Lead Food Service Assistant

Downey Unified School District•Downey, CA

11d•Onsite

About The Position

Under the direction of an assigned Food Service Supervisor, plan, coordinate, and oversee the operation of snack and kitchen facilities at an assigned middle, high, or continuation high school. This role involves preparing and selling food and beverages, and providing work direction and guidance to assigned personnel and student workers. Positions in this classification are part-time, 35 hours per week, 11 months/184 workdays per year.

Requirements

High school diploma or equivalent and one year experience in quantity food preparation in a school cafeteria or commercial establishment.
Possession of Safe Food Handlers Certificate within five (5) months' of employment, as well as meeting requirements to keep certificate current.
Knowledge of kitchen and/or snack bar operations at a middle, high, or continuation high school.
Knowledge of sanitation and safety practices related to cooking and serving food, including safe and proper temperatures of heated and cold foods.
Knowledge of methods of preparing and serving food in large quantities.
Knowledge of standard kitchen equipment, utensils, and measurements.
Knowledge of record keeping techniques.
Knowledge of health and safety regulations.
Knowledge of interpersonal skills using tact, patience, and courtesy.
Knowledge of basic math.
Knowledge of computerized point-of-sale and electronic mail system.
Ability to oversee snack bar and/or kitchen facilities on a middle, high, or continuation high school campus.
Ability to plan and organize work.
Ability to prepare, serve, and sell food items in a snack bar and cafeteria.
Ability to receive cash payments, make change accurately and efficiently, and perform arithmetic calculations quickly and accurately.
Ability to operate a computer terminal.
Ability to maintain records of cash receipts and inventory.
Ability to train and provide work direction to others.
Ability to estimate and order supplies for the snack bar and/or kitchen.
Ability to properly take food temperatures.
Ability to operate standard equipment found in a school snack bar, cafeteria, or kitchen.
Ability to understand and follow oral and written directions.
Ability to work and maintain cooperative, effective, and positive working relationships with others.
Ability to meet schedules and time lines.
Ability to operate a point-of-sale and electronic mail system.
Ability to follow and observe all safety and sanitation policies and procedures.
Ability to interact effectively with students, staff, and the public using tact, patience, and courtesy.
Ability to work effectively, both independently and as a member of a team.
Ability to communicate effectively, both orally, in writing, and through email, with supervisor, students, coworkers, parents, vendors, and faculty.
Ability to demonstrate behavior in line with CHARACTER COUNTS! Principles of trustworthiness, respect, responsibility, fairness, caring, and citizenship.

Nice To Haves

May require a valid California driver's license and the availability of private transportation or the ability to obtain transportation between job sites.
May be required to drive between sites.

Responsibilities

Coordinate and participate in the preparation of all cafeteria and à la carte food items at a middle, high, or continuation high school.
Order, receive, and store food items and supplies; take inventory to determine food and materials in stock.
Stock, serve, and sell food items at secondary schools or continuation high school in accordance with federal and District regulations.
Train and provide work direction to assigned staff; select and supervise student workers.
Prepare a variety of hot and cold food and beverages in the snack bar(s) and cafeteria.
Take and record temperatures of food items; prepare and maintain documentation as required.
Assist site supervisor with inventory, ordering, and computer data entry.
Maintain snack bar(s) and kitchen serving areas in a sanitary manner; clean counter, trays, food containers, utensils, and other equipment.
Oversee the receipt and custody of cash; set up cash boxes and count daily sales receipts; operate computerized point-of-sale terminal.
Open and close snack bar(s) and set up facilities; assemble items to go to the serving line, snack bars, and portable locations.
Operate a variety of standard kitchen equipment including slicer, mixer, warmer, oven, and others.
Prepare records and reports related to snack bar sales and inventory; prepare production worksheets and personnel time sheets.
Operate computer programs such as software for point-of-sale revenues, inventory management, and electronic mail programs, and perform the duties of the Food Service Supervisor in the absence of the Supervisor or as assigned.
Perform related duties as assigned.