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Cafeteria Assistant I
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Cafeteria Assistant II
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Cafeteria Assistant II
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Cafeteria Assistant II
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Lodi Unified Lodi, United StatesLODI UNIFIED SCHOOL DISTRICT CLASS TITLE: CUSTODIAN BASIC FUNCTION: Perform a variety of cleaning tasks in an assigned school; perform routine groundskeeping and minor maintenance work. REPRESENTATIVE DUTIES: Individual positions may not perform all of the duties listed nor do th ...
Cafeteria Assistant II - Lodi, United States - California Department of Education
Description
CLASS TITLE:
CAFETERIA ASSISTANT II BASIC FUNCTION:
Prepare, cook, bake and serve a variety of food in large quantity; 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:
Cafeteria Assistant II incumbents are responsible for cooking and baking government reimbursable meals and snack bar items.
Cafeteria Assistant II incumbents are located at the high schools and the transport kitchen, and serve as second-in-charge to the cafeteria supervisors.
REPRESENTATIVE DUTIES:
Individual positions may not perform all of the duties listed nor do these examples include all responsibilities of positions in this class.
Prepare and bake rolls, biscuits, breads, cakes, cookies and other baked goods in large quantities; prepare, adjust and combine necessary ingredients.
E Assist in the preparation and cook meats, pasta, vegetables and other main dishes; prepare salads, sandwiches, fruit, soups and other foods.
E Cook, portion and serve food to students and staff according to established procedures.E Operate a variety of standard kitchen equipment such as a slicer, grater, mixer, fryer, dishwasher, range, oven and other kitchen equipment.
E Maintain work areas and serving areas in a clean, sanitary and safe condition; wash and clean counters and tables; wash and store equipment, pots, pans, trays and other food service items; assure compliance with kitchen sanitation and safety procedures and regulations.
E Assist other Food Services personnel as assigned; serve as Lead Cafeteria Assistant or Food Services Supervisor in the absence of the lead or supervisor.
Assist with inventory procedures as assigned; rotate food according to established procedures. Complete and maintain daily and weekly records of meals produced and served. E Utilize food service computer software to record pertinent information. E Perform related duties as assigned.KNOWLEDGE AND ABILITIES:
KNOWLEDGE OF:
Methods of preparing and serving food in large quantities. Sanitation and safety practices related to cooking, baking and serving food. Standard kitchen equipment, utensils and measurements. Health and safety regulations. Basic record-keeping techniques. Proper lifting techniques.
ABILITY TO:
Prepare, cook, bake and serve food in large quantity, and in accordance with health and sanitation regulations. Operate standard kitchen equipment safely and efficiently. Learn computer skills and utilize food service computer software. Maintain routine records. Meet schedules and time lines. Communicate effectively both orally and in writing. Understand and follow oral and written instructions.
EDUCATION AND EXPERIENCE:
Any combination equivalent to:
high school diploma or equivalent and responsible experience in food service operations
LICENSES AND OTHER REQUIREMENTS:
Employees in this classification may be required to possess a valid California driver's license.
Persons hired into this classification after February 1, 2004, will be required to obtain a County Health Services Approved Food Handler Certificate by the end of their probationary period as a condition of continued employment.
WORKING CONDITIONS:
ENVIRONMENT:
Food service environment. Exposure to hot foods, equipment and metal objects. Driving a vehicle to conduct work as required.
PHYSICAL DEMANDS:
Standing or walking for extended periods of time. Dexterity of hands and fingers to operate kitchen equipment. Lifting, carrying, pushing or pulling food trays, carts, materials and supplies. Reaching overhead, above the shoulders and horizontally. Bending at the waist, kneeling or crouching.
HAZARDS:
Exposure to sharp knives and slicers. Board Approved 11/99 Revised 12/03
Requirements / Qualifications
Requirements / Qualifications
