Job Description: Food Service Assistant II

Salary

Classified salary schedule, range 18. Initial placement shall be determined according to training and experience; maximum salary placement will be at mid-range. This position is covered by employee selected insurance plan. Benefits include holidays, vacation, and sick leave.

Distinguishing Characteristics

Food Service Assistant II incumbents perform more responsible food service preparation and service at an assigned production kitchen, including cooking and baking a variety of foods. Incumbents may assign work to student helpers or others in the absence of the lead and typically serve as second in charge in a production kitchen. Food Service Assistant I incumbents perform basic and routine food service preparation, assembly, cashiering and other activities related to the preparation and serving of food.

Definition

Under direction of the Director, Food Services, assist with a variety of tasks related to cooking, baking, food preparation and serving; provide work direction to students at an assigned production kitchen as assigned.

Examples of Duties

Assist in quantity preparation of a variety of baked, cooked, grilled and prepared foods, meats, sandwiches, salads, soups, sauces and dressings; assure proper quantities and quality of food prepared. Determine appropriate quantities; interpret and convert preparation recipes, weight and measurement data; heat, portion and serve food to students and staff according to established procedures. Prepare puddings, cakes, cookies, pastries, bread, rolls, pies and other baked goods from pre-packaged mixes or from scratch. Assure compliance with approved housekeeping and safety practices and maintain sanitary working conditions. Clean serving counters, tables, chairs, food containers, and other food service equipment. Prepare and serve food in appropriate quantities to students and faculty in a timely manner. Provide work direction to students at snack bar locations as directed; oversee the activities of the kitchen in the absence of the Coordinator. Perform related duties as assigned.

Employment Standards

Education and Experience: Any combination equivalent to graduation from high school and one year experience in quantity food preparation and serving.

Knowledge and Abilities:Knowledge of rules and regulations pertaining to health and safety in cafeterias; quantity cooking, baking and nutrition; basic quantity food preparation utensils and equipment; portion control in serving; departmental inventory and ordering requirements. Ability to prepare and serve food in accordance with health and sanitation regulations; operate standard kitchen equipment safely and efficiently; wash, cut, slice, grate, mix and assemble food items and ingredients; assign and review the work of others in the absence of the Coordinator; learn the rules, regulations and eligibility requirements of the National School Breakfast and Lunch Program; establish and maintain cooperative and effective working relationships with others; operate a computer terminal; learn department and program objectives and goals.

Physical Abilities:Lifting heavy canned food cases; stooping and bending at the waist; dexterity of hands and fingers to operate various kitchen equipment and utensils; reaching overhead, above the shoulders and horizontally to store food and related materials