SUMMARY DESCRIPTIONUnder the direction of the Food Service Operations Supervisor, cook and perform specialized food preparation; assist as required with menu planning and ordering foodstuff and supplies; train and provide work direction to assigned staff and student helpers.
EDUCATION AND EXPERIENCEAny combination equivalent to: sufficient training and experience to demonstrate the knowledge and abilities listed above
AND Two (2) years of experience at the level of Food Service Worker.
- One year of experience is equal to 12 months of experience at 40 hours per week. Applicable part-time experience will be converted to the full-time equivalent for purposes of meeting the experience requirement.
- If specifically referenced (i.e. degree 'or equivalent'), related experience that is above the minimum requirement may be substituted for education on a year for year basis.
- Applicants with foreign degrees from colleges or universities outside of the United States must have their coursework evaluated by a professional association that is a member of the National Association of Credential Evaluation Services (NACES). A copy of the evaluation must be submitted with online application.
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KNOWLEDGE AND ABILITIESKnowledge of:- Health and safety regulations.
- Standard kitchen utensils, equipment and appliances.
- Methods of assembling, preparing and cooking foods in large quantities.
- Principles and practices of safety and sanitation.
- Simple record keeping techniques.
- Methods and temperatures for food storage.
Ability to:- Perform lead duties in an assigned food service area.
- Estimate quantities and order foodstuff and supplies.
- Operate food service utensils and equipment in a safe and efficient manner.
- Plan menus and oversee large scale kitchen operations.
- Operate a cash register and make change quickly and accurately.
- Understand and implement health and safety regulations.
- Understand and follow oral and written directions.
- Work cooperatively with others.
- Work effectively under rush conditions.
- Assemble, prepare and serve a variety of food items in large quantities in a sanitary manner.
- Follow applicable health and sanitation requirements.
- Provide instruction and assistance to other Food Service Workers.
ESSENTIAL DUTIES- Plan, organize, and implement activities of assigned food service area; train and provide work direction to assigned staff and student helpers.
- Estimate, order and maintain adequate food and supplies for assigned area; receive and inspect materials ordered; maintain records of food on hand and ordered as assigned.
- Utilize established recipe cards and cook and prepare specialized foods and main dishes.
- Assist the supervisor in menu planning and as directed; oversee Food Service operations in the evening.
- Train and provide work direction to others; instruct others in food preparation and proper work habits; provide feedback for performance evaluation of other Food Service Workers.
- Prepare and serve a variety of foods; operate grill, prepare sandwiches or salads, maintain vending machines, operate snack bar or snack shack.
- Prepare a variety of food items such as fruits and vegetables; make salads and prepare fruit cups; package foods as necessary according to established procedures.
- Operate a cash register and make change; train others in cash register procedures and operation; close out registers and count cash.
- Conduct inventory and maintain simple records as assigned.
JOB DESCRIPTION:
Lead Food Service WorkerSALARY SCHEDULE: CSEA - Classified Bargaining UnitWORKING CONDITIONSThis is a non-telecommuting position.
Environment:Cafeteria environment.
Working evening or variable hours.
Physical Abilities:Standing for extended periods of time.
Dexterity of hands and fingers to operate a cash register and wash and clean utensils and equipment.
Bending at the waist.
Moderate lifting.
Seeing to prepare and serve food in established quantities.
Hearing and speaking to exchange information and to provide work direction.
Hazards:Exposure to very hot foods, equipment, and metal objects used in food services.
Exposure to sharp knives and slicers.
Heat from ovens and grills.
TENTATIVE TIMELINE: Any application received after the initial screening deadline is not guaranteed a review.
March 31-April 13, 2025 | Position advertised; District receives applications |
March 31-April 6, 2025 | District closed for Spring Break. |
April 13, 2025 | Initial screening deadline for guaranteed consideration. |
April 21-30, 2025 | Reviewing of applications. |
May 12-16, 2025 | Search Committee interviews candidates |
June, 2025 | Tentative employment start date pending Governing Board approval. |
