Cafeteria Worker II

Classified Employee's Salary Range: A-21
This recruitment is to establish a six (6) month eligibility list for current vacancies and substitute opportunities.

CURRENT VACANCIES (work schedule):

Will Rogers Elementary: Mon-Fri 6:30am - 2:00pm (7hrs/day)

Roosevelt Elementary: Mon-Fri 6:30am - 2:00pm (7hrs/day)

BASIC FUNCTION: Under general supervision, provide guidance to assigned staff, perform cash handling and food production record-keeping duties, prepare and serve meals, clean kitchen equipment and utensils, and maintain necessary records.

DISTINGUISHING CHARACTERISTICS Cafeteria Worker I is the entry-level classification in this series. Incumbents perform a variety of food service duties related to the preparation, set-up, serving, clean up and cashiering for an assigned food service cafeteria.

The Cafeteria Worker II classification serves in a lead capacity in various school cafeterias and prepares daily sales reports, daily cash handling and food production records requiring more experience and independent work than the Cafeteria Worker I. Incumbents in this classification will determine appropriate food and supply stock, and order food and supplies from vendors, central kitchens and warehouse.

MINIMUM QUALIFICATIONS EDUCATION:
High school diploma or recognized equivalent.

EXPERIENCE:
One (1) year of experience preparing and serving large quantities of food in a commercial food operation such as a restaurant, hospital or school, including some experience preparing sales reports and daily cash deposits.

LICENSES AND OTHER REQUIREMENTS:

• An approved Food Safety Manager certification from an accredited institution must be obtained by the time of appointment and maintained.
• Some positions in this class may be required to provide his/her own transportation between school sites and be required to possess a valid class C driver license.

CONTINUING EDUCATION/TRAINING REQUIREMENT:
Each year, at least 4 - 6 hours of continuing education and/or training must be attained on topics such as:
Free and reduced price eligibility.
Application certification and verification procedures.
The identification of reimbursable meals at the point of service.
Nutrition, health, and safety standards.
Any other specific topics required by the USDA, Food Nutrition Services as needed to address program integrity or other critical issues.

REPRESENTATIVE DUTIES :

1. Assist in the preparation, service, sale, and clean-up of meals and snack items.
2. Operate kitchen equipment and appliances such as graters, slicers, knives, ovens, steamers, tilting skillets, and others.
3. Set up steam tables and ice beds for food service.
4. Ensure that all food is stored, prepared, held, served, and documented with regard to established temperature and quality standards.
5. Operate a computer terminal, point-of-sale cash register, and other transaction related equipment.
6. Ensure accuracy of daily sales receipts, count and wrap money, and prepare daily report of meals and a la carte items served and/or sold.
7. Prepare daily sales report and daily cash deposit.
8. Monitor and assist cafeteria workers and student workers.
9. Place food and supply orders and receive, inspect, and store deliveries. Perform monthly inventory to ensure food service needs are met.
10. Serve as liaison between the school offices of the school sites and the central kitchens in determining the quantity of food to be delivered each day.
11. Operate a variety of equipment and machines used in a school cafeteria as required; operate a computer terminal and point of sale cash register.
12. Perform related duties as assigned.

NOTE: The statements listed above are intended to describe the general nature and level of work being performed by employees in this classification, and are not to be interpreted as an exhaustive list of responsibilities and qualifications required of personnel so classified. Reasonable accommodations will be made so that qualified employees can perform the essential functions of the job.
KNOWLEDGE AND ABILITIES KNOWLEDGE OF:

• Basic kitchen utensils and equipment.
• Basic mathematics including addition, subtraction, and multiplication.
• Proper food handling techniques and kitchen sanitation.
• Health, safety, and sanitation regulations, including proper food temperatures*
• Methods of preparing and serving food in large quantities.
• Methods of cleaning and maintaining food service areas, utensils, and equipment.
• Safety and sanitation guidelines/regulations.
• National School Breakfast Program regulations.
• National School Lunch Program regulations.

