Substitute Food Service Assistant On Call No Benefits

DEFINITION: To maintain food service facilities in a clean and orderly condition, and to serve food to students. SUPERVISION RECEIVED AND EXERCISED: Receives general supervision from the Food Service Director, and technical and functional supervision from a Cook/Manager.

DEFINITION

To maintain food service facilities in a clean and orderly condition; and to prepare and serve food to students. 

 SUPERVISION RECEIVED AND EXERCISED

Receives general supervision from the Food Service Director, and technical and functional supervision from a Cook and/or Kitchen Operations Manager

EXAMPLES OF ESSENTIAL DUTIES – May include, but are not limited to, the following:

 Must learn basic Cook duties and fill in for Cook when s/he is absent.

• Sets up for serving and serves a wide variety of meals.  
• Performs in the cleaning and storing of dishes, utensils, cafeteria equipment, and food supplies.  
• Cleans work areas. 
• May assist with packaging and loading food for transport to other facilities.
• May assist with the preparation of vegetables, fresh fruits, and other foods.
• Sweeps kitchen floors, wipes tables, and counters within the kitchen, fill supplies for next day and performs general clean-up tasks.
• May perform baking duties as necessary.
• Assists in the preparation of meals.  
• Operates computerized cash registers and oversees the use of student keypad as needed.
• Operates food service machinery and equipment.
• Supervises student helpers.
• Performs assigned duties in a safe manner.
• Performs related duties as assigned.

MINIMUM QUALIFICATIONS: High School diploma or equivalent.

Knowledge of:

• Sanitation principles applicable to food serving, kitchen maintenance, and cleaning of food eating areas.
• General food preparation.

Ability to:

• Maintain records as needed. Understand and carry out oral and written directions.
• Communicate with and give clear instructions to students.
• Learn to operate food service machines.
• Establish and maintain cooperative relationships with those contacted during the course of work.
• Work as an effective team member.
• Be free from communicable and infectious diseases.
• Push, carry and lift large and heavy items; ability to bend, twist and reach.
• Learn to operate computerized cash registers and equipment.
• Read and follow warning labels and to use hazardous materials and equipment with extreme caution.
• Make simple arithmetical computations.

Experience, Education, and Training

• Any combination of experience and training, which indicate possession of the above skills and abilities. 
• Must maintain a Certified Food Safety Manager certificate. Book, class and exam costs will be covered by the District. 
• Staff is also required to learn and implement National School Lunch/Breakfast Program requirements and comply with Environmental Health Codes and Laws.
• Must complete at least 4-6 hours of annual continuing education/training, depending on hours worked per week, at District’s expense.

Example:

Some experience in food preparation and kitchen maintenance or related training.

WORKING CONDITIONS:

• Kitchen environment
• Some positions in this class may require possession of a valid California driver’s license.

• Driving a vehicle to conduct work as assigned by the position.

• Seeing to read a variety of materials;
• Hearing and speaking to exchange information;
• Speaking so that others may understand at normal levels and on the telephone;
• Speak, read, and understand English sufficiently to successfully receive/provide information to/from students, supervisors, co-workers, the public, etc.
• Ability to exert 50 pounds of force frequently to lift, carry, push, pull or otherwise move objects.
• Dexterity of hands and fingers to operate a computer keyboard and other equipment;
• Physical mobility and stamina to participate in activities which may be strenuous performing physical labor: Sitting, standing for long periods of time, walking, twisting, stooping, crouching, kneeling, bending over at the waist, grasping, reaching overhead, climbing, and, pushing, pulling and moving, lifting and/or carrying 0-50 pounds.

HAZARDS:

• Driving a vehicle during adverse weather conditions.
• Kitchen equipment and supplies use (knives, slicers, burners, chemicals, etc.)

Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of the job.

Board Adopted: April 27, 1989, Rev. Board Approved: October 11, 2001, Revised - CSEA Chapter Approved 4/4/17 – CSEA approved, FBUSD Board Approved 04-25-2017

Benefits: Participation in our health, vision, dental and life insurance, including an employee contribution if applicable.  This will provide coverage for the employee, their spouse and eligible dependents.  Employee may elect membership in California School Employee's Association. Partidipation in Public Employees' Retirement System (PERS), to which both the employee and FBUSD contribute. 

Special Notes: This position may be temporarily filled by a substitute or in-house employee who may also be a candidate.   

 

 

FBUSD schools include Redwood Elementary School (grades PreK - 2), Dana Gray Elementary (grades 3 - 5), Fort Bragg Middle School (grade 6 - 8), Fort Bragg High School (grades 9 - 12) and three alternative schools - Noyo High School (continuation), Lighthouse Community Day School (grades 9 - 12) and Shelter Cove Community Day School (grades 4 - 8). FBUSD is nestled on the rugged northern California coastline. Comprised of approximately 1700 students, FBUSD is the second largest school district in Mendocino County. With a wide array of athletic teams, a strong academic program, and an extensive range of extra-curricular options, FBUSD students continually have an impressive range of options after high school. The Fort Bragg community is incredibly supportive of all school activities and events and donates generously to programs and scholarships. Ability to: Maintain records as needed. Understand and carry out oral and written directions. Communicate with and give clear instructions to students. Learn to operate food services machines. Establish and maintain cooperative relationships with those contacted during the course of work. Work as an effective team member. Be free from communicable and infectious diseases. Push, carry and lift large and heavy items; ability to bend, twist, and reach. Learn to operate computerized cash registers and equipment Read and follow warning labels and to use hazardous materials and equipment with extreme caution. Make simple arithmetical computations. EXAMPLES OF DUTIES – May include but are not limited to, the following: Sets up for serving and serves a wide variety of meals. Performs in the cleaning and storing of dishes, utensils, cafeteria equipment, and food supplies. Cleans work areas and disposes of refuse. May assist with packing and loading food for transport to other facilities. May assist with the preparation of vegetables, fresh fruits, and other foods. Sweeps floors, wipes tables, and counters fill supplies for the next day and perform general clean-up tasks. May perform baking duties as necessary. Assists others in the assembly and heating of foods. Operates computerized cash registers and oversees the use of student keypad as needed. Operates food service machinery and equipment. Supervises student helpers. Performs assigned duties safely. Performs related duties as assigned. MINIMUM QUALIFICATIONS: High School diploma or equivalent. Knowledge of: Sanitation principles applicable to food serving, kitchen maintenance, and cleaning of food eating areas. General food preparation.