2025-2026 Substitute Food Service Assistant II

McCracken•Paducah, KY

14d•Onsite

About The Position

CLASS TITLE: FOOD SERVICE ASSISTANT II ESSENTIAL FUNCTION: Assist in the preparation of food; prepare assigned food serving area and perform cashiering duties in the sale of food items to students and staff; maintain cleanliness of food service facilities. DISTINGUISHING CHARACTERISTICS: Food Service Assistant II incumbents assist in the preparation of food in a production kitchen, food serving and cashiering duties and incumbents may be assigned lead duties. Food Service Assistant I incumbents perform basic and routine food service and cashiering activities related to the serving of food. BASIC REPRESENTATIVE DUTIES: Implement all rules and regulations, policies and administrative guidelines as adopted by the Board of Education. Prepare and serve appropriate quantities of food in a timely manner, assuring proper quality and quantity of food prepared; prepare, cook and/or assemble sandwiches, burgers, fries, salads, meats, fruit, vegetables and cookies. Assemble items to be served and sold at designated food service area locations; prepare food for transport across campus or to other District locations, maintaining appropriate records as assigned. Prepare food service facilities for the serving of food; assure that serving lines are properly stocked with adequate food, beverages and supplies; count and set out an appropriate number of food trays; prepare the steam table for serving hot meals. Heat, portion and serve food to students and staff according to established procedures. Count money and prepare cash registers with appropriate amount and denominations of change. Use the Lunchbox system and collect money for meals and beverages sold and make appropriate change; complete and maintain daily and weekly records of meals and beverages served and money collected; total receipted monies, prepare bank deposit slips and deliver to the bank for deposit. Count and maintain inventory records and notify supervisor of needed supplies. Maintain work areas and serving areas in a clean, sanitary and safe condition; wash and clean counters and steam tables; wash and store equipment, pots, pans, trays and other food service items. Assist other Food Services personnel with cooking and baking activities. Assist in storing unused food and supplies to assure compliance with health and sanitation standards; dispose of unusable leftovers and trash Operate a variety of standard kitchen equipment such as a cash register, slicer, grater, mixer, frying machine, steamer, wrapping/sealing machine, dishwasher, steam cart and ovens as required. Train new food service employees as assigned. Perform related duties as assigned. Remain at work during the entire workday unless excused by supervisor or designated representative. Maintain a professional appearance. Incorporate the use of technology in daily tasks. Maintain regular attendance. Adhere to the Professional Code of Ethics.

Requirements

KNOWLEDGE OF: Basic math and cashiering skills.
KNOWLEDGE OF: Basic record-keeping techniques.
KNOWLEDGE OF: Standard kitchen equipment, utensils and measurements.
KNOWLEDGE OF: Sanitation practices related to handling and serving food.
KNOWLEDGE OF: Interpersonal skills using tact, patience and courtesy.
KNOWLEDGE OF: Proper lifting techniques.
ABILITY TO: Prepare and serve food in accordance with health and sanitation regulations.
ABILITY TO: Learn and follow health and sanitation requirements.
ABILITY TO: Maintain food service equipment and areas in a clean and sanitary condition.
ABILITY TO: Operate a cash register and make change accurately.
ABILITY TO: Add, subtract, multiply and divide quickly and accurately.
ABILITY TO: Wash, cut, slice, grate, mix and assemble food items and ingredients.
ABILITY TO: Learn, apply and explain policies, procedures, rules and regulations.
ABILITY TO: Meet schedules and time lines.
ABILITY TO: Operate standard kitchen equipment safely and efficiently.
ABILITY TO: Understand and follow oral and written directions.
ABILITY TO: Work cooperatively with others.
ABILITY TO: Lift heavy objects.
ABILITY TO: Lift, bend, push, walk and stand for extended periods of time.
EDUCATION AND EXPERIENCE: Any combination equivalent to: high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and one year food service experience.
LICENSES AND OTHER REQUIREMENTS: Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045.
Pursuant to 7 CFR parts 210 and 235, employee must complete mandatory annual training requirements.

Responsibilities

Assist in the preparation of food
Prepare assigned food serving area
Perform cashiering duties in the sale of food items to students and staff
Maintain cleanliness of food service facilities
Implement all rules and regulations, policies and administrative guidelines as adopted by the Board of Education
Prepare and serve appropriate quantities of food in a timely manner, assuring proper quality and quantity of food prepared
Prepare, cook and/or assemble sandwiches, burgers, fries, salads, meats, fruit, vegetables and cookies
Assemble items to be served and sold at designated food service area locations
Prepare food for transport across campus or to other District locations, maintaining appropriate records as assigned
Prepare food service facilities for the serving of food
Assure that serving lines are properly stocked with adequate food, beverages and supplies
Count and set out an appropriate number of food trays
Prepare the steam table for serving hot meals
Heat, portion and serve food to students and staff according to established procedures
Count money and prepare cash registers with appropriate amount and denominations of change
Use the Lunchbox system and collect money for meals and beverages sold and make appropriate change
Complete and maintain daily and weekly records of meals and beverages served and money collected
Total receipted monies, prepare bank deposit slips and deliver to the bank for deposit
Count and maintain inventory records and notify supervisor of needed supplies
Maintain work areas and serving areas in a clean, sanitary and safe condition
Wash and clean counters and steam tables
Wash and store equipment, pots, pans, trays and other food service items
Assist other Food Services personnel with cooking and baking activities
Assist in storing unused food and supplies to assure compliance with health and sanitation standards
Dispose of unusable leftovers and trash
Operate a variety of standard kitchen equipment such as a cash register, slicer, grater, mixer, frying machine, steamer, wrapping/sealing machine, dishwasher, steam cart and ovens as required
Train new food service employees as assigned
Perform related duties as assigned
Remain at work during the entire workday unless excused by supervisor or designated representative
Maintain a professional appearance
Incorporate the use of technology in daily tasks
Maintain regular attendance
Adhere to the Professional Code of Ethics