School Food SVC Asst III - Multiple Locations & Various Hours

Orange County Public Schools•Orlando, FL

12h•Onsite

About The Position

Under direction, performs skilled food preparation, service, and cleanup tasks for an assigned school in the district. The position requires previous vocational training and/or experience in commercial or industrial food preparation and service, with a high degree of knowledge and skill. Incumbents generally function as a head cook or lead worker, providing training, instruction, and assistance to less-skilled personnel. Functional areas may include snack bar, salad bar, cashiering, produce preparation, baking, cooking, setup, and cleaning. The work is performed collaboratively with other lunchroom staff to provide staff and students with nutritionally balanced and environmentally safe meals in accordance with serving schedules and regulatory standards. Performs related work as directed. The role may include planning menus and inventories, ordering supplies, assisting with accounting, preparing and cooking food, serving meals, handling payments and records, and cleaning and closing food service areas. Employees operate manual and electrically powered industrial food preparation equipment and follow district policies and applicable food-handling standards. Employees must use required personal protective equipment and Material Safety Data Sheets, keep current with job-related technology, and maintain timely and accurate work information. The position requires the ability to meet its physical demands, including some lifting, carrying, pushing, or pulling objects weighing 20–35 pounds, as well as bending, kneeling, crouching, or crawling. Tasks may involve exposure to strong odors, wetness, humidity, machinery, temperature and noise extremes, and toxic or poisonous agents. The Orange County School District is an Equal Opportunity Employer and provides reasonable accommodations to qualified individuals with disabilities.

Requirements

High school diploma or GED preferred.
Three years of progressively knowledgeable and skilled food service industry experience, or an equivalent combination of education, experience, or training.
Ability to fulfill the physical requirements of the job.
Must pass a written and practical culinary test covering nutrition, culinary skills, quantity food preparation, and equipment use, or be eligible for certification in these areas within six months.
If the test is not passed or certification eligibility requirements are not met, the employee will be moved to a School Food Service Assistant Level I position until requirements are successfully met.
New hires to this position, effective July 1, 2007, must successfully complete the Industrial Physical Capability Screening; previous incumbents without a break in service are not required to complete it.
Ability to calculate and tabulate data and perform addition, subtraction, multiplication, and division.
Ability to provide guidance and assistance on applying procedures and standards to specific situations.
Ability to operate and control manual and electrically powered food preparation equipment and use hand-held supplies and cooking tools, including knives.
Ability to follow written, oral, or diagrammatic instructions and exercise judgment in semi-routine work situations.
Ability to use required personal protective equipment and Material Safety Data Sheets.

Responsibilities

Respond to internal and external customers in a timely, accurate, courteous, and empathetic manner, representing OCPS positively.
Function as a head cook or lead worker, providing training, instruction, and guidance to trainees and less-skilled personnel.
Review menus for item availability and order menu inventory, materials, and supplies.
Assist the supervisor with daily accounting, balancing receipts, inventory, and ordering.
Perform food preparation, service, and cleanup in one or more functional areas, including snack bar, salad bar, cashiering, baking, cooking, setup, and cleanup.
Set up food service areas by assembling trays and carts, preparing condiments, assembling service lines, stocking utensils and napkins, reviewing menus, and retrieving stock.
Prepare food by assembling recipe or menu items, washing and cutting fruits and vegetables, slicing breads and meats, opening canned goods, and mixing ingredients.
Cook and bake items such as breads, desserts, vegetables, meats, and main dishes.
Serve food, fill serving trays, monitor quantities, and maintain food temperatures.
Accept payments, make change, record charges, inventory supplies, check daily receipts, and total numbers served.
Clean equipment and service areas; sweep and mop floors; wipe surfaces; recycle cans and cardboard; and clean trays and food pans.
Close food service areas by returning food to stock, refrigerating or freezing food, storing leftovers, putting away equipment and food pans, and dismantling carts and salad bars.
Operate manual and electrically powered industrial food preparation equipment, including steam kettles, stack and convection ovens, slicers, choppers, mixers, and grinders.
Follow district policies and applicable regulatory standards for food handling and service in educational institutions.
Use required personal protective equipment and Material Safety Data Sheets during job duties.
Collaborate with lunchroom staff to complete daily responsibilities according to established schedules.
Keep up to date with job-appropriate technology and attend district-supported training as needed.
Maintain timely and accurate information as part of job responsibilities.
Perform related duties as directed.