What are the responsibilities and job description for the 2024-2025 Substitute Food Service Assistant II position at McCracken?
CLASS TITLE: FOOD SERVICE ASSISTANT II
ESSENTIAL FUNCTION:
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.
DISTINGUISHING CHARACTERISTICS:
Food Service Assistant II incumbents assist in the preparation of food in a production kitchen, food serving and cashiering duties and incumbents may be assigned lead duties. Food Service Assistant I incumbents perform basic and routine food service and cashiering activities related to the serving of food.
BASIC REPRESENTATIVE DUTIES:
- Implement all rules and regulations, policies and administrative guidelines as adopted by the Board of Education.
- 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.
- 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 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.
- Heat, portion and serve food to students and staff according to established procedures.
- Count money and prepare cash registers with appropriate amount and denominations of change.
- Use the Lunchbox system and collect 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 receipted monies, prepare bank deposit slips and deliver to the bank for deposit.
- Count and maintain inventory records and notify supervisor of needed supplies.
- 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.
- Assist in storing unused food and supplies to assure compliance with health and sanitation standards; dispose of unusable leftovers and trash
- Operate a variety of standard kitchen equipment such as a cash register, slicer, grater, mixer, frying machine, steamer, wrapping/sealing machine, dishwasher, steam cart and ovens as required.
- Train new food service employees as assigned.
- Perform related duties as assigned.
- Remain at work during the entire workday unless excused by supervisor or designated representative.
- Maintain a professional appearance.
- Incorporate the use of technology in daily tasks.
- Maintain regular attendance.
- Adhere to the Professional Code of Ethics.
KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:
- 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.
ABILITY TO:
- 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.
EDUCATION AND EXPERIENCE:
Any combination equivalent to: high school diploma, G.E.D. Certificate or demonstrated progress toward obtaining a G.E.D. as required by Kentucky law and one year food service experience.
LICENSES AND OTHER REQUIREMENTS:
Must complete training course for certification of beginning school food service personnel as prescribed in 702 KAR 6:045. Pursuant to 7 CFR parts 210 and 235, employee must complete mandatory annual training requirements.
Salary : $14
