Food Service Worker II

FOOD SERVICE WORKER II Job Summary Prepare, assemble, and serve food in a school cafeteria; order food and supplies as needed; collect money and maintain cash reports; accountable for all cafeteria food and equipment items assigned to the K-5 schools; may oversee the work of Food Service Worker I positions; perform related duties as assigned. Responsible To and Evaluated By: Principal Class Characteristics This is the journey level position of the Food Service Worker job series. Incumbents are expected to perform the full range of food service duties with minimum supervision. Food Service Worker II positions perform lead responsibilities in preparing, serving, and ordering food at school site cafeterias, and in collecting and recording receipt of cash. Incumbents may oversee the work of lower level Food Service Workers. Examples of Duties •Prepare and oversee service of food; maintain quality of food received from base kitchen until served •Order daily food and weekly supplies from base kitchen; check and store all incoming food and supplies •Set up and serve cafeteria line •Accept, count and record money received for meals at school site; collect or oversee the collection of lunch tickets; prepare or oversee preparation of bank deposit and cash report •May oversee the work of Food Service Worker I positions and supervise student workers •Implement defined standards of sanitation and safety; properly handle leftover food •Maintain proper care of equipment and sanitation of the cafeteria area; clean tables, shelves, stoves, refrigerator, and other equipment as required •Operate dishwasher; clean and store dishes, utensils, and food service equipment •Perform related duties and responsibilities as required Employment Standards To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The knowledge and skill requirements are representative of essential duties. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the position. All individuals must pass a pre-employment physical examination and pass fingerprint screening. Training and Experience: Any combination of experience and training that would likely provide the required knowledge and abilities is qualifying. A typical way to obtain the knowledge and abilities would be: Training: Equivalent to high school graduation. Experience: One year of experience in food preparation in a school, public, commercial or related environment is desirable; experience in handling money desirable. Knowledge of: Methods of food preparation, cleaning, and maintaining food service areas; basic kitchen appliances and utensils; sanitary and safety requirements relating to food preparation, serving and storage; basic record-keeping and reporting procedures; basic arithmetic and cashiering techniques. Ability to: Prepare and oversee service of food in accordance with health and sanitation regulations; meet schedules and time lines; measure food servings and serve food; oversee the activities of other staff members; balance monies received and sold; keep records and prepare reports; understand and carry out oral and written instructions; communicate effectively in both oral and written form; establish and maintain effective work relationships with those contacted in the performance of duties. Physical Requirements: Stamina sufficient to stand for long periods of time; manual dexterity sufficient to handle cooking tools and operate kitchen appliances; physical strength sufficient to push, carry and lift large and heavy (25 lbs.) boxes, sacks of food, pots and kettles. Licenses and Certificates: Positions in this class may be required to obtain a Serve-Safe Certificate under provisions of AB 1978.

Salary : $20 - $26