Food Service Assistant

KCK•Kansas City, KS

21h•Onsite

About The Position

The food service assistant production staff member is responsible for learning all duties in the assigned areas, which include production, preparation, storage of food and supplies, accountability, and safety/sanitation procedures. Must assist with production schedules and is responsible for the preparation of the highest quality and attractive food in necessary amounts. Works 4 hours or more daily, may complete cashier duties, may be assigned to any work area/department, Includes elementary school single preparation worker, may include secondary school single preparation worker.

Requirements

High school diploma or GED
Good communication and customer service skills
Good organizational, record keeping and telephone skills
Ability to lift 35# alone and 50# and above with assistance
Must be able to stand continuously throughout assigned shift
Job requires bending, stooping, kneeling, and pushing and pulling
Health permits full participation in all food service related tasks and meets requirements of Board Of Education
Must complete a minimum of 15 hours of training during the first year of employment and 10 hours per year thereafter.
Ability is required to perform basic math, including calculations using fractions, percents, and/or ratios; understand written procedures, write routine documents, and speak clearly.
Specific Knowledge based competencies required to satisfactorily perform the functions of the job include: safety practices and procedures; quantify food preparation and handling; and sanitation practices.
The ability to speak clearly and communicate effectively to co-workers, students and staff and visitors.
The employee is regularly required to stand for long periods of time and work at a consistent pace.
The employee must occasionally lift and/or move up to 35 pounds.
The employee must occasionally lift items with assistance of 50 pounds such as cases of cans and 50 lbs. bags of sugar or flour, or moving/rearranging appliances.
Specific vision abilities required by this job include close vision, distance vision, and depth perception.
Generally the job requires 20% sitting, 20% walking, and 60% standing.
The job is performed under temperature extremes and under conditions with exposure to risk of injury and/or illness.
The noise level in the work environment is usually loud and is a standard acceptable level for this environment.
Specific ability-based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working as part of a team; working with interruptions; and working with detailed information/data.
Ability to establish and maintain effective working relationships with students, peers, parents and community; ability to speak clear and concisely in written or oral communication.

Nice To Haves

Willingness to consider joining state and national professional affiliations.

Responsibilities

Attend and complete required job related training classes and workshops.
Additional training required to become a cashier.
Practice appropriate HACCP procedures to assure proper sanitation and safety standards met in the preparation of the serving area; preparing, serving, and storing food; use and care of equipment; personal habits.
Follow verbal and/or written instructions for preparing, portioning, garnishing, serving meals, storing food and utilizing and maintaining equipment and facility.
Maintains the highest quality of production to insure that the best possible food is served.
Uses only district approved standardized recipes.
Consistently demonstrates efficient and productive use of time and resources so as to meet established productivity standards.
Maintain with accuracy all required records and forms including time sheets, absence reports, food and supply usage records.
Consistently demonstrate the ability to communicate positively with students, co-workers, school staff and parents.
Must be able to assist other food service workers with the completion of their tasks within the time specification and be able to serve as a replacement worker for absent food service employees.
Follow procedures in personnel matters including grievance, absence, job bidding and established dress code.
Perform any food service related tasks as assigned by Director, Coordinator of Cafeteria Operations, Manager, Assistant Manager or Site Monitor.
Follow District/Department policies and procedures.
Flex scheduling may occur based on the needs of the department.
Other duties as assigned.