recipes, serving and/or cashiering in a lunchroom, or maintaining an accurate count of items produced and sold. Operates a compliant Point of Service (POS) and POS computer system/terminal.

Responsibilities

• Counts the number of items prepared and served.
• Places food on serving counter; serves food to children or adults in a lunchroom; receives money and makes change.
• Operates a compliant POS and POS computer system/terminal.
• Washes pots, pans, trays and other utensils; cleans preparation and/or service areas; may perform heavier cleaning tasks periodically; may sweep and mop floor in kitchen area.
• Cooks the main entrees or other items in a full-service cafeteria following prescribed menus and standardized recipes.
• Collects, sorts and counts bills and coins received from lunchroom sales.
• May count the number of items prepared and sold; may generate end-of-day reports from POS computer system/terminal.
• Removes trash from kitchen and cafeteria.
• May prepare food on grill, including but not limited to hamburgers and hotdogs.
• Assembles sandwiches, slices meat, and chops vegetables; prepares salad and fruit dishes; bakes desserts or breads; prepares desserts and portions into serving containers.

Requirements

• Education equivalent to the completion of the twelfth school grade.
• Two years of full-time, paid food services experience in a large-scale institutional environment which has included the School Food Service, Principles of Quantity Food Production, and ServeSafe Sanitation Program.

Knowledge, Skills, and Abilities

• Demonstrated knowledge of:
  • food preparation techniques for both hot and cold food entrees and a la carte food items
  • the health and sanitation aspects of food handling and preparation
  • public health aspects related to food handling and preparation
  • the materials, equipment, methods and techniques of preparing food in quantities of three hundred meals or more
• Demonstrated skill in:
  • the use and care of equipment used in food preparation and services
  • the preparation of a variety of main dishes from standardized recipes
• Ability to:
  • adhere to established time schedules for food preparation
  • perform mathematical calculations
  • maintain personal cleanliness
  • read, write in English and count accurately
  • operate a compliant Point of Service and Point of Service computer system/terminal and/or roster
  • understand and follow oral and written instructions in English
  • establish and maintain effective working relationships