Food Service Assistant II

Only online applications will be accepted: https://www.governmentjobs.com/careers/downey

This is a PROMOTIONAL ONLY recruitment to establish an eligibility list and fill a vacancy. The eligibility list will be used to fill permanent vacancies which may occur during the life of the eligibility list. Promotional examinations shall be restricted to permanent employees of the District who meet the qualifications of the class.

Positions in this classification are part-time, 25 hours per week, 11 months/184 workdays per year. 

The recruitment process will consist of a written and oral technical interview, which is tentatively scheduled during the weeks of May 19 - June 13, 2025. Qualified applicants will be notified by email.

EQUAL OPPORTUNITY, TITLE IX, AFFIRMATIVE ACTION EMPLOYER

The Downey Unified School District does not engage in any employment practice that discriminates against an employee or applicant for employment on the basis of actual or perceived race, color, ancestry, national origin, religion, creed, age, disability (mental or physical), sex, gender (including pregnancy and childbirth), sexual orientation, gender identity, gender expression, medical condition, genetic information (including family and medical history), marital status, political affiliation, military and veteran status, or retaliation; or on any other basis as protected by state, federal or local law, ordinance or regulation, in its educational program(s) or employment. No person shall be denied employment solely because of any impairment which is unrelated to the ability to engage in activities involved in the position(s) or program for which application has been made. If you need a reasonable accommodation to participate in the hiring process, Downey Unified School District will provide you with one upon notice.

BASIC FUNCTION:

Under the direction of an assigned food service supervisor, prepare and serve food items at an assigned school cafeteria or snack bar; clean and sanitize food service equipment, utensils, and serving areas; do basic cashiering duties.Follows recipes and serving guidelines to promote healthy eating. E 
 
Chop, slice, mix, grate and assemble food items for sandwiches, salads and main dishes. E 
 
Prepare entrees; bake and cook menu items.  Check recipes and estimate or measure quantities needed.  Thaw foods as necessary. E 
 
Carry and position food for serving; serve food items to students, faculty and staff; apportion fruits, vegetables and other items according to established guidelines; replenish condiments and supplies for the serving areas. E 
 
Organize the serving line for optimum efficiency.  E 
 
Clean dishes, trays, pots, pans, utensils and kitchen equipment; wash serving and food preparation areas. E 
 
Perform cashiering duties as assigned; receive cash and make change. E 
 
Operate computer programs such as software for point-of-sale revenues, inventory management and electronic mail programs, and perform the duties of the Lead Food Service Assistant or Food Service Supervisor in the absence of the Leadworker, Supervisor or as assigned.  E 
 
Keep records of food and beverages sold.  E 
 
Operate a variety of kitchen equipment including mixer, slicer, steamer, steam kettle, warmer, ovens and others. E 

Assist in storage and inventory of food service supplies and materials.  Record and store deliveries, maintain records of cooler and food temperatures in accordance with regulations.   E 
 
May be required to deliver food products to a school site.  E 
 
Must demonstrate attendance sufficient to complete the duties of the position as required.  E 
 
Perform related duties as assigned. 
 
Note: At the end of some of the duty statements there is an italicized “E” which identifies essential duties required of the classification. KNOWLEDGE OF: 

• Methods of preparing and serving sandwiches, salads, vegetables and other foods for cooking and consumption. 
• Measurements, weights and serving size portions. 
• Proper methods of storing equipment, materials and supplies. 
• Sanitation and safety practices related to cooking and serving food, including safe and proper temperatures of heated foods. 
• Standard kitchen equipment, utensils and measurements. 
• Basic methods used in cleaning and sanitizing kitchen equipment, utensils, appliances and facilities. 
• Basic record keeping techniques. 
• Basic math.
• Computerized point-of-sale and electronic mail system. 

 
           ABILITY TO: 

• Prepare and set-up food for service to students and staff in a fast-paced environment. 
• Serve food to students and staff according to established procedures. 
• Maintain food service equipment and facilities in clean and sanitary conditions. Operate standard kitchen equipment, appliances and utensils in a safe and efficient manner. 
• Add and subtract quickly and accurately; count money and make change. 
• Operate a point-of-sale and electronic mail system.
• Meet schedules and time lines. 
• Follow and observe all safety and sanitation policies and procedures.
• Work effectively, both independently and as a member of a team.
• Integrate principles of work flow and work simplification. 
• Make evaluations and appropriate decisions. 
• Speak, read, write and understand English at a level required for satisfactory performance. 
• Understand and follow oral and written directions. 
• Work cooperatively and maintain effective and positive relationships with others. 
• Communicate effectively, both orally, in writing and through email, with supervisor, students, coworkers, and faculty and communicate through email. 

Any combination equivalent to: High school diploma or equivalent preferred and a minimum of one year’s experience working as a Downey Unified Food Service Assistant. Possession of Safe Food Handlers Certificate within six (6) months of employment, as well as meeting requirements to keep certificate current.

LICENSES AND OTHER REQUIREMENTS:
Some positions in this class may require a valid California driver's license.

OTHER

WORKING CONDITIONS:

ENVIRONMENT: 
Incumbents in this classification work indoors and outdoors and/or in changing weather conditions with protection against the elements. Food service facility environment; subject to heat from ovens, cold from walk-in refrigerators and freezers.  

PHYSICAL ABILITIES: 
Standing and walking for extended periods of time; moderate and frequent lifting and carrying up to 40 pounds; occasional lifting of up to 60 pounds with assistance; dexterity of hands and fingers to operate kitchen equipment, repetitively use fingers and wrists and/or hands in a twisting motion or while applying pressure; carrying, pushing or pulling food trays and carts; reaching overhead, above the shoulders and horizontally; seeing to assure proper quantities of food; and stooping and bending at the waist. 

HAZARDS: 
Exposure to changing weather conditions, very hot foods, equipment, and metal objects used in cooking and baking; exposure to sharp knives and slicers.

Salary : $20 - $24