ABILITY TO:

• Prepare and serve a variety of foods in large quantities.
• Take and document temperatures of all food and beverage items.
• Operate appliances and equipment at school cafeterias.
• Effectively communicate with customers in English.
• Understand and carry out oral and written instructions in English.
• Perform basic mathematics including addition, subtraction, and multiplication.
• Read recipes and interpret forms in English.
• Count money and make change accurately.
• Operate a computer terminal and point-of-sale cash register.
• Understand and apply the National School Lunch Program.
• Maintain flexibility working with frequent interruptions and multiple changing priorities.
• Establish and maintain cooperative working relationships with others.
• Read and write at the level necessary to perform the above duties.
• Maintain accurate records, prepare reports and balance cash receipts accurately.
• Understand basic computer applications.
• Monitor work of cafeteria workers and student helpers.
• Maintain professional working relationships with others.

SUPERVISION: Supervision is received from the Director of Food Services or the Food Services Operations Supervisor. Work direction is received from the Production Kitchen Coordinator, Site Food Service Coordinator, and/or Food Service Operations Supervisor. Work direction may be given to Cafeteria Worker I and/or Student Workers.

WORKING CONDITIONS:

ENVIRONMENT:
Incumbent will work in a cafeteria environment; with heat from ovens and stoves and cold from walk-in refrigerators and freezers.

PHYSICAL DEMANDS:
Lifting heavy canned food cases up to forty-five (45) pounds; stooping and bending at the waist; dexterity of hands and fingers to operate various kitchen equipment and utensils; reaching overhead, above the shoulders and horizontally to store food and related materials.

HAZARDS:
Exposure to sharp knives and slicers, cleaning solvents, and detergent.

THE APPLICATION PROCESS:
The selection process is open to all qualified applicants. To be considered for an employment opportunity with the Santa Monica-Malibu Unified School District, it is necessary for you to complete an official District Application and Supplemental Questions. Resumes will not be accepted in lieu of an application. The application is part of the selection process and is part of your total evaluation of acceptability for employment.

THE APPLICATION PROCESS:
To be considered for an employment opportunity with the Santa Monica-Malibu Unified School District, it is necessary for you to complete an official District Application and Supplemental Questions. Resumes will not be accepted in lieu of an application. The application is part of the examination process and is part of your total evaluation of qualifications for employment.

THE EXAMINATION PROCESS:
For those candidates who meet the minimum qualifications, the examination process will consist of any one or more of the following: Training and Experience Evaluation, Written Test, Performance Test, and/or Structured Interview. Additional information pertaining to the examination process will be emailed to those candidates who meet the minimum qualifications.

EXAMINATION PROTESTS:
Protest of any part of the examination process must be in writing and received in the office of the Director of Classified Personnel no later than five (5) working days from the date you were notified of examination results. All notifications are sent electronically via email. Any protest must include rationale to support the protest and must be based on illegal discrimination, abuse of discretion, or procedure/process error. We are not responsible for any incoming mail that is lost or misdirected after it has been entrusted to the US Postal Service.

ACCOMMODATION FOR DISABLED:
If you have a disability that may require an accommodation in any of these examination procedures, please notify the Personnel Commission in writing at the time you submit your application.

ESTABLISHMENT OF ELIGIBILITY LIST:
This examination process shall be open to all qualified applicants and shall result in one integrated eligibility list. All eligibility lists shall be established in accordance with Personnel Commission rules and shall be established for a period one (1) year, unless otherwise noted, or until there are fewer than three (3) ranks of eligible candidates who are available. Candidates are placed on the eligibility list in rank order according to their final examination score. Final examination scores will not change, but ranking may change as other candidates are added or removed from the list.

ADVANCED STEP PLACEMENT:
Generally, new employees start at the first step on the appointed salary schedule. When filling a permanent vacancy, a new employee may request a higher salary placement based on having training and experience that greatly exceeds the minimum qualifications. An employee may submit a formal request for advanced step consideration on or after the first day of employment. Education transcripts, training certificates, and additional references may be requested for verification purposes.

HOW YOU WILL HEAR FROM US:
All correspondence and notifications regarding this recruitment will be sent to the email address you provide. It is your responsibility to review, follow instructions, and respond to information in a timely manner; as if it was a function of your job.

The provisions of this announcement do not constitute an expressed or implied contract, and any provisions contained in this announcement may be modified or revoked without notice.

DUTIES APPROVED BOARD OF EDUCATION:
1982
CLASSIFICATION APPROVED PERSONNEL COMMISSION:
July 21, 1982
Revised April 1, 1996
Revised September 19, 2006
Revised July 12, 2011