FOOD SERVICE ASSISTANT II ( internal applicants 6 hour)

To perform this job successfully, an individual must be able to perform the essential job functions satisfactorily.  Reasonable accommodations may be made to enable individuals with disabilities to perform the primary job functions herein described. Since every duty associated with this position may not be described herein, employees may be required to perform duties not specifically spelled out in the job description.

JOB SUMMARY

Assist in the preparation of food; prepare assigned food serving area and perform cashiering duties in the sale of food items to students and staff; maintain cleanliness of food service facilities.  

ESSENTIAL JOB FUNCTIONS

• Train new food service employees and student workers as assigned.  · Perform other duties as assigned.  
• Operate a variety of standard kitchen equipment such as a cash register, slicer, and  grater, mixer, frying machine, steamer, wrapping/sealing machine, dishwasher,  steam cart and ovens as required.  
• Assist in storing unused food and supplies to assure compliance with health and  sanitation standards; dispose of unusable leftovers and trash.  
• 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.  
• Count and maintain inventory records and notify supervisor of needed supplies.  
• Collect tickets and 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 receipt moneys, prepare bank deposit slips and  deliver to school office for deposit.  
• Count money and prepare money boxes or cash registers with appropriate amount  and denominations of change.  
• Heat, portion and serve food to students and staff according to established  procedures.  
• 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.  
• 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 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.  
• Demonstrates the ability to communicate in more than one language or the willingness to learn to communicate in more than one language at the novice level of proficiency.
• Performs other duties as assigned.
• Maintains regular attendance.

KNOWLEDGE AND ABILITIES

• 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.  
• Prepare and serve food in accordance with health and sanitation regulations.  · Learn and follow health and sanitation requirements.  
• Maintain food service equipment and areas in a clean and sanitary condition.  Operate a cash register and make change accurately.  
• Add, subtract, multiply and divide quickly and accurately.  
• Wash, cut, slice, grate, mix and assemble food items and ingredients.                      Learn, apply and explain policies, procedures, rules and regulations.                Meet schedules and time lines.  
• Operate standard kitchen equipment safely and efficiently.  
• Understand and follow oral and written directions.  
• Work cooperatively with others.  
• Lift heavy objects.  
• Lift, bend, push, walk and stand for extended periods of time.  

QUALIFICATIONS

Education and Experience:

• One year food service experience.
• High School Diploma or G.E.D. Certificate

Licenses or Certifications:

• Must complete the training course for certification of beginning school food service personnel as  prescribed in 702 KAR 6:045.  
• Valid Food Service Permit issued by the Department of Health;

Special Requirements:
N/A

PHYSICAL DEMANDS

• Requires the ability to lift, carry, push or pull medium weights, up to 50 pounds.
• Requires bending, squatting, crawling, climbing, reaching.  
• Requires the ability to communicate effectively using speech, vision and hearing.  · Requires the use of hands for simple grasping and fine manipulations.
• Work is performed while standing, sitting and/or walking.  

The Fayette County Board of Education is an Equal Opportunity Employer. The Superintendent shall adhere to a policy of equal employment opportunity in all personnel matters. No person shall be subjected to discrimination in regard to employment, retention, promotion, demotion, transfer or dismissal because of race, color, religion, sex (including sexual orientation or gender identity), genetic information, national or ethnic origin, political affiliation, age or disabling condition or limitations related to pregnancy, childbirth, or related medical conditions.