Food Service Assistant III

 

USD 497	Details
FTE:	.875
HOURS/DAY:	7.0
DAYS PER YEAR:	184

 

Purpose Statement

The job of Food Service Assistant III is done for the purpose/s of cooking and preparing food items (specialty entrée items) that meet mandated nutritional requirements and/or requests of students and school personnel; verifying quantities and specifications of orders; and maintaining facilities in a sanitary condition.

 

Essential Functions

• Arranges food and beverage items (e.g. placing in steam tables, displaying, filling racks, etc.) for the purpose of making them available to students and staff.
• Assists the supervisor in the oversight and preparation of food and beverage items (e.g. transport preparations, temperature monitoring, etc.) for the purpose of ensuring that the department objectives are achieved.
• Assists with physical inventories for the purpose of verifying stock and ensuring availability of supplies needed.
• Attends meetings as assigned for the purpose of conveying and/or gathering information required to perform functions.
• Cleans utensils, equipment, and the storage, food preparation, serving, and eating areas for the purpose of maintaining sanitary conditions and meeting health and safety requirements.
• Cleans warehouse, kitchen at school site, etc. for the purpose of maintaining a sanitary and safe work environment.
• Cooks food items for the purpose of meeting mandated nutritional requirements and/or projected meal requirements.
• Estimates food preparation amounts and adjusts recipes if required for the purpose of meeting mandated nutritional requirements, projected meal requirements, and minimizing waste.
• Implements menu plans for the purpose of meeting students' mandated daily nutritional requirements.
• Inspects food items and/or supplies received for the purpose of verifying quantity and specifications of orders and/or complying with mandated health requirements.
• Loads carts with food items, supplies and equipment for the purpose of ensuring that items are available for delivery to meet site requirements.
• Monitors kitchen and cafeteria areas for the purpose of ensuring a safe work environment.
• Performs functions as required of another position within area of responsibility for the purpose of providing overall coverage of food service operations.
• Prepares food and beverage items for consumption at site or for transporting to other locations for the purpose of meeting mandated nutritional requirements and projected meal requirements.
• Prepares documentation (e.g. reports, correspondence, etc.) for the purpose of providing written support and/or conveying information.
• Reports equipment malfunctions for the purpose of maintaining equipment in safe working order.
• Responds to inquiries of students, staff and the public for the purpose of providing information and/or direction regarding the selection and price of meal items.
• Serves one or more items of food for the purpose of meeting mandated nutritional requirements and/or requests of students and school personnel.
• Stocks food, condiments and supplies for the purpose of maintaining adequate quantities and security of items.
• Tests prepared food for flavor, appearance and temperature for the purpose of ensuring the acceptance of items by students and staff.
• Trains employees and student workers/volunteers and evaluates job performance for the purpose of achieving success in the food services department.

Other Functions

• Assists other personnel as may be required for the purpose of supporting them in the completion of their work activities.

Job Requirements:  Minimum Qualifications

Skills, Knowledge and Abilities

SKILLS are required to perform multiple, technical tasks with a potential need to upgrade skills in order to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: adhering to safety practices; preparing and maintaining accurate records; and utilizing equipment used in food preparation including can opener, scales, Hobart mixer, ovens, steamer, steam pot, slicer, proofer, knives, transport carts, serving tools, etc.

KNOWLEDGE is required to perform basic math, including calculations using fractions, percents, and/or ratios; read a variety of manuals, write documents following prescribed formats, and/or present information to others; and understand complex, multi-step written and oral instructions.  Specific knowledge based competencies required to satisfactorily perform the functions of the job include: accounting/bookkeeping principles; cashiering program.

ABILITY is required to schedule activities and/or meetings; gather and/or collate data; and use job-related equipment. Flexibility is required to work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of standardized methods. Ability is also required to work with a wide diversity of individuals; work with similar types of data; and utilize a variety of job-related equipment. Problem solving is required to identify issues and create action plans. Problem solving with data requires independent interpretation of guidelines; and problem solving with equipment is moderate. Specific ability based competencies required to satisfactorily perform the functions of the job include: communicating with diverse groups; setting priorities; working with children; establishing and maintaining effective working relationships; working as part of a team; adhering to district policies; and regular attendance except when taking approved leave.

Responsibility

Responsibilities include: working under limited supervision using standardized practices and/or methods; directing other persons within a small work unit; tracking budget expenditures. Utilization of some resources from other work units may be required to perform the job's functions. There is some opportunity to impact the organization’s services.

Working Environment

The usual and customary methods of performing the job's functions require the following physical demands: significant lifting, carrying, pushing, and/or pulling, some climbing and balancing, frequent stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally the job requires 0% sitting, 0% walking, and 0% standing.  The job is performed under some temperature extremes and under conditions with some exposure to risk of injury and/or illness.

Experience      Job related experience is required.

Education        Targeted, job related education with study in job-related area.

Equivalency   

Required Testing	Certificates
	SNA Certification
Continuing Educ./Training	Clearances
At least 6 hours of annual continuing education/training. Coordinated by Food Service Department In-house 3 hour Food Safety Basics Class within the first 6 months of employment and thereafter every 5 years	Kansas Bureau of Investigation Kansas Department of Children and Families Physical and Tuberculosis Clearance

FLSA Status                                    Approval Date                         Salary Range

Non Exempt                                                                                         07