Substitute Food Service Assistant II Summer Feed

McCracken • Paducah, KY

12h • Onsite

About The Position

The Food Service Assistant II assists in the preparation of food, prepares assigned food serving areas, and performs cashiering duties in the sale of food items to students and staff. This role also involves maintaining the cleanliness of food service facilities. Incumbents in this position assist in food preparation within a production kitchen, handle food serving and cashiering, and may be assigned lead duties. This role is distinct from a Food Service Assistant I, who performs more basic and routine food service and cashiering activities.

Requirements

• Basic math and cashiering skills
• Basic record-keeping techniques
• Standard kitchen equipment, utensils and measurements
• Sanitation practices related to handling and serving food
• Interpersonal skills using tact, patience and courtesy
• 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
• High school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law
• One year food service experience
• Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045
• Must complete mandatory annual training requirements pursuant to 7 CFR parts 210 and 235

Responsibilities

• 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

What This Job Offers

• Job Type: Part-time
• Career Level: Entry Level
• Education Level: High school or GED